Description
These Breakfast Enchiladas combine fluffy scrambled eggs, savory sausage, and melted cheddar cheese rolled inside warm flour tortillas. Covered with a creamy sour cream and soup sauce and baked until bubbly, this hearty and comforting dish is perfect for a satisfying morning meal. Optional toppings like green onions, salsa, and avocado add fresh flavor and texture.
Ingredients
Scale
Filling
- 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
- 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 breakfast sausage until browned and crumbly. Drain excess fat and set aside.
- Scramble the eggs: In a bowl, whisk together eggs, milk, salt, and black pepper. Pour into a heated skillet and scramble until just set. Stir in half of the shredded cheddar cheese until melted and combined.
- Assemble the enchiladas: Spoon the scrambled eggs and cooked sausage mixture evenly onto each flour tortilla. Roll each tortilla tightly and place seam-side down in a greased baking dish.
- Prepare the sauce: In a small bowl, mix together the cream soup, sour cream, garlic powder, and onion powder until smooth.
- Pour sauce over enchiladas: Evenly pour the creamy soup mixture over the rolled tortillas in the baking dish.
- Add cheese topping: Sprinkle the remaining shredded cheddar cheese over the top of the enchiladas.
- Bake the enchiladas: Oven method: Preheat the oven to 350°F (175°C). Bake uncovered for 25 to 30 minutes until bubbly and heated through.
- Alternate Instant Pot method: Place the baking dish on a trivet inside the Instant Pot with 1 cup of water. Cover the dish tightly with foil. Pressure cook on high for 10 minutes then perform a quick release.
- Garnish and serve: Top with optional green onions, salsa, avocado slices, and jalapeños before serving warm.
Notes
- You can substitute turkey sausage for a leaner option.
- Choose cream of mushroom or cream of chicken soup based on your preference.
- Customize toppings to taste, adding more heat with jalapeños or freshness with avocado.
- For a crispier top, broil the enchiladas for 2-3 minutes after baking in the oven.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, cheesy breakfast, sausage eggs enchiladas, baked breakfast tortillas
