If you’re hunting for the ultimate crowd-pleaser to start your day, look no further than this Breakfast Enchiladas Recipe. Packed with fluffy eggs, savory sausage, and melty cheese all hugged in warm tortillas, then topped with zesty enchilada sauce, this dish turns any morning into something special. Whether you’re feeding a family, hosting brunch, or simply craving a make-ahead breakfast, the Breakfast Enchiladas Recipe delivers bold flavor and unbeatable comfort in every bite.
Ingredients You’ll Need
The magic of this Breakfast Enchiladas Recipe is in its straightforward ingredients: each one brings something important to the table, from velvety eggs to spicy sausage and bright garnishes. Don’t skip a single one—they all contribute to the taste, texture, or pop of color that makes this dish shine!
- Flour Tortillas (8 large): Soft and pliable, these are the perfect vessels for wrapping up all your flavorful breakfast fillings.
- Breakfast Sausage (1 lb): Delivers irresistible savory notes; swap for bacon or a vegetarian alternative for a twist.
- Eggs (8 large): Provide the creamy, protein-rich base that makes the filling so hearty and satisfying.
- Milk (1/4 cup): Whisked with eggs for an ultra-tender scramble.
- Salt (1/2 tsp): Essential for bringing out all the savory flavors in your filling.
- Black Pepper (1/4 tsp): A hint of spice that pairs perfectly with sausage and eggs.
- Cheddar Cheese (1 cup, shredded): Bold and melty, it adds sharpness and color throughout.
- Monterey Jack Cheese (1 cup, shredded): Mild and creamy, it balances the stronger cheddar beautifully.
- Red Enchilada Sauce (1 can, 10 oz): The finishing touch that brings zing, heat, and moisture to every bite.
- Green Onions (1/2 cup, chopped): Sprinkle on top for a fresh, slightly peppery crunch and extra color.
- Olive Oil (1 tbsp): Helpful for scrambling eggs easily in the skillet.
- Optional Toppings: Sour cream, avocado, cilantro, and salsa let everyone customize their plate to perfection.
How to Make Breakfast Enchiladas Recipe
Step 1: Prepare Your Oven and Dish
Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9×13-inch baking dish. This simple step ensures your enchiladas don’t stick and come out perfectly golden and crisp around the edges.
Step 2: Brown the Breakfast Sausage
In a large skillet over medium heat, cook the breakfast sausage until truly browned and cooked through. Don’t rush—let it get those tasty caramelized edges. Once done, transfer it out and set it aside, but keep those flavorful bits in the pan for the next step.
Step 3: Scramble the Eggs
Next, whisk together the eggs, milk, salt, and black pepper until combined. In the same skillet (add olive oil if needed), pour in the egg mixture. Stir gently and cook until just set—think creamy, soft, and not dry. Remove the pan from heat once they’re perfectly scrambled.
Step 4: Assemble the Enchiladas
Now, for the fun part of our Breakfast Enchiladas Recipe: assembly! Grab a tortilla, add a generous spoonful of eggs, a sprinkle of sausage, and a mix of both cheeses. Roll each tortilla up tightly and line them up, seam-side down, in your baking dish.
Step 5: Add Sauce and Toppings
Pour the can of red enchilada sauce evenly over your rolled-up tortillas—make sure every inch is covered in that flavorful blanket. Scatter the remaining cheese and chopped green onions generously on top for an irresistible finish.
Step 6: Bake to Golden Perfection
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and continue baking for another 10 minutes until the cheese is bubbly and slightly golden. The aroma filling your kitchen at this point is pure breakfast magic!
Step 7: Serve and Enjoy
Let the pan cool for a couple of minutes. Then slice, serve warm, and polish off with your favorite toppings. Every bite of this Breakfast Enchiladas Recipe is pure comfort and flavor.
