Breakfast Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breakfast enchiladas filled with scrambled eggs, sausage, peppers, and cheese, then baked in enchilada sauce. Hearty and satisfying with warm spices. Perfect for feeding a crowd at brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 large eggs
- ¼ teaspoon kosher salt
- 1 tablespoon olive oil (if using turkey sausage, plus additional as needed)
- 1 pound breakfast-style sausage (I used turkey)
- 1 red or green bell pepper (1/4-inch diced)
- 1 small yellow onion (1/4-inch diced)
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 (15-ounce) can enchilada sauce (or swap Homemade Enchilada Sauce)
- 8 8-inch flour tortillas*
- 1 ½ cups shredded cheese (such as Monetery jack, cheddar Jack, or Mexican blend)
- Toppings of choice: sliced avocado, chopped fresh cilantro, hot sauce, etc.
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1023mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 388mg
- Calcium
- 271mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1023MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.