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Breakfast Enchiladas Recipe

Total Time 45 minutes
Course Breakfast
Cuisine American, Mexican, TexMex
Servings 8 Servings

Ingredients
  

Enchiladas:

  • 8 Tortillas
  • 12 Eggs
  • 1/2 lb. Breakfast Sausage Cooked & Crumbled
  • 1 Cup Cheddar Cheese Shredded
  • 1/2 Cup Milk
  • Salt to Taste

Cheese Sauce:

  • 2 Cups Milk
  • 1/2 Cup Salsa Verde
  • 1/2 Cup Cheddar Cheese Shredded
  • 2 Tbsp. Butter
  • 2 Tbsp. Flour
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Chili Powder
  • 1/4 tsp. Cumin

Toppings:

  • 1 Cup Cheddar Cheese Shredded
  • 6 Bacon Strips Cooked & Crumbled
  • 3 Green Onions Diced
  • 1 Avocado Chopped
  • 1 Tomato Chopped

Instructions
 

  • Preheat oven to 350˚.
  • In large bowl whisk together eggs, milk and add salt to taste. Pour into a pan/skillet and cook over medium heat stirring occasionally. Don't cook until completely dry you want them to be a bit moist.
  • Remove eggs and in same pan melt down butter and whisk in flour. Allow to cook for a couple minutes and slowly whisk in the milk, bring to a boil turn down the heat and allow to simmer a couple of minutes until it thickens up. Add in salsa, cheese and spiced until completely combined.
  • Lay a tortilla on a flat surface. Divide egg, sausage and cheese between each tortilla.
  • Pour about 1/2 a cup of cheese sauce across the bottom of your baking dish. Roll the tortillas and place them seam down in the baking dish.
  • Pour remaining sauce over tortillas, sprinkle with cheese and bake for 20-25 minutes.
  • Once done add additional toppings and serve.