It’s official. I’m obsessed with breakfast. I don’t get the chance to make it during the week, so you can sure bet that when the weekend comes, I am cooking up a breakfast feast one day during the weekend.
My favorite thing to do is wake up after a good night’s sleep, get the pup fresh food and water, drink a big cup of coffee, then start cooking. Oh how I wish everyday could be like that, but I’m usually drinking my coffee after rushing home from the gym to get ready for work, so weekends are the time I have to work with.
I’m big on breakfast bowls; you can throw anything in. Hell, I love eating bowls in general. But I wanted to do something different this weekend, so I thought I’d put a spin on the idea of a breakfast burrito and instead make breakfast enchiladas!
Here’s my beef with breakfast burritos – there’s SO. MUCH. FOOD. Don’t get me wrong, they’re delicious. But the damn things are so big that I’m usually left with enough for 2-4 days worth of breakfast. My thought with making enchiladas was that they’re basically smaller versions of burritos. Mini burritos! It’s an acceptable size portion, and that’s something that I’ve been focusing on.
Portions have always been my downfall; eating after I’m full and not listening to my body. I’ve spent the last month really paying attention to this and understanding the difference between when I’m hungry and when I’m thirsty. I’m drinking more water than ever, and as a result I’ve noticed that my stomach is shrinking and I’m having an easier time saying ‘no’ to bad foods and not going back for seconds.
These enchiladas fit the bill for me in my quest to eat smaller portion sizes, and they tasted delicious! I used both diced ham and ground turkey sausage for the meat filling, and tomatoes and green chili peppers for the vegetables (yes, I know tomatoes are technically a fruit). The filling was packed with protein and the combination was great.
The cheese sauce was simple. Butter, flour, milk and cheese. A little salt and pepper for flavor, and I had an easy cheese sauce that complimented the enchiladas.
And when it was all said and done I even had extra filling left; filling that I can put in a breakfast bowl in a few days!
COMMENT BELOW: Do you prefer sausage, bacon, or ham for a breakfast meat?
Serves 1 enchilada
20 minPrep Time
30 minCook Time
50 minTotal Time
- 1 lb. of Jennie O ground turkey breakfast sausage
- 1 c. diced ham
- 12 large eggs, beaten
- 2 medium tomatoes, diced
- 1 c. shredded Monterey Jack cheese
- 1 small can of green chilies, drained
- 1 tbsp. dried cilantro
- 1 tsp. salt
- 1 tsp. pepper
- 8, 8-inch flour tortillas
- 3/4 c. chopped fresh cilantro
- 3 green onions, chopped
- 1/3 c. unsalted butter
- 1/3 c. almond flour
- 3 c. skim milk
- 2 c. shredded sharp cheddar cheese
- 1 tsp. salt
- 1 tsp. pepper
- Preheat your oven to 350 degrees.
- In a big skillet oven medium-high heat, cook ground turkey sausage.
- While the sausage is cooking, melt the 2 tbsp. of butter in a large saucepan, then add the beaten eggs. While the eggs are cooking add in the green chilies diced ham, dried cilantro, salt and pepper. Cook until the eggs are cooked but still moist.
- When the sausage is finished cooking, drain and add it in with the egg and ham mixture.
- Stir in the Monterey Jack cheese and diced tomatoes.
- Coat a 13x9 in pan with cooking spray.
- Spoon about 1/3 of the egg mixture into each tortilla, roll, and place in the baking dish seam side down.
- To make the cheese sauce, melt the 1/3 c. of unsalted butter in a saucepan.
- Slowly add the flour and stir until it's smooth.
- Begin adding the the milk in, constantly stirring, then begin adding the shredded sharp cheddar, continuing to whisk constantly.
- Season with salt and pepper.
- Pour the cheese sauce over the top of the enchiladas.
- Bake for 30 minutes or until the sauce is bubbly.
- Sprinkle the fresh cilantro and green onions on top. Enjoy!