Breakfast Enchiladas

I am a creature of habit. I have a routine. A daily routine.

If anything interrupts my routine, I turn into a total weirdo. Everything for the day is thrown off. Even if it’s something as simple as having to fill up with gas before going to work. Yep. That will completely throw my sense of direction off.

Every morning, I have the same breakfast. I eat at the table and sip on my coffee, brewed the same way with the same grounds. I eat a larabar at 3 in the morning like clockwork (my “afternoon snack” if you will). I starve to death in the middle of my 5 a.m. show. I scarf down my lunch at around 6:30-7. And then I go to sleep around 12:30 p.m.

Clockwork. Circadian rhythm. Whatever.

One little weird thing completely throws my groove off. It’s the strangest thing. I’m sure other people are the same way, but I feel like it gets to me worse.

Weekends are the only days that I can relax with no structure. Although, I do my grocery shopping every two weeks like clockwork, so there’s that. But typically— my weekends are my chance to do my own thing without a schedule. Lay on the couch and watch reruns of The Office all day long? No prob. Lounge at the pool for hours? You betcha.

One thing I’ve been trying to do more of lately on the weekends is cook breakfast. A legitimate, hot breakfast. I’m not the biggest fan of sweets for breakfast (pancakes, French toast, and waffles) so when I set out to make breakfast, it’s usually a spectacular affair.

Breakfast casseroles are my jam, no pun intended. I’ve shared a few with you before, like this Mexican Breakfast Casserole or my family-favorite Sunday Sausage Breakfast Casserole. Both of those recipes are par for the course when I decide to cook breakfast.

So, last weekend, I wanted to try to make a new breakfast recipe. I dug around and found this. Being from Texas, enchiladas are a big deal in my life. There’s a famous restaurant in my hometown that serves up the absolute BEST cheese enchiladas. There’s seriously no cheese enchilada better than Pioneer’s. Back here in OKC, I’m obsessed with the avocado enchiladas from Rob & I’s favorite Tex-Mex restaurant, Alfredo’s. And when in New Mexico, nothing is better than a green chile chicken enchilada.

Like I said, enchiladas are a big deal. The only problem is, I’ve pretty much never make enchiladas. In fact, I’ve only made them ONCE. They were cheese enchiladas with a homemade chili sauce. A complete pain in the rear to make, but they were incredible. Will I ever make them again? Probably not. I let Pioneer cook my cheese enchiladas from now on.

Making an enchilada breakfast-style has never crossed my mind. Why would it? We’ve got breakfast burritos (and I’ve grown up on some REAL GOOD breakfast burritos, I tell ya) and breakfast tacos. Why fix what ain’t broke?

Um, because breakfast enchiladas are the new best thing. These were phenomenal. Egg, sausage & cheese rolled up into flour tortillas and topped with the best cheese sauce I’ve ever tasted. A sprinkle of bacon, avocado and green onions—plus some sliced cherry tomatoes—and you have yourself the heartiest of the hearty breakfasts.

Step-By-Step Instructions

Preheat oven to 350 degrees. In a large bowl, whisk together eggs, milk, salt and pepper.

In a large skillet, cook sausage over medium heat until browned. Drain off a little bit of fat, leaving some to cook the eggs. Stir in eggs and scramble into fluffy and golden, 3-4 minutes. Transfer egg and sausage mixture to a bowl.

In a large saucepan, melt butter over medium-high heat. Stir in flour and continue to stir for 1-2 minutes until golden. Pour in milk slowly. Bring mixture to a boil, stirring occasionally. Turn down heat and simmer, stirring often, until mixture is thickened.

Add garlic powder, chili powder and cumin to milk mixture. Stir in cheese and salsa and remove from heat.

Make the enchiladas: Grease a large 13×9″ baking dish. Spoon about 1/3 cup cheese sauce in the bottom of the dish.

Spoon some egg-sausage mixture in the middle of tortilla and sprinkle with cheese.

Roll up and place seam-side down in baking dish. Continue with the rest of the tortillas.

Pour remaining sauce over tortillas and then sprinkle with cheese. Bake, uncovered, for 20-25 minutes or until bubbly and edges are golden.

Serve topped with bacon, avocado, green onions and tomato.