Breakfast Enchiladas

Breakfast Enchiladas are a delicious, savory twist on a classic morning meal—tortillas filled with scrambled eggs, cheese, and your favorite breakfast meats, all smothered in a creamy sauce and baked until bubbly and golden. It’s a satisfying, crowd-pleasing dish I love serving for brunch, holidays, or weekend breakfasts.

Why You’ll Love This Recipe

I love how breakfast enchiladas combine all my favorite morning flavors into one comforting, baked dish. They’re hearty, make-ahead friendly, and easy to customize with whatever ingredients I have on hand. Whether I’m feeding family or just want to meal prep for the week, these enchiladas are always a hit.

Ingredients

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

• Flour tortillas

• Eggs

• Milk or cream (for scrambling)

• Breakfast sausage, bacon, or ham (cooked and crumbled)

• Shredded cheese (cheddar, Monterey Jack, or a blend)

• Green onions or diced bell peppers (optional)

• Butter or oil (for cooking eggs)

• Sour cream or cream cheese (for the sauce)

• Green chile enchilada sauce or a homemade cheese sauce

• Salt and pepper

• Fresh cilantro, salsa, or hot sauce (for serving)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I scramble the eggs in a skillet with butter, milk, salt, and pepper until just set, then stir in cooked sausage, bacon, or ham along with some shredded cheese and any veggies I’m using.

3. I spoon the egg mixture down the center of each tortilla, roll them up, and place them seam-side down in the baking dish.

4. I whisk together sour cream (or cream cheese) and enchilada sauce to create a creamy topping, then pour it evenly over the rolled tortillas.

5. I sprinkle the top with more cheese and bake uncovered for 25–30 minutes, until the enchiladas are hot and bubbly.

6. I garnish with fresh cilantro or green onions and serve with salsa or hot sauce on the side.

Servings and timing

This recipe makes 6–8 enchiladas, serving about 4–6 people. It takes around 20 minutes to prep and 30 minutes to bake, so they’re ready in about 50 minutes.

Variations

Sometimes I use chorizo instead of sausage for a spicier version, or I swap in sautéed mushrooms and spinach for a vegetarian option. I’ve also made it with hash browns or black beans added to the filling. If I want extra heat, I stir in diced green chiles or jalapeños.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover and bake at 350°F for 15–20 minutes or microwave individual portions until hot. These also freeze well—just thaw overnight and reheat as usual.

FAQs

Can I make these ahead of time?

Yes, I assemble them the night before, cover, and refrigerate. In the morning, I just pour the sauce over and bake.

What kind of tortillas work best?

I prefer flour tortillas because they stay soft when baked, but corn tortillas can work if softened first.

Can I use store-bought enchilada sauce?

Absolutely. Green chile or mild red enchilada sauce both work great, depending on your flavor preference.

Can I freeze them?

Yes, I freeze before or after baking. If freezing unbaked, I add the sauce just before putting them in the oven.

What cheese is best for this dish?

Cheddar, Monterey Jack, or a Mexican cheese blend melts beautifully and adds great flavor. I use what I have on hand.

Conclusion

Breakfast Enchiladas are a warm, satisfying way to kick off the day with all the best parts of breakfast baked into one delicious dish. With their creamy, cheesy filling and hearty flavor, they’re ideal for feeding a crowd or prepping ahead for stress-free mornings. Whether I serve them for brunch or a fun breakfast-for-dinner night, they never disappoint.