If you’re looking for a hearty, flavorful way to start your day, this Breakfast Enchiladas Recipe is a total game changer. Combining fluffy scrambled eggs, savory sausage or bacon, vibrant bell peppers, and melty cheese, all wrapped up in warm flour tortillas and baked under a blanket of rich enchilada sauce, it’s like a fiesta on your plate. Whether you want to wow your family on a lazy weekend morning or impress brunch guests, these enchiladas bring together the perfect balance of spice, creaminess, and satisfying textures. Trust me, once you try this Breakfast Enchiladas Recipe, it’ll become a beloved staple in your recipe box!

Breakfast Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Breakfast Enchiladas Recipe lies in its simple yet essential ingredients. Each one plays a key role in creating layers of taste, texture, and color that make these enchiladas so irresistible.

  • 8 large flour tortillas: Soft and flexible wrappers that hold the delicious filling firmly, perfect for baking.
  • 8 large eggs: The fluffy base providing protein and creaminess to the filling.
  • 1/4 cup milk: Added to the eggs to keep them tender and light.
  • 1 tablespoon olive oil: For sautéing veggies and adding a subtle fruity note.
  • 1/2 pound breakfast sausage or bacon, cooked and crumbled: Adds smoky, savory depth that makes every bite satisfying.
  • 1 cup diced bell peppers: Brings a fresh crunch and vibrant color to the filling.
  • 1/2 cup diced onion: Provides sweet aromatic undertones that balance the richness.
  • 1 (4 oz) can diced green chiles: Adds just the right amount of mild heat and zest.
  • 2 cups shredded cheddar or Mexican blend cheese, divided: Melts beautifully, creating gooey pockets of cheesy goodness.
  • 2 cups enchilada sauce (red or green): The rich, tangy topping that brings everything together.
  • Salt and black pepper to taste: Essential for seasoning and enhancing all the flavors.
  • Fresh cilantro and sliced green onions, for garnish: Adds freshness and a pop of color just before serving.

How to Make Breakfast Enchiladas Recipe

Step 1: Sauté the Veggies and Meat

Begin by preheating your oven to 350°F so it’s ready when your enchiladas are assembled. In a large skillet, heat the olive oil over medium heat, then toss in the diced bell peppers and onions. Sauté them for 3 to 4 minutes until they become tender and fragrant, which releases their natural sweetness. Next, stir in the diced green chiles and your cooked, crumbled sausage or bacon. This mixture will be the hearty, savory core of your enchiladas, so cook it until everything is well combined and aromatic, then remove from heat to cool slightly.

Step 2: Make the Fluffy Scrambled Eggs

In a separate bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and uniform. Pour this into a nonstick skillet set over medium-low heat. Gently cook the eggs, stirring slowly to achieve a creamy, just-set texture. The key here is to keep the eggs soft rather than dry or rubbery because they’ll continue to cook slightly when baked. Once ready, transfer the eggs into a large bowl to combine with the sausage and vegetable mixture.

Step 3: Combine Filling and Cheese

Mix the scrambled eggs with the sausage-vegetable mixture until well distributed. Then, stir in one cup of shredded cheese, which will melt inside the enchiladas, giving them a luscious, gooey center that’s utterly delicious. The filling should be inviting and cheesy, ready to be wrapped up tight in your tortillas.

Step 4: Roll and Assemble the Enchiladas

Now it’s time for the fun part: filling and rolling the enchiladas! Scoop a generous amount of the filling onto each tortilla and roll them up snugly, making sure the seam is underneath to avoid unraveling. Arrange the rolled enchiladas seam-side down in a greased 9×13-inch baking dish for support during baking, keeping them close together for that classic casserole feel.

Step 5: Add Sauce, More Cheese, and Bake

Pour your chosen enchilada sauce evenly over the top of the filled tortillas, ensuring every inch is coated for maximum flavor and moisture. Sprinkle the remaining cup of cheese over the sauce, which will melt into a golden, bubbly crust as it bakes. Cover the dish with foil and bake for 20 minutes, then uncover and continue baking for an additional 10 minutes to let the cheese brown perfectly. Once out of the oven, you’re only moments away from a breakfast masterpiece!

How to Serve Breakfast Enchiladas Recipe

Breakfast Enchiladas Recipe - Recipe Image

Garnishes

Fresh garnishes make all the difference! Sprinkle chopped cilantro and sliced green onions over the hot enchiladas right before serving. These bright, fresh flavors cut through the richness and add a subtle herbal note that elevates each bite beautifully.

Side Dishes

Pair your breakfast enchiladas with simple sides like a crisp green salad, sliced avocado, or even a dollop of sour cream for creaminess. Fresh fruit like pineapple or mango also contrasts nicely with the savory spice, giving your meal a refreshing balance.

Creative Ways to Present

For a fun twist, serve individual enchilada portions in small cast-iron skillets right at the table, or load them onto colorful plates with a drizzle of extra sauce and a sprinkle of cheese for a festive touch. Feeling adventurous? Add some pickled jalapenos or a squeeze of lime for an extra zing that your guests will love.

