Breakfast Enchiladas Recipe
If you’re craving a hearty, crowd-pleasing breakfast that feels like a morning celebration, these Breakfast Enchiladas are about to become your new favorite reason to wake up early. Imagine fluffy scrambled eggs, savory sausage, gooey cheese, and tangy green chile sauce, all wrapped up in soft tortillas and baked until golden and bubbly. This dish brings all the comfort of a classic breakfast casserole with a lively Tex-Mex twist. Whether you’re prepping ahead for a family brunch, a holiday morning, or just treating yourself to a cozy weekend, Breakfast Enchiladas are the ultimate way to start your day with a flavor-packed bang.
Ingredients You’ll Need
The beauty of Breakfast Enchiladas is how simple but essential the ingredients are—each one adds a bit of magic, from creamy eggs to oozy cheese. With just a handful of components, you get a complete meal full of color, texture, and irresistible taste.
- Flour tortillas: The soft, sturdy base that holds your delicious filling and bakes up perfectly tender every time—use 8 for a full, satisfying batch.
- Breakfast sausage or bacon: Add 1 lb of crumbled, cooked sausage or bacon for that hearty, savory flavor that makes every bite satisfying.
- Shredded cheddar cheese: 1 ½ cups divided—sharp, melty cheddar is the soul of cheesy goodness in each enchilada.
- Shredded Monterey Jack cheese: 1 cup gives you an extra layer of melty creaminess and balances the cheddar’s bite.
- Eggs: 6 large eggs for that signature fluffy, protein-packed filling—stick with fresh eggs for the best texture.
- Milk: ½ cup added to your eggs keeps them soft and prevents overcooking in the oven.
- Salt: ½ teaspoon to amplify all the flavors and make those eggs sing.
- Black pepper: ¼ teaspoon for a bit of warmth and balance.
- Green chile enchilada sauce or salsa verde: One 10 oz can brings a tangy, slightly spicy kick that brightens the whole dish—pick your favorite!
- Chopped green onions and fresh cilantro (optional): These fresh garnishes add a pop of color and a refreshing finish on top—totally optional, but highly recommended.
How to Make Breakfast Enchiladas
Step 1: Scramble the Eggs
Start by warming your skillet over medium heat. Whisk together the eggs, milk, salt, and pepper, then pour them into the pan. Scramble gently until the eggs are just barely set and still a bit creamy—this helps them stay super soft inside the tortillas when baked. Overcooked eggs can end up rubbery, so resist the temptation to let them sit too long on the heat.
Step 2: Mix in the Good Stuff
When the eggs are just right, remove the skillet from the heat. Stir in your cooked and crumbled sausage (or bacon) plus 1 cup of the shredded cheddar cheese. The cheese will start to melt from the warmth of the eggs, binding everything together in savory, melty bliss.
Step 3: Assemble the Breakfast Enchiladas
Lay your tortillas on a clean work surface and spoon the egg mixture evenly down the center of each one. Aim for an even distribution so every bite is packed with goodness. Roll up the tortillas snugly and place them seam-side down in a lightly greased 9×13-inch baking dish. They should fit in a single layer, nestled side by side.
Step 4: Sauce and Cheese Time
Pour the green chile enchilada sauce or salsa verde evenly over all the rolled tortillas, making sure every enchilada is nicely coated. Then, scatter the remaining ½ cup of cheddar cheese and all of the Monterey Jack on top. This triple cheese combo ensures that beautiful, bubbly, golden finish.
Step 5: Bake to Perfection
Cover the baking dish with foil and bake at 350°F (175°C) for about 25 to 30 minutes. When the timer rings, pull off the foil and let the Breakfast Enchiladas bake another 5 to 10 minutes—or until the cheese is fully melted, bubbly, and lightly golden in spots. Give them a few minutes to cool, then get ready to garnish and serve!
How to Serve Breakfast Enchiladas
Garnishes
No Breakfast Enchiladas are complete without a final sprinkle of fresh flavor. Scatter chopped green onions and fresh cilantro generously over the top—they add vibrant color and a herby pop. For extra flair, a dollop of sour cream or a few slices of creamy avocado on each serving turns these enchiladas into a real morning masterpiece.
Side Dishes
Pair your Breakfast Enchiladas with simple accompaniments like crisp hash browns, a refreshing fruit salad, or black beans for a little more protein. Warm, buttery toast or some roasted potatoes on the side make sure your brunch table looks bountiful and inviting. Coffee, fresh juice, or even a spicy Bloody Mary will seal the deal for a weekend brunch to remember.
