Imagine waking up to the irresistible aroma of cheesy, saucy, and savory Breakfast Enchiladas bubbling away in the oven—this dish is the ultimate morning comfort food. Packed with fluffy eggs, your choice of smoky sausage or crispy bacon, peppers, onions, and a glorious blanket of melty cheese, every bite delivers harmony and heartiness in classic Mexican-American style. Whether you’re feeding a hungry crew at brunch, prepping ahead for a busy week, or simply treating yourself, Breakfast Enchiladas magically turn everyday kitchen staples into a fiesta worth getting out of bed for.
Ingredients You’ll Need
Breakfast Enchiladas taste absolutely magical, yet the ingredient list is refreshingly simple. Each item brings something special to the table, from the richness of the eggs to the punchy color of bell peppers and the allure of a melty cheese topping. Here’s what you’ll need to create this brunch masterpiece:
- Flour tortillas (8): Soft and pliable, flour tortillas wrap up your filling perfectly and bake up tender, making each enchilada easy to slice and serve.
- Olive oil (1 tablespoon): Just a little olive oil helps sauté the veggies and builds flavor right from the beginning.
- Breakfast sausage or bacon (1/2 pound, cooked and crumbled): Choose sausage for savory spice or bacon for smoky crunch—either one adds bold flavor and protein.
- Diced onion (1/2 cup): Onion brings sweetness and a subtle bite, uplifting the entire filling.
- Bell pepper (1, diced): Bright and colorful, bell peppers add crunch, freshness, and visual appeal.
- Eggs (8 large): The foundation of the filling, eggs turn soft and creamy when gently scrambled, holding everything together.
- Milk (1/4 cup): A splash of milk makes your scrambled eggs extra fluffy and tender.
- Salt and pepper to taste: Seasoning is crucial here for bringing out the natural flavors in the eggs and filling.
- Shredded cheddar cheese (1 cup): Cheddar melts beautifully and gives that sharp, classic cheesy goodness.
- Shredded Monterey Jack cheese (1 cup): Monterey Jack adds a creamier, milder cheese pull you’ll love with every bite.
- Enchilada sauce (2 cups, red or green): Your favorite style sets the tone; red sauce delivers warmth and smokiness, while green is fresh and zesty.
- Chopped green onions (1/4 cup, optional): Sprinkle on top for a fresh pop of color and gentle onion flavor.
- Sour cream and salsa (for serving): Both are essential sides, offering creaminess and a tangy, spicy finish alongside your enchiladas.
How to Make Breakfast Enchiladas
Step 1: Sauté the Veggies
Start by preheating your oven to 375°F and getting your 9×13-inch baking dish ready with a bit of grease. Heat the olive oil in a skillet over medium, then toss in your diced onion and bell pepper. Sauté them for about five minutes, stirring occasionally, until they turn soft and a bit golden around the edges—the fresher your veggies, the more vibrant your filling will be.
Step 2: Scramble the Eggs
In a separate bowl, whisk together the eggs, milk, a sprinkle of salt, and a crack of black pepper. Pour the egg mixture right into the skillet with your softened veggies. Gently scramble everything together until the eggs are just set—they’ll finish cooking in the oven, so don’t let them get too dry here.
Step 3: Add the Sausage or Bacon
Now’s the time to stir in your cooked sausage or bacon, infusing the filling with even more flavor. Mix everything together, then remove the skillet from heat. This blend is going to be the soul of your Breakfast Enchiladas, so sneak a taste to make sure the seasoning is just right!
Step 4: Assemble the Enchiladas
Take each flour tortilla and spoon a generous portion of the egg mixture down the center. Sprinkle with a little of both shredded cheeses, then roll up each tortilla tightly. Place them seam-side down, snuggled together in your prepared baking dish. This step is always fun and a great way to get the kids involved.
Step 5: Add Sauce and Cheese
Pour your enchilada sauce evenly over the rolled enchiladas, making sure every bit gets a good coating. Top the saucy tortillas with the rest of the shredded cheddar and Monterey Jack cheeses—this is what forms that golden, bubbly top everyone loves.
Step 6: Bake to Perfection
Cover the pan with foil and bake for 20 minutes to let the flavors meld and everything warm through. Then, remove the foil and bake another 10 minutes, letting the cheese get irresistibly melty and slightly browned. Patience pays off—the sight (and aroma) when you pull your Breakfast Enchiladas from the oven is always a rewarding moment.
Step 7: Garnish and Serve
Scatter chopped green onions across the bubbling cheese if you love a fresh finish. Let the enchiladas rest for just a few minutes so they slice neatly. Dish them up hot and serve with a dollop of sour cream and plenty of salsa.
