Description
Hearty “Pot Breakfast Enchiladas” bring Mexican morning magic to your kitchen table with layers of spicy sausage, melted cheese, and rich sauce. Comforting flavors meld together, promising a delicious start that will satisfy hungry breakfast adventurers from first bite to last.
Ingredients
Scale
Protein and Meat:
- 1 pound (450 grams) breakfast sausage (or chorizo)
- 8 large eggs
Cheese and Dairy:
- 2 cups (200 grams) shredded cheddar cheese
- 1 cup (100 grams) shredded monterey jack cheese
- ¼ cup (60 milliliters) milk
- ¼ cup (60 milliliters) heavy cream
- ¼ cup (60 grams) sour cream
Core and Supporting Ingredients:
- 8 large flour tortillas
- 2 cups (480 milliliters) red enchilada sauce
- ½ cup (75 grams) diced bell peppers
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup (30 grams) chopped fresh cilantro
- ¼ cup (60 grams) salsa or pico de gallo
- Sliced avocado
Instructions
- Prepare the culinary workspace by heating the oven to 375F (190C) and coating a 9×13-inch baking vessel with a light layer of cooking spray.
- Transform the breakfast sausage into crispy, golden morsels by sautéing in a skillet over medium flame until thoroughly cooked. Eliminate excess fat through careful draining.
- Craft a velvety egg mixture by whisking eggs with milk, seasoning with salt and pepper. Gently scramble the eggs in a nonstick pan until they reach a delicate, soft-set consistency.
- Integrate the cooked sausage and optional bell peppers into the scrambled eggs, creating a harmonious filling blend.
- Unfurl each tortilla and generously distribute the sausage-egg medley across the center. Cascade shredded cheddar cheese over the filling, then roll each tortilla into a compact cylinder.
- Arrange the rolled enchiladas in the prepared baking dish, positioning them seam-side downward to prevent unraveling.
- Merge enchilada sauce with heavy cream, creating a luxurious coating. Cascade this sauce evenly across the tortilla rolls, ensuring complete coverage.
- Sprinkle the remaining cheese over the sauced enchiladas, creating a tantalizing golden blanket.
- Slide the baking dish into the preheated oven, allowing the enchiladas to bake uncovered for 25-30 minutes until the cheese melts into a bubbling, appetizing surface.
- Allow the enchiladas a brief moment to settle after removing from the oven. Embellish with fresh cilantro, a dollop of sour cream, vibrant salsa, and optional creamy avocado slices.
- Serve immediately, presenting a breakfast masterpiece bursting with flavor and texture.
Notes
- Customize the heat level by choosing mild or spicy sausage to match your taste preferences.
- Replace traditional tortillas with low-carb alternatives like cauliflower wraps for a healthier version.
- Prep ingredients ahead of time to streamline morning cooking and reduce stress.
- Skip bell peppers or swap them with other vegetables like spinach or zucchini for varied nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 210 mg