Name: Breakfast Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 8 large eggs; 1/4 cup milk or cream; 1 cup cooked breakfast sausage or bacon, crumbled; 2 cups shredded cheese (cheddar, Monterey Jack, or blend); 1/2 cup chopped green onions or diced onions; 1/2 cup diced bell peppers (optional); 6–8 flour tortillas (soft taco size); 1 1/2 cups enchilada sauce or salsa (red, green, or creamy); Sour cream or Greek yogurt (optional, for serving); Fresh cilantro or sliced avocado (for garnish)

Breakfast Enchiladas are a hearty, savory way to start the day—loaded with fluffy scrambled eggs, crispy bacon or sausage, melty cheese, and wrapped in soft tortillas, all smothered in a creamy or spicy sauce. Baked until golden and bubbly, they’re perfect for weekend brunch, holiday mornings, or meal prepping for the week ahead.

Why You’ll Love This Recipe

I love this recipe because it brings together all my favorite breakfast flavors in one easy-to-make, satisfying dish. It’s great for feeding a crowd or making in advance, and I can customize the filling however I like. The enchiladas come out cheesy, comforting, and full of flavor—and I always feel like I’ve treated myself when I sit down to enjoy them.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large eggs
Milk or cream (for scrambling eggs)
Cooked breakfast sausage or bacon
Shredded cheese (cheddar, Monterey Jack, or a mix)
Green onions or diced onions
Bell peppers (optional)
Flour tortillas (soft taco size)
Enchilada sauce or salsa (red, green, or creamy)
Sour cream or Greek yogurt (optional, for serving)
Fresh cilantro or avocado (for garnish)

directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
I whisk the eggs with a splash of milk, then scramble them in a skillet until just set—they’ll finish cooking in the oven.
I stir in the cooked sausage or bacon, along with chopped onions, peppers, and some shredded cheese.
I spoon the filling into tortillas, roll them up, and place them seam-side down in the baking dish.
I pour enchilada sauce or salsa over the top—enough to coat but not soak—and sprinkle more cheese over everything.
I bake for 20–25 minutes, until the cheese is melted and the enchiladas are heated through.
Before serving, I top them with sour cream, fresh herbs, avocado, or a drizzle of hot sauce, depending on my mood.

Servings and timing

This recipe serves 6 to 8 people, depending on how full I make each enchilada. It takes about 20 minutes to prep and 25 minutes to bake, making it a great 45-minute breakfast or brunch option.

Variations

Sometimes I add black beans, cooked potatoes, or spinach to the filling for extra nutrition. I’ve used spicy chorizo instead of sausage or gone vegetarian with sautéed mushrooms and zucchini. For a Tex-Mex twist, I top them with pico de gallo or jalapeño slices. And when I want to lighten it up, I use low-carb tortillas and egg whites.

storage/reheating

I store leftovers in the fridge for up to 4 days, tightly covered. To reheat, I bake them at 350°F for 10–15 minutes or microwave individual portions for 1–2 minutes. They also freeze well—I wrap each enchilada in foil and store in a freezer bag. When I want one, I thaw overnight and reheat in the oven until warm.

FAQs

Can I make these breakfast enchiladas ahead of time?

Yes, I often assemble them the night before, cover the dish, and refrigerate. In the morning, I bake them straight from the fridge, adding a few extra minutes to the cook time.

What’s the best sauce to use?

I switch between red enchilada sauce, green chile salsa, or a creamy cheese sauce. It depends on what flavor I’m going for—red for classic, green for tangy, or creamy for rich and indulgent.

Can I use corn tortillas?

Flour tortillas hold up better, but I’ve used corn tortillas too. I warm them first to prevent cracking, and sometimes double-layer them for extra strength.

Are they spicy?

They’re mildly spiced, but I adjust the heat easily by using hot sauce, spicy sausage, or a spicier salsa. If I’m cooking for kids, I go with a milder version.

Can I serve this as a brunch buffet item?

Absolutely. I slice each enchilada in half and keep them warm in the oven or a slow cooker. I set out toppings like sour cream, salsa, and avocado so everyone can customize their plate.

Conclusion

Breakfast Enchiladas are a comforting, make-ahead dish that combines all the best parts of a morning meal into one cheesy, baked bundle. I love how versatile and filling they are, and they always make breakfast feel a little more exciting. Whether I’m cooking for family or prepping for the week, this is one breakfast I never get tired of.