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Easy Breakfast Enchiladas

Hearty breakfast enchiladas filled with scrambled eggs, sausage, beans, and cheese, baked in enchilada sauce for a delicious brunch dish.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 enchiladas
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 10 large eggs scrambled
  • 1 cup cooked breakfast sausage crumbled
  • 1 cup black beans rinsed and drained
  • 0.5 cup salsa
  • 0.5 cup diced bell peppers optional
  • 0.25 cup diced onions optional, sautéed
Assembly
  • 8 flour tortillas large
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1.5 cups enchilada sauce red or green
  • 2 tbsp olive oil or butter
  • fresh cilantro for garnish

Equipment

  • Skillet
  • Mixing bowls
  • Baking dish
  • Foil

Method
 

  1. Scramble eggs with spices until just set, then remove from heat.
  2. Cook sausage until browned and drain excess fat.
  3. Combine scrambled eggs, sausage, beans, salsa, and half the cheese.
  4. Fill tortillas with mixture, roll, and place seam-side down in greased baking dish.
  5. Top with enchilada sauce and remaining cheese.
  6. Bake at 375°F (190°C) for 30 minutes until bubbly and golden.
  7. Garnish with cilantro and serve with sour cream or avocado.

Notes

These enchiladas can be prepared the night before and baked in the morning. For a vegetarian option, replace sausage with mushrooms, spinach, or extra beans.