Breakfast Enchiladas

breakfast enchiladas

 Leah Maroney

  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 1 casserole (serves 4)

Nothing beats a piping hot batch of enchiladas fresh out of the oven. So why not serve this savory, spicy dish for breakfast? 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.

This is a great dish to make ahead of time. Assemble the casserole, wrap it in plastic wrap and keep it in the fridge until you are ready to bake and serve. It will keep in the fridge for 2 days, or in the freezer for up to 2 months!

Ingredients

  • 5 eggs
  • 1/2 pound chorizo sausage
  • 1 medium onion
  • 2 cups shredded hash browns (frozen)
  • 1 packet taco seasoning
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 cup of cheddar cheese (shredded) plus 1/3 cup
  • 1/2 cup sour cream
  • 2 (10-ounce) cans enchilada sauce (red or green)
  • 8 (8-inch) flour tortillas
  • garnish: salsa, chopped cilantro, chopped scallions, sour cream

Steps to Make It

  1. Gather your ingredients.

    breakfast enchiladas
     Leah Maroney
  2. Brown the chorizo in a large saute pan on high heat. Remove the chorizo using a slotted spoon, and leave the fat in the pan.

    breakfast enchiladas
    Leah Maroney 
  3. Add the onions and hash browns to the same pan. Saute until the onions have softened. Add the taco seasoning and remove it from the pan. Place it in the same bowl as the chorizo.

    breakfast enchiladas
    Leah Maroney 
  4. Add a tablespoon of olive oil to the pan and add the beaten eggs to the pan. Softly scramble them. Don't overcook them, since they will also be cooked inside the enchiladas. Remove them from the the pan and add them to the bowl with the other filling ingredients.

    breakfast enchiladas
    Leah Maroney 
  5. Mix together the chorizo, potato and onion mixture, eggs, and the cup of shredded cheese in the large bowl until completely combined and the ingredients are evenly dispersed.

    breakfast enchiladas
     Leah Maroney
  6. Fill each tortilla along the middle with a few tablespoons of the mixture.

    breakfast enchiladas
     Leah Maroney
  7. Roll the tortillas and lay them seam side-down into a greased casserole dish.

    breakfast enchiladas
     Leah Maroney
  8. Whisk together the enchilada sauce and sour cream.

    breakfast enchiladas
     Leah Maroney
  9. Pour the enchilada sauce over the top of the tortillas.

    breakfast enchiladas
     Leah Maroney
  10. Top with the remaining shredded cheese. Cover with foil and bake in the oven for 25 to 30 minutes, or until bubbly.

    breakfast enchiladas
     Leah Maroney
  11. Remove the foil from the pan, and return the dish to the oven for another 15 minutes or until the top is lightly browned.

    breakfast enchiladas
     Leah Maroney
  12. Top with chopped scallions, salsa, sour cream, and more shredded cheese if you wish!

Variations

  • Try bacon instead of chorizo or pepper jack cheese instead of a Mexican cheese blend.
  • You can use green enchilada sauce instead of red. You can also add a little freshly chopped cilantro into the filling. The possibilities are endless!

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