Breakfast Enchiladas (Print-Friendly Version)
# What You'll Need:
→ Egg tortillas
01 -
6 big flour wraps
02 -
A tablespoon of butter, unsalted
03 -
6 eggs, large
04 -
1/4 cup whole milk
05 -
Salt to your liking
06 -
Black pepper freshly ground, to taste
07 -
4 oz sharp cheddar, shredded
08 -
2 oz Monterey Jack cheese, shredded
09 -
4 oz breakfast potatoes or hashbrowns, cooked (if you want)
10 -
2 green onions sliced thin
→ Sausage sauce
11 -
8 oz pork breakfast sausage
12 -
2 tablespoons regular flour
13 -
1 1/2 cups whole milk
14 -
Salt as needed
15 -
Fresh ground black pepper, to taste
16 -
1/4 teaspoon garlic powder, optional
# Step-by-Step Directions:
01 -
Start by warming a pan on medium. Toss in the sausage and break it up as it cooks until nicely browned. Sprinkle the flour over and mix well for about a minute. Slowly add milk while stirring to keep things smooth. Let it bubble gently for five minutes until thickened. Season with salt, pepper, and a pinch of garlic powder if you like. Keep this warm.
02 -
Whisk together eggs, milk, pepper, and salt in a bowl. Melt your butter in a skillet on medium heat, then pour in the egg mix. Stir often and cook until the eggs look creamy and just set. Take off the heat right away.
03 -
Get your oven ready at 190°C (375°F) and grease a 33x23cm (13x9 inch) pan lightly. Lay out each wrap flat. Add scrambled eggs, potatoes if you're using them, green onions, and a good mix of both cheeses. Roll them tight and set them seam-side down in your pan.
04 -
Drizzle the sausage sauce all over your rolled tortillas. If you'd like, toss on some extra cheese. Cover with foil and bake for 15 minutes. Then take off the foil and bake for another 5 to 10 minutes until it’s hot and bubbly.
05 -
Sprinkle extra green onions before serving. These go great with hot sauce or fresh fruit for a full breakfast.
# Helpful Notes:
01 -
Fresh eggs give softer scrambled eggs. Don’t cook them too long or they’ll get dry.