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Breakfast Enchiladas

This entry is part 25 of 26 in the series Feed the Fam

Who doesn’t love enchiladas and breakfast? I know that I love enchiladas more than I should and this recipe just brings me so much joy every time I make it. It’s full of all the lovely carbs we all know and love! You can create this meal with just about anything you have in your fridge that’s left over. I’m all about revamping your leftovers and this is such a great way to do that! This would make a great brunch option too!


  • 1 (1-pound) package hot ground pork sausage (you may also use mild )
  • 2 tablespoons oil
  • 4 green onions, thinly sliced
  • ½ cup onion, chopped
  • 3 garlic cloves, minced
  • 12-14 large eggs, beaten
  • 3/4 teaspoon salt
  • Cooked bacon
  • Cooked diced potatoes
  • 1/2 teaspoon pepper
  • Enchilada sauce 28 oz  ( I used Green )
  • 8 (8-inch) flour tortillas
  • 1 cup (4 ounces) shredded Monterrey Jack cheese ( or any cheese of your choice)
  • Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro (optional)


  1. Cook sausage in a large nonstick skillet over medium-high heat until sausage is no longer pink.
  2.  Remove sausage from pan and drain fat.
  3. Heat oil in the large skillet over medium heat.
  4. Add green onions, onions, garlic and sauté for 1 minute.
  5. Add eggs, seasonings to your taste and scramble. (Do not overcook your eggs!)
  6. Once eggs are scrambled, remove eggs from heat and mix in your sausage, bacon and potatoes.
  7. Lightly grease a 13×9 inch baking dish and lay a thin layer of green enchilada sauce on the bottom of the dish.
  8. Taking your tortilla, spoon about 1/3 cup egg mixture down the center of each flour tortilla and roll up roll up.
  9. Place each tortilla seam side down in your dish.
  10. Continue steps 8-9 until all of the tortillas/mixture is all used up.
  11.   Once all tortillas are rolled up with your egg and meat mixture pour remaining enchilada sauce over all of the tortillas.
  12. Sprinkle cheese over all tortillas.
  13. Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.IMG_1782





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About Jannine Wells

Jannine Wells is a Navy brat traveling the world and moving every 4 years until finally settling in Nevada. She was raised in Fernley Nevada and moved to Reno in 2010 to finish her degree at TMCC. She has a background in childhood education and is an advocate for children’s education and development. Jannine is married to her high school sweetheart and is raising a beautiful one year old daughter, Haidyn, and kitty daughter, Sassafras. She is a paper pusher by day, blogger and amateur chef by night passionate about learning how to become a better mother.  Jannine started her blog Sunny In Reno to write about her pregnancy and journey through motherhood.   View all posts by Jannine.

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