My name is Marti – and I’m the blogger over at Fit with Heart! I’m so grateful and excited to be featured here on Wendy’s blog – and even MORE excited to share with you these DELISH Breakfast Enchiladas I made last week.
I seriously could eat mexican food daily…taco salads…burrito bowls…nachos. BRING IT ON. Anyone else? So I figured why not combine my two favs – breakfast foods AND mexican food. Hence these enchiladas were born!
I love how easy this was to throw together and how versatile it is. You could certainly use whatever veggies you have on hand or add in any other meats along with your eggs for an extra protein boost. Just helping you clean out the fridge! These could be made dairy free, gluten free and low carb too. So seriously you can cater to whatever lifestyle it is you lead…OR that your guests do.
From start to finish the meal took 40 minutes to make and that INCLUDES oven time and clean up. So this could EASILY be done on a weeknight when you are pressed for time. Who doesn’t love that? I also think you could prep these the night before and put in the oven RIGHT before serving them. (I think I’ll try that next so we have breakfast ready on a Saturday morning!) Ok. ..fine… I’ll quit talking and get to the food already.
Grab your ingredients and get ready to make these yummy Breakfast Enchiladas!
Grab a bowl and get to scrambling your eggs! Crack 8 eggs into a large mixing bowl and use a whisk to scramble them up! I also whipped in some fresh cracked pepper. Spray a large saute pan with cooking spray and add your eggs. Cook on low while continuously turning to get them fluffy and scrambled. Meanwhile, grab a smaller saute pan and turn the burner to medium hi. Add your frozen peppers and onions and continue to cook until thawed and hot. Then set aside.
Once your eggs are mostly cooked add your sausage to the eggs and keep stirring until mixed. ..then set aside.
Preheat oven to 400 degrees. Spray a 9×13 pan with cooking spray. Add some salsa verde to the bottom of your pan – (I used about 1/4 cup) and use a spatula to evenly cover the bottom of the pan
Grab a tortilla (this is the fun part if you ask me) and use a spoon to add your eggs, meat and veggie mix to the middle of it. Roll up the tortilla nice and tight and lay with seam side down in your pan.
Repeat with all 8 tortillas.
Pour the rest of the salsa verde sauce over the little burritos! I used a spatula again to try to make it a more even coating. Sprinkle about 1 cup of cheese evenly over the top of the entire pan. Add more or less to your liking. I am dairy free so I left the cheese off of a couple just for me – but I think you could DEFINITELY substitute with a vegan or dairy free cheese. When your oven is preheated to 400, bake for about 20 minutes or until the cheese is melted and your tortillas are lightly toasted.
Remove from the oven and enjoy! Feel free to add any of your favorite toppings like avocado, salsa or guacamole! These won’t last long – Be sure and tag me on social media when you make them #fitwithheart. Enjoy the recipe!
- 8 tortillas
- 8 large eggs
- 2 cooked sausages cut up
- 1 package frozen peppers
- ½ onion, chopped
- 1 jar salsa verde
- 1 cup shredded cheese
- Preheat oven to 400 degrees.
- Scramble eggs and cook on low.
- Add sausage and set aside once hot.
- In a separate pan sauce peppers and onions until soft, set aside.
- Add ¼ cup salsa verde to sprayed 9X13 baking pan covering the entire bottom.
- Add egg and veggie mixture to a tortilla and roll up, placing seam side down in the pan.
- Repeat with all 8 tortillas.
- Cover the tortillas with the remaining salsa verde.
- Top with cheese(if using).
- Bake for 20 minutes or until cheese is melted and tortillas are lightly browned.
Thank you Marti for sharing such a fun recipe! You can follow Marti on her blog Fit With Heart or via her social media channels; Facebook and Instagram.