why make this recipe
Breakfast enchiladas are a tasty way to start your day. They combine the favorite breakfast foods of eggs, bacon, and cheese, all wrapped up in tortillas. Plus, they are easy to make and great for feeding a crowd. This recipe makes breakfast fun and delicious!
how to make Breakfast Enchiladas
Ingredients
- 8 tortillas
- 6 eggs
- 4 strips of bacon
- 1 cup maple sausage
- 1 cup cheddar cheese
- 1 cup enchilada sauce
- Salt and pepper to taste
Directions
- In a skillet, cook the bacon until crispy, then remove and crumble.
- In the same skillet, cook the maple sausage until browned.
- In a bowl, scramble the eggs and season with salt and pepper. Add the cooked bacon and sausage to the eggs and mix well.
- Warm the tortillas in a dry skillet.
- Fill each tortilla with the egg mixture and a sprinkle of cheddar cheese, then roll them up and place them seam side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and top with remaining cheddar cheese.
- Bake at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve hot.
how to serve Breakfast Enchiladas
Serve the breakfast enchiladas warm, straight from the oven. You can add a side of fresh fruit or a dollop of sour cream for extra flavor. They also pair well with a hot cup of coffee or tea.
how to store Breakfast Enchiladas
If you have leftovers, let the enchiladas cool down. Store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze them for longer storage; just wrap them tightly and they will last up to 2 months.
tips to make Breakfast Enchiladas
- Make sure to cook the bacon until it’s nice and crispy for the best flavor.
- You can use any kind of cheese you like, such as Monterey Jack or pepper jack for a spicy kick.
- For an extra touch, add some chopped green onions or diced tomatoes into the egg mixture.
- If you want to make it vegetarian, simply skip the bacon and sausage and add more veggies like spinach or bell peppers.
variation
You can customize breakfast enchiladas by adding different proteins or vegetables. Consider using chorizo instead of maple sausage or black beans for a meatless option. You can also spice up the filling with jalapeños for some heat!
FAQs
Can I make breakfast enchiladas ahead of time?
Yes, you can prepare them a day in advance. Assemble the enchiladas and store them in the fridge. Just bake before serving.
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas work well, but they can be a bit more delicate. Make sure to warm them up to help prevent breaking.
What can I substitute for the enchilada sauce?
If you don’t have enchilada sauce, you can use salsa or a simple homemade tomato sauce. Just be mindful of the flavor difference!
Breakfast Enchiladas
Ingredients
Method
- In a skillet, cook the bacon until crispy, then remove and crumble.
- In the same skillet, cook the maple sausage until browned.
- In a bowl, scramble the eggs and season with salt and pepper. Add the cooked bacon and sausage to the eggs and mix well.
- Warm the tortillas in a dry skillet.
- Fill each tortilla with the egg mixture and a sprinkle of cheddar cheese, then roll them up and place them seam side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and top with remaining cheddar cheese.
- Bake at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve the breakfast enchiladas warm, straight from the oven. Consider adding a side of fresh fruit or a dollop of sour cream.