How to Serve Breakfast Enchiladas Recipe
Garnishes
No Breakfast Enchiladas Recipe is complete without an array of gorgeous garnishes! Try dollops of cool sour cream, fresh avocado slices, a shower of chopped cilantro, or a spoonful of zesty salsa—each brings a unique twist and vibrant look to your plate.
Side Dishes
Pair these enchiladas with crispy breakfast potatoes, a tangy fruit salad, or even refried black beans. Each side brings balance and extra satisfaction to your morning feast, complementing the deep flavors of the main dish.
Creative Ways to Present
Try arranging the enchiladas in individual ramekins for personal servings, or slice them into bite-sized pieces as part of a brunch buffet. Garnish with colorful radish slices or edible flowers for an eye-catching, Instagram-worthy spread!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), cover the pan or transfer enchiladas to an airtight container. They’ll keep fresh in the fridge for up to three days, perfect for extra-easy breakfasts all week.
Freezing
The Breakfast Enchiladas Recipe is fantastic for make-ahead meal prep. Assemble and freeze before baking, tightly wrapped, for up to two months. When ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
Reheat single portions in the microwave until steaming hot, or rewarm the whole pan in a 350 degree oven until the cheese is melty again (usually about 15-20 minutes). Add a splash of extra enchilada sauce if things seem dry.
FAQs
Can I make the Breakfast Enchiladas Recipe vegetarian?
Absolutely! Swap out the sausage for plant-based sausage or black beans, and be sure to use vegetarian cheese for a totally meat-free crowd-pleaser.
What kind of cheese works best for enchiladas?
The combination of cheddar and Monterey Jack keeps things melty, creamy, and flavorful, but you can get creative—pepper jack or a little queso fresco both shine here, too.
Can I use corn tortillas instead of flour?
Flour tortillas are flexible and easy to work with for this recipe, but if you prefer corn, just heat them until pliable so they don’t crack when rolling. The flavor will shift a little, but it’s delicious!
Is this Breakfast Enchiladas Recipe suitable for meal prep?
Yes, it’s a dream for meal prepping! You can totally assemble the night before and bake fresh in the morning. Any leftovers reheat beautifully for grab-and-go mornings.
How can I make it spicy?
For extra heat, stir some hot sauce or diced jalapenos into the eggs or sausage, or pick a spicier enchilada sauce—top with sliced fresh chilies if you really love a kick!
Final Thoughts
There’s just something special about sitting down to a bubbling pan of this Breakfast Enchiladas Recipe—the cozy comfort, the bright flavors, and the way it brings everyone together. Whether you’re serving a crowd or just want an amazing breakfast to savor all week, I can’t recommend it enough. Give it a try and enjoy every hearty, cheesy bite!
Print
Breakfast Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 enchiladas
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Breakfast Enchiladas are a delicious twist on a classic Mexican dish, perfect for a hearty morning meal. Filled with savory sausage, fluffy eggs, and gooey cheese, all wrapped in warm tortillas and smothered in flavorful enchilada sauce, these enchiladas are sure to become a family favorite. Customize with your favorite toppings for a breakfast that’s as unique as you are!
Ingredients
Tortillas:
- 8 large flour tortillas
Filling:
- 1 lb breakfast sausage (or bacon)
- 8 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped green onions
- 1 tbsp olive oil
Optional Toppings:
- sour cream
- avocado
- cilantro
- salsa
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Cook the sausage: In a skillet, cook breakfast sausage until browned. Set aside.
- Scramble the eggs: In the same skillet, whisk together eggs, milk, salt, and pepper. Cook gently until just set.
- Assemble: Place eggs, sausage, and cheeses in tortillas. Roll up and place in the baking dish.
- Add sauce and bake: Pour enchilada sauce over tortillas, top with cheese and green onions. Bake covered, then uncovered, until bubbly and golden.
- Serve: Enjoy warm with optional toppings.
Notes
- You can prepare this dish the night before and bake it in the morning.
- Swap sausage for chorizo, ham, or a vegetarian option like black beans.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 145mg
