I would say these breakfast enchiladas are in our rotation at least once, sometimes twice a month because of how EASY and delicious they are. I don’t think I shared a recipe on them yet and my apologies on that. The funny thing is, sometimes it’s hard to share a recipe because I change how I make meals all the time! It’s based on what’s on sale, what we have/don’t have, what I forgot at the store or how saucy I’m feeling! I made them a little differently this week by adding chick peas and tomatoes…only because I had some leftover from a previous meal.
- 1 lb ground breakfast sausage
- 1 cup shredded cheese
- 8 flour tortillas
- 8-10 eggs; beaten
- 1/4 cup milk
- salt + pepper
- cooking spray
Preheat oven to 375 degrees and liberally spray 8 x 13" pan with cooking spray. I've tried butter and oil and they both leave most of my enchilada attached to the pan.
Cook sausage while breaking up with spatula; drain.
Lay tortillas on a work surface and fill with 1/4c sausage and generous pinch of cheese. Roll up and line in the pan.
Beat eggs with milk, salt and pepper and pour over the tortillas. Top with cheese.
Bake covered for 15 minutes; uncover, cook another 7-8 minutes until egg is set and tortillas begin to rise.
This is the base recipe, feel free to add or omit ingredients!
I prefer Jones sausage because it tastes good and is already out of casing, making this recipe even easier.