Meal Prep Breakfast Enchiladas
These cheesy meal-prep breakfast enchiladas are loaded with scrambled eggs, turkey sausage, and a zesty green enchilada sauce. They’re the perfect make-ahead breakfast dish that will last you the whole work week (or less, if you like them as much as I do!).
The Starting Five
Five things to know before making this dish!
The recipe calls for 6-8 eggs, but use 8 if you prefer your enchiladas a little more stuffed.
I use turkey sausage to cut the fat and calories, but use whatever breakfast meat you love.
Green or red enchilada sauce are both acceptable here!
Corn tortillas are best for true enchiladas, but they’re less pliable. You can swap them for flour tortillas if you want the tortillas to be a little more flexible.
These will last up to five days in the refrigerator. For meal-prep purposes, I recommend making them Sunday evening.
Meal Prep Breakfast Enchiladas
Ingredients:
6-8 eggs
[Plus butter, oil, or cooking spray for cooking the eggs—use whatever you have!]
1 1/2 cups of shredded Mexican-blend cheese, divided
2/3 cup of diced turkey sausage (about 8-10 sausages)
1, 10-ounce can of green or red enchilada sauce
10 corn tortillas
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Add some butter, oil, or cooking spray to a large pan, and let it heat on low.
3. Crack 6-8 eggs into a bowl, whisk them to break them up, then add the egg scramble to a pan. Gently stir the eggs constantly while they cook (this is the trick to keeping them fluffy!). Feel free to season the eggs, if desired.
4. When the eggs are just cooked, turn off the heat, then remove the pan from the heat, and add the sausage and 1/2 cup of shredded cheese. Fold it all together. “Fold in the cheese, David!” —if you know, you know.
5. Wrap the tortillas in a damp paper towel, and heat them for 30 seconds in the microwave to make them more pliable.
6. Add half of the enchilada sauce to the base of a large baking dish. Then, spoon the egg mixture evenly into each tortilla. Gently roll it up, and line them up in the baking dish. Top the enchiladas with the remaining enchilada sauce and 1 cup of shredded cheese.
7. Cover the enchiladas with aluminum foil, and bake for 25 minutes. Enjoy!
