My Go-To Breakfast Enchiladas Enchiladas for breakfast? Yes please.♡ This easy breakfast enchiladas recipe is loaded with all of my favorites — fluffy eggs, savory sausage, beans, and plenty of melty cheese — all rolled up in tortillas and baked in enchilada sauce until bubbly and irresistible.They’re quick and easy to assemble, you can prep them the night before, and they’re especially great when you’re cooking for a crowd.

I also love that each serving clocks in at around 40g of protein (or even more if you use high-protein tortillas), which makes them a solid, satisfying way to start the day.More than anything, they’re just really flavorful and a fun way to start the day.We always love them! Recipe Tips Here are a few helpful tips to make sure these breakfast enchiladas turn out perfectly every time: Don’t overcook the eggs.

Pull them off the heat while they’re still a little soft — they’ll finish cooking in the oven.Taste test the filling.Before you start assembling the enchiladas, taste the filling and season with salt and pepper if needed.

Use a good enchilada sauce.I’m partial to my homemade enchilada sauce, but feel free to use your favorite store-bought brand if you’d like to save time.The enchilada sauce is one of the main seasonings for this recipe, so use a good one! Warm the tortillas briefly if needed.

If your tortillas feel stiff, a quick warm-up (in the microwave wrapped in a damp paper towel

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