Breakfast Enchiladas Recipe
If you’re looking for a crowd-pleasing, flavor-packed breakfast that’s equally at home on a holiday brunch table or a lazy Sunday morning, it’s got to be Breakfast Enchiladas. This irresistible dish wraps perfectly seasoned eggs, melty cheeses, and savory breakfast sausage all in tender tortillas, then bathes the whole thing in zesty enchilada sauce. Whether you serve them straight from the oven or prep them the night before for a fuss-free morning, these Breakfast Enchiladas are guaranteed to be a hit with family and friends.
Ingredients You’ll Need
One of the best things about these Breakfast Enchiladas is how the simple, everyday ingredients come together for a truly unforgettable meal. Each component brings its own special touch, from fluffy eggs to gooey cheese, creating that crave-worthy brunch vibe we all love.
- 8 large eggs: The star of the show, giving these enchiladas their rich and creamy filling.
- 1/4 cup milk: Adds extra fluffiness and tenderness to your scrambled eggs.
- 1/2 teaspoon salt: Essential for bringing out the savory flavors throughout the dish.
- 1/4 teaspoon black pepper: Just a hint for warmth and gentle spice.
- 1 tablespoon butter: For perfectly silky, nonstick scrambled eggs.
- 1/2 pound breakfast sausage or bacon, cooked and crumbled: Adds smoky, meaty comfort (choose your favorite or swap for a meatless version).
- 1 cup shredded cheddar cheese: Sharp, melty, and so satisfying in every bite.
- 1/2 cup shredded Monterey Jack cheese: Creamy and mellow, it complements the cheddar perfectly.
- 1/4 cup chopped green onions: For freshness and a little pop of color.
- 1 can (10 oz) enchilada sauce (red or green): Brings a tangy, savory coating that ties everything together.
- 6 large flour tortillas: Soft and sturdy enough to hold all that delicious filling.
- Sour cream, avocado, and cilantro for serving (optional): The finishing touches that make each serving a little celebration.
How to Make Breakfast Enchiladas
Step 1: Prep the Baking Dish and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray. This simple step will keep your Breakfast Enchiladas from sticking and make serving a breeze.
Step 2: Whisk the Eggs
In a big bowl, whisk together your eggs, milk, salt, and pepper. The milk helps make the eggs extra fluffy! Whisking will also make sure all those flavors are perfectly balanced throughout your filling.
Step 3: Cook the Scrambled Eggs
Place a nonstick skillet over medium heat and melt your butter. Pour in the egg mixture and cook, gently stirring with a spatula, until the eggs are just set but still soft. Try not to overcook—the eggs will finish baking in the oven and you want them velvety, not rubbery.
Step 4: Stir in Sausage and Cheese
Remove the eggs from the heat. Stir in your cooked sausage or bacon, half of the shredded cheddar and Monterey Jack cheeses, and the green onions. This is when the filling really starts to come together—full of flavor and color!
Step 5: Assemble the Breakfast Enchiladas
Spoon the egg mixture evenly down the center of each tortilla. Roll them up gently but snugly, then place them seam-side down in your prepared baking dish. It’s a bit of a breakfast assembly line—and it’s actually pretty fun!
Step 6: Add the Sauce and Cheese
Pour the enchilada sauce evenly over all the rolled tortillas. Then, sprinkle the remaining cheese on top. It’s going to bubble up beautifully and make these Breakfast Enchiladas irresistible.
Step 7: Bake to Perfection
Slide the dish into your preheated oven and bake for 20–25 minutes, until the sauce is bubbling and the cheese is gorgeously melted. The scent in your kitchen at this point will have everyone eager to dig in.
How to Serve Breakfast Enchiladas
Garnishes
No Breakfast Enchiladas are truly complete without a sprinkle of fresh toppings. Finish with dollops of cool sour cream, slices of creamy avocado, and a flurry of fresh cilantro. These little extras add color, richness, and lots of flavor contrast in every forkful.
