If you’re searching for a seriously satisfying, crowd-pleasing dish for brunch, look no further than this Breakfast Enchiladas Recipe. Picture soft flour tortillas wrapped around fluffy eggs, savory sausage, colorful peppers, and gooey cheese, all smothered in a cozy blanket of enchilada sauce. It’s the kind of breakfast that turns any morning into a celebration, and best of all, you can prep it ahead for easy entertaining. Once you try this, you’ll wonder how your weekend mornings ever felt complete without it!
Ingredients You’ll Need
This Breakfast Enchiladas Recipe calls for simple, familiar ingredients that come together to make something truly special. Each one plays a role in building layers of flavor, creamy texture, and vibrant color—making every bite irresistible.
- Flour tortillas (8 large): The soft, pliable base that wraps everything up and bakes to perfection.
- Breakfast sausage (1 lb): Provides a rich, savory kick; you can swap for bacon if you like a smoky twist.
- Eggs (8 large): Fluffy and hearty, they create the perfect filling for a morning meal.
- Milk (1/4 cup): Whisked into the eggs for extra creaminess and tenderness.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Essential for balancing and bringing out all the flavors.
- Diced onions (1/2 cup): Add sweetness and depth to the filling.
- Diced bell peppers (1/2 cup): Bring a bright pop of color and a subtle crunch.
- Shredded cheddar or Mexican blend cheese (2 cups, divided): Melts beautifully inside and on top, making every bite extra cheesy.
- Mild red enchilada sauce (1 can, 10 oz): The tangy, savory sauce that ties the whole dish together.
- Green onions or cilantro (1/2 cup, for garnish): Sprinkled on top for a burst of freshness and color.
- Optional: sour cream, avocado, salsa for serving: Extra toppings to personalize your plate and add even more flavor.
How to Make Breakfast Enchiladas Recipe
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 350°F and giving a 9×13-inch baking dish a light coating of nonstick spray or oil. This helps prevent the enchiladas from sticking and makes serving a breeze later on.
Step 2: Cook the Sausage
In a skillet over medium heat, cook the sausage until it’s browned and cooked through, breaking it up with a spoon as it cooks. If you’re using bacon, simply cook and crumble it. Once done, drain off any excess grease and set the sausage aside for now.
Step 3: Scramble the Eggs
Whisk together your eggs, milk, salt, and pepper in a medium bowl until fully combined. Pour this mixture into a large nonstick skillet and scramble gently over medium-low heat until the eggs are just set—don’t overcook, as they’ll bake further in the oven.
Step 4: Mix in Veggies, Meat, and Cheese
Gently fold your cooked sausage, diced onions, diced bell peppers, and 1 cup of shredded cheese into the scrambled eggs. This creates that irresistible, hearty filling packed with color and flavor.
Step 5: Fill and Roll the Enchiladas
Lay out your tortillas and spoon the egg mixture evenly down the center of each one. Roll them up snugly and place them seam-side down in your prepared baking dish, fitting them in side by side.
Step 6: Add Sauce and Cheese
Pour the enchilada sauce evenly over the rolled tortillas, making sure every inch gets coated. Sprinkle the remaining cup of cheese generously over the top for that golden, melty finish.
Step 7: Bake to Perfection
Cover the dish with foil and bake for 25 minutes. Then remove the foil and continue baking for another 10 to 15 minutes, until the cheese is bubbling and the enchiladas are piping hot.
Step 8: Garnish and Serve
Once out of the oven, top your Breakfast Enchiladas Recipe with a shower of chopped green onions or cilantro. Serve with sour cream, avocado slices, or salsa—and watch them disappear!
How to Serve Breakfast Enchiladas Recipe
Garnishes
The right garnishes take this Breakfast Enchiladas Recipe from delicious to downright irresistible. A sprinkle of green onions or fresh cilantro adds a pop of color and a burst of freshness. For extra creaminess, a dollop of sour cream or some buttery avocado slices are always a hit. Don’t forget a drizzle of your favorite salsa for a little zing!
Side Dishes
These enchiladas are hearty on their own, but they pair beautifully with a simple fruit salad, crispy hash browns, or even a light green salad. If you’re serving a crowd, consider adding a side of refried beans or some roasted potatoes to round out your breakfast spread.
