Ingredients
Scale
- 6 Large flour tortillas
- 1 pound Breakfast sausage
- 8 Large eggs
- 1 cup Shredded cheese (cheddar or Mexican blend)
- 1 cup Milk
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup Chopped green onions
- 1 can Cream of mushroom soup
- 1/2 cup Sour cream
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the breakfast sausage in a skillet over medium heat until browned. Drain excess fat.
- Scramble the eggs with milk, salt, and pepper in the skillet with sausage until cooked through.
- Add green onions and half of the cheese to the egg mixture, stirring to combine.
- Assemble enchiladas by placing a portion of the egg mixture in each tortilla, rolling them up, and placing seam-side down in a greased baking dish.
- Prepare the sauce by combining cream of mushroom soup and sour cream, then spread over the enchiladas.
- Top with remaining cheese.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Serve warm to enjoy every bite.
Notes
Use fresh ingredients for the best flavor. Consider adding vegetables to the egg mixture for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 400mg
Keywords: enchiladas, breakfast, sausage gravy, Mexican breakfast, hearty breakfast