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To create the perfect breakfast enchiladas, a few key ingredients are essential. Each component plays a vital role in building flavor, texture, and nutritional value.

Breakfast Enchiladas

A delightful twist on a classic dish.
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Ingredients
  

8 large flour tortillas

6 large eggs

1 cup milk

1 cup shredded cheese (cheddar or a Mexican blend)

1 cup cooked breakfast sausage (crumbled) or diced vegetables (bell peppers, onions, spinach)

1 cup salsa (your choice of mild, medium, or hot)

1 tsp ground cumin

1/2 tsp paprika

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Avocado slices (for serving)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C).

    Prepare Filling: In a large bowl, whisk together the eggs and milk. Stir in the crumbled sausage (or diced vegetables), half of the shredded cheese, cumin, paprika, salt, and pepper.

      Cook Eggs: In a large skillet over medium heat, pour the egg mixture. Cook, stirring gently, until the eggs are just set (approximately 5-7 minutes). Remove from heat.

        Assemble Enchiladas: Take each tortilla and spoon roughly 1/4 cup of the egg mixture onto the center. Roll the tortilla around the filling and place it seam-side down in a greased 9x13 inch baking dish.

          Add Salsa: Once all tortillas are filled and in the dish, pour the salsa evenly over the top. Sprinkle the remaining cheese over the salsa.

            Bake: Cover the baking dish with foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and lightly golden.

              Garnish and Serve: Remove from the oven and let rest for a few minutes. Garnish with freshly chopped cilantro and serve with avocado slices on the side.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6