If you’re looking to start your morning with something hearty, cheesy, and just a little bit bold, this Breakfast Enchiladas Recipe will instantly brighten your breakfast table. Enchiladas are a fiesta in a baking dish, but when you take the flavors of breakfast—eggs, sausage, peppers, and a cozy blanket of gooey cheese—and wrap them up in tortillas with a splash of salsa, you’ll realize mornings can actually be worth getting up for. This is the kind of dish that brings everyone running to the kitchen, from sleepy teens to guests you’d love to impress. Trust me, one bite and you’ll be adding this Breakfast Enchiladas Recipe to your weekend rotation in no time.
Ingredients You’ll Need
The magic of this dish is that it relies on a handful of simple, familiar ingredients, each playing a special role. From soft tortillas to that golden, melty cheese, nothing here is complicated, yet together they create something unforgettable!
- Flour Tortillas (8-inch): These are the key to wrapping up all that goodness—make sure they’re fresh and pliable so they roll without tearing.
- Olive Oil: A touch of olive oil helps sauté those veggies and keeps everything from sticking.
- Breakfast Sausage or Bacon: Choose your favorite; both add a savory, meaty punch to the filling—crumbled for the perfect distribution.
- Large Eggs: The cornerstone of any breakfast recipe, giving our enchiladas that classic, hearty flavor and amazing texture.
- Milk: Just a little bit helps fluff up the eggs so they’re light, tender, and creamy.
- Salt & Black Pepper: Essential seasonings that wake up all the flavors without overpowering.
- Bell Pepper (diced): Adds a pop of color, sweetness, and a slight crunch for that perfect bite.
- Green Onion (chopped): Provides a gentle onion flavor and a touch of freshness throughout.
- Shredded Cheddar Cheese (divided): Melts into gooey perfection—some goes inside the filling, some on top for that irresistible cheese pull.
- Shredded Monterey Jack Cheese: Creamy and mild; it’s the ultimate partner for cheddar on top of these enchiladas.
- Salsa or Enchilada Sauce: Choose which matches your mood: salsa for brightness, enchilada sauce for something classic and bold.
- Sour Cream (optional for serving): A cool, tangy finish that’s always welcome over hot, cheesy enchiladas.
- Chopped Cilantro (optional for garnish): Brings a fresh, herbal note and a splash of brilliant green to the final dish.
How to Make Breakfast Enchiladas Recipe
Step 1: Prep the Baking Dish
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. This will prevent sticking and help your enchiladas slide out perfectly. Getting this step done first means you can build your Breakfast Enchiladas Recipe with everything ready to go.
Step 2: Sauté the Veggies
Heat the olive oil in a large skillet over medium heat. Toss in your diced bell peppers and cook for 3–4 minutes, stirring occasionally. You want them just softened, still a little crisp for a lovely bite and bright color.
Step 3: Scramble the Eggs
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth and frothy. Pour this mixture straight into your skillet with the peppers and gently scramble until the eggs are just set. No need to cook them until they’re dry—they’ll finish in the oven!
Step 4: Add the Sausage, Green Onions, and Cheese
Remove the skillet from the heat and stir in the crumbled breakfast sausage (or bacon), chopped green onions, and 1 cup of the cheddar cheese. This is where the filling takes on those classic flavors of a big breakfast platter, all melded together in cheesy goodness.
Step 5: Fill and Roll
Spoon the egg mixture evenly down the center of each tortilla. Roll them up snugly (but not too tight) and place seam-side down in your prepared baking dish. This step is where the Breakfast Enchiladas Recipe really comes together—it’s all about tucking in that savory filling and lining them up for their cheese bath.
Step 6: Top and Bake
Pour your favorite salsa or enchilada sauce all over the assembled enchiladas. Then, sprinkle on the remaining cheddar and all of the Monterey Jack cheese. Cover the dish with foil and bake for 20 minutes, then uncover and bake another 5–10 minutes, until the cheese is wonderfully melted and bubbly.
Step 7: Finish and Serve
Let your Breakfast Enchiladas rest for a few minutes so they’re easier to slice. Then top with a generous spoonful of sour cream and a shower of chopped cilantro, if you like. Get ready to dig into that bubbling, cheesy masterpiece!
How to Serve Breakfast Enchiladas Recipe
Garnishes
These enchiladas really shine with a dollop of cool sour cream, a sprinkling of chopped cilantro, and maybe even a little extra green onion or slice of avocado on the side. Feel free to add a squeeze of lime for brightness—it pairs brilliantly with the rich filling and creamy cheese.
