Breakfast Enchiladas
Tender eggs, gooey cheese and savory sausage wrapped in a flour tortilla and smothered in enchilada sauce make this a must-try breakfast recipe.
Ingredients
- 16 ounces mild sausage
- 1 medium onion diced
- ½ tsp red pepper flakes
- 1 cup cottage cheese
- 8 large eggs
- 2 cups southern-style hash browns
- 2 cups Monterey Jack cheese shredded
- 10 ounces green enchilada sauce divided
- 1 teaspoon black pepper
- 1 teaspoon salt
- ¾ cup heavy cream
- 6-8 flour tortillas
- ½ cup bacon bits
Instructions
- In a pan over medium to high heat add your sausage, diced onion, minced garlic, and red pepper flakes. Allow sausage to cook a little, when about halfway done southern-style hash browns to the pan.
- Cook the sausage until fully browned. Remove the pan from the heat and gently fold in the cottage cheese to your hash brown and sausage mixture.
- In a separate bowl, whisk together the eggs, heavy cream, salt, pepper, and half of the can of enchilada sauce. Set aside the remaining enchilada sauce.
- Fill tortillas with the sausage mixture and a small amount of shredded cheese. Roll and place each filled tortilla seam-side down in a greased 9x13-inch baking dish.
- Pour the egg mixture evenly over the enchiladas. Spoon any remaining meat mixture on top of the dish.
- When ready to bake, pre-heat the oven to 350 F. Top the baking dish with any remaining enchilada sauce. Sprinkle with remaining shredded cheese and bacon bits
- Place dish in the oven and allow to bake uncovered for 45-50 minutes or until the eggs are set and edges of enchiladas are golden.
- Remove pan from the oven and serve enchiladas warm with toppings like sour cream, avocado and salsa. Enjoy!
Video
Nutrition
Serving: 12gCalories: 677kcalCarbohydrates: 35gProtein: 34gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 282mgSodium: 1784mgPotassium: 515mgFiber: 4gSugar: 6gVitamin A: 1170IUVitamin C: 7mgCalcium: 349mgIron: 4mg
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