If you are looking for a dish that brings together comforting breakfast flavors with a touch of Tex-Mex flair, this Breakfast Enchiladas Recipe is your new morning go-to. It beautifully combines fluffy scrambled eggs, savory sausage, colorful bell peppers, and melty cheese rolled into warm tortillas, all smothered in vibrant enchilada sauce. In just about 40 minutes, you’ll have a satisfying and eye-catching breakfast that feels indulgent but is incredibly simple to prepare.
Ingredients You’ll Need
These ingredients are straightforward but essential, each contributing to the perfect harmony of taste, texture, and color in your Breakfast Enchiladas Recipe. From creamy eggs to smoky spices and gooey cheese, every element is a building block for a mouthwatering result.
- 8 small flour or corn tortillas: Choose your favorite to create the soft, easy-to-roll base.
- 6 large eggs: The protein-packed heart of the dish that gets wonderfully fluffy when scrambled.
- 1/4 cup milk or plant-based milk: Adds creaminess and lightness to the eggs.
- 1 cup shredded cheddar cheese (or preferred cheese): Brings gooey richness and a sharp flavor that melts perfectly.
- 1/2 cup cooked breakfast sausage or plant-based sausage (optional): Adds a savory, hearty dimension if you like a meaty touch.
- 1/2 cup diced bell peppers: Bright colors and a fresh crunch that balance the richness.
- 1/4 cup diced onions: A subtle sweetness and bite that enhances the overall flavor.
- 1/4 tsp garlic powder: Gives a warm, aromatic base to the filling.
- 1/4 tsp smoked paprika: Adds depth and a mild smoky undertone.
- Salt and pepper to taste: Essential for seasoning every layer perfectly.
- 1 cup enchilada sauce: The signature topping that brings everything together with tangy, spicy excitement.
- Fresh cilantro, chopped, for garnish: A fresh herbal note to brighten each bite.
How to Make Breakfast Enchiladas Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. This ensures your enchiladas bake evenly and don’t stick to the pan, making clean-up easier.
Step 2: Mix the Eggs
In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper. This mixture is the flavorful foundation of your enchilada filling, combining creamy and aromatic elements.
Step 3: Scramble the Eggs
Heat a non-stick skillet over medium heat and scramble the egg mixture until just set. You want the eggs soft and fluffy but not overcooked, so they stay moist inside the tortillas.
Step 4: Combine the Filling
Stir the scrambled eggs together with diced bell peppers, onions, cooked sausage if using, and half of the shredded cheese. This blend adds a dynamic mix of textures and flavors that will burst in every bite of your Breakfast Enchiladas Recipe.
Step 5: Assemble the Enchiladas
Warm the tortillas to make them flexible and easy to roll. Spoon a generous portion of the egg filling onto each tortilla, then roll tightly and place seam-side down in the prepared baking dish. This keeps the filling neatly inside as it bakes.
Step 6: Add Sauce and Cheese
Pour enchilada sauce evenly over all the rolled tortillas, making sure every bite is beautifully coated in that classic tangy, spicy flavor. Sprinkle the remaining shredded cheese on top for a bubbly, golden finish.
Step 7: Bake to Perfection
Bake the enchiladas for 20 to 25 minutes until the cheese is melted and bubbly, and the sauce is heated through. This step melds the flavors together and gives the dish its irresistible texture.
Step 8: Garnish and Serve
Just before serving, sprinkle with fresh chopped cilantro to add a bright, herbal contrast that lifts the entire dish.
How to Serve Breakfast Enchiladas Recipe
Garnishes
Fresh cilantro is a classic garnish, but you can also add diced avocado, a dollop of sour cream, or sliced jalapeños for an extra kick. These touches add layers of freshness and creaminess that complement the rich enchiladas wonderfully.
Side Dishes
Serve these enchiladas alongside a crisp green salad, some refried beans, or breakfast potatoes for a complete meal. The textures and flavors balance beautifully, making the experience even more satisfying.
Creative Ways to Present
If you want to impress, arrange the enchiladas in individual casserole dishes or colorful plates, topping each with a small spoonful of salsa or pico de gallo. Adding lime wedges on the side offers a zesty option for guests to squeeze over their meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. The flavors continue to meld, and the dish reheats beautifully for a quick breakfast or brunch.
Freezing
You can freeze assembled but unbaked enchiladas by wrapping the baking dish tightly in foil and plastic wrap. Freeze for up to 2 months, then bake straight from frozen, adding a few extra minutes to the cook time.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to preserve the texture and taste. Microwaving is faster but can sometimes make the tortillas a little soggy.
FAQs
Can I make this Breakfast Enchiladas Recipe vegetarian?
Absolutely! Just omit the sausage or swap it with plant-based alternatives or extra veggies like mushrooms or black beans to keep it hearty and flavorful.
What kind of cheese works best?
Cheddar is classic for its sharpness and meltability, but Monterey Jack, pepper jack, or a Mexican cheese blend all work wonderfully to suit your taste preferences.
Can I prepare this recipe ahead of time for a brunch gathering?
Yes, assemble the enchiladas the night before, cover, and refrigerate. When ready to serve, bake them fresh in the oven for perfect results.
Is it okay to use corn tortillas instead of flour?
Definitely. Corn tortillas add an authentic touch, but warming them properly first is key to preventing cracks while rolling.
How spicy is this Breakfast Enchiladas Recipe?
The dish itself has mild spice from smoked paprika and enchilada sauce, but you can easily adjust the heat by choosing a mild or hot enchilada sauce or adding fresh jalapeños.
Final Thoughts
Take it from me, this Breakfast Enchiladas Recipe quickly became a weekend favorite. It strikes the perfect balance between comforting breakfast flavors and a vibrant Mexican-inspired twist, all in one easy bake. Give it a try for your next morning meal—you might just find yourself craving enchiladas all day long!
Print
Breakfast Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Description
These Breakfast Enchiladas combine fluffy scrambled eggs, savory sausage, and melted cheddar cheese wrapped in warm tortillas, all baked in a rich enchilada sauce for a delicious and comforting morning meal perfect for any day of the week.
Ingredients
Main Ingredients
- 8 small flour or corn tortillas
- 6 large eggs
- 1/4 cup milk or plant-based milk
- 1 cup shredded cheddar cheese (or preferred cheese)
- 1/2 cup cooked breakfast sausage or plant-based sausage (optional)
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 cup enchilada sauce
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Make Egg Mixture: In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper until well combined and smooth.
- Scramble Eggs: Cook the egg mixture over medium heat in a non-stick skillet, stirring continuously until the eggs are just set but still moist. Remove from heat promptly to prevent overcooking.
- Combine Filling Ingredients: In a mixing bowl, combine the scrambled eggs with diced bell peppers, diced onions, cooked sausage if using, and half of the shredded cheese, mixing gently to distribute evenly.
- Assemble Enchiladas: Warm the tortillas slightly to make them pliable. Spoon a portion of the egg mixture down the center of each tortilla, then roll tightly and place seam-side down in the prepared baking dish to hold their shape while baking.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well-covered, then sprinkle the remaining shredded cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the enchiladas from the oven and garnish with freshly chopped cilantro before serving warm.
Notes
- For a vegetarian version, omit the sausage or substitute with plant-based sausage or cooked beans.
- Use corn tortillas for a gluten-free option, checking labels to confirm.
- Adjust spice levels by adding chopped jalapeños or hot sauce to the filling or enchilada sauce.
- To save time, prepare the filling mixture the night before and assemble just before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
