Breakfast Enchiladas Recipes

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BREAKFAST ENCHILADAS



Breakfast Enchiladas image

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

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1/2 pound uncooked chorizo or spicy pork sausage
1 small onion, finely chopped
1/2 medium green pepper, finely chopped
2 teaspoons butter
6 eggs, beaten
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded pepper Jack cheese, divided
2 cans (10 ounces each) enchilada sauce, divided
8 flour tortillas (8 inches), room temperature
1 green onion, finely chopped

Steps:

  • Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain., In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese., Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish., Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion.

Nutrition Facts : Calories 409 calories, Fat 23g fat (9g saturated fat), Cholesterol 209mg cholesterol, Sodium 1177mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

BREAKFAST ENCHILADAS



Breakfast Enchiladas image

A hearty breakfast dish that includes hashbrowns, cheese, ham and diced green chilies rolled into flour tortillas. A new favorite for your next brunch or office get together that can be made in advance and reheated easily the next day.

Provided by MAMASPICE

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package frozen hash brown potatoes
1 cup diced cooked ham
1 tablespoon vegetable oil
1 (4.5 ounce) can diced green chile peppers
1 ½ cups shredded Cheddar cheese, divided
1 (28 ounce) can green chile enchilada sauce
8 (10 inch) flour tortillas

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
  • Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
  • Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.

Nutrition Facts : Calories 482.6 calories, Carbohydrate 53 g, Cholesterol 36.6 mg, Fat 24.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.6 g, Sodium 1578.4 mg, Sugar 3.6 g

BRUNCH HAM ENCHILADAS



Brunch Ham Enchiladas image

When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before. -Gail Sykora, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 10 servings.

Number Of Ingredients 8

2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 flour tortillas (8 inches)
2 cups shredded cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 large eggs, lightly beaten
1/4 teaspoon salt

Steps:

  • In a large bowl, combine ham and onions; place about 1/4 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. , In another large bowl, combine the flour, cream, eggs and, if desired, salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 397 calories, Fat 20g fat (10g saturated fat), Cholesterol 175mg cholesterol, Sodium 846mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

BREAKFAST ENCHILADAS



Breakfast Enchiladas image

The enchilada fillingincludes summer squash,mushrooms, eggs, and cheese.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 17

12 yellow corn tortillas (6 inches each)
4 1/2 teaspoons extra-virgin olive oil
1 cup fresh corn kernels (1 ear)
1/2 shallot, finely chopped
1/2 small zucchini, diced
1/2 small yellow summer squash, diced
1 ounce fresh porcini mushrooms, cut into 1/4-inch pieces
Coarse salt and freshly ground pepper
6 large eggs
3 tablespoons heavy cream
2 tablespoons unsalted butter
Red Chile Sauce
Green Chile Sauce
8 ounces cotija cheese, crumbled
2 plum tomatoes, seeded and diced
1/4 cup chopped fresh, cilantro
6 ounces queso blanco, shredded

Steps:

  • Wrap tortillas in a clean kitchen towel; place in a bamboo steamer basket. Fill a wok with 2 inches water; bring to a boil. Reduce heat to medium; set steamer in wok. Steam tortillas until softened, 6 minutes. (Or wrap tortillas in a damp, clean kitchen towel, and heat until softened, 10 to 15 seconds in a microwave or 7 to 10 minutes in a 200 degrees oven.) Set aside.
  • Preheat oven to 375 degrees. Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Cook corn, stirring, until just caramelized, about 5 minutes. Add shallot, zucchini, summer squash, and mushrooms; cook, stirring, until tender, about 4 minutes. Season with salt and pepper. Transfer to a bowl.
  • Vigorously whisk eggs and cream until blended. Season with salt and pepper. Heat butter in a large nonstick skillet over medium-high heat until foamy. Add egg mixture; cook, stirring, until scrambled but not dry, about 4 minutes.
  • Pour 1/2 cup red chile sauce along one long side of a 9-by-13-inch baking dish; pour 1/2 cup green chile sauce along opposite long side (sauces should meet).
  • Spread 1 tablespoon red chile sauce on 1 tortilla; sprinkle 2 tablespoons cotija over entire surface. On bottom third of tortilla, place 4 1/2 teaspoons each egg and corn mixture, 1 teaspoon tomatoes, and 1/2 teaspoon cilantro. Firmly roll tortilla; place in baking dish, seam side down. Repeat with remaining tortillas.
  • Pour 1/2 cup each red and green chile sauce on top of enchiladas, mirroring the sauces on the bottom. Sprinkle with queso blanco. Bake until heated through, about 25 minutes. Garnish with remaining 2 tablespoons cilantro, and serve with remaining chile sauce.

