Breakfast Enchiladas: a hearty, delicious recipe to set you up for the day

Total time: 40 Min
Difficulty: Low
Serves: 8 people
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By Cookist

Start your morning the right way with these incredibly tasty breakfast enchiladas. It's made with ultra-soft flour tortillas packed with savory breakfast sausage, fluffy scrambled eggs, peppers, onions, and cheese topped with red enchilada sauce. These easy breakfast enchiladas will satisfy your taste buds and your hunger.

It's a quick, delicious recipe that only takes about 40 minutes from start to finish. Of course, if you're short on time most mornings, you can prepare these fantastic breakfast enchiladas in advance, then pop them in the oven and reheat them in no time. Breakfast enchiladas are easy to customize and are a delicious way to start your day. It's one recipe that's sure to become a family favorite!

Breakfast Enchilada Ingredients

These tasty enchiladas have all your favorite breakfast ingredients to help you start the day right.

You can use flour tortillas or corn tortillas to make your enchiladas. Both taste amazing. Flour tortillas are more flexible and easier to roll up, but they can absorb a lot of oil and liquid and may become soggy if you're not careful.

To make the filling, start with onions and bell peppers for a savory base. Hearty breakfast sausage, eggs, and Monterey Jack cheese bring tons of flavor plus a powerful serving of protein to keep you satiated and full of energy for hours.

To make the enchiladas, plus your favorite enchilada sauce. This recipe uses red sauce, but you can swap it out for green or white sauce.

How to Make Breakfast Enchiladas

Breakfast enchiladas are an easy, stress-free recipe that anyone can make. Gather your ingredients, and we'll take you through how to make breakfast enchiladas step-by-step. Start by sautéing your bell peppers and onions in a large skillet for 5 minutes. They should be soft, and the onions translucent.

Mix the sausage, chili powder, and cumin into the vegetables and sauté until the sausage is fully cooked. Pour off excess fat – this is a must unless you want grease enchiladas. Add the eggs to the skillet and scramble them with the rest of the ingredients for a minute or two. They should still be soft and runny at this point.

Pour ¼ cup enchilada sauce into a casserole dish, and start preheating your oven to 375F. Add the sausage filling to the tortillas, then roll them up, and set them seam-side down in the casserole dish. Pour the remaining enchilada sauce over the tortillas, then top them with cheese.

Bake the enchiladas for 15 minutes, then take them out of the oven. Add your favorite enchilada toppings (like cilantro, cojita, or spring onions), then serve and enjoy!


Can You Make Breakfast Enchiladas Ahead of Time?

Absolutely! To make breakfast enchiladas ahead of time, you can cook and assemble the enchiladas according to the recipe, but do not top the tortillas with the sauce. Let the enchiladas cool, then wrap the baking dish in foil and pop it in the fridge overnight.

The next day, top the enchiladas with the sauce, then bake at 375F for 20 minutes, or until the cheese has melted and the enchiladas are heated through.

Tips for Making Easy Breakfast Enchiladas

If you're worried about your tortillas becoming soggy, you can lightly fry them in a skillet before assembling filling them up, and rolling them.

Top your breakfast enchiladas with chopped green onions, fresh cilantro, diced red onions, or a sprinkling of cojita cheese or queso fresco.

Use homemade or store-bought enchilada sauce.

Don't go overboard when adding the sauce. Too much enchilada sauce causes soggy enchiladas.

You don't need to wait for breakfast to make these amazing enchiladas – enjoy them any time of the day!


Breakfast Enchiladas Variations

One reason breakfast enchiladas are such a beloved dish is that not only are they easy to make, but they can also be customized in so many different ways.

You can swap out red enchilada sauce for green or creamy white enchilada sauce.

Use ham or bacon instead of sausages, or make a hearty vegetarian version.

To make veggie breakfast enchiladas, swap out the breakfast sausages for vegetarian breakfast sausages or leave them out altogether and use baked sweet potato, beans, avocado, chopped potatoes, or even hash browns.

If you like spice, toss some fresh or pickled jalapeños into the skillet when scrambling the eggs.

How to Store Breakfast Enchiladas

Keep leftover enchiladas wrapped in foil or an airtight container. They'll last up to 5 days in the fridge. For long-term storage, you can freeze your breakfast enchiladas. Let your enchiladas cool, then put them in freezer-safe containers or wrap them in foil. They'll keep for about 3 months.

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Extra virgin olive oil
green bell pepper, diced
yellow onion, diced
breakfast sausage meat
1 pound
Chili powder
1/2 tsp
Ground cumin
1/4 tsp
large eggs, beaten
enchilada sauce
1 1/2 cups
flour tortillas
8 8-inch
monterey jack cheese, shredded
1 cup
toppings for serving


Preheat your oven to 375F.

Heat olive oil in a large skillet over medium-high heat. Sauté bell peppers and onions until they soften, about 5 minutes.

Stir in sausage, chili powder, and cumin.

Cook for 6 to 8 minutes or until the sausage is fully cooked, stirring occasionally. Pour off excess fat.

Add the eggs to the skillet.

Fry for 1 to 2 minutes. Take the pan off the heat.

Pour ¼ cup enchilada sauce into a casserole dish.

Stuff the tortillas with the sausage filling.

Fold the two sides of the tortilla until they touch the filling, then roll them up and fold the ends of the tortillas inward.

Set them seam-side down in the casserole dish.

Top the tortillas with the remaining enchilada sauce.

Garnish with cheese.

Bake for 15 minutes, then remove from oven, add desired toppings.

Serve and enjoy!


Use a 9x-13-inch casserole dish for baking your enchiladas.

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