Breakfast Enchiladas Recipe

Breakfast Enchiladas are my absolute go-to whenever I want to impress guests or simply treat my family to a warm, hearty morning meal. There’s something magical about fluffy eggs, melty cheese, and savory sausage all snuggled inside soft tortillas, then baked until golden and bubbling. With these Breakfast Enchiladas, your kitchen instantly transforms into the coziest brunch spot in town. They’re just as perfect for a lazy Sunday as for a festive holiday breakfast, and the make-ahead option means you can skip the morning rush altogether. Let’s dive in—these enchiladas are about to become your new brunch obsession!

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Gathering your lineup for these Breakfast Enchiladas couldn’t be easier. Each ingredient plays a starring role—whether it’s adding creaminess, a hit of spice, or that unbeatable cheesy stretch. Here’s what you’ll need, plus some personal tips to make each one pop.

• Flour Tortillas (8 large): The perfect cozy blanket for all the scrumptious fillings; flour tortillas stay soft and pliable, making for easier rolling and baking.
• Breakfast Sausage (1 pound): Savory and satisfying, sausage brings depth—feel free to substitute with bacon or even spicy chorizo for a twist!
• Shredded Cheddar Cheese (1 cup): For classic comfort, cheddar delivers that sharp, melty goodness every bite deserves.
• Shredded Monterey Jack Cheese (1 cup): Adds creaminess and a silkier melt—combining cheeses keeps things interesting.
• Chopped Green Onions (1/2 cup): These little pops of freshness cut through the richness and add a pretty splash of green.
• Large Eggs (8): Fluffy, protein-packed, and the backbone of these enchiladas—use the freshest eggs you have.
• Milk (1/4 cup): Whisked with the eggs, milk ensures they’re impossibly tender and not dry.
• Salt and Pepper (to taste): Essential for seasoning those eggs—don’t be shy, it makes all the flavors shine.
• Shredded Hash Browns (1 cup, optional): For extra heft and homestyle vibes, hash browns are a fantastic add-in.
• Half-and-Half or Whole Milk (2 cups): This creates an ultra-luscious sauce that soaks into the tortillas as everything bakes.
• All-Purpose Flour (1 tablespoon): Just the right amount to thicken your sauce and keep it silky smooth.
• Garlic Powder (1/4 teaspoon): For a gentle background warmth without overpowering any flavors.
• Onion Powder (1/4 teaspoon): Adds extra depth and a hint of sweetness to the sauce.
• Paprika (1/2 teaspoon): Provides smokiness and a lovely pop of color.

How to Make Breakfast Enchiladas

Step 1: Get Your Oven and Pan Ready

Start by preheating your oven to 350°F (175°C)—no one likes to wait for a slow oven! Give a 9×13-inch baking dish a good greasing so that your Breakfast Enchiladas glide out smoothly later. This step sets the stage for a beautiful, fuss-free bake.

Step 2: Cook the Sausage

In a skillet over medium heat, cook your breakfast sausage until it’s lovely and browned, breaking it up with a spoon as it cooks. Drain away any excess grease (important for keeping the enchiladas from becoming heavy), and set aside that fragrant, sizzling sausage for the next step.

Step 3: Scramble the Eggs

In a large bowl, whisk together your eggs with 1/4 cup of milk, a pinch of salt, and some pepper. Heat a nonstick skillet and scramble them gently—aim for a soft set since they’ll finish cooking in the oven. Fluffy eggs make all the difference in the finished dish!

Step 4: Make the Filling

Remove the eggs from the heat and stir in the cooked sausage, half of both cheeses, chopped green onions, and hash browns if you’re using them. Each bite will now have a perfect mix of savory, gooey, and fresh—totally irresistible.

Step 5: Fill and Roll the Tortillas

Spoon the filling into each tortilla, roll them up tightly, and arrange them seam-side down in your prepared baking dish. Packing them closely keeps everything moist and helps the tortillas soak up all the saucy goodness later.

Step 6: Whip Up the Sauce

In a clean bowl, whisk together the half-and-half (or whole milk), flour, garlic powder, onion powder, and paprika. Pour this mixture evenly over the enchiladas—don’t worry if it looks like a lot, the tortillas will drink it in and become deliciously creamy.

Step 7: Bake to Golden, Cheesy Perfection

If you want an ultra-easy morning, cover and refrigerate the Breakfast Enchiladas overnight. Otherwise, pop them straight into your preheated oven, uncovered, and bake for 40–45 minutes until bubbly and browned. Sprinkle the remaining cheese on top in the last 10 minutes, then let them rest for about 5 minutes before serving so everything sets and slices beautifully.

How to Serve Breakfast Enchiladas

Garnishes

Go wild with toppings! A sprinkle of fresh cilantro, chopped tomatoes, or extra green onions adds color and flavor. A dollop of sour cream or a few slices of ripe avocado take these Breakfast Enchiladas from everyday to show-stopping.

Side Dishes

Pair your enchiladas with a crisp fruit salad, roasted potatoes, or even a fresh green salad for balance. If you’re feeling festive, serve with a side of black beans or charred corn to round out your brunch spread.

Creative Ways to Present

Make it interactive—set up a “build your own” garnishing station so everyone can customize their enchiladas. Or, slice and stack individual portions for a brunch buffet, paired with small glasses of freshly squeezed orange juice. These little touches make the Breakfast Enchiladas the highlight of any breakfast table.

Make Ahead and Storage

Storing Leftovers

If you have extra Breakfast Enchiladas, cover the baking dish tightly or transfer individual portions to airtight containers. Store them in the refrigerator for up to three days—the flavors just get better overnight.

Freezing

To keep things ultra convenient, freeze either the whole pan (before baking) or leftover enchiladas. Wrap well in plastic and foil or use a freezer-safe dish. They’ll keep beautifully for up to two months, ready for any impromptu brunch.

Reheating

Warm chilled or thawed Breakfast Enchiladas in the oven at 350°F until heated through, about 20–25 minutes. Individual portions can go in the microwave—cover with a damp paper towel to keep them moist and delicious.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas bring a slightly earthier flavor and pair beautifully with the cheesy, eggy filling. Just warm them until pliable to avoid cracking during rolling.

What protein can I use besides sausage?

Get creative—cooked bacon, chorizo, shredded chicken, or even a plant-based crumble all work wonderfully in Breakfast Enchiladas.

Do I have to let the dish sit overnight?

Not at all! While refrigerating enhances the flavor and convenience, you can bake your Breakfast Enchiladas immediately if you’re short on time.

How can I make this dish spicier?

Stir some diced jalapeños or a pinch of cayenne into your filling, or top the baked enchiladas with your favorite hot sauce or sliced fresh chilies.

Are Breakfast Enchiladas kid-friendly?

Definitely! The familiar flavors of eggs, sausage, and cheese win over even picky eaters. If you need a milder version, simply skip the optional hash browns and watch the seasoning.

Final Thoughts

If you love starting the day with something warm, flavorful, and just a little indulgent, these Breakfast Enchiladas are the recipe you’ve been searching for. With simple prep, plenty of make-ahead options, and loads of flavor, they’re sure to make any morning feel extra special. I can’t wait for you to enjoy this dish as much as my family does—happy brunching!

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