BREAKFAST ENCHILADAS



Breakfast Enchiladas image

Perfect for those Sunday brunches! Prepare this recipe ahead, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes, and bake as directed. Also, make the cheese sauce before scrambling the eggs, so that the sauce will be ready to add at the proper time. Enjoy!!

Provided by Alan in SW Florida

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

1 (1 lb) package hot pork sausage (ground or removed from casings)
2 tablespoons butter or 2 tablespoons margarine
4 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
14 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups cheese sauce (recipe follows)
8 (8 inch) flour tortillas
1 cup shredded jalapeno jack cheese
1/3 cup butter
1/3 cup all-purpose flour
3 cups milk
2 cups shredded cheddar cheese (8 ounces)
1 (4 1/2 ounce) can chopped green chilies, undrained
3/4 teaspoon salt
halved grape tomatoes
sliced green onion
chopped fresh cilantro

Steps:

  • Enchiladas: Cook sausage in a large non-stick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
  • Melt butter in a large non-stick skillet over medium heat. Add green onions and cilantro, and saute one minute. Add eggs, salt, and pepper; 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 of the cheese sauce and the cooked sausage.
  • Spoon about 1/3 cup of the egg mixture down the center of each tortilla; roll up; place seam side down in a lightly greased 13"x9" baking dish. Pour remaining cheese sauce evenly over the tortillas. Sprinkle evenly with Monterey Jack cheese.
  • Bake at 350 degrees Fahrenheit for 30 minutes or until sauce is bubbly. Serve with desired toppings.
  • Cheese Sauce: Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, for 5 minutes or until thickened. Remove from heat and whisk in remaining cheese sauce ingredients. Makes 4 cups.

Nutrition Facts : Calories 1849.1, Fat 128.7, SaturatedFat 60.9, Cholesterol 930.6, Sodium 4227.7, Carbohydrate 87.5, Fiber 5.1, Sugar 5.7, Protein 83

MAKE-AHEAD BREAKFAST ENCHILADAS RECIPE BY TASTY



Make-Ahead Breakfast Enchiladas Recipe by Tasty image

Here's what you need: bacon, shredded cheddar cheese, green onion, small onion, garlic powder, eggs, milk, salt, pepper, medium flour tortillas, fresh cilantro, avocado, grape tomato, salsa

Provided by Betsy Carter

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 14

2 lb bacon, cooked,chopped
3 ½ cups shredded cheddar cheese, divided
½ cup green onion, diced
1 small onion, diced
2 teaspoons garlic powder
6 eggs
1 ½ cups milk
1 teaspoon salt
½ teaspoon pepper
8 medium flour tortillas
fresh cilantro, to serve
avocado, sliced, to serve
1 cup grape tomato, halved, to serve
salsa, to serve

Steps:

  • In a large bowl, combine bacon, 2 cups (200 grams) of cheese, onions, and garlic powder. Distribute half of the mixture to a small bowl.
  • Spoon a heaping spoonful of bacon mixture at the bottom of each tortilla.
  • Fold the ends of the tortilla over the mixture and continue to roll, tightly.
  • Place tortillas seam side down into a greased casserole dish.
  • In medium bowl, whisk together remaining bacon mixture, 6 eggs, milk, salt, and pepper.
  • Pour egg mixture over the top of the rolled tortillas.
  • Cover with foil, and store in fridge overnight, or until ready to bake.
  • Preheat oven to 350°F (180˚C).
  • Bake enchiladas for 35-40 minutes, or until eggs are fully cooked.
  • Remove the foil and top enchiladas with 1 ½ cups (150 grams) of shredded cheese.
  • Bake for an additional 5 minutes, or until cheese is melted.
  • Top with cilantro and avocado, if desired.
  • Serve warm with tomatoes and salsa, if desired.
  • Enjoy!

