why make this recipe
Southern Breakfast Enchiladas are a delightful twist on traditional breakfast fare. They mix the comfort of scrambled eggs and sausage with the vibrant flavors of southwestern cuisine. This dish is perfect for a weekend brunch or serving to guests. The combination of creamy eggs, savory sausage, and melty cheese wrapped in warm tortillas is sure to please everyone at the table. Plus, it’s simple to prepare, making it an ideal choice for busy mornings or special occasions.
how to make Southern Breakfast Enchiladas
Ingredients
- 8 corn tortillas
- 1 cup cooked and crumbled sausage
- 4 eggs
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup diced tomatoes
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1/2 cup milk
- 1 teaspoon chili powder
- Salt and pepper to taste
- Sour cream and green onions for serving (optional)
Directions
- Preheat the oven to 350°F (175°C).
- In a skillet, cook the sausage, onion, and bell pepper over medium heat until the vegetables are soft.
- In a bowl, whisk together the eggs, milk, chili powder, salt, and pepper. Pour this mixture into the skillet with the sausage and scramble until the eggs are fully cooked.
- In each tortilla, place a scoop of the egg and sausage mixture, some diced tomatoes, and a sprinkle of cheese. Roll the tortillas up and place them seam-side down in a greased baking dish.
- Pour any remaining egg mixture over the top and sprinkle with additional cheese.
- Bake for 20-25 minutes until heated through and the cheese is bubbly.
- Serve hot with sour cream and green onions if desired.
how to serve Southern Breakfast Enchiladas
Serve your Southern Breakfast Enchiladas hot from the oven. They are delicious on their own, but you can add a dollop of sour cream on top and a sprinkle of chopped green onions for extra flavor. Pair them with fresh fruit or a light salad for a complete breakfast or brunch.
how to store Southern Breakfast Enchiladas
If you have leftovers, allow the enchiladas to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or microwave them for a quick option.
tips to make Southern Breakfast Enchiladas
- For a spicier version, add diced jalapeños to the sausage mixture.
- You can use different types of cheese based on your preference; pepper jack adds a nice kick!
- Make it a veggie option by omitting the sausage and adding more vegetables, like spinach or mushrooms.
variation (if any)
You can customize these enchiladas easily based on your preferences. Consider adding ingredients like avocado, cooked bacon, or black beans. For a twist, try using flour tortillas instead of corn for a different texture.
FAQs
Can I make these enchiladas ahead of time?
Yes! You can prepare them up to the baking step, cover, and store them in the fridge. When ready to serve, bake them as directed.
Can I freeze Southern Breakfast Enchiladas?
Absolutely! Wrap the enchiladas tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 2 months. Thaw in the fridge overnight and bake to reheat.
What can I serve with Southern Breakfast Enchiladas?
These enchiladas pair well with a side of fresh fruit, a simple green salad, or some crispy hash browns for a heartier meal.
Southern Breakfast Enchiladas
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a skillet, cook the sausage, onion, and bell pepper over medium heat until the vegetables are soft.
- In a bowl, whisk together the eggs, milk, chili powder, salt, and pepper. Pour this mixture into the skillet with the sausage and scramble until the eggs are fully cooked.
- In each tortilla, place a scoop of the egg and sausage mixture, some diced tomatoes, and a sprinkle of cheese. Roll the tortillas up and place them seam-side down in a greased baking dish.
- Pour any remaining egg mixture over the top and sprinkle with additional cheese.
- Bake for 20-25 minutes until heated through and the cheese is bubbly.
- Serve hot with sour cream and green onions if desired.