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white pan of breakfast enchiladas topped with tomatoes, avocado, cheese and a creamy green sauce.
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5 from 3 votes

Breakfast Enchiladas

Wake up to a flavor-packed breakfast that feels just as perfect for slow weekends as it does for feeding a hungry crowd. These Breakfast Enchiladas are stuffed with savory goodness, smothered in a delicious sauce, and baked until bubbly. Basically the breakfast you’ll dream about the night before.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, brunch
Servings: 5
Calories: 829kcal
Author: Courtney Paige

Equipment

  • knife & cutting board
  • skillet
  • Food processor or blender
  • 9x13 baking pan
  • Cookie scoop

Ingredients

Filling

  • 1 lbs mild italian sausage
  • 6 eggs
  • 1/2 cup cottage cheese 4% is best
  • 1/2 cup cheddar cheese shredded
  • 10 flour tortillas 8 inch

Sauce

  • 1 cup cottage cheese
  • 1 cup salsa verde 8 oz
  • ½ bunch cilantro

Toppings

  • 1/2 cup cheddar cheese shredded
  • 1 avocado sliced
  • 1/2 jalapeno diced
  • 1/4 cup cilantro diced
  • 6 cherry tomatoes quartered

Instructions

  • Heat a large skillet to medium high heat. Place the sausage on the skillet and let it render for 3-4 minutes before breaking into pieces. Cook completely.
    ground Italian Sausage cooking in black skillet.
  • Place a paper towel in a bowl and move the sausage into the bowl to absorb some of the extra oil. Heat the same skillet to medium heat and add the eggs and cottage cheese. Scramble the eggs and continue stirring so the cottage cheese dissolves. Turn the heat off and add the shredded cheddar cheese. Stir in and let melt.
    raw eggs and cottage cheese in black skillet on burner.
  • Spray a 9x13 pan with cooking spray. Assemble the enchiladas. Place 2-3 tbsp of sausage egg mixture in each tortilla and roll it. Repeat until all the mixture is used.
  • Place enchiladas in the pan. Preheat the oven to 350°F and pivot to make the enchilada sauce.
    10 rolled tortillas aligned in two rows in white baking dish.
  • In a food processor, blend the cottage cheese until smooth. Add the salsa verde and blend again until smooth. Spread over the top of the tortillas. Sprinkle cheddar cheese on the top of the enchiladas & bake for 20 minutes or until the cheese melts to a golden brown.
    creamy green enchilada sauce in food processor.
  • While the enchiladas bake, prep the toppings: diced cilantro, sliced avocado, quartered cherry tomatoes, and anything else you’d like!
  • Serve warm with toppings and enjoy!

Video

Notes

Store: Cool completely, then refrigerate tightly covered for up to 4 days or freeze well-wrapped for 2–3 months.
Reheat: Warm the full dish in a 350°F oven for 15–20 minutes, or microwave individual portions (covered) for 90–120 seconds.

Nutrition

Serving: 2enchiladas | Calories: 829kcal | Carbohydrates: 59g | Protein: 42g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 322mg | Sodium: 2172mg | Potassium: 474mg | Fiber: 5g | Sugar: 10g