Description
Start your day strong with these Breakfast Enchiladas, a delicious blend of sausage, eggs, tater tots, and veggies wrapped in soft tortillas and smothered in a creamy green enchilada sauce and gooey pepper jack cheese.
Ingredients
Scale
For the Filling:
- 1 (16 oz) package frozen tater tots
- 1 (16 oz) roll breakfast sausage (mild, medium, or hot)
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon minced garlic
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons unsalted butter
- 12 large eggs, whisked
For the Sauce:
- 2 (10 oz) cans green enchilada sauce
- 1 (8 oz) container sour cream
For the Enchiladas:
- 1 (8 oz) block pepper jack cheese, shredded (or more, if desired)
- 16 taco-size flour tortillas
Optional Topping Suggestions:
- Pico de gallo
- Guacamole
- Cilantro lime sauce or chopped fresh cilantro
- Extra sour cream
Instructions
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Prepare Filling Components:
- Cook Tater Tots: Cook the frozen tater tots according to package directions (usually baking). Once cooked, place them in a very large mixing bowl. Set aside.
- Cook Sausage & Veggies: Place the breakfast sausage, diced onion, diced red bell pepper, diced green bell pepper, and minced garlic into a large non-stick skillet. Cook over medium heat, breaking up the sausage as you go, until the sausage is no longer pink and the peppers are tender. Season with salt and pepper to taste. Drain any excess grease. Add the cooked sausage/veggie mixture to the bowl with the cooked tater tots. Set aside.
- Scramble Eggs: In the same skillet (wipe out excess grease if needed), melt the 2 tablespoons of butter over medium heat. Once melted, add the whisked eggs. Cook, stirring gently, until the eggs are scrambled to your liking. Season with salt and pepper. Add the scrambled eggs to the mixing bowl with the tater tots, sausage, and veggies.
- Combine Filling: Gently stir the tater tots, sausage/veggie mixture, and scrambled eggs together in the large bowl. Taste and season with additional salt and pepper, if necessary. Set aside.
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Make the Sauce: In a medium-sized bowl, whisk together the green enchilada sauce and the sour cream until smooth. Set aside.
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Assemble the Enchiladas:
- Preheat Oven & Prepare Pans: Preheat oven to 350°F (175°C). Grease two 9×13-inch baking pans with cooking spray.
- Fill Tortillas: Place a heaping 1/3 cup of the prepared filling mixture down the center of one tortilla.
- Roll: Roll the tortilla up tightly around the filling.
- Place in Pan: Place the rolled tortilla seam-side down in one of the prepared baking pans.
- Repeat: Repeat with the remaining tortillas and filling, placing 8 rolled tortillas in each of the two pans.
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Top with Sauce and Cheese:
- Pour the prepared sauce evenly over the enchiladas in both pans (about 1 1/2 cups sauce per pan).
- Sprinkle the shredded pepper jack cheese evenly over the sauce in both pans (about 4 oz or 1 cup cheese per pan).
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Bake: Bake, uncovered, for 30 minutes, or until the filling is hot and the cheese is melted and bubbly.
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Serve: Top with desired toppings (pico de gallo, guacamole, cilantro, etc.) and enjoy!
Notes
- Tater Tots: Cook according to package directions until slightly crispy.
- Sausage: Use your preferred breakfast sausage (mild, medium, hot).
- Cheese: Pepper Jack adds a little spice. Cheddar, Monterey Jack, or a Mexican blend can be substituted.
- Tortillas: Taco-size flour tortillas work well. Warm them slightly in the microwave or skillet if they are stiff and difficult to roll.
- Make-Ahead: You can assemble the enchiladas (without baking) up to a day ahead. Cover tightly and refrigerate. You may need to add 10-15 minutes to the baking time if baking from cold.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave.