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5
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Easy Breakfast Enchiladas with Salsa Verde
Crazy easy make ahead sausage and egg stuffed enchiladas smothered in a delicious salsa verde! Serve for the perfect breakfast for a hungry crowd.
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Resting Time
5
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast
Cuisine:
Tex-Mex
Servings:
6
Calories:
581
kcal
Author:
Kita Roberts
Equipment
baking pan
Ingredients
For Enchiladas
1
tbsp
bacon drippings
or any other preferred cooking fat
1/2
onion
chopped
1/2
pepper
chopped
1
lbs
ground sausage
Salt and pepper
1/4
tsp
red pepper flakes
1 4
oz
diced jalapeños
a can, drained
12
eggs
1
black beans
can, drained and rinsed
8 to 10
flour tortillas
4
oz
pepper jack cheese
shredded
2
oz
cheddar cheese
shredded
1 1/2
cup
salsa verde
For Toppings:
1/4
cup
tomatoes
diced
1/4
red onion
minced
2
Scallions
diced
1/4
green pepper
diced, or red Pepper if you prefer
1
Avocado
sliced
Cilantro
chopped for garnish
Instructions
Preheat the oven to 400F degrees.
Heat the bacon dripping in a large skillet over medium heat and swirl to coat the pan.
Add the onion and pepper and sauté until softened, 5 to 7 minutes.
Add the ground sausage and cook, breaking into small pieces, until browned all over.
Drain any excess fat, if needed.
Season with salt and pepper.
Add the red pepper flakes and diced jalapeños.
Remove the sausage mix from the skillet and set aside.
Whisk the eggs in a bowl until thoroughly combined.
In the same skillet, reduce the heat too low.
Add the eggs and scramble until almost set. Remove from heat.
Spoon a thin layer of the salsa verde over the bottom of a large baking dish.
Working one at a time, add the tortillas to the dish, filling with evenly with sausage mix, scrambled eggs, and a sprinkle of black beans.
Roll, tucking the edges towards the edge to keep each tortilla from unrolling.
Repeat until you have filled the baking dish.
Pour the remaining salsa verde over the top of the enchiladas.
Sprinkle with pepper jack and cheddar cheese.
Bake for 30 minutes, until the cheese has melted and tortillas are becoming golden along the edges.
Remove from oven and let sit 5 minutes before serving with tomatoes, red onion, scallions, diced peppers and sliced avocado.
Garnish with freshly chopped cilantro, if desired.
Serve
Notes
You can use red salsa too if you prefer.
Always make sure to drain well to keep the tortillas from getting soggy.
Nutrition
Calories:
581
kcal
|
Carbohydrates:
10
g
|
Protein:
30
g
|
Fat:
45
g
|
Saturated Fat:
16
g
|
Cholesterol:
410
mg
|
Sodium:
1576
mg
|
Potassium:
712
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
1845
IU
|
Vitamin C:
17.3
mg
|
Calcium:
280
mg
|
Iron:
3.3
mg