Breakfast Enchiladas
Hearty breakfast enchiladas filled with scrambled eggs, crispy bacon, and savory sausage topped with enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 10 tortillas
- 4 eggs
- 4 slices of bacon
- 2 maple sausage links
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce
- Salt and pepper to taste
- Oil for cooking
Instructions
- Cook the bacon in a skillet until crispy. Remove and chop.
- Add the sausage to the skillet and cook until browned. Scramble the eggs with the sausage, seasoning with salt and pepper.
- Fill each tortilla with the scrambled egg mixture, crispy bacon, and cheese. Roll them up and place in a baking dish.
- Pour enchilada sauce over the top and sprinkle with any remaining cheese.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes until bubbly. Serve warm.
Notes
Garnish with fresh cilantro or sour cream. Store leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 240mg
Find it online: https://voxrecipes.com/breakfast-enchiladas/