Description
Delicious and comforting breakfast enchiladas filled with savory sausage, scrambled eggs, and melted cheddar cheese, all smothered in a creamy sauce and baked to perfection. This easy-to-make dish is perfect for family breakfasts or brunch gatherings, offering a hearty start to your day with optional toppings to customize each serving.
Ingredients
Scale
Main Ingredients
- 8 flour tortillas (soft taco size)
- 1 lb breakfast sausage (or turkey sausage)
- 1½ cups shredded cheddar cheese, divided
- 8 large eggs
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
Sauce Ingredients
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- ½ cup sour cream
- ¼ tsp garlic powder
- ¼ tsp onion powder
Optional Toppings
- Green onions, sliced
- Salsa
- Avocado slices
- Jalapeños
Instructions
- Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and crumbly. Once cooked, drain off excess fat and set the sausage aside.
- Scramble the Eggs: In a bowl, whisk together eggs, milk, salt, and black pepper until fully combined. Pour the mixture into a skillet and scramble over medium heat until just set but still moist. Stir in half of the shredded cheddar cheese until it melts evenly through the eggs.
- Assemble the Enchiladas: Lay out each flour tortilla and fill with a generous portion of the scrambled eggs and sausage mixture. Roll each tortilla tightly and place them seam-side down into a greased baking dish, arranging them snugly side by side.
- Prepare the Creamy Sauce: In a separate bowl, combine the cream of mushroom or cream of chicken soup with sour cream, garlic powder, and onion powder. Mix thoroughly until smooth.
- Add the Sauce and Cheese: Pour the creamy mixture evenly over the arranged enchiladas in the baking dish. Sprinkle the remaining shredded cheddar cheese on top.
- Bake the Enchiladas (Oven Method): Preheat your oven to 350°F (175°C). Bake the uncovered enchiladas for 25 to 30 minutes or until the cheese is bubbly and slightly golden on top.
- Pressure Cook Option (Instant Pot Method): If using an Instant Pot, place a trivet inside the pot and add 1 cup of water. Put the baking dish on the trivet and cover it tightly with aluminum foil. Pressure cook on high for 10 minutes and then perform a quick release to prevent overcooking.
- Garnish and Serve: Remove the enchiladas from the oven or Instant Pot. Garnish with optional toppings such as chopped green onions, salsa, avocado slices, or jalapeños before serving warm.
Notes
- You can substitute turkey sausage for a leaner protein option.
- Choose cream of mushroom or cream of chicken soup based on your preferred flavor profile.
- To make this dish spicier, add diced jalapeños inside the filling or top with hot salsa.
- These enchiladas can be prepared the night before and baked fresh in the morning for convenience.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, sausage and eggs, baked breakfast, cheesy breakfast casserole, easy brunch recipe
