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Easy Oven-Baked Breakfast Enchiladas

A close-up view of a square slice of baked breakfast enchiladas topped with melted cheddar cheese and ground meat.
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Make these hearty, cheesy breakfast enchiladas for a satisfying morning meal. This recipe uses simple ingredients and bakes up perfectly, making it great for family brunch or meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound breakfast sausage, casings removed
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 12 (8-inch) flour tortillas
  • 2 cups shredded cheddar cheese, divided
  • 6 large eggs
  • 1 cup milk
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10 ounce) can red enchilada sauce
  • 1/2 cup water

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up, until browned. Drain excess grease.
  3. Add onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
  4. Stir in chili powder, cumin, and salt. Remove from heat and set aside.
  5. In a medium bowl, whisk together eggs and milk until combined.
  6. In a separate small bowl, mix the cream of chicken soup, enchilada sauce, and water until smooth. This is your sauce mixture.
  7. Dip each tortilla briefly into the sauce mixture to soften it slightly.
  8. Assemble the enchiladas: Lay a tortilla flat. Sprinkle a spoonful of the sausage mixture and a small amount of cheese down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas.
  9. Pour the remaining sauce mixture evenly over the rolled enchiladas.
  10. Pour the egg and milk mixture over the top of the sauced enchiladas.
  11. Sprinkle the remaining shredded cheese over everything.
  12. Bake for 25 to 30 minutes, or until the eggs are set and the cheese is melted and bubbly. Let stand for 5 minutes before serving.

Notes

  • For freezer friendly breakfast enchiladas, assemble the dish completely, cover tightly with foil, and freeze before baking. Thaw overnight in the refrigerator and add 10-15 minutes to the baking time.
  • If you prefer a spicier flavor, add a dash of hot sauce to the sausage mixture.
  • You can substitute ground turkey or black beans for the sausage to make vegetarian breakfast enchiladas.

Nutrition

Find it online: https://carlacooking.com/breakfast-enchiladas-easy-oven-baked-recipe/