Nutrition Facts : Calories 935 calories, Carbohydrate 33 grams, Fat 61 grams, Fiber 1 gram, Protein 59 grams, Sugar 4 grams

BREAKFAST ENCHILADAS



Breakfast Enchiladas image

Start this breakfast casserole the night before. Serve with salsa and a side fruit salad to start your morning with something special. Originally from a November 2006 issue of Southern Living. For a change, substitute ground pork sausage, either mild or spicy, for the ham. Prep time does not include chill or standing time.

Provided by Leslie in Texas

Categories     Breakfast

Time 49m

Yield 8-10 serving(s)

Number Of Ingredients 9

2 cups cooked ham, diced (about 3/4 pound)
1/2 cup green onion, diced
10 corn tortillas
2 cups cheddar cheese, shredded and divided
6 large eggs
1 (4 1/2 ounce) can chopped green chilies
2 cups half-and-half (I've used the fat-free version)
1/2 teaspoon salt
1/4 teaspoon ground red pepper

Steps:

  • Sprinkle cooked ham and chopped green onions evenly down the center of each tortilla;top each with 2 tablespoons of shredded cheese.
  • Roll up tortillas and place, seam sides down, in a lightly greased 13x9 inch baking dish.
  • Whisk together the eggs and next 4 ingredients in a large bowl; pour mixture evenly over tortillas.
  • Cover and refrigerate at least 8 hours.
  • Remove from refrigerator and let stand 30 minutes at room temperature before baking.
  • Bake, covered, at 350°F for 20 minutes; uncover and bake 15 minutes.
  • Sprinkle with remaining 3/4 cup cheddar cheese and bake 3-4 more minutes or until cheese melts.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 412.3, Fat 26.7, SaturatedFat 13.8, Cholesterol 223.3, Sodium 434.7, Carbohydrate 18.6, Fiber 2.3, Sugar 1.6, Protein 24.7

MAKE-AHEAD BREAKFAST ENCHILADAS



Make-Ahead Breakfast Enchiladas image

Make your mornings a little easier with this make-ahead breakfast enchilada recipe with Jimmy Dean Premium Pork Sausage.

Provided by JimmyDean

Categories     World Cuisine     Latin American     Mexican     Main Dishes     Enchilada Recipes

Time 50m

Yield 6

Number Of Ingredients 9

cooking spray
2 tablespoons canola oil or vegetable oil
1 (1-pound) package Jimmy Dean Premium Pork Sausage
6 large eggs, scrambled
2 cups shredded Cheddar or Mexican-blend cheese, divided
1 pinch salt
1 pinch ground black pepper
6 (6 inch) corn or flour tortillas
4 (10 ounce) cans enchilada sauce

Steps:

  • Spray a large (9x13) baking dish with cooking spray and set aside.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
  • In a bowl, mix the cooked sausage, scrambled eggs, 1 cup of shredded cheese, and a pinch of salt and pepper. Add roughly 1/4 cup of the mixture to each tortilla, then gently roll them and place in the baking dish. The bottom edge of each roll should be on the bottom of the dish so that the tortilla won't unroll while baking. Fill the baking dish with rolled tortillas.
  • Pour enchilada sauce evenly over the tortillas. Add the remaining cup of cheese. Place in the oven and bake for about 25 minutes.
  • Allow the dish to cool for 5 minutes before serving.

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BREAKFAST ENCHILADAS RECIPE | MYRECIPES
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2005-02-01 Step 3. Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch …
From myrecipes.com
5/5 (33)
Total Time 1 hr
  • Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
  • Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. 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. 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 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.


BREAKFAST ENCHILADAS RECIPE | SOUTHERN LIVING
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2018-12-12 Step 2. Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, …
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  • Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
  • Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. 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. 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 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.


