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breakfast enchiladas

(2)
GMarie65 avatar
Blue Ribbon Recipe by
Gina Davis
@GMarie65
Cedar Bluff, VA

These babies are so good! We love all the creamy cheese sauce that is used in them. There is just so much comfort in this comfort food. Make for dinner or breakfast, either way, they are just awesome. My crew swipes their fingers in the empty dish to make sure they get every last drop. I serve these with nothing else, just all by themselves, because they hit the spot on so many levels.

Blue Ribbon Recipe

A fantastic breakfast twist on enchiladas. The homemade cheese sauce is what makes these enchiladas so good. Thick and creamy, fire-roasted chiles add a little heat to it. Filled with cheesy eggs and hot sausage, the enchiladas are cooked in the cheese sauce and then topped with more cheese. We'd save this for a weekend or holiday brunch since there are a few steps to this breakfast recipe. We topped ours with extra cilantro, tomatoes, and green onions to bring the flavors together. A dollop of sour cream or salad would also be delicious.

— The Test Kitchen @kitchencrew
(2)
yield 4 serving(s)
prep time 35 Min
cook time 30 Min
method Bake

Ingredients For breakfast enchiladas

  • 1/3 c
    butter
  • 1/3 c
    all-purpose flour
  • 3 c
    whole milk; 2% is also fine
  • 2 c
    sharp cheddar cheese
  • 1 can
    fire-roasted green chiles, undrained (4 oz)
  • 1 lb
    hot pork sausage or what you'd like
  • 2 Tbsp
    butter
  • 4 stalk
    green onions
  • 2 Tbsp
    fresh cilantro or 1 Tbsp dried leaves
  • 12 lg
    eggs, beaten
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 8 - 10
    soft flour tortillas, 8 inch
  • 1 c
    shredded Pepper Jack cheese
  • 1 tsp
    salt or to taste
  • cherry or grape tomatoes sliced into quarters, for serving
  • diced green onions, for serving
  • fresh cilantro, for serving
  • salsa, for serving
  • sour cream, for serving

How To Make breakfast enchiladas

  • Melt butter in a heavy pan and add flour.
    1
    For the cheese sauce, melt 1/3 c butter in a heavy pan. Add 1/3 cup flour and whisk on medium-low heat for 3 - 4 minutes (this takes the raw flour taste out).
  • Slowly add milk and whisk.
    2
    Slowly add 3 cups of milk and whisk to combine. Let cook on medium-low heat until thick and creamy.
  • Slowly whisk in cheese.
    3
    Slowly stir in 2 cups of shredded cheese. Stir until all is melted and creamy.
  • Add green chiles.
    4
    Add 1 can of undrained fire-roasted (or regular) green chiles and fold into the cheese sauce.
  • Simmer for 5 minutes.
    5
    Let simmer for 5 minutes on low stirring a few times. Remove from heat.
  • Brown the sausage.
    6
    For the enchiladas, in a large skillet brown the sausage. Cook until no longer pink. Drain grease and rinse sausage to remove any leftover grease. Remove to a plate or bowl.
  • Melt butter and cook the green onions.
    7
    In the same pan, melt 2 Tbsp of butter. Cook green onions and cilantro for 5 minutes on medium-low heat. After 5 minutes reduce heat to low.
  • Beat 12 eggs and add salt and pepper.
    8
    In a large bowl beat 1 dozen (12) eggs together. Add salt and pepper; mix.
  • Cook the eggs with the green onions.
    9
    Pour beaten eggs into the pan with green onions and cilantro and cook slowly. Let eggs set and fold eggs easily. The eggs should be cooked into larger chunks, not a small scramble. Cook until almost done (still moist).
  • Add some of the cheese sauce to the eggs.
    10
    To the egg mixture, add 1 cup of cheese sauce but do not stir.
  • Add sausage and more cheese sauce.
    11
    Add sausage to pan. Add 1 more cup of cheese sauce. Gently fold eggs and sausage together.
  • Preheat the oven to 350 degrees F.
    12
    Preheat oven to 350 degrees F.
  • Add some of the cheese sauce to the bottom of a 9x13 baking dish.
    13
    Prepare a 9x13 baking dish or larger by spreading about 1/2 cup of the cheese sauce in the bottom.
  • Heat the tortillas.
    14
    Open and microwave heat flour tortillas for 35 seconds to soften them.
  • Place some of the eggs onto the tortilla and add shredded cheese.
    15
    Place roughly 1/3 cup egg and sausage mixture down center or tortilla (I add about 2 Tbsp of extra cheddar cheese to my tortilla before I roll it up) Fold side closet to you over mixture and roll the tortilla.
  • Place seam side down in a baking sheet.
    16
    Place seam side down in prepared baking dish. Repeat until all filling is used or you run out of tortillas (I often get 12 of them).
  • Pour remaining cheese sauce over tortillas and sprinkle cheese.
    17
    Pour remaining cheese sauce over enchiladas spreading it evenly over them. Top with shredded pepper jack cheese or cheese of your choice.
  • Bake until bubbly.
    18
    Bake in preheated oven for 30 minutes or until cheese sauce is bubbly.
  • Breakfast Enchiladas topped with tomatoes and cilantro.
    19
    Remove to a wire rack and cool for 15 minutes or more. Top with green onions, tomatoes, and cilantro. Salsa and sour cream are good too.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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