Savor easy delicious breakfast enchiladas packed with flavor Quick to make perfect for busy mornings Enjoy this savory twist on breakfast
Ingredients
Scale
8 small corn or flour tortillas
6 large eggs
1 cup shredded cheese (cheddar or Monterey Jack work best)
1 cup cooked and crumbled breakfast sausage or chorizo (optional)
1 cup salsa (homemade or store-bought)
½ cup diced bell peppers
½ cup chopped onions
1 tablespoon olive oil
Salt and pepper to taste
Instructions
In a skillet over medium heat, add olive oil and sauté the diced onions and bell peppers until they are tender, about 5 minutes. If using meat, add the crumbled sausage or chorizo at this stage, cooking until brown.
In a separate bowl, whisk the eggs until well-combined. Season with salt and pepper. Pour the eggs into the skillet with the vegetables, scrambling until just set. Remove from heat and stir in half of the cheese.
Preheat your oven to 375°F (190°C). To assemble, lay out the tortillas and spoon the egg mixture onto each. Roll them up tightly and place seam-side down in a greased baking dish.
Pour the salsa over the assembled enchiladas and sprinkle the remaining cheese on top. Bake in the preheated oven for 20 minutes, until the cheese is bubbly and golden.
