These Tex-Mex breakfast enchiladas combine seasoned sausage, refried beans, and tangy salsa verde wrapped in flour tortillas and baked until bubbly. They're protein-packed, make-ahead friendly, and perfect for feeding a crowd.
Delivery in as fast as one hour.*
Prices vary by store
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In a large bowl, combine sausage, refried beans, green chilies, and cheese with a spatula.
Spread ¼ cup salsa on the bottom of two Suvie pans.
Lay one flour tortilla flat on a cutting board and spread 1 tbsp sour cream over the tortilla. Add 3 tbsp sausage mixture in a line on the tortilla. Roll tortilla around mixture and place seam-side down in Suvie pan. Repeat with remaining tortillas.
Top each pan of enchiladas with ¾ cup salsa. Insert pans into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings: Bottom Zone: Slow Cook High for 1 hour
After the cook, remove pans from Suvie and crack 3 eggs into each pan on top of the enchiladas. Return pans to Suvie and broil 10 minutes each.
After the broil, divide enchiladas and eggs between plates. Garnish with green onions and cilantro.
Cover and refrigerate leftovers up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through.
Yes. Assemble the enchiladas, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.
No. Eggs are optional. The sausage and beans provide plenty of protein without them. Add fried or baked eggs for extra richness if desired.
Corn tortillas work but are more fragile and absorb salsa differently. Warm them well before rolling to prevent tearing.
Cover and refrigerate up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through.
Red salsa works, or make a quick cream sauce with sour cream and chicken broth. Mild or spicy salsa verde both work depending on heat preference.
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