These Breakfast Enchiladas with Sausage and Cheese are the ultimate way to kickstart your day! Fluffy scrambled eggs, savoury sausage, and melty cheese are wrapped in soft tortillas and baked to golden perfection.

Ingredients & Substitutions

8 large flour tortillas: Swap with corn tortillas for a gluten-free option.
8 large eggs: Use egg substitutes or add egg whites for a lighter version.
1 lb breakfast sausage: Substitute with turkey sausage, chorizo, or plant-based crumbles.
1 medium onion, diced: Shallots or green onions work as alternatives.
2 cups shredded cheddar cheese: Try Monterey Jack, mozzarella, or a Mexican cheese blend.
1 can (10 oz) enchilada sauce: Use homemade or green enchilada sauce for a twist.
½ cup heavy cream: Half-and-half or plant-based creams are good substitutes.
¼ cup fresh parsley, chopped: Cilantro or chives add a fresh garnish.
2 tablespoons butter: Replace with oil or a dairy-free alternative.
1 teaspoon garlic powder: Use fresh minced garlic for a stronger flavour.
Salt and pepper to taste

Step-by-Step Instructions

Quick Overview

Cook sausage and onions.
Scramble eggs and mix with sausage.
Assemble enchiladas and bake.

Detailed Steps

Prepare the Filling
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the breakfast sausage over medium heat, breaking it into crumbles. Once browned, remove and set aside.
- In the same skillet, sauté the diced onion until translucent.
Make the Eggs
- Whisk the eggs with heavy cream, salt, and pepper. Melt butter in the skillet and scramble the eggs until just set.
- Combine the scrambled eggs with the sausage, sautéed onions, half of the shredded cheese, and garlic powder.
Assemble the Enchiladas
- Warm the tortillas in the microwave or a dry skillet to make them pliable.
- Spoon the egg mixture into each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
Add the Sauce and Cheese
- Pour the enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining shredded cheese over the top.
Bake
- Bake in the oven for 20-25 minutes or until the cheese is bubbly and golden.
Garnish and Serve
- Remove from the oven and garnish with fresh parsley. Serve hot and enjoy!

Serving Ideas

Add a dollop of sour cream or a drizzle of hot sauce for extra flavour.
Serve alongside hash browns or roasted breakfast potatoes for a complete meal.

Pro Tips

Make Ahead: Assemble the enchiladas the night before and refrigerate. Bake fresh in the morning.
Prevent Soggy Tortillas: Lightly toast them before assembling them for added texture.
Even Filling: Distribute the egg mixture evenly across all tortillas to ensure consistent servings.

Customizations & Add-Ons

Spice It Up: Add diced jalapeños or cayenne pepper to the filling.
Extra Veggies: Incorporate diced bell peppers, mushrooms, or spinach for added nutrition.
Cheese Lovers: Use a combination of cheeses for a richer flavour.

FAQs

Q: Can I freeze these enchiladas?

A: Yes, assemble the enchiladas and freeze them unbaked. When ready to eat, thaw overnight in the fridge and bake as directed.

Q: How long do leftovers last?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Q: Can I use corn tortillas?

A: Absolutely! Corn tortillas work well but may need to be warmed to prevent cracking during assembly.

Breakfast Enchiladas with Sausage and Cheese are a hearty, satisfying way to start your day. Customize them to your liking and enjoy every cheesy, savoury bite!