I love breakfast.
And I love enchiladas.
So why on earth it took until now to have the idea to pair the two?!? I have no idea. But a few weeks ago when I was getting ready to make a sausage, egg and cheese casserole, I randomly had the idea to instead roll up the ingredients into a pan of enchiladas. And toss them with lots of green enchilada sauce (for that extra Mexi kick). And add in excessive amounts of avocado (because why not?). And the result?!?
Seriously. After being obsessed with enchiladas for years and years (especially this recipe), I have no idea why the idea never occurred to me to make a breakfast version. But as soon as the light bulb went off, I had to try it. And I’m so glad I did.
As I mentioned, the recipe was basically all of the ingredients that I had on hand for a breakfast casserole, but transitioned into enchiladas. I browned a batch of breakfast sausages, scrambled some eggs, and rolled them up in some flour tortillas with black beans, cheese, avocado, and lots of my favorite green enchilada sauce from Old El Paso.
Then I added a little extra cheese on top for kicks and baked them up to melted cheesy perfection.
And…because I couldn’t resist, I piled all of the leftover ingredients on (plus some cilantro and green onions) as garnish. And the result was muy delicioso.
So if you also happen to love breakfast…and love enchiladas…you’ve gotta make these happen.
This breakfast enchiladas recipe is all of the goodness of sausage and egg breakfast casserole, rolled up into enchiladas with a Mexican twist!
- 2 (10 ounce) cans Old El Paso green enchilada sauce
- 1 tablespoon oil
- 12 ounces (about 14 links) breakfast sausage
- 12 eggs, whisked
- 8 Old El Paso large flour tortillas
- 1 (14-ounce) can black beans, rinsed and drained
- 2 avocados, peeled, pitted and diced*
- 3 cups shredded Monterrey Jack or Pepper Jack cheese
- ½ cup chopped fresh cilantro leaves
- ¼ cup thinly-sliced green onions
- Preheat oven to 350 degrees F. Spray a large 9×13-inch baking dish with cooking spray. Then spread ⅓ cup Green Enchilada Sauce evenly along the bottom of the dish. Set aside.
- Heat oil in a large saute pan over medium-high heat. Add sausage links (whole) and fry for 8-10 minutes, turning frequently, until golden brown. Transfer links to a separate plate, and reduce heat to medium-low. Add the eggs and cook for about 5-7 minutes until scrambled, stirring occasionally. Transfer eggs to a separate plate, and remove pan from heat. Cut the sausage links into small bite-sized pieces.
- Set aside 1 cup of the shredded cheese, 1 avocado and 1/4 cup black beans for later use.
- Lay a flour tortilla out a workspace. Spread 2 tablespoons green enchilada sauce all over the surface of the tortilla. Then in a line down the center, layer a large spoonful each of the eggs, sausage, avocado, cheese and beans. (Portion each ingredient so that you use about ⅛ of the entire portion per enchilada, since there are 8 total.) Fold the tortilla over to seal it, then transfer the enchilada to the pan. Repeat with the remaining tortillas until all 8 enchiladas are in the pan. You may need to squish them together a bit to make room.
- Spread about 1/2 cup of the remaining green enchilada sauce on top of the enchiladas. Then sprinkle the reserved 1 cup shredded cheese evenly on top. Bake for 20 minutes.
- Remove, and sprinkle the enchiladas evenly with the reserved avocado, fresh cilantro, black beans and green onions, or whatever toppings you desire.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
This is a sponsored post in partnership with Old El Paso. I am partnering with them this year to develop delicious, fresh Mexican recipes, and all opinions are my own as always. Thanks for supporting the brands which help make this site possible.