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Loaded Bacon and Cheese Breakfast Enchilada Skillet

Hearty breakfast enchiladas stuffed with fluffy eggs and sausage, baked in a skillet with melted cheese, and loaded with crispy bacon, fresh tomatoes, and cilantro.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 enchiladas
Course: Breakfast, Brunch
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb breakfast sausage pork or turkey, crumbled
  • 10 large eggs
  • 0.25 cup milk or half-and-half
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup cheddar cheese shredded, for inside filling
Assembly and Topping
  • 8 flour tortillas soft taco size (approx 8-inch)
  • 2 cups cheddar or Colby Jack cheese shredded, for topping
  • 6 strips bacon cooked crispy and crumbled
  • 2 plum tomatoes diced
  • 0.25 cup fresh cilantro chopped
  • 0.5 cup Mexican crema or sour cream, for drizzling

Equipment

  • 12-inch cast iron skillet or 9x13 baking dish
  • Large non-stick skillet
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 12-inch cast-iron skillet or 9x13 baking dish.
  2. Brown the breakfast sausage in a skillet, crumbling it as it cooks. Drain excess fat and set sausage aside.
  3. Whisk eggs, milk, salt, and pepper. Scramble gently in the same skillet until soft curds form (do not overcook). Remove from heat.
  4. Fold the cooked sausage and 1/2 cup of shredded cheese into the soft scrambled eggs.
  5. Fill each flour tortilla with the egg mixture, roll tightly, and place seam-side down in the prepared skillet.
  6. Top the rolled tortillas evenly with the remaining 2 cups of shredded cheese. Cover with foil.
  7. Bake covered for 20 minutes. Remove foil and bake for another 5-10 minutes until bubbly and tortillas are lightly browned edges.
  8. Remove from oven. Top immediately with crumbled bacon, diced tomatoes, cilantro, and a drizzle of crema before serving.

Notes

Scramble the eggs only until they are soft and still slightly wet; they will finish cooking in the oven. Using flour tortillas prevents them from cracking when rolled with the substantial filling.