Healthy Breakfast Enchiladas
WOW so we need to talk about these enchiladas. Yes BREAKFAST enchiladas.
As you know, breakfast is the most important meal of the day so obviously you want to make sure it’s good! And these Healthy Breakfast Enchiladas do not disappoint either….ohhh boy they sure don’t. They’re cheesy, spicy and full of tons of flavor and the best part is these enchiladas are a much healthier alternative! I used 6-inch whole wheat tortillas along with lean turkey breakfast sausage then topped everything off with tomatoes, avocado and cilantro.
I mean what could be better than this mouthwatering combination of spicy sausage, eggs, and homemade ranchero sauce all thrown together in a delicious casserole?!
Now this may seem like a lot of ingredients to throw together on any given morning, but the great thing is this dish can easily be prepped the night before! Simply make your ranchero sauce (or you could use store-bought red enchilada sauce to save some time), fill the tortillas and top with cheese then cover and refrigerate overnight. In the morning you can easily just pop these breakfast enchiladas into the oven and have a hearty, delicious breakfast ready in just 20 minutes! This is honestly my favorite way to make this dish and even gives the sauce more time to soak up into the tortillas, but I should warn you: the flavor is INSANE!
These breakfast enchiladas are perfect for a weekend brunch to serve a large group of people OR you could easily throw these together on Sunday evening to prep your breakfasts for the whole week. Seriously the leftovers might even be better than fresh out of the oven. If you can’t handle a ton of spice, feel free to leave out the jalapeño from the ranchero sauce and substitute your meat with a mild-flavored turkey sausage. Either way I think you’ll love this!
And ohh can we talk about the toppings! The chopped avocado and tomatoes were the perfect addition to these enchiladas along with the green onions and cilantro. Plus it just makes the overall dish that much more appealing if you ask me! This recipe really is easy to make and assemble if you just take a few minutes to prep everything. Trust me they’re worth it!
Plus aren’t you glad we aren’t discussing the cringe-worthy debate from last night?? Yes I’ll just leave it at that. Hope you all enjoy these Healthy Breakfast Enchiladas and remember don’t forget to share your delicious photos on Instagram or Twitter and hashtag #eatyourselfskinnyrecipe so I can see what you all are eating!
- 1 Tbsp olive oil
- 12 oz. turkey breakfast sausage
- 1 small onion, chopped
- 8 eggs
- Salt and pepper, to taste
- 10 (6 inch) whole wheat flour tortillas
- 2 cups ranchero sauce (or your favorite enchilada sauce)
- ½ cup shredded Mexican cheese
- 1 Tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, de-seeded and chopped
- 1 tsp. cumin
- 1 tsp. salt
- 1 (10 oz) can diced tomatoes with green chiles
- 1 cup low-sodium chicken broth
- 3 Tbsp chopped cilantro
- 1 avocado, chopped
- 1 cup cherry tomatoes, halved
- 3 Tbsp green onions, chopped
- Handful cilantro, chopped
- Preheat oven to 350 degrees F.
- In a large skillet, heat oil over medium-high heat and sauté the onion until translucent, about 2 minutes. Add turkey sausage and cook until browned, crumbling with a spoon. Transfer sausage mixture onto paper towels to soak up excess grease and set aside.
- Mix together eggs, salt and pepper in a large bowl, beating well. In the same skillet you browned the sausage, spray with cooking spray and pour in the eggs, letting it cook without stirring until eggs have set, about 1 minute. Using a spatula, push the eggs around the pan to form large curds and continue to cook until eggs have thickened, about 6 to 7 minutes. Remove eggs from heat and mix in turkey sausage.
- In a prepared 9x13 inch baking dish, spread a ½ cup of ranchero sauce (see recipe below) on the bottom. Spoon about 2 tablespoons of ranchero sauce into each tortilla, evenly divide the sausage/egg mixture and roll up, placing seam side down in the baking dish. Brush the remaining ranchero sauce on the rolled up tortillas and top with cheese.
- Bake for 20 minutes until cheese is melted and sauce is bubbly. Serve with desired toppings and enjoy! (Makes GREAT leftovers!)
- To make the Ranchero Sauce: In a medium saucepan, heat olive oil over medium-high heat and sauté onion, garlic, bell pepper and jalapeño, about 4 to 5 minutes. Add the rest of the ingredients, except cilantro, bring to a boil then turn down heat and allow mixture to simmer about 15 minutes. Transfer to a food processor, blending until smooth, then pour mixture back into the saucepan to simmer an additional 5 minutes until sauce starts to thicken.
*Ranchero Sauce adapted from Little Spice Jar