A Few Tips & Some Ingredients You’ll Need
- There are three parts to this recipe: the beans, the sausage and eggs, and assembling the enchiladas.
- It all starts with the refried beans, which take about 30 minutes to make including prep time. Onion, garlic and green chiles cook together before the beans are added. I used pinto beans, but black beans would work well, too. Once they simmered I mashed the beans and then set them aside while I made the eggs and sausage.
- I used breakfast sausage links for the recipe. I removed the casings and broke up the links before browning them in a non-stick pan.
- Once the sausage is cooked through, I poured the eggs over the top and scrambled them.
- Roll it all up in flour tortillas, topped with enchilada sauce, and a mix of Monterey Jack and cheddar cheese.
- If making them ahead, cover and keep in the refrigerator for up to a day until ready to bake.
- If you’re not serving a crowd, make and bake the enchiladas and then freeze individual servings for breakfasts later in the week. I’ve done this several times and it works great.
More Breakfast Recipes
These breakfast enchiladas feed a crowd and are great for a special occasion breakfast or brunch. The recipe is adapted from a Food Network recipe, which requires many more steps to get to the same end. The recipe here employs some smart short-cuts (like store-bought enchilada sauce and breakfast sausage) and includes green chile in the refried beans. Make them up to a day in advance to make breakfast easy!
- 1 tablespoon vegetable oil
- 3/4 cup finely diced yellow onion (approximately 1/2 a small onion)
- 3 cloves of garlic, minced
- 1 (4-ounce) can diced green chile
- 1 (15-ounce) can pinto beans
- 6 ounces breakfast sausage links (approximately 8 small links), casings removed and cut into small pieces
- 8 eggs, beaten
- 1 tablespoon chopped fresh cilantro
- 1 (10-ounce) can enchilada sauce
- 10 medium flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Make the refried beans: Heat the vegetable oil in a large saucepan over medium heat. Add the onions and let them cook for about five minutes or so, stirring occasionally until softened. Add the garlic and green chile to the onions and cook for another 2-3 minutes. Add the beans, along with the liquid in the can. Stir and bring to a boil. Reduce to a strong simmer and let it all cook together for 5 minutes. Mash the bean, using a fork or potato masher, until the beans are broken down. Lower the heat to low and they will thicken while you make the eggs and sausage.
- Make the eggs and sausage: Place the sausage in a large non-stick skillet. Turn the heat to medium and cook the sausage, breaking it up with a spatula, until it’s cooked through. Lower the heat to low and add the eggs and cilantro. Stir continuously to scramble the eggs cooking them just until they start to form curds and most of the liquid has disappeared. Remove the pan from the heat.
- Assemble the enchiladas: Coat the bottom of a 9×13 baking dish with a 1/4 cup of enchilada sauce. Place a little less than a 1/4 cup of the beans and 1/4 cup of the eggs on one side of a tortilla. Roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Pour the rest of the sauce over the enchiladas. Top with the shredded cheese. If making ahead, cover the enchiladas and keep them in the refrigerator for up to a day.
- Ready to bake: Preheat the oven to 350 degrees. Uncover the enchiladas and bake for 30-40 minutes, or until hot and bubbly. (see note)
If you aren’t making the enchiladas ahead of time, reduce the cook time by 10-15 minutes.
A note about salt: There is no added salt in the recipe because many of the ingredients (like the sausage, sauce, and beans) already have plenty. That said, tastes are different, so I recommend giving each component a taste – check both the refried beans and the eggs and sausage while they cook and add more salt if desired.
- Serving Size: 1 enchilada
- Calories: 357
- Fat: 16.7g
- Carbohydrates: 34.5g
- Fiber: 2.1g
- Protein: 17g