Breakfast Enchiladas

Breakfast EnchiladaLove breakfast burritos? Meet the breakfast enchilada. Or as my husband calls it, the eggchilada.

The breakfast enchilada was born this summer. One Saturday morning, my husband Luke discovered a tear in the plastic tortilla bag which rendered them stale and just about useless.  A few seconds in the microwave softened the tortillas, but they stiffened quickly and were soon inedible. The solution? Enchilada sauce.

I found an amazing enchilada sauce recipe on Pinterest , and I almost always have some on hand. The sauce was perfect for softening our brittle tortillas and keeping them that way.

Breakfast EnchiladaWe shredded cheese, scrambled some eggs, sautéd onions and garlic and cooked up sausage. Microwaving the tortillas soften them enough to fill them and roll them up.  You can see from the photos that they stiffened before baking, but they did soften again in the oven. I coated the pan with enchilada sauce and added a generous helping of sauce on top, and they were ready to bake!

These enchiladas are hearty and delicious. They require a fair amount of prep time, but it was well worth the wait. Eggchiladas get Luke’s seal of approval!

 

Breakfast Enchiladas

Yield: 6 enchiladas

Breakfast Enchiladas

Ingredients

  • 6 small tortillas (large tortillas may be cut in half)
  • 3 eggs
  • 1 medium onion
  • Sausage (we used 4 small links)
  • 1 cup shredded cheese
  • 1 cup Enchilada sauce (I make my own sauce using this recipe from Gimme Some Oven. It is super easy to make and so delicious. Way better than a can!)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Prepare sausage according to package directions, and slice cooked sausage into small pieces. Dice onion and sauté (with garlic, if desired). Finally scramble eggs and add salt and pepper to taste. Coat a baking dish with a generous layer of sauce, tilting the dish to ensure the entire surface is covered.
  3. Assemble your enchiladas! Spoon eggs, sausage and onion into tortilla, and top with cheese and a teaspoon of sauce. Roll up the tortilla and lay your enchilada fold-side down in your pan. Usually when I make enchiladas, I try to tuck in the ends to prevent fillings from falling out, but I wasn't able to do this because of the stiffness of the tortillas. It was a little messy, but still effective!
  4. Top your enchiladas with the remaining sauce.
  5. Cover with foil and bake for 20 minutes.
  6. After 20 minutes, remove the foil and top with remaining cheese. Bake an additional 5 minutes, or until cheese is melted. 
  7. Allow to cool (which we did not, whoops) and enjoy!
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Breakfast Enchilada

 

 

 

 

 

 

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