Breakfast Enchiladas: A Hearty and Flavorful Way to Start the Day
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Who says enchiladas are just for dinner? I love my breakfast and always look for new and exciting ways to awaken my taste buds in the morning.
And let me tell you, these enchiladas definitely do the trick! It’s like having breakfast’s deliciousness wrapped up in a warm tortilla blanket. Whether you like your breakfast spicy or mild, savory or sweet, there’s a breakfast enchilada recipe out there just waiting to be devoured.
So next time you’re bored with your morning routine, shake things up with some breakfast enchiladas and kick-start your day with a flavorful fiesta for your taste buds.
Join me on a journey of delicious discoveries as we dive headfirst into the delightful realm of this Breakfast treat!
History of the Dish
Enchiladas, those culinary gems adored worldwide, were birthed from the heart of Mexico, with roots tracing back to the Mayan civilization. Known then as “papadzules,” the humble beginnings of the enchilada saw corn tortillas rolled around hard-boiled eggs, bathed in a pumpkin seed sauce.
As the dish journeyed through time, it grew rich with variations, incorporating the diverse flavors of different regions. However, the Breakfast Enchilada, a magnificent fusion of classic and innovative, is a relatively new entrant, brought to life in Southwestern American kitchens.
This early-morning version typically nestles scrambled eggs, cheese, and sausage or bacon within the comforting embrace of a tortilla. It’s then smothered in a warm, tangy sauce before being sprinkled with more cheese and baked to perfection.
The Breakfast Enchilada’s enchanting evolution is a testament to the timeless appeal of a dish that never fails to inspire, innovate, and, most importantly, delight.
What Can You Serve With Breakfast Enchiladas
Enhance your Breakfast Enchiladas experience with a carefully curated selection of delectable side dishes. Try a vibrant, zesty tomato salsa fresca or a smoky chipotle black bean dip for a delightful hit of extra flavor.
Consider a fresh, crisp Mexican coleslaw with a lime vinaigrette for a refreshing contrast. A sweet and spicy elite-style grilled corn smothered in creamy mayo, cotija cheese, chili powder, and lime will provide a burst of flavor and pair perfectly with your dish.
For a luxurious indulgence, try a velvety avocado crema, or if you’re adventurous, experiment with an exotic twist—a mango habanero guacamole.
Remember, every side dish is an opportunity to elevate your enchilada experience to unparalleled heights, painting a rich tapestry of flavors that promises to delight.
- Flour Tortillas – the base of this scrumptious dish
- Breakfast Sausage – savory and flavorful
- Eggs – for additional protein and richness
- Cheddar Cheese Shreds – to add gooey, melted goodness
- Country Gravy Mix – creamy and indulgent with a hearty flavor
Rev up your taste buds with these beautiful Breakfast Enchiladas. Here’s how you start your day off right:
Before you start baking, preheat your oven to 350°F and apply a nonstick spray to a 13×9-inch pan.
Heat a skillet over a medium-high flame and brown the sausage.
Add beaten eggs to the skillet and scramble with sausage until cooked. I actually just add the eggs to the pan and scramble them that way.
Add the egg and sausage mixture to the center of the flour tortillas.
Sprinkle cheddar cheese shreds over the top.
Roll the tortillas and place them seam-side down in the prepared pan. Continue stuffing the tortillas with the mixture until all of them have been filled.
Heat up the gravy just like the package tells you to.
Pour that liquid gold all over those bombastic enchiladas!
Sprinkle over the enchiladas if there is any remaining egg and sausage mixture.
Pop some cheese on top and stick it in the oven for 20–25 minutes.
Remove when it’s all melty and looking delish (or if you’re like me until the cheese is crispy and golden)!
Serve and enjoy your delicious Breakfast Enchiladas!
Innovation breathes new life into your Breakfast Enchiladas! Switch up the traditional fillings with some smoked salmon, cream cheese, and dill for a brunch-inspired twist.
Swap your classic tortilla for a light, fluffy crepe for a touch of elegance, or use a whole-grain tortilla for added texture.
How about a vegetarian version with sautéed mushrooms, spinach, and feta? Play around with sauces—perhaps a tangy tomatillo salsa or a luscious mole poblano.
With each modification, you’re crafting a new culinary adventure, adding your unique flair to a beloved classic.
Can I freeze my Breakfast Enchiladas?
Absolutely! Just ensure your enchiladas have cooled down to room temperature. Wrap them individually in aluminum foil or cling film, then store them in freezer-safe bags. They’ll stay fresh and tasty for up to three months.
How long before Breakfast Enchiladas turn into culinary fossils?
Enchiladas prefer a short staycation in your fridge—about 3 to 4 days. Any longer, and they may not be as delightful. Ensure they’re stored in an airtight container to keep them at their tastiest.
How do I reheat these beauties without reducing them to enchilada soup?
Cover your enchiladas with foil for oven reheating and heat at 375°F for about 20 minutes. The microwave will work if you’re in a hurry. Just heat on medium power for 2–3 minutes, checking to make sure they’re warmed through.
- 10 flour tortillas
- 1 lb ground breakfast sausage
- 6 eggs
- 2 - 4 cups cheddar cheese shreds
- 1 envelope country gravy mix
Preheat oven to 350 degrees and prepare a 13 x 9 pan with nonstick spray.
Brown the sausage in a skillet over medium-high heat.
Break the eggs into the skillet and scramble into the sausage until done.
Place the mixture in the center of the tortillas, top with cheese, roll up, and place in prepared pan.
Repeat the process until all tortillas are filled.
Prepare the gravy per package directions and pour over the enchiladas.
If you have any egg and sausage mixture left over, sprinkle it over the gravy.
Top with cheese.
Bake 20-25 minutes until the cheese is melted and the top is lightly browned.
Serve and enjoy!
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Amount Per Serving: Calories: 1556Total Fat: 108gSaturated Fat: 51gTrans Fat: 2gUnsaturated Fat: 47gCholesterol: 502mgSodium: 2771mgCarbohydrates: 66gFiber: 3gSugar: 3gProtein: 79g