Arrow Created with Sketch. Back to The Recipes Breakfast Enchiladas with Red Sauce Meals np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 7 Ratings PRINT Prep Time 10 minutes Cook Time 30 minutes Serving Yield 4 servings (8 enchiladas) When that plate of scrambled eggs and toast just isn't doing it for you, turn your attention to these enchiladas; they'll make you fall in love with breakfast all over again. Each one is filled with scrambled eggs, sautéed peppers and onion, and your favorite breakfast sausage, then topped with Monterey Jack cheese and red enchilada sauce. Sound too complicated for a weekday morning? Think again, because these enchiladas are freezer-friendly and can be reheated in minutes. By: Isabel Eats Ingredients 1 tablespoon olive oil 1 green bell pepper, diced 1/2 medium yellow onion, diced 1 pound breakfast sausage 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 8 flour tortillas 6 large Pete and Gerry’s Organic Eggs, beaten 1 1/2 cups red enchilada sauce, homemade or store-bought 1 cup Monterey Jack cheese, shredded Optional garnishes: crumbled cotija cheese or queso fresco, chopped cilantro, diced red onions Nutritional Information Serv. Size: 2 enchiladas, Servings: 4 Amount Per Serving: Calories 890, Fat Cal. 500, Total Fat 55g (85% DV), Sat. Fat 18g (90% DV), Trans Fat 3g, Cholest. 385mg (128% DV), Sodium 2020mg (84% DV), Total Carb. 55g (18% DV), Fiber 4g (16% DV), Sugars 5g, Protein 40g, Vitamin A (45% DV), Vitamin C (70% DV), Calcium (35% DV), Iron (35% DV), Vitamin D (30% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Preheat oven to 375F. Meanwhile, heat a large nonstick skillet over medium-high heat. Add olive oil, peppers, and onions. Saute for 5 minutes, until peppers soften and onions start to become translucent. Step 2 Add breakfast sausage, chili powder, and ground cumin to skillet. Sauté, crumbling sausage into small pieces with a spatula, for about 6-8 minutes, or until sausage is browned and cooked through. Step 3 Pour beaten eggs into skillet and cook for 1-2 minutes, until just set and lightly scrambled. The mixture should still be slightly wet. Remove skillet from heat and set aside. Step 4 Spread 1/4 cup enchilada sauce into the bottom of a 9" x 13" baking dish. Assemble enchiladas by filling each tortilla with the sausage and egg mixture. Roll and place enchiladas seam side down in prepared baking dish. Step 5 Pour remaining enchilada sauce over enchiladas, the top with shredded cheese. Bake 15 minutes, uncovered, until cheese has melted. Garnish with any combination of cotija cheese, queso fresco, cilantro, and red onion if desired. Serve immediately. Notes: If making ahead and freezing for a future meal, let enchiladas cool completely in the fridge. Once cooled, transfer to a freezer safe container or bag and place in freezer. Alternatively, wrap individual enchiladas in aluminum foil and freeze. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Vince December 17, 2019 Please email this recipe thanks Reply Page 1 Created with Sketch. 1 Reply [email protected] December 17, 2019 Hi Vince! Thanks for reaching out. Did you know that you can print this recipe from our site to save for a later date? Please let us know if we can assist you with this. Reply Page 1 Created with Sketch.