Creative Ways to Present
Try slicing your Breakfast Enchiladas on a diagonal and arranging them on a big platter for a party-ready presentation. Mini versions (using smaller tortillas) make perfect appetizers for a brunch buffet. Or set up a DIY toppings bar with salsa, extra cheese, jalapeños, and hot sauce, so everyone can customize their plate just how they like it.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Breakfast Enchiladas store beautifully in the fridge. Let them cool to room temperature, then transfer to an airtight container. They’ll stay fresh for up to 3 days, making them perfect for quick breakfasts or easy reheating during the week.
Freezing
You can absolutely freeze Breakfast Enchiladas for another day. Assemble them completely (with sauce and cheese), cover tightly with foil, and freeze before baking. When you’re ready, bake straight from frozen, adding an extra 10-15 minutes to the covered cooking time. For best results, hold off on garnishing until after baking.
Reheating
To reheat, simply place individual portions on a microwave-safe plate and warm in 30-second bursts until hot. For larger portions, cover with foil and bake at 350°F until heated through (about 15-20 minutes). The cheese will melt again, and the tortillas will stay pleasantly soft!
FAQs
Can I make Breakfast Enchiladas vegetarian?
Absolutely! Just skip the sausage or bacon and add sautéed veggies like bell peppers, onions, mushrooms, or spinach instead. You’ll still get all the hearty, cheesy flavor with a lighter, veggie-forward twist.
Can I use corn tortillas instead of flour?
Flour tortillas give these enchiladas their soft, rollable texture, but you can use corn tortillas for a gluten-free option. Warm the corn tortillas first so they don’t break when rolling, and expect a slightly different (but just as delicious) flavor.
What’s the best way to keep Breakfast Enchiladas warm for a brunch party?
After baking, cover the dish with foil and keep it in a warm (200°F) oven until ready to serve. Alternatively, you can use a warming tray or slow cooker on the “keep warm” setting for easy buffet-style serving.
Can I assemble Breakfast Enchiladas the night before?
Yes! Assemble the enchiladas, cover them tightly, and refrigerate overnight. In the morning, simply pour on the sauce and cheese (if you like to keep it separate), then bake as directed. This makes morning prep a breeze, especially for busy days or brunch parties.
Do I have to use both cheddar and Monterey Jack cheese?
Feel free to use only cheddar or Monterey Jack if you prefer—both melt beautifully. Cheddar brings sharpness, while Monterey Jack adds creaminess and stretch, so using both creates the ultimate cheesy topping.
Final Thoughts
There’s nothing quite like digging into a pan of freshly baked Breakfast Enchiladas—every cheesy, saucy bite is pure comfort. Whether you’re hosting friends, feeding family, or just treating yourself, give this recipe a try and see why it’s a beloved breakfast tradition. Your mornings will never be the same!
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Breakfast Enchiladas Recipe
- Total Time: 55 minutes
- Yield: 8 enchiladas 1x
- Diet: Non-Vegetarian
Description
These delicious Breakfast Enchiladas are a hearty and flavorful way to start your day. Filled with scrambled eggs, cheese, and savory sausage, all wrapped in warm tortillas and baked to perfection, they are a great make-ahead option for busy mornings.
Ingredients
Tortillas:
- 8 flour tortillas
Filling:
- 1 lb breakfast sausage or bacon (cooked and crumbled)
- 1 ½ cups shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese
- 6 large eggs
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce and Garnish:
- 1 (10 oz) can green chile enchilada sauce or salsa verde
- chopped green onions and fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare Filling: Scramble eggs with milk, salt, and pepper in a skillet. Stir in cooked sausage (or bacon) and 1 cup of cheddar cheese.
- Fill Tortillas: Spoon egg mixture onto tortillas, roll up, and place seam-side down in the baking dish.
- Top and Bake: Pour enchilada sauce over the tortillas, sprinkle with remaining cheeses. Cover and bake for 25–30 minutes, then uncover and bake for an additional 5–10 minutes until cheese is melted.
- Serve: Let cool, then garnish with green onions and cilantro before serving warm.
Notes
- Enchiladas can be assembled the night before.
- Add bell peppers, onions, or spinach for more veggies.
- Serve with sour cream, salsa, or avocado on the side.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 370
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 170mg
