If you like breakfast tacos, you'll love Breakfast Enchiladas, stuffed with sausage, eggs, and cheese and topped with homemade red enchilada sauce, more cheese, and all of your favorite enchilada garnishes.
1poundground breakfast sausagepork or turkey, mild or spicy
Salt and freshly ground black pepperto taste
8ounces(2 cup)s grated cheddar and/or Monterrey Jack (or slightly more, if you prefer extra cheese on top)
In a medium skillet set over medium-high heat, cook sausage until thoroughly done (about 8 to 10 minutes), breaking up and stirring as it cooks. When it's a few minutes from being done, add minced garlic to the sausage and continue to stir and cook. Drain sausage and transfer to a paper towel-lined plate.
While sausage is cooking, whisk eggs in a large bowl with milk, a sprinkling of salt, and pepper. In a clean skillet set over low heat, melt butter. Pour eggs into center of pan and allow to sit for 30 seconds to 1 minute or until edges are set. Use a soft spatula to push cooked eggs to center of pan and let liquid eggs rush to the edges. Allow edges to set once more, push to center of pan, and repeat until all eggs are just cooked. (Do not overcook eggs, but if there are any liquid-y parts remaining, you may need to overturn that section of eggs so that it can cook against the bottom of the skillet for a few seconds.) Remove eggs from heat.
Preheat oven to 375°F. Lightly grease (or spray with cooking spray) a 9- by 13-inch baking dish. Pour grated cheese into a bowl. Place corn tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds or so until warm. Keep covered with a paper towel.
Line up ingredients on counter: warm tortillas, enchilada sauce, browned sausage, scrambled eggs, and cheese. To assemble enchiladas, brush a thin layer of enchilada sauce on both sides of a tortilla. Place 2 to 3 spoonfuls of sausage, 2 to 3 spoonfuls of eggs, and a big pinch of cheese down the center of the tortilla. Roll up tightly and arrange in the prepared baking dish, seam side down. Spoon a little more enchilada sauce over the rolled enchilada to keep it moist. Repeat with remaining tortillas until a dozen enchiladas have been assembled. Pour and spread remaining enchilada sauce over the enchiladas, making sure that no tortillas are peeking out. Top with the remaining grated cheese (adding a bit extra, if desired).
Bake until cheese is melted and sauce is bubbly, about 20 minutes. Allow to cool for a few minutes in the baking dish before serving. Serve warm and garnish with your favorite enchilada toppings, such as sour cream, diced avocados, diced tomatoes, and fresh chopped cilantro.
As written, this recipe will not require a full batch of Homemade Enchilada Sauce (there will probably be about 1/2 cup sauce leftover after using 2 cups of it in this recipe). You may reserve the leftover enchilada sauce for another use, or you may add it on top before baking if you like extra-saucy enchiladas. I typically save the leftover sauce to use on any leftover Breakfast Enchiladas, since the corn tortillas tend to absorb the sauce while they sit in the refrigerator. This prevents leftovers from being too dry.