Breakfast Burrito Enchiladas
These Breakfast Burrito Enchiladas are a fun new twist on a breakfast classic. They're perfect for a weekend brunch as well!
Equipment
- skillet
- Mixing Bowls
- Baking dish
Ingredients
- 2 cups frozen tater tots
- 1 tablespoon olive oil
- 1 pound turkey breakfast sausage
- 1/2 small white onion diced
- 1/2 small red bell pepper chopped
- 1/2 small green bell pepper chopped
- 12 large eggs
- 3 tablespoons whole milk
- Kosher salt and coarse black pepper
- 2 cups shredded Colby Jack cheese
- 10 10-inch flour tortillas
- 1 19-ounce can red enchilada sauce
- Sour cream for topping
- Salsa for topping
- Shredded lettuce for topping
Instructions
- Cook the tater tots according to the package directions until golden brown and crispy. Keep warm.
- Heat a large skillet over medium-high heat. Once hot, drizzle in the oil and add the sausage. Break up with a spoon and cook until browned, about 8 to 10 minutes. Stir in the onion, red bell pepper and green bell pepper. Cook until softened.
- In a large bowl, whisk together the eggs, milk and a large pinch of salt and pepper. Pour into the skillet with the sausage and veggies and cook over low heat, stirring often, until just cooked through. Remove from the heat and stir in 1 cup of shredded cheese.
- Preheat oven to 375°F. Grease a large baking dish and set aside.
- Warm the tortillas in a skillet or on the stovetop until pliable. Fill each with some of the egg mixture and top with crispy tater tots. Roll into a burrito and place in a prepared baking dish. Continue filling and rolling until all the tortillas and filling have been used up.
- Pour the enchilada sauce over the top of the burritos and sprinkle with remaining 1 cup of shredded cheese. Bake until the cheese is bubbly and melted, about 15 to 20 minutes.
- Remove from the oven and serve with a dollop of sour cream, salsa and shredded lettuce. Enjoy!