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Breakfast Enchiladas with Sausage, Pico de Gallo, and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 125 reviews
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 enchiladas
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mexican-American

Description

These Breakfast Enchiladas are a savory and satisfying morning treat featuring flour tortillas filled with flavorful pork breakfast sausage, pico de gallo, and melted Mexican blend cheese. Topped with a creamy egg mixture and baked to perfection, this dish is perfect for a hearty breakfast or brunch. Customize with toppings like sour cream, salsa, avocado, and cilantro for a delicious start to your day.

Ingredients

Scale

For the Enchiladas

  • 8 Flour tortillas
  • 1 lb. Pork breakfast sausage
  • Pico de gallo (diced onions, peppers, and cilantro) – store-bought or fresh
  • 3 cups Shredded Mexican blend cheese
  • 4 Eggs
  • 1¼ cups Half and half
  • 1 tablespoon Flour
  • ½ teaspoon Garlic powder
  • ½ teaspoon Cumin
  • Salt and pepper to taste

Topping Options

  • Sour cream
  • 4 strips Crumbled bacon
  • Salsa
  • Cilantro
  • Avocado

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (175℃) to prepare for baking the enchiladas.
  2. Cook Sausage: In a large skillet over medium heat, brown the pork breakfast sausage until fully cooked through. Drain excess fat to avoid greasiness in the dish.
  3. Assemble Enchiladas: Take each flour tortilla and add a large scoop of cooked sausage, a spoonful of pico de gallo, and a sprinkle of shredded Mexican blend cheese. Roll the tortillas tightly and place them seam-side down in a baking dish that has been sprayed with non-stick spray.
  4. Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, half and half, flour, garlic powder, cumin, salt, and pepper until well combined and smooth.
  5. Add Egg Mixture: Pour the creamy egg mixture evenly over the rolled tortillas in the baking dish.
  6. Bake Covered: Cover the dish with foil and bake in the preheated oven for 35 minutes to allow the eggs to set and flavors to meld.
  7. Add Cheese Topping: Remove the foil and sprinkle the remaining shredded cheese on top of the enchiladas.
  8. Bake Uncovered: Return the dish to the oven uncovered, baking for an additional 10 minutes to melt and slightly brown the cheese topping.
  9. Serve: Remove from the oven and serve hot, garnished with your preferred toppings such as sour cream, crumbled bacon, salsa, cilantro, and sliced avocado.

Notes

  • Make-Ahead Directions: After assembling the enchiladas and pouring the egg mixture on top, cover the baking dish with foil and refrigerate overnight. In the morning, simply bake as instructed for a convenient breakfast option.
  • You can omit pico de gallo if you prefer to avoid onions and peppers.
  • Use non-stick spray or lightly grease the baking dish to prevent sticking.
  • Feel free to customize toppings based on personal taste preferences.

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 410
  • Sugar: 2g
  • Sodium: 670mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 13g
  • Trans Fat: 0.5g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 21g
  • Cholesterol: 215mg

Find it online: https://mealsbymia.com/breakfast-enchiladas-with-sausage-pico-de-gallo-and-cheese-recipe/