Description
These Breakfast Enchiladas are a hearty and delicious morning meal featuring fluffy scrambled eggs, savory breakfast sausage, and melted cheddar cheese wrapped in soft flour tortillas. Topped with a creamy soup and sour cream sauce and baked until bubbly, they are perfect for family breakfasts or brunch gatherings. Optional toppings like green onions, salsa, avocado, and jalapeños add a fresh and customizable touch.
Ingredients
Scale
Filling
- 8 flour tortillas (soft taco size)
- 1 lb breakfast sausage (or turkey sausage)
- 1½ cups shredded cheddar cheese
- 8 large eggs
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
Sauce
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- ½ cup sour cream
- ¼ tsp garlic powder
- ¼ tsp onion powder
Optional Toppings
- Green onions
- Salsa
- Avocado
- Jalapeños
Instructions
- Cook the sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbly. Drain excess fat and set the cooked sausage aside.
- Scramble the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture into a skillet and scramble until just set. Stir in half of the shredded cheddar cheese while the eggs are still warm.
- Assemble the enchiladas: Lay out the flour tortillas and divide the egg and sausage mixture evenly among them. Roll each tortilla up tightly and place seam-side down in a greased baking dish.
- Prepare the sauce: In a separate bowl, mix together the cream of mushroom or cream of chicken soup, sour cream, garlic powder, and onion powder until smooth.
- Pour sauce over enchiladas: Evenly pour the sauce mixture over the rolled tortillas in the baking dish.
- Add remaining cheese: Sprinkle the remaining shredded cheddar cheese over the top of the sauced enchiladas.
- Bake in the oven: Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 25 to 30 minutes or until the sauce is bubbly and cheese is melted and slightly golden.
- Alternate Instant Pot method: Place the baking dish on a trivet inside the Instant Pot with 1 cup of water in the bottom. Cover the dish with foil to prevent condensation. Pressure cook on high for 10 minutes, then perform a quick pressure release.
- Garnish and serve: Remove from oven or Instant Pot and garnish with optional toppings such as green onions, salsa, avocado, and jalapeños before serving.
Notes
- Ground turkey sausage can be used as a leaner alternative to pork sausage.
- Use cream of mushroom or cream of chicken soup based on your flavor preference.
- For a spicier kick, add jalapeños inside the enchiladas or as a topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free option, substitute the flour tortillas with gluten-free tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, breakfast casserole, egg and sausage enchiladas, easy breakfast recipe, baked breakfast
