There’s something so comforting about waking up to a pan of saucy, cheesy Breakfast Enchiladas. I’ve folded tortillas just crisp enough to cradle silky scrambled eggs, vibrant peppers, and savory sausage, all bubbling under a glossy layer of red sauce and cheddar. After three rounds of tweaks—tweaking sauce ratios, toasting tortillas just a hair longer, and testing different heat levels—I finally nailed the balance of tender bite and rich, nutty aroma you’ll love.
Why You’ll Love Breakfast Enchiladas
- Hearty morning meal that’s easy to assemble ahead
- Each bite offers tender eggs, melty cheese, and a touch of gentle heat
- Ideal for family brunch or batch-cooking for the week
- Rooted in classic Tex-Mex flavor traditions
A Little Background
My first taste of these Breakfast Enchiladas was at a weekend brunch with friends. I couldn’t stop at one, so I came home determined to recreate that nutty toasted scent and tender-yet-slightly-crispy tortilla edge. Over several tests, I learned the key is warming the tortillas just enough before rolling—more on that below.
Key Ingredients for Breakfast Enchiladas
- Corn Tortillas (8–10): Corn adds authentic flavor—gently warm in a skillet to avoid tearing.
- Breakfast Sausage (1 lb): Crumbled and browned for savory depth; turkey sausage works too.
- Eggs (8 large): Whisked with milk for silky fluffiness.
- Red Enchilada Sauce (10 oz can): Look for mild or medium—spicy adds a pleasant kick.
- Cheddar Cheese (2 cups): Sharp variety melts with a nutty finish; Monterey Jack is fine.
How to Make Breakfast Enchiladas
- Preheat oven to 350°F. Lightly spray a 9×13″ baking dish.
- Heat 1 Tbsp vegetable oil over medium. Brown 1 lb crumbled breakfast sausage (about 6–7 minutes), then drain grease.
- Add ½ cup diced onion and ½ cup diced green bell pepper; cook until softened and fragrant (3–4 minutes).
- In a bowl, whisk 8 eggs, ¼ cup milk, 1 tsp salt, and ¼ tsp pepper. Pour into skillet and gently scramble until just set.
- Stir in 1 cup shredded cheddar until glossy and melted. Remove from heat.
- Pour half of the 10 oz enchilada sauce into the dish, spreading evenly.
- Spoon filling into warmed tortillas, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas; sprinkle with the remaining 1 cup cheese.
- Bake 20–25 minutes, until sauce is bubbling around the edges and cheese is lightly golden.
- Let rest 5 minutes before slicing to maintain shape.
Pro Tips & Troubleshooting
- Warming tortillas: briefly pass each in a hot, dry skillet to prevent cracking during rolling.
- If sauce pools too much: drain off excess before serving or reduce sauce by 1–2 tbsp.
- For a smoky twist: stir in a teaspoon of chipotle powder to the eggs.
- To double the batch: use two 9×13″ dishes and add an extra 5 minutes of bake time.
Storage & Make-Ahead Guide
Allow enchiladas to cool completely before covering. Store in the fridge for up to 4 days—reheat at 325°F for 10–12 minutes (internal 165°F). Freeze tightly wrapped for up to 2 months; thaw overnight in fridge then bake as above. Always use clean utensils to avoid cross-contamination.
Serving Suggestions
Brighten bowls of Breakfast Enchiladas with dollops of sour cream, sliced avocado, and a sprinkling of fresh cilantro or green onions. On the side, crisp tortilla chips or a simple mixed-green salad balance the rich, nutty flavors.
Frequently Asked Questions
- What is the best cheese for breakfast enchiladas? A sharp cheddar melts well and adds a nutty flavor; Monterey Jack or a Mexican blend also work nicely.
- Can I make breakfast enchiladas ahead of time? Yes—assemble, cover tightly, and refrigerate for up to 24 hours before baking as directed.
- How do I store leftover breakfast enchiladas? Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for 2 months.
- Are breakfast enchiladas spicy? The heat level depends on your enchilada sauce; choose mild or medium, or add chipotle powder for a smoky kick.
- Can I freeze breakfast enchiladas? Absolutely—wrap tightly in foil and place in a freezer bag; thaw overnight in the fridge before reheating.
- What tortillas work best for breakfast enchiladas? Corn tortillas have authentic flavor; warm them briefly to prevent cracking when rolling.
Final Thoughts
Whether it’s a weekend brunch or a make-ahead workday breakfast, these Breakfast Enchiladas hit every note of tender, saucy, and cheese-dripping goodness. My favorite twist? A drizzle of lime crema just before serving. Give them a try, and let me know how your batch turned out—happy cooking!
More Recipes You’ll Love
- Cottage Cheese Egg Bake – a protein-packed, creamy egg variation to pair with saucy enchiladas
- Fluffy Pancakes for a Delicious Morning – light, airy pancakes for a sweeter breakfast option alongside spicy enchiladas
- Ham and Jalapeño Biscuits – savory, spicy biscuits that echo the mild heat and complement the Tex-Mex flavors
- Mexican Rice Recipe – a fiesta-style side dish to soak up extra enchilada sauce
Breakfast Enchiladas
Ingredients
Filling
- 1 Tbsp vegetable oil
- 1 lb breakfast sausage crumbled
- 0.5 cup onion diced
- 0.5 cup green bell pepper diced
- 8 large eggs
- 0.25 cup milk
- 1 tsp salt
- 0.25 tsp black pepper
- 1 cup cheddar cheese shredded
Assembly
- 1 can (10 oz) red enchilada sauce
- 8 to 10 corn tortillas warmed
- 1 cup cheddar cheese shredded
Instructions
Filling
- Preheat oven to 350°F and lightly spray a 9×13″ baking dish.
- Heat vegetable oil in a large skillet over medium; add crumbled sausage and cook until browned, about 6–7 minutes.1 Tbsp vegetable oil
- Stir in diced onion and green pepper; sauté until softened and fragrant, about 3–4 minutes.1 lb breakfast sausage, 0.5 cup onion
- Whisk eggs, milk, salt, and pepper in a bowl; pour into skillet and gently scramble until just set.0.5 cup green bell pepper, 8 large eggs, 0.25 cup milk, 1 tsp salt
- Stir in 1 cup shredded cheddar until melted and glossy; remove from heat.0.25 tsp black pepper
Assembly
- Pour half of the enchilada sauce into the prepared dish and spread evenly.
- Divide the egg–sausage filling among warmed tortillas, roll tightly, and place seam-side down in the dish.1 cup cheddar cheese
- Top enchiladas with remaining sauce and sprinkle with 1 cup cheese.1 can (10 oz) red enchilada sauce
- Bake for 20–25 minutes, until sauce bubbles and cheese is lightly golden.
- Let rest 5 minutes before serving.