Print Recipe

breakfast enchiladas


  • 1 lb Italian sausage or chorizo casings removed
  • 1 onion diced
  • 1 red bell pepper diced
  • 6 eggs
  • 2 cups milk
  • 1/4 cup enchilada sauce
  • 10-12 corn tortillas
  • 2 cups cheddar cheese
  • 1/4 cup chopped green onions for topping
  • salsa hot sauce, cilantro, and sour cream, for topping, all optional but delicious


  • Preheat oven to 350 degrees F. Spray 9x13" baking dish with cooking spray.
  • In a large skillet, cook Italian sausage or chorizo over medium-high heat.
  • Once done, remove from skillet. If there is a lot of grease, wipe a little excess off but leave some for sauteing the onions and bell peppers.
  • Add onions and bell peppers to skillet and cook 5-7 minutes, until they begin to soften.
  • Remove from heat.
  • In large bowl, whisk together eggs, milk, and enchilada sauce.
  • Place tortillas on microwave-safe plate and cover with damp paper towel.
  • Microwave for 30-60 seconds, until the tortillas are soft and able to roll.
  • Fill each tortilla with equal amounts of onion/bell pepper mix and the cooked sausage. This was about 2-3 tbsp total.
  • Place seam down into prepared baking dish. Repeat with remaining tortillas.
  • Pour egg mixture over enchiladas.
  • Top with cheese and cover with aluminum foil.
  • Bake in preheated oven for 30-35 minutes, until eggs are set.
  • Remove aluminum foil and bake an addition 10-15 minutes.
  • Serve topped with green onions, sour cream, salsa, cilantro, hot sauce, etc.
  • Enjoy!