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Breakfast Enchiladas

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  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x


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


  1. 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.
  2. 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.
  3. Set aside 1 cup of the shredded cheese, 1 avocado and 1/4 cup black beans for later use.
  4. 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.
  5. 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.
  6. Remove, and sprinkle the enchiladas evenly with the reserved avocado, fresh cilantro, black beans and green onions, or whatever toppings you desire.