Description
A delicious and easy breakfast enchilada recipe filled with scrambled eggs, sausage, and creamy gravy, perfect for any day.
Ingredients
Scale
- 8 flour tortillas
- 1 pound sausage
- 1 cup shredded cheese (cheddar or your choice)
- 4 eggs
- 1 cup milk
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 cup sausage gravy
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add diced onions and bell peppers, cooking until soft and aromatic.
- Add sausage to the skillet, breaking it apart as it cooks. Cook until browned, then drain excess fat.
- In a bowl, whisk together eggs, milk, salt, and pepper. Pour this mixture into the skillet with the sausage and cook until the eggs are fluffy and set.
- To assemble the enchiladas, place a tortilla on a flat surface. Fill it with the sausage and egg mixture, then sprinkle with cheese. Roll the tortilla tightly and place it seam side down in a greased baking dish.
- Repeat with the remaining tortillas until the baking dish is filled.
- Pour the sausage gravy over the top of the rolled enchiladas and top with the remaining cheese.
- Bake in the preheated oven for about 25 minutes or until cheese is bubbly and golden brown.
- Serve warm and enjoy this comforting breakfast meal.
Notes
Serve these enchiladas with avocado slices, fresh salsa, or a dollop of sour cream. Store leftovers in an airtight container for up to 3 days, reheating in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 200mg