Mornings can be a whirlwind, right? Between getting ready for the day and just trying to get everyone out the door, breakfast often becomes an afterthought. But what if I told you there are some seriously tasty and super simple breakfast ideas out there that don’t require a ton of time or fancy equipment?
Today, we’re diving into a recipe that’s a total game changer: Breakfast Enchiladas. Think warm tortillas, savory sausage and egg filling, all smothered in a rich, creamy salsa sauce. It’s comfort food that’s perfect for a busy weekday or a leisurely weekend breakfast brunch. Let’s get cooking!
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Why You’ll Love This Recipe
This dish is a winner for so many reasons. It’s incredibly satisfying and packed with flavor. Plus, it’s a fantastic way to use up ingredients you might already have in your fridge.
The best part? You can totally prep these ahead of time. Seriously, assemble them the night before and just pop them in the oven in the morning. Talk about a morning saver!
And let’s not forget the customization factor. You can tweak the spice level, swap out meats, or add your favorite veggies. It’s a truly adaptable recipe for any home cook.
Ingredients
- 8 flour tortillas
- 1 lb beef breakfast sausage
- 8 eggs
- 2 cups shredded cheese (divided)
- 0.5 cup onion (chopped)
- 2 cloves garlic (minced)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1.5 cups milk
- 1 cup sour cream
- 1 cup salsa (red or green)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Step-By-Step Instructions
Step 1: Prep the Oven and Dish
First things first, let’s get the oven warmed up. Preheat it to 350°F (175°C). Grab a baking dish and give it a light grease. This stops anything from sticking later.
Step 2: Cook the Sausage and Veggies
In a skillet, cook the beef breakfast sausage over medium heat. You want it nicely browned. Once it’s done, scoop it out and set it aside. Don’t clean that skillet yet!
Add the chopped onion to the same skillet. Sauté it until it’s nice and soft. Then, toss in the minced garlic and cook for just another minute until it smells amazing.
Step 3: Scramble the Eggs
While the veggies are cooking, whisk your eggs in a bowl. Add a pinch of salt and pepper. Scramble them gently until they’re just set. We don’t want them overcooked!
Step 4: Combine the Filling
Now, mix that scrambled egg goodness with the cooked sausage. Stir in about half of your shredded cheese. This is going to be the heart of your Breakfast Enchiladas.
Step 5: Assemble the Enchiladas
Gently warm your flour tortillas. This makes them super pliable and easy to roll. You can do this in a dry skillet or microwave them for a few seconds.
Spoon a generous amount of the sausage and egg mixture into each tortilla. Roll them up nice and tight. Place them seam side down in your prepared baking dish. They should fit snugly.
Step 6: Make the Creamy Salsa Sauce
Time for that luscious sauce! Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute. This helps thicken our sauce.
Slowly pour in the milk while whisking constantly. Keep whisking until the sauce is smooth and starts to thicken up. It should be a nice, creamy consistency.
Take the saucepan off the heat. Stir in the sour cream and your cup of salsa. Add the cumin, paprika, and any extra salt and pepper you like. Give it all a good stir until it’s well combined.
Step 7: Bake to Perfection
Pour that delicious salsa sauce evenly over the rolled enchiladas in the baking dish. Make sure they’re all coated. Sprinkle the remaining shredded cheese over the top.
Pop the dish into your preheated oven. Bake it uncovered for about 25 to 30 minutes. You’re looking for bubbly sauce and a lightly golden cheese topping.
Once they’re out of the oven, let them rest for a few minutes. Garnish with some fresh cilantro if you’re feeling fancy. Serve warm and enjoy these amazing breakfast ideas!
How To Store Leftovers
Got any leftover Breakfast Enchiladas? Lucky you! Let them cool completely. Then, store them in an airtight container in the refrigerator. They’ll keep well for about 2 to 3 days.
To reheat, you can pop them back in the oven at a moderate temperature until warmed through, or even microwave them for a quick breakfast. They’re still super tasty the next day!
Tips
Want to make this even easier or more delicious? Try using a store-bought rotisserie chicken shredded for a different protein. Or, add some black beans or corn to the filling for extra texture and flavor.
Don’t be afraid to experiment with different types of cheese. Monterey Jack or a Mexican blend would be delicious. And if you like a little heat, add some diced jalapeños to the filling or use a spicier salsa!
Remember, this is a great recipe for easy baking. It’s forgiving, so even if your measurements aren’t perfect, it usually turns out great. That’s the beauty of home cooking!
Conclusion
So there you have it – a fantastic addition to your repertoire of breakfast ideas. These Breakfast Enchiladas are proof that you don’t need to be a gourmet chef to make something truly special and satisfying for your family.
They’re perfect for busy mornings, weekend brunches, or even a fun dinner. Give them a try and let us know what you think! Happy cooking!
FAQ
Can I use green salsa instead of red?
Absolutely! Green salsa works wonderfully in this recipe and will give your Breakfast Enchiladas a slightly different, but equally delicious, flavor profile. Just use your favorite kind.
Can I make this vegetarian?
Yes, you can easily make these vegetarian. Simply omit the breakfast sausage and add more vegetables like sautéed bell peppers, mushrooms, or corn to the egg mixture. Black beans are also a great addition.
Do I have to use flour tortillas?
Flour tortillas are recommended because they roll up nicely without breaking. However, if you prefer corn tortillas, you might want to warm them a little longer or dip them briefly in warm sauce before filling to make them more pliable. Be aware that corn tortillas can sometimes break more easily.
Can I assemble this ahead of time?
Yes, you absolutely can! Assemble the enchiladas completely, cover them tightly, and refrigerate them overnight. When you’re ready to bake, just uncover and bake as directed, possibly adding a few extra minutes to the cooking time.
Breakfast Enchiladas
Think warm tortillas, savory sausage and egg filling, all smothered in a rich, creamy salsa sauce. It’s comfort food that’s perfect for a busy weekday or a leisurely weekend breakfast brunch.
Requirements
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish to prevent sticking.
- In a skillet over medium heat, cook the beef breakfast sausage until nicely browned. Remove the sausage and set aside.
- In the same skillet, sauté the chopped onion until soft. Add the minced garlic and cook for another minute until fragrant.
- Whisk the eggs in a bowl with a pinch of salt and pepper. Gently scramble them in the skillet until just set (do not overcook).
- In a large bowl, mix the scrambled eggs, cooked sausage, and half of the shredded cheese.
- Warm the flour tortillas to make them pliable. Spoon the mixture into each tortilla, roll tightly, and place seam side down in the baking dish.
- For the sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in milk while whisking until smooth and thickened.
- Remove sauce from heat. Stir in sour cream, salsa, cumin, paprika, and salt/pepper to taste.
- Pour the creamy salsa sauce evenly over the enchiladas. Top with the remaining cheese.
- Bake uncovered for 25 to 30 minutes until the sauce is bubbly and the cheese is lightly golden. Let rest briefly before serving.
Notes
Make Ahead: You can assemble the enchiladas the night before, cover tightly, and refrigerate. Just pop them in the oven in the morning (add a few extra minutes to the baking time).
Leftovers: Store cooled enchiladas in an airtight container in the refrigerator for 2 to 3 days.
Variations: Swap sausage for shredded rotisserie chicken or add black beans and corn for texture.
Vegetarian: Omit the sausage and add extra veggies like bell peppers or mushrooms to the egg mixture.
Nutrition
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