The inspiration behind these breakfast enchiladas came about because of the sheer desire to try something new for breakfast! Some of the usual suspects over here for breakfast include: bacon, eggs, biscuits, and occasionally pancakes or waffles. Unlike the rest of my family, I’m not big on breakfast! Give me a sandwich, soup or salad any day and I’m set. Since the kiddos have to eat, I aim to please. As can be expected, these breakfast enchiladas were a big hit! Even I enjoyed them because they turned out to be more savory once the toppings and salsa were added.
Everybody loves breakfast tacos right? If you don’t, you might not be human! Seriously though, this was pretty much a take on your traditional breakfast taco, just wrapped-up in an awesome little package, and smothered in a delicious sauce! One of the best parts about the breakfast enchiladas is that they called for pretty much everything you probably already have on hand. Eggs, bacon, sausage, and cheese are some of the staple ingredients. Making your own green salsa is not difficult, but over here at Razzle Dazzle Life, we like to keep things simple and fast! In that case, Herdez green salsa is amazing for this recipe!
How are the breakfast enchiladas made?
For starters, preheat your oven to 350 degrees. Get the baking dish out, 9×13 works best for this batch. Spray the baking dish with non-stick spray- it makes washing the dish SO much easier later on. DO NOT forget to spray the dish first!
Add a thin layer of the green salsa to the bottom of the dish. This thin layer helps the enchiladas not to burn on the bottom during cooking. It also helps with the cooking process of the tortillas.
Once the bacon, sausage, and eggs are cooked, combine them in a large bowl (or use the pan you cooked in). Add about 1/2 a cup of the shredded cheddar cheese and the seasonings. Mix this up well.
Spoon about 1/4 cup of the egg mixture into each tortilla- starting more towards the edge. Roll the tortillas up as tight as possible. Place the rolled tortilla into the baking dish seam side down. Continue rolling the enchiladas until all of the egg mixture is used.
Pour the remaining salsa over the enchiladas and spread as evenly as possible. Sprinkle the remaining cheese over the top. Cover the baking dish with aluminum foil. Bake for about 15-20 minutes. Baking times may vary depending on your oven temperature.
Remove them from the oven, and let them cool for about 5 minutes. Use your favorite toppings and sauces to round out the flavors! This creamy jalapeno salsa, and chipotle salsa are absolutely delicious with these breakfast enchiladas!
- 10 Flour tortillas
- 6 Eggs, scrambled
- 6 strips Bacon, cooked and crumbled
- 1/2 cup Breakfast sausage, cooked and crumbled
- 1 jar Herdez green salsa
- 2 cups Cheddar cheese, shredded
Seasoning & Toppings (to taste)
- 1 teaspoon Black pepper
- 1/2 teaspoon Seasoning salt
- 1/2 Avocado, sliced
- 1/4 cup Sour cream
- 1/4 cup Salsa
- Preheat oven to 350 degrees. Combine cooked eggs, sausage, bacon and 1/2 cup cheese to a large bowl. Add seasoning salt and pepper, gently mix well.
- Add a thin layer of green salsa to the bottom of baking dish.
- Add about 1/4 of the egg mixture to the edge of a tortilla and roll it up. Place rolled tortilla seam side down in baking dish.
- Pour remaining salsa over the top of enchiladas- try to spread out as evenly as possible. Top with the remaining cheddar cheese. Cover with foil and bake for 15-20 minutes.
- Serve with favorite toppings and creamy jalapeno salsa and/or chipotle salsa.
PRODUCTS USED FOR THIS RECIPE:
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