Description
These savory Breakfast Enchiladas combine fluffy scrambled eggs, seasoned sausage, and melted cheddar cheese wrapped in soft flour tortillas. Topped with a creamy sauce made from cream soup and sour cream, and baked until bubbly, this hearty dish is perfect for a delicious and filling morning meal. Optional toppings like green onions, salsa, avocado, and jalapeños add fresh, tangy flavors and a little kick.
Ingredients
Scale
Sausage and Eggs
- 8 flour tortillas (soft taco size)
- 1 lb breakfast sausage or turkey sausage
- 8 large eggs
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- 1½ cups shredded cheddar cheese, divided
Sauce and Seasonings
- 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
- Salsa
- Avocado
- Jalapeños
Instructions
- Cook the sausage: In a skillet over medium heat, cook 1 lb sausage until browned and crumbly. Drain excess grease and set the cooked sausage aside.
- Scramble the eggs: In a bowl, whisk together 8 eggs, ½ cup milk, ½ tsp salt, and ¼ tsp black pepper. Pour into a heated skillet and scramble gently until just set but still moist. Stir in ¾ cup shredded cheddar cheese.
- Assemble the enchiladas: Spoon the scrambled eggs and cooked sausage evenly onto each flour tortilla. Roll up each tortilla tightly and place seam-side down in a greased baking dish.
- Prepare the sauce: In a separate bowl, mix together 1 can cream of mushroom or chicken soup, ½ cup sour cream, ¼ tsp garlic powder, and ¼ tsp onion powder until smooth.
- Top the enchiladas: Pour the creamy sauce evenly over the rolled enchiladas in the baking dish. Then sprinkle the remaining ¾ cup shredded cheddar cheese over the top.
- Bake in the oven: Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 25 to 30 minutes, or until the sauce is bubbly and cheese is melted.
- Instant Pot alternative: Place the baking dish on a trivet inside the Instant Pot with 1 cup of water. Cover the dish with foil. Pressure cook on high for 10 minutes, then quick release the pressure carefully.
- Garnish and serve: Add optional toppings like chopped green onions, salsa, sliced avocado, or jalapeños before serving for added flavor and freshness.
Notes
- You can substitute turkey sausage for a leaner option.
- Use either cream of chicken or cream of mushroom soup based on your preference.
- If you prefer spicier enchiladas, add diced jalapeños into the egg mixture.
- Make sure not to overcook the scrambled eggs; they will finish cooking in the oven or Instant Pot.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, sausage and eggs, baked enchiladas, morning meal, cheesy breakfast casserole
