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Breakfast Enchiladas

These Breakfast Enchiladas are stuffed with scrambled eggs, cheese, and vegetables wrapped in warm tortillas, making for a filling and convenient breakfast option.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican, Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

For the enchiladas
  • 8 pieces corn tortillas Warm before filling
  • 6 pieces eggs Whisked and mixed with veggies
  • 1 cup shredded cheese Cheddar or your choice
  • 1/2 cup diced bell peppers Sautéed with onions
  • 1/2 cup diced onions Sautéed with bell peppers
  • 1 cup cooked breakfast sausage Optional ingredient
  • 1 cup salsa For topping
  • Salt and pepper To taste
  • Cilantro For garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, sauté the diced bell peppers and onions until soft.
  3. In a bowl, whisk eggs, and add sautéed vegetables, cooked sausage (if using), salt, and pepper.
  4. Scramble the egg mixture until cooked through.
  5. Warm the tortillas in a microwave or skillet until pliable.
Assembly and Baking
  1. Divide the egg mixture among the tortillas, roll them up, and place them seam-side down in a greased baking dish.
  2. Pour salsa over the top and sprinkle with cheese.
  3. Bake for 20-25 minutes until cheese is melted and bubbly.
  4. Garnish with cilantro and serve.

Notes

Cool to room temperature before storing. Cover and store in the fridge for 3–4 days or freeze tightly wrapped for up to 2 months. Reheat before serving.