Skip to main content

Breakfast enchiladas

Cook 35 min. | Servings 8

Back to Recipes
Breakfast enchiladas


1 (1-pound) package hot ground pork sausage

2 tablespoons butter or margarine

4 green onions, thinly sliced

2 tablespoons chopped fresh cilantro

14 large eggs, beaten

3/4 teaspoon salt

1/2 teaspoon pepper

1 package (6 oz) Mexican blend shredded cheese

1 ½ cups cheese sauce

8 Azteca® Fajita size (6 inch) flour tortillas

Halved grape tomatoes

Sliced green onions

Chopped fresh cilantro


  1. Preheat oven 350?
  2. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.
  3. Remove from pan; drain well, pressing between paper towels.
  4. Melt butter in a large nonstick skillet over medium heat; add green onions and cilantro, and sauté 1 minute.
  5. Add eggs, salt, and pepper, cook without stirring until eggs begin to set on bottom.
  6. Draw a spatula across bottom of pan to form large curds.
  7. Continue to cook until eggs are thickened but still moist; do not stir constantly.
  8. Remove from heat, and gently fold in the cheese sauce and sausage.
  9. Warm tortillas per package directions.
  10. Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 9” by 13” baking dish.
  11. Pour remaining cheese sauce evenly over tortillas; sprinkle evenly with shredded cheese.
  12. Bake at 350° for 30 minutes or until sauce is bubbly; serve with desired toppings.

No Internet Connection

You are connected to internet. Make sure Wi - Fi is on, Airplane Mode is off and try Again.