Brunch Enchiladas

Transform your mornings with these irresistible Brunch Enchiladas—a hearty and flavorful twist on traditional Tex-Mex fare that’s perfect for weekend gatherings or breakfast-for-dinner nights. Soft flour tortillas are filled with a savory combination of scrambled eggs, crumbled breakfast sausage, and melted cheddar cheese, then rolled and baked to perfection under a rich blanket of red enchilada sauce and bubbly Monterey Jack cheese. Topped with fresh cilantro and green onions, these enchiladas deliver a satisfying blend of creamy, cheesy, and zesty flavors in every bite. Ready in under an hour, this crowd-pleasing recipe is a guaranteed hit, whether served with a dollop of sour cream or enjoyed as is. Perfect for brunch enthusiasts, egg-lovers, and fans of Mexican-inspired dishes alike!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 large eggs
• 0.25 cup whole milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 pound breakfast sausage, crumbled
• 1 tablespoon butter
• 1 cup shredded cheddar cheese
• 0.5 cup shredded Monterey Jack cheese
• 8 medium flour tortillas
• 1.5 cups red enchilada sauce
• 2 stalks green onions, chopped
• 2 tablespoons fresh cilantro, chopped
• 0.5 cup sour cream (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Step 3

Heat a large skillet over medium heat and cook the crumbled sausage until browned and fully cooked. Remove the sausage from the skillet and set aside.

Step 4

In the same skillet, melt the butter over medium heat. Pour in the egg mixture, and cook while gently stirring until the eggs are just set but still slightly soft. Remove from heat and stir in the cooked sausage.

Step 5

Lay the flour tortillas out on a flat surface. Divide the egg and sausage mixture evenly among the tortillas, placing the filling down the center of each one.

Step 6

Sprinkle shredded cheddar cheese onto the filling in each tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.

Step 7

Pour the enchilada sauce evenly over the rolled tortillas, making sure they are completely covered.

Step 8

Sprinkle the shredded Monterey Jack cheese over the top.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the dish from the oven and let it cool for 5 minutes.

Step 11

Garnish with chopped green onions and fresh cilantro. Serve warm with a dollop of sour cream, if desired.

Nutrition Facts

Serving size	1665.6 grams (1665.6g)

Amount per serving	% Daily Value*
Calories	3388

Total Fat 221.50g	284%
Saturated Fat 102.10g	510%
Polyunsaturated Fat 0.40g
Cholesterol 1918mg	639%
Sodium 10204mg	444%
Total Carbohydrate 191.10g	69%
Dietary Fiber 9.10g	33%
Total Sugars 20.40g
Protein 150.30g	301%

Vitamin D 369IU	1846%
Calcium 2172mg	167%
Iron 23mg	128%
Potassium 1337mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 17.9%

Carbs: 22.8%