Description
A delicious and hearty breakfast option that packs flavor into every bite with savory sausage, scrambled eggs, and a blend of fresh vegetables, all wrapped in tortillas and smothered in enchilada sauce.
Ingredients
Scale
- 16 ounces ground breakfast sausage
- 8 large eggs
- ½ cup milk
- ½ cup onion, (diced)
- ½ cup green bell pepper, (diced)
- 2 ounces black olives, (sliced)
- 15 ounces red enchilada sauce
- 1 cup pace picante salsa
- 2 ½ cups cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 flour tortillas
Instructions
- Preheat the oven to 375°.
- Add ground sausage to a medium sized pan, over medium heat, and begin to break apart.
- Cook until sausage has browned and is no longer pink.
- Remove sausage from the pan and set aside in a bowl.
- Add the bell peppers to the pan, and cook for 1 minute.
- Next add the onion, and sauté until onions are translucent, about 5 minutes.
- Remove peppers and onions from the pan, and put into the same bowl as the sausage.
- Next in a small bowl, beat the eggs and milk until thoroughly combined.
- Add the eggs to the pan and scramble over low heat for about 5 minutes.
- Season with salt and pepper. Turn the heat off.
- Add the sausage, bell peppers, onion, diced olives, and pace salsa to the pan.
- Stir the ingredients together until mixed through.
- In a 9×13 pan, add about 1 cup of red enchilada sauce to the bottom.
- Next lay a tortilla out on a clean surface.
- Top one end with cheese, and then about ¼ cup of scrambled egg mixture on top of the cheese.
- Roll the tortillas and filling to create an enchilada.
- Place seam side down in the prepared baking dish.
- Repeat with remaining tortillas and filling.
- Pour the rest of the enchilada sauce and remaining cheese over the top.
- Bake uncovered for 15-20 minutes until the cheese has begun to brown and bubble.
- Serves 6 (2 enchiladas each).
Notes
- Do not fill tortillas more than half way or they will not roll and seal properly.
- Feel free to add additional toppings such as sour cream or cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas