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A hearty and satisfying casserole perfect for brunch. Fluffy scrambled eggs, savory sausage, and cheese are rolled into soft tortillas, smothered in a rich red enchilada sauce, and baked until bubbly. A Tex-Mex classic to feed a crowd.
For 4 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium-high heat, cook the breakfast sausage, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain off excess grease, leaving about 1 tablespoon in the skillet. Add the chopped onion and bell pepper and cook until softened, about 4-5 minutes.
In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the sausage and vegetables. Cook, stirring gently, until the eggs are just set but still moist (about 2-3 minutes). Remove from heat and stir in 1 cup of the shredded cheese.
To make the sauce, heat the vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Stir in the chili powder, cumin, and garlic powder and cook for 30 seconds more until fragrant. Gradually whisk in the chicken broth and tomato sauce until smooth. Bring to a simmer and cook for 5-7 minutes, until slightly thickened. Season with salt if needed.
Assemble the enchiladas. Spread 1/2 cup of the enchilada sauce on the bottom of the prepared baking dish. Warm the tortillas to make them pliable. Spoon about 1/2 cup of the egg and sausage filling down the center of each tortilla, roll it up tightly, and place it seam-side down in the dish.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle with the remaining 1 cup of cheese. Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden. Let rest for 10 minutes before garnishing with fresh cilantro and serving.
A hearty and satisfying casserole perfect for brunch. Fluffy scrambled eggs, savory sausage, and cheese are rolled into soft tortillas, smothered in a rich red enchilada sauce, and baked until bubbly. A Tex-Mex classic to feed a crowd.
This tex_mex recipe takes 80 minutes to prepare and yields 4 servings. At 1179.33 calories per serving with 65.32g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
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Replace the sausage with 1 can (15 oz) of black beans, rinsed and drained, or a plant-based chorizo. Add sautéed mushrooms and spinach for extra flavor and nutrients.
Add a finely chopped jalapeño or serrano pepper along with the onion and bell pepper. You can also add a pinch of cayenne pepper to the enchilada sauce.
Substitute the breakfast sausage with cooked, shredded chicken, chorizo, or crumbled bacon.
For a different flavor profile, use a green enchilada sauce (salsa verde) instead of the red sauce.
With eggs and sausage as primary ingredients, this dish provides a significant amount of high-quality protein, which is essential for muscle repair, satiety, and sustained energy throughout the morning.
Eggs and pork sausage are good sources of B vitamins, particularly B12 and B6. These vitamins play a crucial role in energy metabolism, brain function, and the formation of red blood cells.
The tomato sauce and chili powder in the enchilada sauce provide lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
A typical serving of two enchiladas contains approximately 650-750 calories, depending on the specific type of sausage and cheese used.
While delicious, this dish is quite indulgent and high in calories, saturated fat, and sodium. It's best enjoyed as a special occasion brunch. To make it healthier, you can use turkey sausage, low-fat cheese, and whole wheat tortillas.
Yes! You can assemble the entire casserole (without baking) up to 24 hours in advance. Cover it tightly with foil and refrigerate. You may need to add 5-10 minutes to the baking time when cooking from cold.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F (175°C) oven until warmed through.
They are a complete meal on their own, but pair wonderfully with a side of fresh fruit salad, refried beans, or a simple green salad to lighten the meal.
This usually happens if the tortillas are cold or dry. It's crucial to warm them just before filling. You can wrap them in a damp paper towel and microwave for 30-45 seconds, or warm them one by one in a dry skillet until they are soft and pliable.
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