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Breakfast Enchiladas

Breakfast Enchiladas – tortillas filled with eggs, breakfast sauce, salsa, and cheese. Topped with green chile sauce for a delicious breakfast!

Enchiladas for breakfast? Yes please! Breakfast Tacos are one of our favorites, so why not enchiladas?! Mexican food and Tex-Mex should be around all day, every day as far as I am concerned.

breakfast enchiladas topped with avocado, and tomatoes in a baking dish

 

Breakfast Enchiladas

These breakfast enchiladas are the perfect breakfast for dinner, great for a weekend brunch, or when you have a house full of people. You can fill them with whatever your favorite breakfast meat is, use your favorite salsa, and then top with enchilada sauce. I like green chile enchilada sauce when pairing with eggs, but this Homemade Enchilada Sauce is great if that is more your style.

breakfast enchilada ingredients

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  • Tortillas – you can use flour or corn for these. I make them both way and both are delicious.
  • Eggs
  • Milk
  • Salsa
  • Breakfast Sausage
  • Shredded Cheese
  • Green Chile Enchilada Sauce
breakfast enchiladas how to

How To Make Breakfast Enchiladas

  1. Start by browning your breakfast sausage, breaking it apart in a skillet. Once it is cooked through, remove from the pan and drain on a paper towel lined plate.
  2. Crack your eggs into a large bowl and whisk well with the milk. Add to the skillet you cooked the sausage in, and cook until the eggs are scrambled.
  3. Mix together your cooked eggs, sausage, and salsa until combined.
  4. Warm the tortillas in a clean towel for about a minute, so they are nice and pliable.
  5. Fill each tortilla with 1/4 – 1/3 cup of the egg mixture, roll and place seam side down in baking dish. Repeat with the rest of the tortillas and egg mixture.
  6. Pour enchilada sauce over the rolled tortillas, sprinkle with any cheese that is left, cover with foil and bake for 35-40 minutes, until everything is hot and bubbly.
  7. Remove from the oven and let stand for 5 minutes before serving.
white plate with 2 enchialdas topped with avocado

Can You Make Breakfast Enchiladas Ahead Of Time

Absolutely! These are great to assemble the night before and just bake in the morning. You will need to increase the cook time by about 10 minutes, to make sure they are warmed completely through. If I am making them ahead of time I like to use corn tortillas instead of flour, I think that flour tortillas absorb more of the sauce, so they tend to be a little more soggy if you let them sit.

You can even FREEZE enchiladas! Wrap your pan of enchiladas tightly with foil and they will last in the freezer for 2-3 months. Let them thaw in the fridge overnight before baking.

Do You Use Flour Or Corn Tortillas

Traditionally in Mexico enchiladas are always made with corn tortillas. Anything with a flour tortilla would be considered a burrito. But, I am pretty sure that breakfast enchiladas are an entirely American idea. You can use whatever tortilla you have and like. I have made them both ways, and it really is just personal preference with this.

I do find that flour tortillas tend to soak up more of the sauce, so if you are letting them sit overnight or even freezing them, I personally like corn tortillas better.

a baking pan with enchiladas

Recipe Tips & Variations

  • Mix up your toppings! Not only can you use red enchilada sauce instead of green, you can top with sour cream, diced tomatoes, avocado, jalapenos, cilantro etc. to mix up the flavors and texture and really make them your own.
  • Don’t like sausage? No problem! You can use bacon, ham, Canadian bacon, or any variety of sausage you like; chicken and turkey sausage are great!
  • Mix up your tortillas. You could even use low carb tortillas if you were needing to cut back.
  • Make sure to warm your tortillas before you start filling them. This will make them pliable and much more easy to work with. If you are using corn tortillas, this is 100% necessary to prevent them from cracking.

What Goes With Breakfast Enchiladas

If you are hosting a brunch or have a house full of people, you will definitely want a few more things to fill your guests up! Here are great ideas of a few things you can pair with them.

close up breakfast enchiladas for pinterest

More Breakfast Recipes

Yield: 6

Breakfast Enchiladas

close up breakfast enchiladas with avocado and tomatoes

Breakfast Enchiladas - tortillas filled with eggs, breakfast sauce, salsa, and cheese. Topped with green chile sauce for a delicious breakfast!

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 8 whole large eggs
  • 1/4 cup milk
  • 1/3 cup salsa
  • 12 oz breakfast sausage
  • 1 1/2 cup shredded Mexican blend cheese
  • 28 oz green enchilada sauce
  • Tortillas 8 (8 inch) flour tortillas or 12 corn tortillas

Instructions

  1. Start by browning your breakfast sausage, breaking it apart in a skillet. Once it is cooked through, remove from the pan and drain on a paper towel lined plate.
  2. Crack the eggs into a large bowl and whisk well with the milk. Add to the skillet you cooked the sausage in, and cook until the eggs are scrambled.
  3. Stir in the salsa to the eggs. Add back in the sausage and mix until everything is well combined.
  4. Preheat oven to 350º F. Spray a 13x9 inch pan with non-stick spray. Pour in about 1/3 cup of sauce into the bottom of the pan.
  5. Warm the tortillas in a clean towel for 60 seconds.
  6. Fill each tortilla with 1/4 - 1/3 cup of the egg mixture, roll and place seam side down in baking dish. Repeat with the rest of the tortillas and egg mixture.
  7. Pour the remaining enchilada sauce over the rolled tortillas, sprinkle with any cheese that is left, cover with foil and bake for 35-40 minutes, until everything is hot and bubbly.
  8. Remove from the oven and let stand for 5 minutes before serving.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 544Total Fat 33gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 17gCholesterol 324mgSodium 1573mgCarbohydrates 33gFiber 6gSugar 7gProtein 30g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Catalina

Friday 5th of May 2023

What a great idea to have enchiladas for breakfast! My family will love it!

Sandra

Thursday 4th of May 2023

I love it!! Such a perfect day starter!!

Allyson Zea

Thursday 4th of May 2023

The flavors in his breakfast enchiladas are amazing! Thanks for the easy recipe!

Beth

Wednesday 3rd of May 2023

Now that's what I call a breakfast. Scratch that. It's a breakFEAST! I'm making this for the weekend.

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