How to Serve Breakfast Enchiladas
Garnishes
The right garnish can take your Breakfast Enchiladas from delicious to dazzling. Try a scattering of green onions for a burst of color, a handful of chopped cilantro for herbal freshness, or even finely diced red onion for a bit of zing. And never forget a drizzle of cool sour cream or a spoonful of your favorite salsa—both add contrast and a little tang to balance the richness.
Side Dishes
Pair your Breakfast Enchiladas with sides that add contrast and round out the meal. Crispy hash browns, a light fruit salad, or seasoned black beans are always crowd-pleasers and help make the meal feel special. If you’re craving more freshness, add a simple green salad dressed with lime or just-peeled orange wedges for a bright finish.
Creative Ways to Present
Give your Breakfast Enchiladas the spotlight on a big serving platter, garnished with colorful veggies and herbs for a wow factor at brunch. Or, try baking them in individual ramekins for a personal touch—everyone loves their own mini casserole. For a buffet, keep the pan warm in the oven and let guests top their enchiladas with all sorts of toppings, building their own breakfast adventure.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Breakfast Enchiladas, lucky you! Simply let them cool a bit, then cover the baking dish or transfer to an airtight container. They’ll stay fresh in the refrigerator for up to three days, making for easy weekday breakfasts or lunches that reheat wonderfully.
Freezing
Breakfast Enchiladas are fantastic for freezing. After baking and cooling completely, wrap individual portions or the whole batch snugly in plastic wrap and foil. Freeze for up to two months. When that craving hits, just move them to the fridge the night before or bake straight from frozen, adding extra time as needed.
Reheating
To reheat, microwave individual portions covered loosely until warmed through, or pop a whole pan (covered with foil) in a 350°F oven for about 20 minutes. For best flavor, add fresh garnishes after reheating and serve with extra salsa or sour cream to revive that just-baked magic.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! If you prefer a gluten-free option or love the taste of corn, swap in corn tortillas. Just warm them first so they’re pliable and less likely to crack when rolling.
Are Breakfast Enchiladas spicy?
Not inherently! The level of spice depends on your choice of enchilada sauce and salsa. Opt for a mild red or green sauce if you’re feeding kids or spice-sensitive guests, or kick things up with a hot sauce or jalapeño-laced salsa.
Can I prepare these the night before?
Yes—Breakfast Enchiladas are the ultimate make-ahead dish! Assemble the enchiladas, cover, and refrigerate overnight. In the morning, add sauce and cheese, then bake fresh. It makes brunch prep a breeze.
What else can I add to the filling?
These enchiladas are endlessly customizable. Try adding black beans for extra protein, diced green chiles or jalapeños for a kick, or a handful of spinach for an extra veggie boost. You can even use leftover roasted veggies or switch up the cheeses for your favorites.
How do I keep the enchiladas from getting soggy?
If you want firmer enchiladas, don’t overfill with sauce—just enough to cover the top will do. Also, avoid overcooking the eggs and filling, since they’ll firm up as they bake. A quick rest after baking helps the tortillas set up nicely for clean slicing.
Final Thoughts
Breakfast Enchiladas are more than a recipe—they’re an invitation to gather, indulge, and surprise everyone at the table with something both comforting and exciting. I hope you give these a try, tweak them to your liking, and make them part of your special breakfast rituals. Happy cooking!
Print
Breakfast Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Breakfast Enchiladas are a delicious twist on a classic Mexican dish, perfect for a hearty brunch or breakfast. Filled with scrambled eggs, cheese, and your choice of sausage or bacon, all rolled up in flour tortillas and smothered in enchilada sauce, this dish is sure to please a crowd.
Ingredients
For the Enchiladas:
- 8 flour tortillas (8-inch size)
- 1 tablespoon olive oil
- 1/2 pound breakfast sausage or bacon, cooked and crumbled
- 1/2 cup diced onion
- 1 bell pepper, diced
- 8 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups enchilada sauce (red or green)
- 1/4 cup chopped green onions (optional)
- Sour cream and salsa for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- Sauté vegetables: In a skillet over medium heat, heat olive oil and sauté the onion and bell pepper until softened, about 5 minutes.
- Prepare egg mixture: In a separate bowl, whisk together eggs, milk, salt, and pepper. Add the eggs to the skillet and scramble until just set. Stir in the cooked sausage or bacon and remove from heat.
- Assemble enchiladas: Divide the egg mixture evenly among the tortillas, sprinkle with a little of each cheese, and roll up tightly. Place seam-side down in the baking dish.
- Add sauce and cheese: Pour the enchilada sauce evenly over the top, then sprinkle with the remaining cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until the cheese is melted and bubbly.
- Serve: Garnish with green onions, if desired. Serve with sour cream and salsa.
Notes
- You can assemble the enchiladas the night before and bake in the morning.
- Try adding black beans, diced green chiles, or spinach for variety.
- Use corn tortillas for a gluten-free option.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 4g
- Sodium: 760mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 235mg
