Pot Breakfast Enchiladas are a savory, crowd-pleasing dish that’s perfect for brunch or breakfast. Packed with fluffy scrambled eggs, cheese, breakfast meats, and flavorful toppings, these enchiladas are baked in a rich sauce until bubbly and golden. Whether served for a holiday morning or a weekend treat, this recipe is easy to prepare and even easier to enjoy.
Why You’ll Love This Recipe
- Flavorful and Satisfying: Combines classic breakfast ingredients with a Tex-Mex twist.
- Easy to Customize: Adapt the fillings and toppings to your taste.
- Crowd-Friendly: Perfect for feeding a family or a brunch gathering.
- Make-Ahead Option: Assemble the night before and bake fresh in the morning.
- Kid-Approved: Mild flavors and cheesy goodness make it a hit with kids.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Tortillas (flour or corn, your preference)
- Eggs
- Milk
- Breakfast sausage, bacon, or ham (cooked and crumbled)
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Salsa or enchilada sauce
- Green onions (chopped)
- Optional toppings: sour cream, avocado, cilantro, or jalapeños
Directions
- Prepare the Filling: Scramble the eggs with milk, seasoning with salt and pepper. Mix in the cooked sausage, bacon, or ham, and half the shredded cheese.
- Assemble the Enchiladas: Place a generous amount of the egg mixture down the center of each tortilla. Roll tightly and place seam-side down in a greased baking dish.
- Add Sauce and Cheese: Pour salsa or enchilada sauce evenly over the enchiladas. Sprinkle the remaining shredded cheese on top.
- Bake: Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Top with green onions and your favorite toppings before serving warm.
Servings and Timing
- Servings: 6-8 enchiladas
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Variations
- Vegetarian: Skip the meat and add sautéed bell peppers, onions, or black beans.
- Spicy: Use a spicy salsa or add diced jalapeños to the filling.
- Cheese Options: Try pepper jack, queso fresco, or mozzarella for different flavors.
- Sweet Potato Twist: Add diced and roasted sweet potatoes for a unique flavor.
- Mini Enchiladas: Use small tortillas to create bite-sized portions for parties.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap individual enchiladas tightly and freeze in a freezer-safe container for up to 2 months.
- Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual portions for 1-2 minutes.
FAQs
Can I use corn tortillas instead of flour?
Yes, corn tortillas work well and add a more traditional enchilada flavor.
Can I make these ahead of time?
Yes, assemble the enchiladas and refrigerate them overnight. Bake fresh in the morning.
What’s the best way to prevent tortillas from breaking?
Warm the tortillas briefly in the microwave or on a skillet to make them more pliable before rolling.
Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce is a convenient option, but homemade works too.
Can I add vegetables to the filling?
Absolutely! Bell peppers, onions, spinach, or zucchini are great additions.
How do I keep the enchiladas from getting soggy?
Avoid overloading the filling and use just enough sauce to coat the tortillas without oversaturating.
Can I use egg whites instead of whole eggs?
Yes, egg whites or an egg substitute can be used for a lighter version.
Are these good for meal prep?
Yes, they store and reheat well, making them an excellent meal prep option.
What toppings go best with these enchiladas?
Sour cream, avocado slices, cilantro, salsa, or hot sauce pair perfectly.
Can I double the recipe?
Yes, use a larger baking dish or make two batches to serve a bigger group.
Conclusion
Pot Breakfast Enchiladas are a delicious and easy way to elevate your morning meal. Loaded with eggs, cheese, and savory fillings, these enchiladas offer a delightful Tex-Mex twist on breakfast. Whether you’re serving a crowd or prepping meals for the week, this versatile recipe is sure to become a favorite in your kitchen!
PrintPot Breakfast Enchiladas
Pot Breakfast Enchiladas are a savory, hearty dish perfect for feeding a crowd. Tortillas stuffed with scrambled eggs, breakfast sausage, and cheese are smothered in a zesty sauce, then baked to golden perfection. Serve with fresh toppings for a flavorful morning meal or brunch centerpiece.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: Mexican-American
Ingredients
For the Enchiladas:
- 8 large flour tortillas
- 1 lb (450 g) breakfast sausage (or chorizo)
- 8 large eggs
- 1/4 cup (60 ml) milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups (200 g) shredded cheddar cheese (or your favorite cheese)
- 1 cup (100 g) shredded Monterey Jack cheese (optional)
- 1/2 cup (75 g) diced bell peppers (optional)
For the Sauce:
- 2 cups (480 ml) red enchilada sauce (store-bought or homemade)
- 1/4 cup (60 ml) heavy cream (optional, for a creamier sauce)
For Topping:
- 1/4 cup (30 g) chopped fresh cilantro
- 1/4 cup (60 g) sour cream
- 1/4 cup (60 g) salsa or pico de gallo
- Sliced avocado (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the Sausage:
- In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain excess grease and set aside.
- Prepare the Eggs:
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Heat a nonstick skillet over medium heat and scramble the eggs until just set. Stir in the cooked sausage and optional bell peppers. Remove from heat.
- Assemble the Enchiladas:
- Lay each tortilla flat and spoon some of the sausage and egg mixture into the center. Sprinkle with shredded cheddar cheese.
- Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- Add the Sauce:
- Mix the enchilada sauce with heavy cream (if using) and pour it evenly over the enchiladas. Sprinkle with remaining shredded cheese.
- Bake:
- Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with cilantro, sour cream, salsa, and optional avocado slices. Serve warm.
Notes
- Use corn tortillas for a gluten-free option (lightly warm them to prevent cracking).
- Add diced jalapeños for extra spice or substitute breakfast sausage with cooked bacon or a vegetarian sausage alternative.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.