Creative Ways to Present
To make your Breakfast Enchiladas Recipe the star of brunch, try arranging them on a platter with vibrant toppings in little bowls so guests can customize their plates. Or, slice the enchiladas into smaller pieces for a brunch buffet or party—perfect finger food! For special occasions, serve each enchilada drizzled with a swirl of crema and a sprinkle of pomegranate seeds for a festive touch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your cooled Breakfast Enchiladas Recipe in an airtight container in the refrigerator for up to three days. The flavors meld even more overnight, making them just as delicious the next day!
Freezing
This is a fantastic make-ahead dish. Assemble the enchiladas (without baking), wrap tightly with foil, and freeze for up to two months. When ready to bake, let them thaw overnight in the fridge and add a few extra minutes to the bake time. You can also freeze individual portions for a grab-and-go breakfast.
Reheating
To reheat, simply cover the dish with foil and bake at 350°F until warmed through, about 20 minutes. For a quick option, microwave individual servings on a microwave-safe plate until hot. Either way, your Breakfast Enchiladas Recipe will taste fresh and comforting.
FAQs
Can I make this Breakfast Enchiladas Recipe vegetarian?
Absolutely! Swap out the sausage or bacon for sautéed mushrooms, black beans, or even roasted sweet potatoes. You’ll still get that hearty, satisfying filling with a veggie twist.
Can I use corn tortillas instead of flour?
You can, but flour tortillas are softer and easier to roll, especially with a substantial egg filling. If you love the flavor of corn, just warm them first to prevent tearing.
How far ahead can I assemble this Breakfast Enchiladas Recipe?
You can assemble everything the night before, cover tightly, and store in the fridge. In the morning, just pop the dish in the oven, adding 5–10 extra minutes to the bake time since it’ll be cold.
What’s the best way to make these less spicy for kids?
Stick to a mild red enchilada sauce and skip any spicy toppings. You can even use just cheddar cheese if your family prefers milder flavors, and let guests add hot sauce at the table.
Can I double the Breakfast Enchiladas Recipe for a big group?
Definitely! Just use two baking dishes and double all the ingredients. It’s the perfect way to feed a hungry brunch crowd or holiday guests without extra fuss.
Final Thoughts
There’s something truly special about gathering around the table for a Breakfast Enchiladas Recipe that’s both comforting and bursting with flavor. Whether you’re hosting brunch or just want to treat yourself, this dish is sure to become a favorite in your kitchen. Give it a try—you’ll be amazed by how easily it comes together and how much everyone loves it!
Print
Breakfast Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
Delicious and hearty Breakfast Enchiladas featuring scrambled eggs, savory sausage, sautéed vegetables, and melted cheese wrapped in warm flour tortillas, all baked in a flavorful mild red enchilada sauce. Perfect for a make-ahead breakfast or brunch that satisfies the whole family.
Ingredients
Main Ingredients
- 8 large flour tortillas
- 1 lb breakfast sausage (or bacon, cooked and crumbled)
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 2 cups shredded cheddar or Mexican blend cheese (divided)
- 1 can (10 oz) mild red enchilada sauce
Garnishes and Serving
- 1/2 cup green onions or cilantro (for garnish)
- Optional: sour cream, avocado, salsa for serving
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain excess grease and set aside to cool slightly.
- Scramble Eggs: In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Pour this mixture into a large nonstick skillet and scramble over medium-low heat until the eggs are just set and fluffy.
- Combine Filling: Stir the cooked sausage, diced onions, diced bell peppers, and 1 cup of shredded cheese into the scrambled eggs, mixing thoroughly.
- Assemble Enchiladas: Spoon an even amount of the egg and sausage mixture down the center of each tortilla, roll them up tightly, and place seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the mild red enchilada sauce evenly over the rolled tortillas and sprinkle the remaining 1 cup of shredded cheese on top for a cheesy finish.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Garnish with chopped green onions or fresh cilantro. Serve hot, optionally with sour cream, avocado slices, and your favorite salsa for added flavor.
Notes
- Make it ahead: Assemble the enchiladas the night before, cover, and refrigerate. Add 5–10 extra minutes to the bake time if baking straight from cold.
- Add black beans or hash browns to the filling for extra variety and texture.
- Use bacon as an alternative to sausage for a smokier flavor.
- For a spicier version, choose a medium or hot enchilada sauce instead of mild.
- Flour tortillas work best for rolling, but corn tortillas can be substituted if desired; lightly warm them first to prevent cracking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 390
- Sugar: 3 g
- Sodium: 730 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 210 mg
