Breakfast Enchiladas


  • 1 pound ground pork sausage (I used Jimmy Dean)
  • 1 tablespoon bacon grease (or olive oil)
  • 1/2 cup sour cream
  • 1 jar (24 ounces) salsa verde, divided
  • 8 large eggs, beaten
  • 1/2 teaspoon black pepper
  • 1 teaspoon Adobo seasoning
  • 2 cups shredded cheese, divided
  • 8-10 flour tortillas (8 inches)
  • 1/3 cup heavy cream


  1. Preheat the oven to 375 degrees and grease a 9-by-13-inch baking dish with cooking spray or oil.
  2. In a large skillet, cook the sausage in oil until no longer pink.
  3. To the sausage, add in the sour cream and about 1/2 cup of the salsa verde, stirring until well combined; set aside.
  4. In another skillet, cook the eggs, adding the Adobo and black pepper (and any additional seasonings you desire) while you scramble; set side.
  5. Pour about 1/2 cup of salsa verde into the prepared baking dish, and spread it out to cover the entire bottom of the pan.
  6. If desired, warm the tortillas for 20 seconds in the microwave.
  7. Fill each tortilla with about 1/4 cup of the sausage mixture and 1/4 cup of scrambled eggs.
  8. Sprinkle a small amount of shredded cheese over the filling, then roll the tortilla tightly; repeat the process with the remaining ingredients. You may have some filling left over depending on how full the tortillas are filled.
  9. Place the rolled tortillas into the prepared baking dish seam side down; it’s OK if they fit snugly.
  10. In a small glass bowl or measuring cup, whisk together the remaining salsa verde and heavy cream.
  11. Pour the salsa verde sauce evenly over the top of the enchiladas.
  12. Sprinkle the remaining shredded cheese over top.
  13. Bake in the preheated oven for 25 minutes or until golden and bubbly.
  14. Serve hot with sour cream, salsa and any other desired toppings (green onion, diced tomatoes, avocado, etc.)

The original recipe for this delightful breakfast dish can be found here.

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