Cheesy Breakfast Enchiladas

Casserole dish with breakfast enchiladas topped with diced tomato, avocado and cilantro.

5 from 2 votes

Cheesy Breakfast Enchiladas

These Cheesy Breakfast Enchiladas are loaded with soft scrambled eggs, spicy sausage, and melty cheese. All covered with a queso enchilada sauce and baked. These breakfast enchiladas are sure to please the hungriest crowd!

Prep Time25

Cook Time15

Course: Breakfast

Cuisine: Mexican, Tex Mex

Servings:

Author: Serene

Equipment

Ingredients

Enchiladas

6 large eggs
2 tablespoons milk
salt
1 pound ground sausage
1 cup Monterey Jack cheese grated
10-12 flour tortillas

Queso Sauce

3 tablespoons unsalted butter
¼ cup all purpose flour
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
2 cups chicken broth
1 cup heavy cream
2 cups Monterey Jack cheese, grated divided
1 (4 ounce can) diced green chiles

Toppings (optional)

Diced tomato
Diced cilantro
Avocado
Sour Cream
Salsa

Instructions

Add the ground sausage to a medium-sized skillet and cook over medium heat, breaking it up as it cooks. Once the meat is browned and cooked, remove it from the skillet and set aside
In a small mixing bowl, combine the eggs and milk and whisk together until combined.
Pour this into the same skillet and cook over medium-low heat, scrambling with a silicone spatula while they cook. Add a small pinch of salt to the eggs when done.
Add the scrambled eggs to the bowl with the cooked sausage, add 1/2 cup of grated cheese, and stir this mixture.
Preheat oven to 350℉ degrees to heat while preparing the enchilada sauce.
In a large skillet melt the butter over medium heat.
Whisk in the flour and add the salt, onion and garlic powders, and ground cumin. Cook the flour mixture for 2-3 minutes.
Whisk in the broth and continue whisking until mixture is smooth. Bring mixture to simmer to thicken while stirring occasionally. Then reduce heat to low and stir in the heavy cream.
Remove the sauce from the heat. Add in 1 1/2 cups of the grated cheese and the diced green chiles. Stir while the cheese melts.
Spoon about 1/2 a cup of the cheese sauce to a large baking dish, spread around to coat the bottom of the dish.
Spoon a small amount of scrambled egg and sausage mixture onto the tortillas. Tightly roll and place in a baking dish, seam side down on top of the cheese sauce. Continue until all tortillas have been filled/and baking dish is filled.
Pour the remaining cheese sauce on top of the enchiladas and top with the remaining 1/2 cup of grated cheese.
Bake for 10 minutes at 350 degrees F until cheese sauce is bubbling. Turn on the broiler and broil the enchiladas for 2-3 minutes until the cheese is browned on top.
Remove from oven, allow to cool briefly before adding desired toppings.

Nutrition