Homemade Breakfast Enchiladas
- Yield 8
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Homemade Breakfast Enchiladas is a breakfast recipe on Avoteb. The yield on the card is 8. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 small white onion, diced
- 2 cups baby spinach
- 1 pound ground breakfast sausage
- 6 large eggs, beaten
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 1/2 cups (12 ounces) red enchilada sauce, homemade or store-bought
- 8-10 medium flour tortillas
- 2 cups Mexican-blend cheese, divided (1 1/2 cups inside, 1/2 cup on top)
- optional garnishes: chopped cilantro, chopped red onions, crumbled or shredded cheese, avocado, sour cream
Method
Sauté the veggies. Warm a large nonstick skillet over medium-a hot burner. Tip in the olive oil, red bell pepper and onion. Sauté for about 5 minutes until softened. Tip in the spinach and cook for 1 minute, just until wilted.
Leave the sausage. Tip in the breakfast sausage and cook for 6–8 minutes, breaking it into crumbles, until fully cooked. Tip off off any excess fat.
Tip in chiles and beans. Stir in the diced green chiles and pinto beans until combined.
Scramble the eggs. Tip in the beaten eggs and cook for 1–2 minutes, stirring frequently, just until lightly scrambled and still slightly soft. Lift from heat.
Salt Stir in 1 1/2 cups of the Mexican-blend cheese until combined. Give the filling a taste test and season with salt and pepper if needed.
Prep the baking dish. Warm oven to 375°F. Spread 1/4 cup enchilada sauce in the bottom of a 13×9-inch baking dish.
Assemble the enchiladas. Fill each tortilla with the sausage–egg–veggie mixture, roll tightly, and place seam side down in the baking dish.
Top and bake. Tip the remaining enchilada sauce over the enchiladas. Scatter with the remaining 1/2 cup cheese. Roast uncovered for 15 minutes, until the cheese is melted and bubbly.
Plate Finish with chopped cilantro, chopped red onions, extra cheese, sliced avocado, and sour cream.
