Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Breakfast Sausage Enchiladas
- add review
- #71591
Wake up to a fiesta on your plate with these breakfast sausage enchiladas. It's like your regular breakfast decided to go on a Tex-Mex holiday.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 pound bulk breakfast sausage
1/2 cup chopped green onions
1/2 cup diced green bell peppers
2 1/2 cups sharp shredded cheddar cheese
8 flour tortillas
4 eggs
2 cups half-and-half
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
4 drops Tabasco sauce
sour cream
salsa
guacamole
directions
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
Brown the breakfast sausage in a skillet over medium-high heat. Cook, stirring frequently, until the sausage is cooked. Drain off any excess grease. Add the green onions and bell pepper and cook, stirring frequently, for 2-3 minutes or until the vegetables are just starting to soften.
Place the tortillas on a flat work surface. Divide the sausage mixture evenly between them (placing the sausage on the lower third of each tortilla) and top with the cheese.
Fold the sides of the tortillas in, then roll the tortillas up around the filling. Place the rolled tortillas in the baking dish, seam-side down.
In a bowl, whisk together the eggs, half-and-half, flour, salt, garlic powder, and Tabasco until well mixed. Pour the egg mixture over the enchiladas.
Cover the enchiladas with foil and place in the oven. Bake at 350 degrees F for 35 minutes. Remove the foil and bake for 10 more minutes (you can top with additional cheese when you remove the foil, if desired).
Remove the breakfast sausage enchiladas from the oven and let cool for 5 minutes then serve with sour cream, salsa, and guacamole on the side.
recipe tips
For a healthier version, use turkey sausage, low-fat cheese, and whole wheat tortillas.
Add a layer of refried beans inside the tortillas before adding the sausage mixture for extra protein and flavor.
If you like it spicy, add diced jalapenos to the sausage mixture or use a spicier salsa.
Let the enchiladas rest for a few minutes after baking for easier serving.
Experiment with adding other vegetables like diced tomatoes, corn, or spinach to the sausage mixture for added nutrition.
Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
common recipe questions
What type of breakfast sausage is best for this recipe?
You can use any type of bulk breakfast sausage, whether it's mild, spicy, or flavored with herbs. The choice depends on your preference for the level of spiciness and additional flavors.
Can corn tortillas be used instead of flour tortillas?
Yes, corn tortillas can be used as a substitute for flour tortillas. They offer a different texture and flavor but are equally delicious. Warm them slightly before rolling to prevent breaking.
How can you prevent the enchiladas from becoming soggy?
To prevent sogginess, make sure the sausage mixture is not too greasy by draining off excess grease after cooking. Also, avoid over-soaking the tortillas in the egg mixture. Make sure to bake it right away.
What are some variations for the cheese in this recipe?
You can use different types of cheese like Monterey Jack, pepper jack, or a Mexican cheese blend. Each type of cheese will give a different flavor to the enchiladas.
Can the enchiladas be prepared in advance?
Yes, you can assemble the enchiladas a night before and refrigerate them. Just add the egg mixture right before baking to prevent the tortillas from becoming too soggy.
How do you know when the enchiladas are fully cooked?
The enchiladas are done when the egg mixture is set and the tops are golden brown. The internal temperature should reach 165 degrees F.
What are some serving suggestions for breakfast enchiladas?
Hash browns or fried potatoes, refried or black beans, or fresh fruit all go well with the breakfast enchiladas.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments
May 12, 2008
Recipe did very well. Left in oven for a little bit of extra time and it didn't turn. Did a double batch and put sour cream/salsa on one and sour cream/guacamole on the other. Don't use a good pan though! A normal glass 9x13 pan works fine.
January 12, 2008
This is a great twist on breakfast, the eggs set so nicely and it's just foolproof and pretty. Also tastes good. I used more hot sauce on top.