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We hope you got benefit from reading it, now let’s go back to breakfast enchiladas recipe. You can have breakfast enchiladas using 19 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Breakfast Enchiladas:

1. Prepare 1 ☆ENCHILADA FILLING☆
2. Use 2 lb hot ground pork sausage (1 1/2 lbs. for filling, 1/2 lb. used as topping; set aside)
3. Provide 2 tbsp butter or margarine
4. Use 6 green onions, thinly sliced (4 chopped additionally for topping; put aside)
5. Provide 2 tbsp chopped fresh cilantro (1 tablespoon additionally for topping; put aside)
6. Prepare 14 large eggs, beaten
7. Get 1/2 tsp salt
8. You need 1/2 tsp black pepper
9. Get 8 (8-inch) flour tortillas
10. Get 1 ☆CHEESE SAUCE☆
11. Take 1/3 cup butter
12. Prepare 1/3 cup all-purpose flour
13. Prepare 3 cup milk
14. Provide 2 cup shredded cheddar cheese
15. Use 1 (4.5-oz.) can chopped green chiles, undrained
16. Take 1/2 tsp salt
17. Use 1 ☆TOPPINGS☆
18. Get 1 cup pepper jack cheese
19. Get 1/2 pd crumbled cooked sausage, 1 package halved grape tomatoes, 4 sliced green onions, 1 tablespoon chopped fresh cilantro (top enchiladas after baked)

Steps to make Breakfast Enchiladas:

1. Preheat oven to 350°. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles are cooked through. Remove from pan; drain well. Set aside.
2. PREPARE☆CHEESE SAUCE☆
3. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients. Set aside.
4. ☆ENCHILADA FILLING☆
5. Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and saute 1 minute. Add eggs, salt, pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
6. Spoon about 1/2 cup egg mixture along the bottom of each tortilla; roll up tightly. Place, seam side down, in a lightly greased 13-× 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with pepper Jack cheese.
7. Bake at 350° for 25-30 minutes or until sauce is bubbly. When enchiladas are done; sprinkle down the center in this order; 1/2 pd crumbled sausage, halved grape tomatoes, green onions and fresh cilantro.

These easy low carb breakfast enchiladas are gluten-free, grain-free and vegetarian using egg whites as a "tortilla" - perfect for vegetarians and keto diet. This Breakfast Enchiladas Casserole is everything you love about enchiladas and breakfast casseroles in one recipe! Layers of corn tortillas, eggs, sausage, bacon, green chili sauce, sour cream. These cheesy breakfast enchiladas are a delicious way to serve breakfast to a crowd! At our house, we are big on breakfast for dinner.

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