Breakfast Enchiladas are a delicious and hearty way to start your day with a Tex-Mex twist. Packed with scrambled eggs, cheese, and your choice of breakfast meats or veggies, these enchiladas are smothered in a flavorful sauce and baked until bubbly and golden. Perfect for brunch gatherings, special occasions, or meal prep, they’re sure to impress and satisfy.
Why You’ll Love This Recipe
- Bold Flavors: Combines savory breakfast ingredients with zesty enchilada flavors.
- Customizable: Easily adapt the fillings and toppings to suit your taste.
- Make-Ahead Friendly: Assemble the night before and bake fresh in the morning.
- Great for Crowds: Ideal for feeding a group or serving at a brunch.
- Family-Friendly: Mild yet flavorful, making it a hit with kids and adults alike.
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)
- Enchilada sauce (red or green)
- Green onions (chopped, for garnish)
- Optional toppings: sour cream, avocado, salsa, or hot sauce
Directions
- Prepare the Filling:
- Whisk eggs with milk, then scramble in a skillet until just set.
- Mix the scrambled eggs with cooked sausage, bacon, or ham, and half the shredded cheese.
- Assemble the Enchiladas:
- Spoon the egg mixture down the center of each tortilla.
- Roll tightly and place seam-side down in a greased 9×13-inch baking dish.
- Add Sauce and Cheese:
- Pour the enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining 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 an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Let cool slightly, then garnish 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 load up on sautéed vegetables like peppers, onions, and mushrooms.
- Spicy Option: Use spicy sausage or add diced jalapeños to the filling.
- Cheese Choices: Try pepper jack, queso fresco, or a mix of cheeses for a new flavor profile.
- Sweet Potato Twist: Add diced, roasted sweet potatoes to the filling for a unique touch.
- Southwest Style: Incorporate black beans, corn, and a sprinkle of cumin or chili powder.
Storage/Reheating
- Storage: Cover leftovers tightly and refrigerate for up to 3 days.
- Freezing: Wrap individual enchiladas tightly in foil 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 make these enchiladas the night before?
Yes, assemble the enchiladas, cover tightly, and refrigerate overnight. Bake fresh in the morning.
Can I use store-bought enchilada sauce?
Absolutely! Store-bought sauce is convenient, but homemade enchilada sauce adds a special touch.
Are corn tortillas better than flour tortillas for this recipe?
Both work well, but flour tortillas are softer and easier to roll, while corn tortillas provide a more traditional flavor.
Can I substitute eggs with tofu?
Yes, crumbled tofu works as a great plant-based substitute for eggs.
How do I keep the enchiladas from becoming soggy?
Avoid overloading the filling, and use just enough sauce to coat the enchiladas without drenching them.
Can I add extra toppings before baking?
Yes, sliced jalapeños, diced tomatoes, or additional cheese can be added before baking for extra flavor.
What sides pair well with breakfast enchiladas?
Serve with a side of refried beans, avocado slices, or a fresh fruit salad.
Can I double the recipe?
Yes, use two baking dishes and adjust the cooking time slightly if necessary.
Can I freeze these enchiladas before baking?
Yes, assemble the enchiladas, cover tightly, and freeze. Bake from frozen, adding extra cooking time.
How do I know when they’re done?
The enchiladas are ready when the cheese is melted, bubbly, and golden on top.
Conclusion
Breakfast Enchiladas are a fun and flavorful twist on morning meals that are sure to be a hit at your next brunch or family breakfast. Packed with savory ingredients and baked to perfection, they’re easy to customize and prep ahead of time. Whether serving a crowd or meal-prepping for the week, this recipe is guaranteed to become a favorite!
PrintBreakfast Enchiladas
These Breakfast Enchiladas are the perfect way to start your day! Filled with scrambled eggs, sausage, and cheese, then smothered in a creamy sauce and baked to perfection, this dish is ideal for brunch or a make-ahead breakfast for a crowd.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mexican-American
Ingredients
For the Enchiladas:
- 10 large flour tortillas
- 8 large eggs
- 1/4 cup (60 ml) milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb (450 g) breakfast sausage, cooked and crumbled
- 1/2 cup (75 g) diced bell peppers (optional)
- 1/4 cup (30 g) diced green onions (optional)
- 2 cups (200 g) shredded cheddar cheese
- 1 cup (100 g) shredded Monterey Jack cheese
For the Sauce:
- 2 cups (480 ml) heavy cream or half-and-half
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- Salt and pepper, to taste
For Topping:
- 1/2 cup (100 g) salsa or pico de gallo
- 1/4 cup (60 g) sour cream
- Fresh cilantro, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- 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. Remove from heat and let cool slightly.
- Assemble the Enchiladas:
- Lay a tortilla flat and fill it with a portion of scrambled eggs, cooked sausage, diced bell peppers (if using), and shredded cheddar cheese.
- Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Make the Sauce:
- In a bowl, whisk together the heavy cream, garlic powder, onion powder, cumin, salt, and pepper. Pour the sauce evenly over the enchiladas in the dish.
- Add Cheese:
- Sprinkle the shredded Monterey Jack cheese evenly over the top of the enchiladas.
- Bake:
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10-15 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. Top with salsa, sour cream, and fresh cilantro if desired. Serve warm.
Notes
- For a spicier kick, add diced jalapeños or use spicy breakfast sausage.
- Swap the sausage for cooked bacon, ham, or a vegetarian protein alternative.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.