Breakfast Enchiladas
This easy breakfast enchiladas recipe with cheesy sausage filling and creamy, crunchy toppings is the perfect brunch for a crowd. Assemble this Tex-Mex casserole the night before, and wake up to ready-to-bake enchiladas!
Servings: 10 servings
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
- Prep. Grease a 9x13 baking dish with cooking spray and set aside.
- Make the filling. Heat olive oil in a 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.
- Fill the enchiladas. 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.
- Pour over the eggs. 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.
- Refrigerate. Cover with foil and refrigerate overnight.
- Bake. Preheat oven to 350ºF. Then, bake the enchiladas, covered, for 25 minutes. Uncover and continue to bake for 25 minutes.
- Add cheese. Sprinkle ½ cup cheese over the top and continue to bake for 3 more minutes or until the cheese is melted.
- Serve. 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.
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: 316kcal | Carbohydrates: 28g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 121mg | Sodium: 483mg | Potassium: 257mg | Fiber: 4g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 15.8mg | Calcium: 235mg | Iron: 2mg
