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Breakfast Enchiladas

A delightful breakfast dish made with crispy tortillas, fluffy eggs, zesty salsa, and gooey cheese, perfect for family gatherings or cozy mornings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 pieces flour tortillas
  • 4 pieces eggs large, beaten
  • 1 cup shredded cheese Cheddar, Monterey Jack, or preferred variety
  • 1 cup cooked sausage Choose halal options, such as chicken or turkey sausage
  • 1/2 cup diced bell peppers any color
  • 1/2 cup diced onion
  • 1 cup salsa mild or hot, based on preference
  • 1/4 cup chopped cilantro for garnish
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, cook the diced onions and bell peppers until softened, about 3-5 minutes.
  3. Add the cooked sausage and scrambled eggs to the skillet, mixing everything until the eggs are fully cooked. Season with salt and pepper.
Assembly
  1. In each tortilla, add a scoop of the egg mixture and sprinkle some cheese on top.
  2. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat until all filling is used.
Baking
  1. Pour salsa evenly over the rolled enchiladas, then sprinkle with the remaining cheese.
  2. Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Serving
  1. Once done, let it rest for a couple of minutes. Garnish with chopped cilantro before serving.

Notes

For substitutions, use any halal-friendly protein like grilled chicken or beans for a vegetarian option. Prepare fillings the night before for quicker morning prep.