Chorizo Breakfast Enchiladas
These Chorizo Breakfast Enchiladas are filled with eggs, chorizo, hash browns and topped with bacon! They’re spicy and filling!My husband not only loves breakfast food but he also will order anything with chorizo in it when we are at a restaurant. He was my go-to when developing this recipe so that it was just the right amount of so spicy and so that the textures were spot on.
Start by cooking your eggs in a pan. Some people like to add a little milk to their eggs but I feel like it dilutes the egg flavor. In a separate pan, brown your chorizo and red bell pepper. Not sure where to find chorizo? It’s simply a Mexican sausage that should be next to the other fresh sausage in your meat section of the grocery store. Drain the chorizo leaving just enough drippings in the pan to make your hash browns. This recipe uses just enough hash browns to give the enchiladas a little crispy texture without overpowering the flavor with potatoes. Now divide the mixture evenly between the tortillas and add some cheese. Roll them up tightly and place them in your pan.
For the sauce I used some Old El Paso green chile enchilada sauce with a little cream. You can use milk if you want to keep it a little lighter.
Add a little more cheese on top…To add some freshness top with some chopped tomato and green onion. Oh and some bacon. Which my husband said shouldn’t be optional.
I had to take the plate away from my husband and my kids ate them happily!
If you love these Chorizo Breakfast Enchiladas, you’ll love these Breakfast Bundt Cake.
Chorizo Breakfast Enchiladas
- 8 ounces chorizo sausage
- 1 red bell pepper , seeded and diced
- 12 large eggs
- ½ teaspoon salt
- 2 cups frozen shredded hash browns
- 8 (6-inch) Old El Paso soft flour tortillas
- 2 1/4 cups shredded cheddar or Mexican blend cheese
- 1 (10-oz) can Old El Paso green enchilada sauce
- 1/2 cup heavy cream
- 6 ounces bacon , cooked and crumbled
- Optional toppings: sour cream , green onions, salsa
Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
In a medium bowl whisk the eggs and salt. Spray a large skillet with cooking spray and add the egg mixture. Cook until almost firm.
While the eggs are cooking, brown the chorizo and red bell pepper in a large skillet, crumbling the chorizo as you cook it. Cook until brown. Remove mixture to a separate plate with a slotted spoon and set aside. Drain drippings leaving about 1 tablespoon in the pan.
Add the hash browns to the pan and cook according to package directions. Remove from pan and set aside.
To assemble the enchiladas, fill the tortillas evenly with the eggs, chorizo mixture, hashbrowns, and 1 1/2 cups of the cheese. Roll tightly and place seam down in the prepared dish.
In a small bowl add the enchiladas sauce and cream. Whisk to combine. Pour over the enchiladas making sure to cover all of them. Sprinkle with remaining 3/4 cup cheese. Cover with foil and bake for 30 minutes. Remove foil after 20 minutes so the cheese can melt and brown.
Top with the bacon and other desired toppings such as sour cream, green onions, or salsa.
When dicing the red bell pepper reserve about 1/3 cup for the top as garnish. It’s pretty and adds a nice crunch.
Bacon in this dish adds a lot of flavor. Don’t skip it!