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Breakfast Enchiladas

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Delicious breakfast enchiladas filled with scrambled eggs, sausage, and colorful veggies, topped with cheese and salsa.

Ingredients

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  • 8 tortillas
  • 4 eggs
  • 1 cup cooked and crumbled breakfast sausage
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 cup salsa
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Heat olive oil in a skillet over medium heat and sauté the diced onions and bell peppers until they’re soft.
  3. Whisk the eggs with salt and pepper, then add in the cooked sausage, onions, and peppers, scrambling until fully cooked.
  4. Warm the tortillas slightly to make them pliable.
  5. Place a portion of the egg mixture in the center of each tortilla, sprinkle with cheese, and roll them up tightly.
  6. Arrange the rolled enchiladas seam-side down in a baking dish.
  7. Pour salsa generously over the top and sprinkle with remaining cheese.
  8. Bake in the oven for 20 minutes, or until the cheese is melted and bubbling.
  9. Serve warm, garnished with extra salsa or herbs if desired.

Notes

These enchiladas can be customized with your favorite ingredients and are perfect for busy mornings or festive brunches.

Nutrition

Find it online: https://recypez.com/breakfast-enchiladas/

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