Breakfast Enchiladas
Hearty breakfast enchiladas filled with fluffy scrambled eggs, savory sausage, and creamy gravy, all wrapped in warm tortillas, perfect for brunch or a satisfying morning meal.
Ingredients
Main Ingredients
- 8 pieces tortillas Use fresh tortillas for a softer bite.
- 6 pieces eggs Season with salt and pepper when scrambling.
- 1 cup shredded cheese Cheddar or Monterey Jack work well.
- 1 cup cooked and crumbled sausage Can be substituted with bacon or a vegetarian option.
- 1 cup creamy gravy Can substitute with salsa or spicy queso for a twist.
- to taste salt and pepper Adjust seasoning according to preference.
- as needed butter or oil For cooking eggs.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, scramble the eggs, seasoning with salt and pepper until fully cooked.
Assembly
- Take each tortilla and fill it with a portion of scrambled eggs, cheese, and sausage.
- Roll the tortillas and place them seam side down in a greased baking dish.
- Pour the creamy gravy over the rolled tortillas, covering them nicely.
Baking
- Bake in the preheated oven for 20-25 minutes, or until heated through and the cheese is melted.
- Serve warm, and drizzle more gravy on top if desired.
Notes
Storage: Place leftovers in an airtight container and store in the fridge for up to three days. You can also freeze them for future breakfasts. Reheat at 375°F until warmed through or in the microwave.