Breakfast doesn’t need to be boring. This Breakfast Enchilada is anything but boring. Loaded with eggs, sausage and chicken, covered in a tasty tomato sauce it’s a good reason to get out of bed in the morning.
I love eating a good breakfast, but I absolutely hate getting up early. So I love an breakfast I can assemble the night before. I made these enchiladas at night, then half asleep just throw them in the oven and lay back down for another 30 minutes. And then woke up to a delicious smelling house and a cheesy delicious breakfast.
If you follow my blog you know how much I love the Sunday Supper Movement. However, a lot of families can’t get together for Sunday Suppers. For my family we get together Saturday mornings for breakfast. Without fail each week we sleepily shuffle to my boyfriends parents house for family breakfast. It’s a time to talk about our weeks, eat delicious foods, and laugh. Generally something weird happens, like time we piled a bunch of things on Matthews back while he ate a biscuit. Not what family breakfasts are like in your house? Clearly you’re not doing it right!
While I love enchiladas they can definitely be a belly bomber. Generally I don’t like super heavy breakfasts, they leave me feeling gross all day. I lightened this dish up by using First Fresh Chicken Sausage instead of traditional breakfast sausage. I love their sausages because they’re hormone free and healthier than pork sausage, but still delicious. Because it’s chicken sausage it’s lighter in color than regular breakfast sausage. I bake mine in the oven and then broil it the last few minutes to help add a bit of a color to it. While I only used 5 sausages in this recipe, I just baked the whole pack. That way I’ve got a quick breakfast all week!
This recipe could not be easier to make. While you could buy enchilada sauce it’s so easy to make your own. And then you can control the spice level. These enchiladas are sure to be the star of your next family breakfast. Have fun add sour cream, avocados, salsa, you can’t go wrong!
- 1 14½ Ounce Can Whole Peeled Tomato
- ¼ Cup Water
- ½ Small Yellow Onion
- 3 Garlic Cloves
- 1 Tablespoon Cumin
- 1 Teaspoon Dried Oregano
- ¼ Teaspoon Paprika
- 1 Teaspoon Onion Powder
- 5 First Fresh Chicken Sausages
- 5 Scrambled Eggs
- 2 Tablespoons Shredded Cheddar Cheese
- 8 Soft Corn Tortillas
- ¼ Cup Shredded Cheddar Cheese
- Combine first 8 ingredients in a pot and let simmer about 45 minutes
- Puree using stick blender
- Mix scrambled eggs, cooked sausage, and 2 tablespoon of cheese
- Divide between corn tortillas
- Place tortillas seem side down in a 8X8 pan
- Top with enchilada sauce
- Sprinkle with remaining cheese
- Refrigerate over night
- Bake at 350F for about 45 minutes until hot
Disclosure: I was provided free product for this review, all opinions are my own.