Description
These Breakfast Enchiladas combine savory hot breakfast sausage with fluffy scrambled eggs, a flavorful cheese sauce with green chiles, and soft flour tortillas, baked to perfection with melted pepper jack cheese on top. Ideal for a hearty brunch or weekend breakfast, this dish melds classic Tex-Mex flavors with a comforting, cheesy texture.
Ingredients
Scale
Sausage and Eggs
- 1 lb hot breakfast sausage
- 2 Tbsp unsalted butter
- 4 green onions, thinly sliced
- 2 Tbsp chopped fresh cilantro
- 14 large eggs, beaten
- ¾ tsp salt, or to taste
- ½ tsp freshly ground black pepper, or to taste
- 8 (8-inch) flour tortillas
- 1 cup shredded pepper jack cheese
Cheese Sauce
- â…“ cup unsalted butter
- â…“ cup all-purpose flour
- 3 cups milk
- 2 cups shredded pepper jack cheese
- 1 (4.5-oz) can chopped green chiles
- 1 Tbsp taco seasoning
- Salt and black pepper, to taste
Instructions
- Preheat and prepare baking dish: Heat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking during baking.
- Cook the sausage: In a large nonstick skillet over medium-high heat, cook the hot breakfast sausage until no longer pink inside. Once cooked, remove the sausage from the pan and drain any excess grease to keep the filling from becoming too oily.
- Prepare scrambled eggs: Whisk together the eggs, salt, and black pepper in a large bowl. Add the sliced green onions and chopped cilantro. In the same skillet, melt 2 Tbsp unsalted butter, then add the egg mixture. Cook over medium heat until the eggs are cooked but still moist, stirring gently. Remove from heat and set aside.
- Make the cheese sauce: In a large saucepan, melt â…“ cup unsalted butter over medium-low heat. Whisk in the â…“ cup all-purpose flour to create a smooth roux. Slowly add the 3 cups of milk while whisking constantly to avoid lumps. Cook the sauce over medium heat, stirring frequently, until it thickens. Remove from heat and stir in 2 cups shredded pepper jack cheese, chopped green chiles, and taco seasoning. Season with salt and black pepper to taste.
- Combine filling: In a large bowl, mix the cooked sausage, scrambled eggs, and 2 cups of the prepared cheese sauce thoroughly to create a flavorful filling.
- Assemble the enchiladas: Spoon the filling evenly down the center of each flour tortilla and roll them up tightly. Place the rolled tortillas seam side down in the prepared baking dish to prevent them from unrolling during baking.
- Add sauce and cheese topping: Pour the remaining cheese sauce over the rolled enchiladas, spreading it evenly. Sprinkle the remaining 1 cup of shredded pepper jack cheese atop the sauce for a melty, golden finish.
- Bake the enchiladas: Bake in the preheated oven for 30 minutes or until the cheese sauce is bubbly and the cheese topping is melted and slightly golden.
- Garnish and serve: Once out of the oven, garnish the enchiladas with fresh cilantro and diced tomatoes if desired. Serve warm for a delicious and comforting breakfast meal.
Notes
- You can substitute pepper jack cheese with Monterey Jack or cheddar for milder or sharper flavor variations.
- For extra heat, add diced jalapeños to the filling or top with hot sauce before serving.
- Prep the cheese sauce ahead of time and refrigerate if making in advance; reheat gently before assembling.
- Use corn tortillas if you prefer gluten-free, but the texture and flavor will differ.
