Breakfast Enchiladas

READY IN: 35mins
Recipe by Gingerbear

This is a low-fat version but you can really make it any way that you like.

Top Review by swansong33

I made these for a family brunch to celebrate Thanksgiving this year. I substituted turkey sausage crumbles for the veggie sausage and 2% mexican blend cheese for the regular cheese, then only added 1/2 tsp of cumin. They turned out GREAT and were a huge hit at the party. I do think 1 tsp of cumin would have been way too much, but overall this is a great recipe and will be made at every family brunch from now on. Thanks so much for a new family favorite!

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Spray a 9-x 13- inch baking dish with nonstick cooking spray and set aside.
  3. Spray a medium skillet with nonstick cooking spray.
  4. Add onion and peppers sauté 1-2 minutes.
  5. Add sausage and continue to cook.
  6. Meanwhile in a mixing bowl combine egg substitute, milk and cumin, whisk together and add to skillet.
  7. Cook until egg mixture is thickened but not over done.
  8. Stir as needed to ensure mixture does not stick to the pan.
  9. Remove from heat.
  10. Pour ½ can of enchilada sauce over the bottom of the baking dish.
  11. Fill each tortilla with approximately 1/3 cup egg mixture and 1-2 tablespoons cheese; roll up and place seam side down on enchilada sauce in baking dish.
  12. Sprinkle with remaining cheese and pour on enchilada sauce.
  13. Bake uncovered approximately 20 minutes or until heated throughout.

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