Description
These Breakfast Enchiladas combine savory sausage, fluffy scrambled eggs, and melted cheddar cheese wrapped in warm flour tortillas, topped with a creamy sauce and baked to perfection. Perfect for a hearty morning meal, they can be made in the oven or an Instant Pot with optional fresh toppings like green onions, salsa, avocado, and jalapeños.
Ingredients
Scale
Enchiladas
- 8 flour tortillas (soft taco size)
- 1 lb breakfast sausage (or turkey sausage)
- 1½ cups shredded cheddar cheese, divided
- 8 large eggs
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
Sauce
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- ½ cup sour cream
- ¼ tsp garlic powder
- ¼ tsp onion powder
Optional Toppings
- Green onions, sliced
- Salsa
- Avocado slices
- Jalapeños, sliced
Instructions
- Cook sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbly. Once done, drain any excess grease and set the sausage aside.
- Scramble eggs: In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture into a skillet and scramble over medium heat until the eggs are just set. Stir in half of the shredded cheddar cheese while still warm to allow it to melt.
- Assemble enchiladas: Take each flour tortilla and fill it evenly with the scrambled eggs and sausage mixture. Roll each tortilla tightly and place them seam-side down in a greased baking dish to prevent them from unrolling during cooking.
- Prepare sauce: In a separate bowl, combine the cream of mushroom or cream of chicken soup, sour cream, garlic powder, and onion powder. Mix well until smooth.
- Top enchiladas: Pour the prepared sauce evenly over the rolled enchiladas in the baking dish. Then sprinkle the remaining shredded cheddar cheese on top for a golden, melty finish.
- Baking method: Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 25 to 30 minutes, or until the sauce is bubbly and the cheese has melted and slightly browned.
- Instant Pot method: If using an Instant Pot, place the baking dish on a trivet inside the pot with 1 cup of water in the bottom. Cover the dish tightly with foil to prevent water from getting in. Pressure cook on high for 10 minutes, followed by a quick release of pressure.
- Garnish and serve: Once cooked, garnish the enchiladas with your choice of optional toppings like sliced green onions, salsa, avocado, and jalapeños before serving warm.
Notes
- You can substitute turkey sausage for a leaner option.
- Use cream of mushroom or cream of chicken soup based on your flavor preference.
- For spicier enchiladas, add jalapeños inside the filling or as a topping.
- Make ahead: assemble the enchiladas and refrigerate overnight before baking.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, sausage enchiladas, cheesy breakfast casserole, baked breakfast recipe
