When Shannon and I are cooking breakfast for cowboys out on the trail, we feed them a meal that will fuel them all day long so they can focus on the job they’ve been hired to do. Breakfast enchiladas do the trick AND they can be started the night before.
Breakfast enchiladas can be served for breakfast, brunch, or even dinner. These rich Mexican flavors are welcome any time of day in our kitchen!
Breakfast Enchilada Filling
The perfect creamy filling combines breakfast sausage, onions, poblano peppers, eggs, and cream cheese. Start by crumbling the sausage into the skillet. When the meat is just about 5 minutes from being done, add the diced onion and poblano peppers. Melt some cream cheese in the skillet and mix well. The cream cheese will give a rich flavor and creamy texture.
Tip: Breakfast enchiladas can be made the night before and refrigerated. In the morning, take them out of the ice box 30 minutes before they go in the oven.
Crack four eggs right into the skillet and scramble in there with the sausage. Season with Kent Rollins’ Chili Seasoning or your favorite all purpose chili seasoning.
Assemble the Enchiladas
Tip: Start by pouring some enchilada sauce or our authentic red chile salsa in the bottom of the Dutch oven. This will prevent the enchiladas from sticking to the bottom and add flavor.
Fill each warm corn tortilla with about two tablespoons of filling. Roll up and place seam side down in the Dutch oven or casserole dish. Once the enchiladas are full, crumble the remaining meat mixture over the top of them.
Tip: Warm up the corn tortillas before filling them so they’ll be more pliable and less likely to tear & crumble.
Fire up the Enchiladas
Bake for 30 minutes or so before topping with the cheese. Spread Monterey jack cheese around the edges and cheddar in the center over the top. Then, crack some hen fruit over the top – as many as you’d like to eat – and cook until the eggs are ready to eat and the cheese is melted. Anywhere from 5-10 minutes should do you just fine.
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Breakfast Enchiladas - Cowboy Kent Rollins
- 1 pound ground breakfast sausage
- 1 medium white onion chopped
- 1 medium poblano pepper chopped
- 4 ounces cream cheese
- 9 large eggs divided
- 1 cup shredded cheddar cheese divided
- 1 ½ tablespoons chili seasoning
- 1 cup shredded Monterey Jack cheese
- 10 to 12 corn tortillas
- 2 cups salsa/enchilada sauce or 2(10 ounce) cans red enchilada sauce
- Preheat the oven to 350 degrees F. Lightly butter a 12-inch Dutch oven or 9x13-inch casserole dish.
- Crumble the sausage in a large cast iron skillet over medium- high heat. Cook about 3 minutes, or until the meat begins to brown. Stir in the onion and poblano pepper and continue to cook about 4 minutes, or until the onions and peppers are tender, stirring occasionally.
- Stir in the cream cheese and continue cooking until the cheese melts and is smooth. Stir lightly. Whip 4 eggs and stir them into the sausage mixture and cook until the eggs are about halfway done.
- Stir in the cheese and chili seasoning and cook until the cheese has melted.
- Spread about ⅓ to ½ cup of the salsa or enchilada sauce on the bottom of the Dutch oven or casserole dish.
- Warm the tortillas in the microwave or in a skillet over medium heat to make them pliable.
- Add about 2 heaping tablespoons of the sausage mixture down the middle of a corn tortilla. Roll the tortilla up and place, seam side down, in the Dutch oven or casserole dish. Repeat with the remaining ingredients. Reserve about ⅓ cup or so of the meat.
- Pour the remaining salsa over the top of the enchiladas and evenly sprinkle the remaining meat mixture evenly over the top. Bake for 30 minutes. Remove the dish from the oven and sprinkle on the cheeses. Crack the remaining 5 eggs over the top.
- Increase the oven heat to 375 degrees F. and bake the enchiladas for about 10-15 minutes, or until the yolk is to your desired consistency.