Breakfast Enchiladas are the ultimate make-ahead morning recipe, filled with fluffy eggs, savory sausage, veggies, and melty cheese, wrapped up in tortillas and baked in enchilada sauce. While these are perfect for a brunch get-together, they’re equally fab for meal prep breakfasts!
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These breakfast enchiladas give your morning a little Tex-Mex flair!
Breakfast enchiladas are here to complete the Tex-Mex breakfast trifecta, joining Breakfast Tacos and Breakfast Burritos to bring BIG FLAVOR to the usual eggs and sausage equation.
These breakfast enchiladas have quickly became a favorite in my house because they check all the boxes: protein-packed eggs, flavorful sausage, plenty of cheese, and it’s all baked in enchilada sauce.
- A Filling Way to Start the Day. These breakfast enchiladas are a hearty, satisfying breakfast that keeps you full all the way until lunch.
- Customizable. Switch things up with your favorite fillings and toppings.
- Great for Making Ahead. Which means they’re perfect for meal prep or make-ahead brunches when you want everything ready to go so you can just pop it in the oven.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Eggs. The eggs are scrambled for the breakfast enchilada filling. (Sometimes I fill them with my Cottage Cheese Eggs to work even more protein into them!)
- Sausage. I use turkey breakfast sausage, but pork or chicken sausage is fine too.
- Vegetables. Yellow onion and green or red bell pepper. Red pepper is sweeter than green.
- Seasonings. Chili powder, dried oregano, and ground cumin give the filling classic enchilada-style flavor.
- Enchilada Sauce. I like to use my Red Enchilada Sauce, but store-bought is fine, too!
- Flour Tortillas. You can use corn tortillas for a more traditional enchilada, but I like flour because they’re pliable without needing to be heated.
- Shredded Cheese. Monterey Jack, cheddar, or a Mexican blend all work well.
- Toppings. Avocado, cilantro, and hot sauce, or anything else you like on your enchiladas!
Step-by-Step Instructions
Get Started. Preheat the oven to 375ºF and grease a 9×13-inch baking dish. Beat the eggs with salt and set aside.
Cook the Sausage (photo 1). Brown the sausage in a skillet and transfer to a plate.
Soften the Veggies (photo 2). Sauté the bell pepper, onion, and spices until softened.
Add the Eggs (photo 3). Return the sausage to the skillet, add the eggs, and cook until just set.
Roll (photo 4). Spread a little enchilada sauce in the baking dish. Fill and roll the tortillas with the egg mixture.
Top (photo 5). Place the breakfast enchiladas seam-side down, cover with sauce, and sprinkle with cheese.
Bake (photo 6). Bake for about 15 minutes, or until the sauce is bubbly and the cheese is melted. ENJOY!
Recipe Variations
- Make Them Vegetarian. Swap the sausage for black beans or Oven Roasted Sweet Potatoes.
- Add Chorizo. Instead of the breakfast sausage, use cooked chorizo for a spicier flavor.
What to Serve with Breakfast Enchiladas
- Breakfast Potatoes. Round out your breakfast with crispy Home Fries.
- Fresh Fruit. Keep it simple and serve your enchiladas with fresh fruit or this Fruit Salad.
- Beans. Like my Crock Pot Pinto Beans or Instant Pot Refried Beans.
Breakfast Enchiladas
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Ingredients
- 8 large eggs
- ¼ teaspoon kosher salt
- 1 tablespoon olive oil if using turkey sausage, plus additional as needed
- 1 pound breakfast-style sausage I used turkey
- 1 red or green bell pepper 1/4-inch diced
- 1 small yellow onion 1/4-inch diced
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 (15-ounce) can enchilada sauce or swap Homemade Enchilada Sauce
- 8 8-inch flour tortillas*
- 1 ½ cups shredded cheese such as Monetery jack, cheddar Jack, or Mexican blend
- Toppings of choice: sliced avocado, chopped fresh cilantro, hot sauce, etc.
Instructions
- Preheat the oven to 375°F. Coat a 9×13-inch baking dish with nonstick spray.
- In a medium bowl, beat the eggs together with the salt. Set aside.
- In a large skillet, heat the oil over medium-high (if using pork sausage, you can omit the oil). Once it is hot, add the sausage. Cook, breaking it into small pieces, until the sausage is browned and cooked through. With a slotted spoon, remove to a paper-towel lined plate.
- Reduce the skillet heat to medium. If the skillet is dry, drizzle in additional oil as needed. Add the bell pepper, onion, chili powder, oregano, and cumin. Cook until the onion is softened, about 5 minutes. Reduce the heat to medium-low.
- Return the sausage to the skillet, then pour in the eggs. Cook and stir for 1 to 2 minutes, until the eggs are nearly set but still appear wet. Set aside.
- Spread a thin layer of enchilada sauce along the bottom of the dish (about 1/4 cup).
- Fill each of the tortillas with 1/8 of the filling and roll. Place each side by side in the baking dish, seam-side down.
- Pour the remaining enchilada sauce over the top, then sprinkle the enchiladas with the cheese.
- Bake the breakfast enchiladas until the sauce is hot and bubbly and the cheese has melted, about 15 minutes. Add your toppings of choice and serve hot.
Notes
- *You also can swap corn tortillas. If you use corn, lightly pan fry each tortilla on both sides in a small amount of oil prior to filling and rolling to ensure the tortillas taste cooked and don’t fall apart.
- TO STORE: Store leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm individual portions in the microwave until heated through. For larger portions, reheat in a 350°F oven, covered, until hot.
- TO FREEZE: Freeze the whole casserole or individual portions in an airtight container(s). Store for up to 2 months and thaw overnight in the refrigerator before reheating.
