Breakfast enchiladas

Name: Breakfast enchiladas
Prep time: 25 min
Cook time: 25 min
Yield: 4-6
Cuisine: Mexican
Ingredients: 8 Just Egg Folded, each sliced into 4 strips; 8 to 10 6- or 8-in flour or corn tortillas; 1 cup plant-based chorizo or breakfast sausage (optional); 2 cups green enchilada sauce; 1 cup shredded plant-based cheese; For serving: sliced avocado, green onions or cilantro, and hot sauce

enchiladas

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Difficulty

Intermediate

Cooktime

50 min

Quick and customizable breakfast enchiladas packed with plant-based eggs and sausage.

About this recipe

Wake up and smell the enchiladas. Stuffed with our plant-based Just Egg and sausage, this easy recipe takes the enchiladas you know and love, and gives them a rise-and-shine makeover. A little food history before we begin: Enchiladas have their roots in Aztec cuisine and have evolved through Mexican culinary traditions. They’re now beloved worldwide for the irresistible combo of sauce-drenched tortillas with tasty fillings. While our breakfast version isn’t traditional, we think it’s a delicious way to enjoy your morning eggs.

Before you hit that snooze button thinking this is too much work for breakfast, listen up: We’ve cut the prep time way down using our convenient Just Egg Folded and store-bought enchilada sauce. These vegan enchiladas are also dead easy to customize – add veggies like zucchini or bell pepper, swap the tortilla type or skip the sausage. No plant-based cheese? No problem. Just add some extra avocado when you serve it.

So yes, you totally can (and should) whip these up on a Tuesday morning for a hot, savory, plant-based breakfast for the family. Other Mexican-inspired breakfasts we love include crunchy migas and these huevos rancheros with citrusy guacamole, which are both included in our free plant-based recipe collection. If you’re looking for more authentic vegan Mexican recipes, visit Alexa Fueled Naturally or give Neto Craves a follow.

Serves 4-6

4-6

8 Just Egg Folded, each sliced into 4 strips
8 to 10 6- or 8-in flour or corn tortillas
1 cup plant-based chorizo or breakfast sausage (optional)
2 cups green enchilada sauce
1 cup shredded plant-based cheese
For serving: sliced avocado, green onions or cilantro, and hot sauce

Equipment

Oven
13x9-inch baking pan
Microwave

01 / 04

Prepare the oven and pan

pan

Preheat the oven to 375°F(190°C). Lightly oil a 13x9-inch pan or similar baking dish. Spread about a ½ cup of enchilada sauce on the bottom of the pan.

02 / 04

Cook the eggs and sausage

sausage

Unwrap all the Just Egg Folded and spread them out on a dinner plate. Cover with a second plate and microwave for 90 seconds. Once cool enough to handle, slice each egg into 4 strips.

If using, heat the plant-based sausage in a microwave or skillet according to the package directions.

03 / 04

Assemble the enchiladas

enchiladas

Fill each tortilla with about 2 tablespoons of chorizo and 4 strips of Just Egg Folded. Use a spoon to drizzle on a bit of enchilada sauce. Roll it up tightly and arrange it in the baking pan seam side down. Repeat until the pan is filled. If your tortillas are stiff and breaking, wrap them in a damp paper towel and warm them briefly in a microwave until they are more pliable. Pour the remaining enchilada sauce evenly on top of the tortillas. Sprinkle the top lightly with plant-based cheese.

04 / 04

Bake the enchiladas

enchiladas

Bake for 20 to 25 minutes until the cheese is melted and bubbly, and the edges of the tortillas are starting to brown and crisp. Serve warm, topped with avocado, chopped green onions or cilantro, and hot sauce.