Breakfast Enchiladas

5 from 2 votes

This spicy breakfast enchiladas recipe with cheesy sausage filling and creamy, crunchy toppings is perfect for brunch.

Prep Time20

Cook Time1

Refrigeration Time8

Total Time9 30

Course: Breakfast, Breakfast/Brunch, Brunch

Cuisine: Mexican, Tex-Mex

Keyword: breakfast enchiladas, enchiladas breakfast, overnight breakfast enchiladas

Servings: servings

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)

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.

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.