You will love how hearty and flavorful they are and that they’re made with easy-to-find ingredients. Speaking of hearty and flavorful, you’ll also need to try these Breakfast sliders, Sausage Breakfast Casserole, and my Carne Asada Burritos. This recipe is great for many reasons, but one thing I love most is the make-ahead option. You can prepare it the night before and bake the enchiladas in the morning so they’re fresh and hot out of the oven. You’ll need to keep the enchilada sauce on the side and pour it on top before baking! Easy peasy. Each enchilada has cheesy scrambled eggs, sausage, breakfast potatoes, and green chiles. They are topped with green enchilada sauce, cheese, and any other favorite toppings: cilantro, salsa, fresh tomatoes, bacon bits, green onions, hot sauce, or avocado. Mmmm mmm mmm!
Sausage: I typically use pork sausage, but you can make these with your favorite breakfast sausage, turkey sausage, chorizo, or bacon! Tortillas: 8-inch or 10-inch flour tortillas are both good options. Green enchilada sauce: Use your favorite. I grab a 28-oz. can! Cheddar cheese: cheddar or Mexican style cheese is a great option, too! Tillamook has a great Mexican style blend that I love. Eggs & heavy cream: large eggs whisked with a little heavy cream help keep the eggs fluffy and have a creamy texture. Potatoes O’Brien: purchase a frozen package and cook it according to package directions. I love that it comes with a little bell pepper and onion for that added color and flavor! Diced green chiles: I love how these elevate the flavor of the eggs. If you have picky eaters, feel free to leave them out!