Side Dishes
Pair your Breakfast Enchiladas with sides that balance out the meal, like a simple fruit salad, crispy hash browns, or a side of black beans. For brunch, a citrusy mimosa or a cold glass of orange juice feels just right alongside warm, cheesy enchiladas.
Creative Ways to Present
For a festive spread, arrange your Breakfast Enchiladas in individual ramekins for single servings or serve family-style in a colorful baking dish. You can even set up a toppings bar so everyone can customize their enchilada with different salsas, diced tomatoes, or pickled jalapeños.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover Breakfast Enchiladas tightly and refrigerate for up to 3 days. They reheat wonderfully and make breakfasts, lunches, or even midnight snacks totally effortless.
Freezing
These enchiladas are freezer-friendly! Wrap individual portions or the entire casserole tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before reheating for best results.
Reheating
To reheat, simply cover the dish with foil and warm in a 350°F oven for 20–25 minutes, or until heated through. For single portions, microwave on medium power for 2–3 minutes—just until hot but not dried out. Add fresh toppings just before serving.
FAQs
Can I prepare Breakfast Enchiladas the night before?
Absolutely! Simply assemble the enchiladas, cover tightly with foil, and let them chill in the fridge overnight. In the morning, just top with sauce and cheese, and bake as usual. It’s the ultimate make-ahead breakfast hack.
Can I make this vegetarian?
You sure can. Swap out the sausage or bacon for sautéed veggies like bell peppers, mushrooms, or spinach. The filling will still be hearty, savory, and completely satisfying—no meat required.
Which enchilada sauce is best: red or green?
Both are delicious, so it really comes down to taste. Red sauce offers a subtle smoky warmth, while green enchilada sauce brings a tangy, zesty brightness. Try both and see which your family prefers!
Are corn tortillas okay instead of flour?
Flour tortillas are more flexible and less likely to break when rolling, which is why they’re suggested. However, you can use corn tortillas for a gluten-free option—just be gentle and warm them to make them pliable for rolling.
Is this recipe kid-friendly?
Definitely! Breakfast Enchiladas are mild, cheesy, and fun to eat—most kids will love them just as they are. Plus, you can always adjust the toppings and fillings to suit picky eaters.
Final Thoughts
I can’t recommend these Breakfast Enchiladas enough for your next family brunch or lazy weekend breakfast—there’s just something magical about cheesy eggs and zesty sauce all wrapped up together. Give this recipe a try and don’t be surprised if it becomes one of your most-requested morning dishes!
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Breakfast Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Breakfast Enchiladas are a delicious twist on a classic Mexican dish, perfect for a hearty and satisfying morning meal. Filled with fluffy scrambled eggs, savory breakfast sausage or bacon, and gooey cheeses, all wrapped in warm flour tortillas and smothered with flavorful enchilada sauce, these enchiladas are sure to become a family favorite. Serve with creamy avocado, tangy sour cream, and fresh cilantro for a breakfast that is both comforting and full of flavor.
Ingredients
Egg Mixture:
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Filling:
- 1/2 pound breakfast sausage or bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions
Other:
- 1 can (10 oz) enchilada sauce (red or green)
- 6 large flour tortillas
- Sour cream, avocado, and cilantro for serving (optional)
Instructions
- Preheat the oven and prepare baking dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper. Melt butter in a nonstick skillet over medium heat. Add the egg mixture and cook, stirring gently, until just set.
- Assemble the enchiladas: Remove from heat and stir in cooked sausage or bacon, half of the shredded cheeses, and green onions. Spoon the egg mixture evenly 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 enchilada sauce evenly over the top, then sprinkle with the remaining cheese.
- Bake: Bake for 20–25 minutes, or until bubbly and heated through.
- Serve: Garnish with sour cream, avocado slices, and cilantro if desired.
Notes
- You can prep the enchiladas the night before and refrigerate until ready to bake.
- Swap sausage for sautéed veggies for a vegetarian option.
- Great for brunch, holidays, or make-ahead breakfasts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 370
- Sugar: 2g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 225mg
