Grammy's Kitchen · Enchiladas · Spicy Sausage Breakfast Enchiladas
One of 122 enchiladas recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 61% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 33% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound hot breakfast sausage |
| 2 1/2 cups frozen tater tots | |
| 450 g | 3 green onions, (sliced) |
| 295 g | 2 1/2 cups shredded Pepper Jack cheese, (divided) |
| 10 (8-inch) flour tortillas | |
| 250 g | 5 large eggs |
| 244 g | 1 cup whole milk |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 8 g | 1 tablespoon all-purpose flour |
| salsa, sour cream, and chopped fresh cilantro |
Method: 9 steps, published by spicysouthernkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.