Make Ahead and Storage

Storing Leftovers

Leftover Breakfast Enchiladas Recipe is just as delightful the next day. Store any leftovers in an airtight container in the refrigerator, where they will keep well for up to three days. The flavors actually meld beautifully overnight, making reheated enchiladas nearly as good as fresh.

Freezing

If you’d like to prepare ahead for busy mornings, these enchiladas freeze wonderfully. Assemble the dish without baking, cover tightly with foil and plastic wrap, then freeze for up to two months. When ready, thaw overnight in the fridge before baking as directed.

Reheating

To reheat your enchiladas, pop them in a preheated oven at 350°F for about 15-20 minutes covered with foil to keep moisture in. You can also use a microwave for a quicker option, but the oven will give you that fresh-from-the-oven texture and bubbly cheese edge.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas can be used, but be gentle when rolling as they tend to be less flexible. Warming them up before filling helps prevent cracking, and you’ll get a more traditional Mexican-style enchilada.

What can I add to make the filling more exciting?

Feel free to get creative! Adding black beans, sautéed mushrooms, or even diced tomatoes can enhance texture and flavor. For extra crispiness, try mixing in some cooked hash browns.

Is there a vegetarian version of this Breakfast Enchiladas Recipe?

Yes! Simply replace the sausage or bacon with plant-based crumbles or sauté extra vegetables like zucchini, spinach, or mushrooms to keep it flavorful and hearty without meat.

Can I use a different type of cheese?

Definitely. While cheddar or Mexican blend cheese gives a classic taste, mozzarella, Monterey Jack, or even pepper jack add great melting quality and subtle variations in flavor.

How spicy are the enchiladas as written?

The heat level is mild, thanks to mild diced green chiles. If you prefer more spice, add jalapenos or use a hotter enchilada sauce to suit your taste buds.

Final Thoughts

This Breakfast Enchiladas Recipe is one of those dishes that feels like a warm hug on a plate—comforting, vibrant, and wonderfully satisfying. Whether for a weekend brunch or a make-ahead breakfast, it delivers on flavor and ease every single time. Give it a try and watch how quickly it becomes a cherished favorite in your kitchen routine!

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Breakfast Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 43 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 enchiladas
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mexican-American

Description

This delicious Breakfast Enchiladas recipe combines fluffy scrambled eggs, savory breakfast sausage or bacon, sautéed vegetables, and melted cheese wrapped in warm flour tortillas and baked in a flavorful enchilada sauce. Perfect for a hearty and satisfying morning meal, these enchiladas are easy to prepare, make-ahead friendly, and garnished with fresh cilantro and green onions for a burst of color and freshness.


Ingredients

Scale

For the Filling

  • 8 large flour tortillas
  • 8 large eggs
  • 1/4 cup milk
  • 1 tablespoon olive oil
  • 1/2 pound breakfast sausage or bacon, cooked and crumbled
  • 1 cup diced bell peppers
  • 1/2 cup diced onion
  • 1 (4 oz) can diced green chiles
  • 2 cups shredded cheddar or Mexican blend cheese, divided
  • Salt and black pepper to taste

For the Sauce and Garnish

  • 2 cups enchilada sauce (red or green)
  • Fresh cilantro, chopped, for garnish
  • Sliced green onions, for garnish


Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 350°F. In a large skillet, heat olive oil over medium heat. Add the diced bell peppers and onion, sautéing for 3–4 minutes until softened.
  2. Add Sausage and Chiles: Stir in the diced green chiles and the cooked, crumbled breakfast sausage or bacon. Mix well and then remove the skillet from the heat.
  3. Scramble the Eggs: In a separate bowl, whisk together the eggs, milk, salt, and black pepper. Pour this mixture into a nonstick skillet over medium-low heat. Cook gently, stirring occasionally, until the eggs are just set but still soft and creamy.
  4. Combine Filling Ingredients: Mix the softly scrambled eggs with the sausage-vegetable mixture. Stir in 1 cup of the shredded cheese to the combined filling.
  5. Assemble Enchiladas: Place a generous scoop of the filling onto each flour tortilla. Roll each tightly and place seam-side down in a greased 9×13-inch baking dish, arranging all the rolled tortillas closely together.
  6. Add Sauce and Cheese: Pour the enchilada sauce evenly over all the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese evenly on top.
  7. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake an additional 10 minutes until the cheese is melted, bubbly, and slightly golden.
  8. Garnish and Serve: Remove from the oven and garnish with chopped fresh cilantro and sliced green onions before serving warm.

Notes

  • Make ahead by assembling the enchiladas the night before and refrigerating until ready to bake, making breakfast preparation quicker.
  • For added texture and nutrition, consider mixing black beans or hash browns into the filling.
  • Use either red or green enchilada sauce depending on your flavor preference.
  • Substitute the sausage with turkey sausage or opt for bacon to customize the protein.
  • For a lower-fat option, use reduced-fat cheese and egg whites or egg substitutes.

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