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Breakfast Enchiladas with Creamy Salsa Sauce

Hearty breakfast enchiladas filled with eggs, sausage, and cheese, baked in a rich and creamy salsa sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 420

Ingredients
  

Enchilada Filling
  • 8 large eggs
  • 1 lb breakfast sausage cooked and crumbled
  • 1 cup bell pepper diced
  • 0.5 cup onion diced
  • 2 cups shredded cheese cheddar or Monterey Jack
  • 8 flour tortillas soft taco size
Creamy Salsa Sauce
  • 1.5 cups salsa
  • 1 cup sour cream
  • 0.5 cup heavy cream
  • 1 tsp garlic powder
  • 0.5 tsp salt

Equipment

  • Large skillet
  • Mixing bowls
  • 9x13 baking dish
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13 baking dish.
  2. In a large skillet, cook breakfast sausage until browned. Add onion and bell pepper and cook until softened.
  3. In a bowl, whisk eggs and gently scramble them in the skillet until just set. Remove from heat.
  4. In another bowl, whisk together salsa, sour cream, heavy cream, garlic powder, and salt.
  5. Fill tortillas with egg mixture and shredded cheese. Roll tightly and place seam-side down in baking dish.
  6. Pour creamy salsa sauce evenly over enchiladas and sprinkle with remaining cheese.
  7. Bake uncovered for 30–35 minutes until bubbly and lightly golden on top.
  8. Let rest 5 minutes before serving. Garnish as desired.

Notes

These enchiladas can be assembled the night before and baked fresh in the morning.