BREAKFAST ENCHILADAS - (Free Recipe below)

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1.00 LBS
7.00 (in)
7.00 (in)
7.00 (in)
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This breakfast enchiladas recipe is all of the goodness of sausage and egg breakfast casserole, rolled up into enchiladas with a Mexican twist!


  • 2 (10 ounce) cans Old El Paso green enchilada sauce
  • 1 tablespoon oil
  • 12 ounces (about 14 links) breakfast sausage
  • 12 eggs, whisked
  • 8 Old El Paso large flour tortillas
  • 1 (14-ounce) can black beans, rinsed and drained
  • 2 avocados, peeled, pitted and diced*
  • 3 cups shredded Monterrey Jack or Pepper Jack cheese
  • ½ cup chopped fresh cilantro leaves
  • ¼ cup thinly-sliced green onions


  • Preheat oven to 350 degrees F.  Spray a large 9x13-inch baking dish with cooking spray.  Then spread ⅓ cup Green Enchilada Sauce evenly along the bottom of the dish.  Set aside.
  • Heat oil in a large saute pan over medium-high heat.  Add sausage links (whole) and fry for 8-10 minutes, turning frequently, until golden brown.  Transfer links to a separate plate, and reduce heat to medium-low.  Add the eggs and cook for about 5-7 minutes until scrambled, stirring occasionally.  Transfer eggs to a separate plate, and remove pan from heat.  Cut the sausage links into small bite-sized pieces.
  • Set aside 1 cup of the shredded cheese, 1 avocado and 1/4 cup black beans for later use.
  • Lay a flour tortilla out a workspace.  Spread 2 tablespoons green enchilada sauce all over the surface of the tortilla.  Then in a line down the center, layer a large spoonful each of the eggs, sausage, avocado, cheese and beans.  (Portion each ingredient so that you use about ⅛ of the entire portion per enchilada, since there are 8 total.)  Fold the tortilla over to seal it, then transfer the enchilada to the pan.  Repeat with the remaining tortillas until all 8 enchiladas are in the pan.  You may need to squish them together a bit to make room.
  • Spread about 1/2 cup of the remaining green enchilada sauce on top of the enchiladas.  Then sprinkle the reserved 1 cup shredded cheese evenly on top.  Bake for 20 minutes.
  • Remove, and sprinkle the enchiladas evenly with the reserved avocado, fresh cilantro, black beans and green onions, or whatever toppings you desire.