Breakfast Enchiladas. Eggs and enchiladas are a match made in heaven. These babies are stuffed with scrambled eggs, chorizo, cheese, hash browns, and onions, and topped with creamy enchilada sauce (and of course, more cheese). Add some fresh chopped tomatoes or a spoonful of homemade salsa, chopped scallions, and sour cream to complete this perfect dish.

Ham (or sausage), veggies and cheese are wrapped in tortillas and topped with a seasoned egg mixture. After resting overnight, it all bakes together for the perfect meal. Melt butter in a large nonstick skillet over medium heat. You can cook Breakfast Enchiladas using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients of Breakfast Enchiladas

Prepare 1 of ☆ENCHILADA FILLING☆.
You need 2 lb of hot ground pork sausage (1 1/2 lbs. for filling, 1/2 lb. used as topping; set aside).
It's 2 tbsp of butter or margarine.
Prepare 6 of green onions, thinly sliced (4 chopped additionally for topping; put aside).
You need 2 tbsp of chopped fresh cilantro (1 tablespoon additionally for topping; put aside).
It's 14 large of eggs, beaten.
It's 1/2 tsp of salt.
You need 1/2 tsp of black pepper.
Prepare 8 of (8-inch) flour tortillas.
It's 1 of ☆CHEESE SAUCE☆.
Prepare 1/3 cup of butter.
It's 1/3 cup of all-purpose flour.
Prepare 3 cup of milk.
Prepare 2 cup of shredded cheddar cheese.
You need 1 of (4.5-oz.) can chopped green chiles, undrained.
It's 1/2 tsp of salt.
It's 1 of ☆TOPPINGS☆.
You need 1 cup of pepper jack cheese.
It's 1/2 of pd crumbled cooked sausage, 1 package halved grape tomatoes, 4 sliced green onions, 1 tablespoon chopped fresh cilantro (top enchiladas after baked).

Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Draped in gooey cheese and a savory sauce, these enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a Southwestern kick. —Tahnia Fox, Trenton, Michigan Breakfast Enchiladas Recipe photo by Taste of Home Fully loaded breakfast enchiladas!

Breakfast Enchiladas instructions

Preheat oven to 350°. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles are cooked through. Remove from pan; drain well. Set aside..
PREPARE☆CHEESE SAUCE☆.
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients. Set aside..
☆ENCHILADA FILLING☆.
Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and saute 1 minute. Add eggs, salt, pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage..
Spoon about 1/2 cup egg mixture along the bottom of each tortilla; roll up tightly. Place, seam side down, in a lightly greased 13-× 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with pepper Jack cheese..
Bake at 350° for 25-30 minutes or until sauce is bubbly. When enchiladas are done; sprinkle down the center in this order; 1/2 pd crumbled sausage, halved grape tomatoes, green onions and fresh cilantro..

Tortillas wrapped around scrambled eggs, bacon and beans cooked with a fragrant tomato sauce and gooey melted cheese. Serve with plenty of toppings for optimal experience! Melt butter in a large nonstick skillet over medium heat. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds.