Description
These Breakfast Enchiladas combine savory sausage, fluffy scrambled eggs, and melty cheddar cheese wrapped in soft flour tortillas, topped with a creamy mushroom or chicken soup sauce and baked to bubbly perfection. Perfect for a hearty morning meal, they can be customized with your favorite toppings like avocado, salsa, and jalapeños.
Ingredients
Scale
Main Ingredients
- 8 flour tortillas (soft taco size)
- 1 lb breakfast sausage (or turkey sausage)
- 1½ cups shredded cheddar cheese
- 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
- Salsa
- Avocado
- Jalapeños
Instructions
- Cook sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbly. Drain excess grease and set the cooked sausage aside.
- Scramble eggs: Whisk together eggs, milk, salt, and black pepper. Pour into a skillet and scramble over medium heat until just set. Stir in half of the shredded cheddar cheese until melted.
- Assemble enchiladas: Lay out each flour tortilla and fill with a portion of the egg and sausage mixture. Roll up the tortillas tightly and place seam-side down in a greased baking dish.
- Prepare sauce: In a bowl, combine the cream of mushroom or chicken soup, sour cream, garlic powder, and onion powder. Stir until smooth.
- Top enchiladas and cheese: Pour the prepared sauce evenly over the rolled tortillas in the baking dish. Sprinkle with the remaining shredded cheddar cheese on top.
- Bake (oven method): Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 25–30 minutes until the sauce is bubbly and the cheese is melted and lightly golden.
- Cook (Instant Pot method): Place the baking dish on a trivet inside the Instant Pot with 1 cup of water in the pot’s bottom. Cover the dish tightly with foil. Pressure cook on high for 10 minutes, then perform a quick release.
- Serve and garnish: Remove from oven or Instant Pot, and garnish the breakfast enchiladas with desired toppings such as chopped green onions, salsa, slices of avocado, and jalapeños before serving.
Notes
- You can substitute turkey sausage for a leaner option.
- Use either cream of mushroom or cream of chicken soup according to your preference.
- For a spicier kick, add diced jalapeños inside the filling or as a topping.
- To reheat, cover leftovers and warm in the oven at 350°F for 15 minutes or until heated through.
- Ensure tortillas are soft so they roll easily without cracking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, sausage enchiladas, breakfast casserole, cheesy breakfast, baked enchiladas