Side Dishes
For a full Tex-Mex breakfast spread, serve alongside simple sides like crispy hash browns, fresh fruit salad, or a light green salad. A few tortilla chips or refried beans never hurt either. If you’re feeling festive, a pitcher of orange juice or coffee on the side completes the meal perfectly.
Creative Ways to Present
For a playful brunch vibe, slice the enchiladas diagonally and arrange on a platter with small bowls of various salsas for dipping. Individual ramekins make for adorable personal portions, or you can bake mini Breakfast Enchiladas Recipe batches in muffin tins for a bite-sized twist at your next brunch party.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, pop them in an airtight container and store them in the fridge. They’ll keep well for up to 3 days, and make for a fantastic grab-and-go breakfast during the week—just reheat and enjoy!
Freezing
To freeze, assemble the enchiladas completely but hold off on baking. Wrap the dish tightly in foil and freeze for up to 2 months. When ready, thaw overnight in the refrigerator, then bake as directed—just tack on a few extra minutes if they’re still a bit chilled.
Reheating
The best way to reheat your Breakfast Enchiladas Recipe is to use the oven: cover and heat at 350°F until warmed through. Microwave works in a pinch for single portions, but the oven will keep the tortillas soft and the cheese nice and gooey.
FAQs
Can I assemble Breakfast Enchiladas Recipe the night before?
Absolutely! That’s one of the best parts of this recipe. Just prepare everything up to the baking step, cover tightly, and let it hang out in the fridge. In the morning, add a few extra minutes to the baking time since it’s starting from cold.
What can I use instead of sausage or bacon?
If you’re looking for a vegetarian twist, black beans, sautéed mushrooms, or chopped spinach are all fantastic add-ins that still keep things hearty and flavorful.
Which type of cheese melts best in this Breakfast Enchiladas Recipe?
The combination of cheddar and Monterey Jack is perfect for melting and flavor, but you can swap in pepper jack for heat or use mozzarella for extra gooeyness. Just be sure to use freshly grated cheese for the best melt.
Are corn tortillas okay to use?
Corn tortillas add a wonderful, authentic flavor but tend to crack when rolled unless warmed first. If using, steam or microwave them under a damp towel to make them flexible, and consider doubling up to prevent tearing.
Can I make these gluten-free?
Yes! Simply swap in your favorite gluten-free tortillas. Most brands hold up well, especially softer styles designed for burritos or wraps. All other ingredients in the Breakfast Enchiladas Recipe are naturally gluten-free.
Final Thoughts
If you’re eager for a breakfast that feels both special and simple, this Breakfast Enchiladas Recipe won’t let you down. It’s the kind of dish you’ll make for family gatherings, lazy Sundays, or anytime you want to treat yourself to something undeniably satisfying—give it a try and let it become your new favorite morning crowd-pleaser!
Print
Breakfast Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Diet: Non-Vegetarian
Description
These Breakfast Enchiladas are a delicious and hearty dish perfect for a weekend brunch or special occasion breakfast. Filled with scrambled eggs, savory sausage or bacon, and gooey cheese, all wrapped in soft flour tortillas and baked to perfection, these enchiladas are sure to be a hit with your family and friends!
Ingredients
For the Enchiladas:
- 8 flour tortillas (8-inch)
- 1 tablespoon olive oil
- 1/2 pound breakfast sausage or bacon, cooked and crumbled
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup bell pepper, diced
- 1/4 cup green onion, chopped
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1 cup salsa or enchilada sauce
For Serving:
- 1/2 cup sour cream (optional)
- Chopped cilantro (optional, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the peppers: In a large skillet, heat olive oil over medium heat. Add bell peppers and cook for 3–4 minutes until slightly softened.
- Prepare the egg mixture: In a bowl, whisk together eggs, milk, salt, and pepper. Pour into the skillet with the peppers and scramble until just set. Remove from heat and stir in cooked sausage or bacon, green onions, and 1 cup of the cheddar cheese.
- Assemble the enchiladas: Spoon the egg mixture evenly into the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Pour salsa or enchilada sauce over the top, then sprinkle with remaining cheddar and Monterey Jack cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5–10 minutes, until the cheese is melted and bubbly.
- Serve: Let cool slightly, then top with sour cream and chopped cilantro if desired.
Notes
- These can be assembled the night before and baked in the morning.
- Add black beans, diced tomatoes, or chopped spinach for extra flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 310
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 170 mg
