Breakfast Enchiladas with Red Sauce Recipe

These breakfast enchiladas are filled with scrambled eggs, sautéed peppers and onion, and your favorite breakfast sausage, then topped with Monterey Jack cheese and red enchilada sauce. Bonus: they're crowd-friendly and can be made ahead.

Directions

1. Preheat oven to 375F. Meanwhile, heat a large nonstick skillet over medium-high heat. Add olive oil, peppers, and onions. Saute for 5 minutes, until peppers soften and onions start to become translucent.
2. Add breakfast sausage, chili powder, and ground cumin to skillet. Sauté, crumbling sausage into small pieces with a spatula, for about 6-8 minutes, or until sausage is browned and cooked through.
3. Pour beaten eggs into skillet and cook for 1-2 minutes, until just set and lightly scrambled. The mixture should still be slightly wet. Remove skillet from heat and set aside.
4. Spread 1/4 cup enchilada sauce into the bottom of a 9" x 13" baking dish. Assemble enchiladas by filling each tortilla with the sausage and egg mixture. Roll and place enchiladas seam side down in prepared baking dish.
5. Pour remaining enchilada sauce over enchiladas, the top with shredded cheese. Bake 15 minutes, uncovered, until cheese has melted. Garnish with any combination of cotija cheese, queso fresco, cilantro, and red onion if desired. Serve immediately.

   Notes

   If making ahead and freezing for a future meal, let enchiladas cool completely in the fridge. Once cooled, transfer to a freezer safe container or bag and place in freezer. Alternatively, wrap individual enchiladas in aluminum foil and freeze.