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Breakfast Enchiladas

Breakfast Enchiladas

With these Breakfast Enchiladas, your kitchen becomes a fiesta of aromas and colors, echoing the comforting joy of a Mexican-style breakfast made easy.

  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 (10-ounce) cans green enchilada sauce
  • 1 tablespoon oil
  • 12 ounces breakfast sausage (about 14 links)
  • 12 large eggs, whisked
  • 8 flour tortillas (large)
  • 1 (14-ounce) can black beans, rinsed and drained
  • 2 avocados, peeled, pitted, and diced
  • 3 cups shredded Monterrey Jack or Pepper Jack cheese
  • ½ cup chopped fresh cilantro leaves
  • ¼ cup thinly sliced green onions

Instructions

  1. Prepare Oven and Dish: Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Spread ⅓ cup enchilada sauce evenly along the bottom.
  2. Cook the Sausage: Heat oil in a large skillet over medium-high heat. Add sausage links and cook 8–10 minutes until golden, turning frequently. Transfer to a plate and reduce heat.
  3. Scramble the Eggs: Add whisked eggs to the skillet and cook 5–7 minutes until scrambled, stirring occasionally. Transfer eggs to a plate and remove skillet from heat. Slice cooked sausage into bite-sized pieces.
  4. Reserve Garnishes: Set aside 1 cup shredded cheese, 1 avocado, and ¼ cup beans for topping after baking.
  5. Assemble Enchiladas: Lay one tortilla flat. Spread 2 tablespoons enchilada sauce on top. Add a spoonful of eggs, sausage, avocado, cheese, and beans in a line down the center. Roll tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
  6. Add Sauce and Cheese: Spread ½ cup enchilada sauce over the enchiladas in the dish. Sprinkle reserved 1 cup shredded cheese evenly on top.
  7. Bake to Perfection: Bake uncovered for 20 minutes, until cheese is melted and bubbling.
  8. Garnish and Serve: Remove from oven. Top with reserved avocado, black beans, cilantro, and green onions. Serve immediately with extra sauce or toppings.
  • Author: Sanji
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes