Description
This breakfast enchiladas recipe is all of the goodness of sausage and egg breakfast casserole, rolled up into enchiladas with a Mexican twist!
Ingredients
- 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
Instructions
- 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.
These look so tasty! I say pile on the avo!!
Ali! These look delicious. I must add this recipe to my family’s mexican night!
YES TO ALL OF THIS!
Breakfast Enchiladas are the best! I make them with tortillas made out of egg whites, but I love this more traditional take with the carby goodness! Also, using breakfast sausage? YUM! Pinned!
Yum! I’m pretty sure these will be making an appearance in my house over the holiday vacation.
These look amazing!!
I <3 Mexican food and breakfast and you, so this is a trifecta of awesome. The avocado on top is a total must too!
Two of my favorite things!!! So making these!! xoxo
I want to have brunch at your house. I’ve never been a huge egg casserole fan. This however? Yes.
Oh man, I’ve always wanted to make breakfast enchiladas! This recipe looks divine :)
So happy you turned it from casserole to enchiladas! This looks so so good! Pinned!
I love breakfast enchiladas! I love how these don’t look too heavy – the perfect start to any day!
wow these breakfast enchiladas look delicious! definitely need to get my hands on the ingredients so I can make the recipe…
One of our favorite dinners for breakfast! Love this!
wow these are a delicious way to wake up in the morning!
Oh yea I’ve actually been wanting to make breakfast enchiladas for awhile. I have every other kind of breakfast-Mexican combo from burritos, to nachos and more. Gotta try this.
I was craving a western omelette (or something spicy) for breakfast, so of course I came right to your page to check out some of your recipes. These were just what I was looking for. SO TASTY! I added sour cream and salsa on top of mine. I haven’t been disappointed with any of your recipes. THANK YOU!
Thanks Charlotte, I really appreciate that, so happy you enjoyed them! Also, thanks for reading. : )
I’m having family come in for my daughters high school graduation. Would love to be able to make this ahead of time and freeze it. Do you think that it would still turn out alright ? I wouldn’t add the topping till part way into the heat up process.
We’ve made this once and even my 12 year old daughter loved it ! Super Bueno !
Thanks Jennifer! Yes, you can definitely prep them and then freeze them that way!
Can you use corn tortillas instead of flour tortillas and can I make them the day ahead, but put the topping on the day I service them. Thanks for your time, help and all of your great recipe
Hi Nannette! Yes, you can definitely use corn tortillas instead and make them the day ahead. We hope you enjoy!
Down here in Texas, we’d call them burritos. Enchiladas are rolled in corn tortillas and do not have beans. But regardless of the name, sounds delish.
Wondering how to turn this into a casserole…layering the tortillas…..
What would be the best way to reheat these and not end up with rubbery eggs?
The only different ingredient I used was red sauce. My husband doesn’t like green. It’s a winner in my house. Had it for brunch with Spanish rice and fruit salad. ??????????
I LOVE this recipe, but do you think it’s okay to freeze (before toppings are on)?
Can you freeze these and bake them later?
I’ve been making these for years and am obsessed with them! Went to get the recipe this time and realized I’ve never left a review! These are a constant go to in my household. I usually use ground Turkey sausage in mine. Love them!!