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Breakfast Enchiladas

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Delicious breakfast enchiladas filled with creamy eggs, cheese, and spiced sausage, topped with salsa for a comforting meal.

Ingredients

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  • 8 corn tortillas
  • 4 large eggs
  • 1 cup milk
  • 1 cup shredded cheese
  • 1 cup cooked and crumbled sausage or chorizo
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • Salt and pepper to taste
  • 1 cup salsa

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Whisk together the eggs and milk, seasoning with salt and pepper.
  3. Sauté the diced bell peppers and onions over medium heat for about 5 minutes.
  4. Add the cooked sausage or chorizo to the skillet and combine.
  5. Fill a corn tortilla with the sausage mixture and sprinkle cheese on top. Roll tightly.
  6. Assemble all tortillas in a greased baking dish, pour salsa over, and sprinkle remaining cheese.
  7. Bake for 20-25 minutes until bubbly and golden.
  8. Serve warm and enjoy!

Notes

Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven. They freeze well for up to 3 months.

Nutrition

Find it online: https://www.nailzspa.com/breakfast-enchiladas-2/

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