Breakfast enchiladas are a hearty and delicious way to start your day. Packed with flavorful fillings like scrambled eggs, sausage, cheese, and more, these enchiladas bring the warmth and comfort of a classic Mexican dish to your breakfast table. Perfect for a family breakfast, brunch gathering, or a make-ahead meal for busy mornings.
Why You’ll Love This Recipe
- Versatile and Customizable: Use your favorite fillings like bacon, veggies, or even tofu for a vegetarian twist.
- Make-Ahead Friendly: Assemble the enchiladas the night before and bake in the morning for a stress-free breakfast.
- Family Favorite: The cheesy, savory goodness makes it a hit with kids and adults alike.
- Ideal for Meal Prep: Freeze leftovers and reheat for a quick breakfast on the go.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Flour tortillas
- Scrambled eggs
- Breakfast sausage or bacon
- Shredded cheese (cheddar, Monterey Jack, or a mix)
- Enchilada sauce (red or green)
- Green onions and cilantro for garnish (optional)
Directions
- Prepare the Filling: Cook and crumble the breakfast sausage or bacon. Scramble the eggs until just set.
- Assemble the Enchiladas: Spoon a portion of the scrambled eggs, sausage, and shredded cheese onto a tortilla. Roll tightly and place seam-side down in a greased baking dish. Repeat with remaining tortillas.
- Add the Sauce and Cheese: Pour the enchilada sauce evenly over the assembled tortillas. Top with an additional layer of shredded cheese.
- Bake: Preheat the oven to 375°F (190°C). Bake the enchiladas for 20–25 minutes, or until the cheese is bubbly and melted.
- Garnish and Serve: Sprinkle with chopped green onions and cilantro before serving.
Servings and Timing
- Servings: This recipe makes about 8 enchiladas, serving 4–6 people.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Vegetarian: Swap sausage or bacon for sautéed vegetables like bell peppers, mushrooms, and spinach.
- Spicy: Add diced jalapeños or a dash of hot sauce to the egg mixture.
- Low-Carb: Use low-carb tortillas or lettuce wraps.
- Different Sauces: Try salsa verde or a creamy white sauce instead of traditional red enchilada sauce.
Storage/Reheating
- Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap individual enchiladas tightly in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months.
- Reheating: Reheat in a 350°F oven for 15–20 minutes or microwave until warmed through.
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used, but they may need to be softened first by lightly warming them to prevent cracking during rolling.
2. Can I make this recipe vegetarian?
Absolutely! Substitute the sausage or bacon with vegetables, plant-based meat, or beans.
3. Can I prepare this recipe in advance?
Yes, you can assemble the enchiladas the night before and bake them fresh in the morning.
4. How do I prevent the tortillas from becoming soggy?
Avoid overfilling the enchiladas, and be mindful of not using too much enchilada sauce.
5. What type of cheese works best for breakfast enchiladas?
A mix of cheddar and Monterey Jack provides a great balance of flavor and meltiness.
6. Can I add potatoes to the filling?
Yes, diced and cooked potatoes or hash browns are a fantastic addition to the filling.
7. What can I serve with breakfast enchiladas?
Serve with sour cream, salsa, guacamole, or a side of fresh fruit.
8. Can I use store-bought enchilada sauce?
Yes, store-bought sauce is convenient and works well for this recipe.
9. How long do these enchiladas last in the freezer?
Properly stored, breakfast enchiladas can last up to 3 months in the freezer.
10. Can I reheat these in the microwave?
Yes, microwaving is a quick and easy way to reheat individual portions.
Conclusion
Breakfast enchiladas are a versatile and flavorful dish that’s perfect for any morning occasion. With a simple preparation process and endless customization options, they’re sure to become a family favorite. Whether you’re feeding a crowd or meal-prepping for the week, this recipe delivers satisfying results every time.
PrintBreakfast Enchiladas
Breakfast enchiladas are a delightful way to start your day, combining classic morning ingredients with a Tex-Mex twist. Here’s a comprehensive recipe to guide you through making this hearty dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 enchiladas 1x
Ingredients
- For the Filling:
- 1 pound (450g) ground breakfast sausage or chorizo
- 1 small onion, finely chopped
- 1/2 medium green bell pepper, finely chopped
- 6 large eggs, beaten
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- Salt and pepper, to taste
- For the Enchiladas:
- 8 flour tortillas (6 inches)
- 1 can (10 ounces) red or green enchilada sauce
- Additional 1/2 cup shredded cheddar cheese
- Additional 1/2 cup shredded pepper jack cheese
- Optional Toppings:
- Sliced green onions
- Fresh cilantro, chopped
- Sour cream
- Salsa or pico de gallo
- Diced avocado
Instructions
- Prepare the Filling:
- In a large skillet over medium heat, cook the sausage until browned and fully cooked, about 6-8 minutes.
- Add the chopped onion and green bell pepper to the skillet. Sauté until the vegetables are softened, approximately 4-5 minutes.
- In a separate bowl, beat the eggs with a pinch of salt and pepper. Pour the beaten eggs into the skillet with the sausage and vegetables. Cook, stirring gently, until the eggs are just set but still moist.
- Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese and 1 cup of shredded pepper jack cheese until melted and well combined.
- Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish and spread 1/2 cup of enchilada sauce over the bottom.
- Place about 1/3 cup of the filling onto each tortilla, roll them up tightly, and place seam-side down in the prepared baking dish.
- Bake:
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
- Sprinkle the additional 1/2 cup of cheddar cheese and 1/2 cup of pepper jack cheese on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Once baked, let the enchiladas rest for a few minutes before serving.
- Garnish with sliced green onions, chopped cilantro, and any other desired toppings.
Notes
- Make-Ahead Option: You can assemble the enchiladas the night before, cover them tightly, and refrigerate. When ready to bake, let them sit at room temperature for about 30 minutes before baking as directed.                                                    Variations: Feel free to customize the filling by adding ingredients like diced tomatoes, spinach, or substituting the sausage with cooked bacon or ham.
- Serving Suggestions:Â These enchiladas pair well with a side of fresh fruit or a simple green salad for a complete breakfast.