BREAKFAST ENCHILADAS RECIPE - THE SPRUCE EATS
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BREAKFAST ENCHILADAS - HEALTHY & INDULGENT DINNER & SLOW COOKER …
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1. Preheat the oven to 375°F. 2. Heat a large nonstick skillet over medium heat. Crack the eggs into a large bowl, beat, and season with ½ teaspoon of the salt and the ¼ teaspoon of pepper. Add the oil or butter and swirl around in the pan. Add the eggs and cook until just scrambled but still a little wet. 3.
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2021-02-11 Add in whisked eggs and allow them to cook about half way through before incorporating. Mix everything together. Add 1 cup of enchilada sauce to your baking dish and spread evenly on the bottom. Divide the sausage and potato mix amongst the 8 taco shells, top with some cheese, roll up and place in the pan.
From dirtanddough.com


SOUTHERN BREAKFAST ENCHILADAS WITH SAUSAGE GRAVY
2022-02-22 In a medium bowl, combine the 1 cup of sausage mixture with the tater tots, the scrambled eggs, and half the Pepper Jack and cheddar cheese. Place about 1/2 cup of filling down the center of each tortilla. Roll up and place seam side down in the prepared baking dish. Pour sausage gravy on top. Sprinkle remaining cheese on top.
From spicysouthernkitchen.com


STEPS TO MAKE SPEEDY BREAKFAST ENCHILADAS | SUPER EASY RECIPES
The ingredients needed to make Breakfast Enchiladas: Make ready 1 ☆ENCHILADA FILLING☆ Take 2 lb hot ground pork sausage (1 1/2 lbs. for filling, 1/2 lb. used as topping; set aside)
From supereasyrecipes.pages.dev


BREAKFAST ENCHILADAS | LARGE FAMILY BREAKFAST RECIPES
Preheat oven to 350 degrees. Prepare two (9×13) casserole dishes with nonstick cooking spray. In a large (12 inch) skillet over medium heat, brown and crumble the sausage. Drain well and return to the skillet. Whisk together the eggs, salt, pepper, and half & half. Add the egg mixture to the sausage in the skillet.
From largefamilytable.com


ENCHILADA BREAKFAST CASSEROLE - CHEW OUT LOUD
2014-05-24 Grease a 13×9 glass baking dish; set aside. Preheat oven to 350F. In a large nonstick skillet, cook chorizo while stirring and breaking it up into small pieces until cooked through. Transfer to a bowl and set aside. In a bowl, beat …
From chewoutloud.com


BREAKFAST ENCHILADAS - MELISSASSOUTHERNSTYLEKITCHEN.COM
2019-01-06 In a medium size saucepan over medium high heat, cook the sausage until no pink remains around 5-7 minutes. Remove with a slotted spoon reserving drippings. Add the potatoes, red pepper, green pepper and onion to the drippings in saucepan. Reserve 3 Tbsp onion for garnishing. Season with 1 teaspoon garlic salt.
From melissassouthernstylekitchen.com


ISABEL EATS - EASY MEXICAN RECIPES
UâÕe$²÷Ã$ 9iõ(!0€c > Mf‹Õfw8]n ×ççïÿÓW¿ÿbq­ ò­Ò“)ÚU`ýPøP¤[–%[}-[W’Ïy=¶‡« HX F ø1 gu’v8ßx‚øEaÿÿfi¯ä ÿ_.å|¸‘œK ...
From isabeleats.com


BREAKFAST ENCHILADAS - COUNTRYSIDE CRAVINGS
2016-08-16 Add to the bowl with the sausage. Stir in the green chilies and 3 cups of shredded cheese. Place a small amount down the middle of a tortilla and roll up tightly. Place seam side down in prepared pan. Fill remaining tortillas and place seam side down in pan. Pour can of green chile sauce over the enchiladas and sprinkle with remaining cheese.
From countrysidecravings.com


EASY CHEESY BREAKFAST ENCHILADAS RECIPE - DINNER, THEN DESSERT
2021-04-22 Add ¼ cup of mixture to each tortilla with 2 tablespoons of shredded cheddar. Roll each tortilla closed and add to baking dish seam side down. In the same (now empty) medium bowl add the eggs, heavy cream, milk, salt, pepper and flour and whisk well until smooth. Pour over the tortillas. Cover and bake for 20 minutes.
From dinnerthendessert.com


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