The Best Breakfast Enchiladas Recipe

Breakfast Enchiladas are a hearty, flavorful way to kick off the day, filled with scrambled eggs, sausage, cheese, and wrapped in soft tortillas, all baked under a creamy, cheesy sauce. Whether I’m making them for a weekend brunch or prepping ahead for a weekday breakfast, these enchiladas bring big flavor and serious comfort to the table.

Why You’ll Love This Recipe

I love breakfast enchiladas because they’re warm, filling, and incredibly versatile. I can make them ahead of time, customize the fillings, and feed a crowd with ease. The cheesy topping bakes into a bubbly, golden layer, while the tortillas stay soft and flavorful. They feel like a cross between a breakfast burrito and a cheesy casserole—and they’re always a hit.

ingredients

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

• Large eggs

• Shredded cheddar or Mexican blend cheese

• Milk or heavy cream

• Flour tortillas

• Green onions, chopped

• Salt and pepper

• Butter or oil (for cooking eggs)

• Optional toppings: salsa, sour cream, avocado, hot sauce

For the sauce:

• Cream of mushroom or cream of cheese soup (or make your own cheese sauce)

• Milk

• Additional shredded cheese (for topping)

directions

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

2. In a skillet, I cook the sausage or bacon until browned, then set it aside.

3. In a bowl, I whisk the eggs with a splash of milk, salt, and pepper. I scramble them in a skillet until just set.

4. I mix the eggs, cooked sausage or bacon, some shredded cheese, and chopped green onions together in a bowl.

5. I spoon the filling into each tortilla, roll them up, and place them seam-side down in the prepared baking dish.

6. For the sauce, I whisk together the cream soup and milk until smooth. I pour it evenly over the enchiladas.

7. I sprinkle the top with more cheese and bake uncovered for 25–30 minutes, until bubbly and golden.

8. I let them rest for a few minutes before serving with my favorite toppings.

Servings and timing

This recipe makes about 6–8 enchiladas, serving 4–6 people. It takes around 15–20 minutes to prep and 25–30 minutes to bake, so breakfast is ready in under an hour. I often prep everything the night before and bake in the morning.

Variations

Sometimes I add sautéed bell peppers, onions, or spinach to the egg mixture for extra veggies. I’ve also swapped the meat for cooked chorizo, diced ham, or made them vegetarian by skipping the meat and adding black beans. For extra kick, I use a spicy cheese blend or drizzle enchilada sauce over the top instead of the creamy version.

storage/reheating

I store leftovers in the fridge for up to 4 days, covered tightly. To reheat, I bake them at 325°F until warm, or microwave individual portions for 1–2 minutes. These also freeze well—uncooked or baked. I wrap them tightly and freeze for up to 2 months, then thaw overnight and bake when ready.

FAQs

Can I make these enchiladas the night before?

Yes, I often assemble them fully, cover, and refrigerate overnight. I bake them fresh in the morning—just add a few extra minutes if baking straight from the fridge.

Can I use corn tortillas instead of flour?

You can, but I prefer flour tortillas because they stay softer. If using corn, I warm them slightly to make them more pliable before rolling.

What’s the best cheese to use?

I usually use a Mexican blend or sharp cheddar for great melt and flavor. Monterey Jack or pepper jack also work really well.

How do I make a homemade sauce?

For a simple cheese sauce, I melt butter, whisk in flour, add milk, and stir in shredded cheese until smooth. I season with salt, pepper, and a pinch of garlic powder.

Can I make this vegetarian?

Absolutely. I skip the meat and add cooked veggies, beans, or plant-based sausage. It’s still just as cheesy and satisfying.

Conclusion

Breakfast Enchiladas are one of my favorite ways to turn simple morning ingredients into something special. They’re cheesy, customizable, and perfect for feeding a crowd or meal prepping ahead. Whether I’m making them for brunch guests or just treating myself to a warm, baked breakfast, they’re always a win.