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Enchiladas in the baking dish with cilantro, sour cream, tomatoes, chilis, and avocado.

Breakfast Enchiladas

Katerina | Diethood
This spicy breakfast enchiladas recipe with cheesy sausage filling and creamy, crunchy toppings is perfect for brunch.
Servings : 10 servings
Prep Time 20 minutes
Cook Time 1 hour
Refrigeration Time 8 hours
Total Time 9 hours 30 minutes

Ingredients
  

  • 1 tablespoon olive oil
  • 12 ounces turkey sausage links, cut up into about 1/2-inch rounds
  • 1 green bell pepper, diced
  • 4 green onions, sliced, white parts only (use the green parts for garnish)
  • salt and fresh ground black pepper, to taste
  • 1 can (4-ounces) diced green chiles
  • 10 (7-inch) whole wheat, low-carb flour tortillas
  • 2 cups shredded reduced fat cheddar cheese, divided (reserve 1/2-cup for topping)
  • 6 eggs
  • ½ cup heavy cream
  • 1 cup milk, 2% or more
  • 1 tablespoon all-purpose flour
  • ¼ to ½ teaspoon chili powder, or to taste
  • sour cream, for garnish (optional)
  • 1 cup cherry tomatoes, quartered, for garnish (optional)
  • 1 avocado, sliced, for garnish (optional)
  • diced green peppers, for garnish (optional)
  • freshly chopped cilantro or parsley, for garnish (optional)

Instructions
 

  • Grease a 9x13 baking dish with cooking spray and set aside.
  • Heat olive oil in skillet and add sausage; cook for 6 minutes.
  • Add peppers and onions; season with salt and pepper and continue to cook for 3 to 4 minutes, or until peppers are slightly tender.
  • Remove from heat and stir in the green chiles.
  • Spoon about 1/3 cup sausage mixture down the center of each flour tortilla and sprinkle with 2 tablespoons of the cheese.
  • Roll up and place the filled tortillas, seam side down, in the baking dish. Set aside.
  • In the bowl of your electric mixer, combine eggs, heavy cream, milk, flour and chili powder; mix on low for 1 minute, or until well combined.
  • Pour the egg mixture over the tortillas.
  • Cover with foil and refrigerate overnight.
  • Preheat oven to 350˚F.
  • Bake the enchiladas, covered, for 25 minutes.
  • Uncover and continue to bake for 25 minutes.
  • Sprinkle ½ cup cheese over the top and continue to bake for 3 more minutes or until the cheese is melted.
  • Remove from oven and let stand for 10 to 15 minutes before serving.
  • Optionally, garnish with sour cream, green onions, tomatoes, avocado, green peppers and cilantro or parsley.
  • Cut and Serve.

Notes

  • Prep with Parchment: Simplify your clean-up by lining the baking dish with parchment paper. When you're finished, simply discard the paper and give the dish a quick rinse.
  • Secure with Toothpicks: To keep your enchiladas from unfolding, use toothpicks to hold them together. Just be sure to remove the toothpicks before serving.
  • Refrigeration Time: These enchiladas are best if they sit in the fridge overnight or for at least 3 to 4 hours before baking. 
  • Salsa Topping: Enhance your enchiladas with a delicious topping. After baking, drizzle them with your choice of green (not avocado-based) or red salsa for extra sauciness.
  • Spice it Up: Add a little zing to your filling by finely chopping 1/4 of a small jalapeño or serrano chili and mixing it in. If you prefer, canned green chilies are a great alternative.
  • Storage: Store any leftover enchiladas in an airtight container. They'll keep well for up to 5 days in the refrigerator or can be frozen for as long as 3 months. 

Nutrition

Calories: 316 kcal | Carbohydrates: 28 g | Protein: 14 g | Fat: 16 g | Saturated Fat: 6 g | Cholesterol: 121 mg | Sodium: 483 mg | Potassium: 257 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 595 IU | Vitamin C: 15.8 mg | Calcium: 235 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast, Breakfast/Brunch, Brunch
Cuisine: Mexican, Tex-Mex
Keyword: breakfast enchiladas, enchiladas breakfast, overnight breakfast enchiladas