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

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.

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

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.

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.

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.

• Berry Fruit Salad
• Seasoned Black Beans
• Homemade Guacamole
• Mixed Berry Smoothies
• Air Fryer Bacon

More Breakfast Recipes

• Cinnamon Rolls
• Banana Pancakes
• Sausage Breakfast Casserole
• Blueberry Breakfast Cake
• Chocolate Chip Scones
• Sheet Pan Pancakes

Continue to Content

Yield: 6

Breakfast Enchiladas

Print

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.

Did you make this recipe?

Please leave a comment on the blog or share a picture on social media!

I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!

Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!

Be sure to follow me on my social media, so you
never miss a post!

Facebook | Twitter | Pinterest | Instagram 

Did you know there is a Dinners,
Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a
coffee to say thanks!

.

• Author
• Recent Posts

Follow me

Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

Follow me

Latest posts by Erin S (see all)

• Pulled Pork Sliders - April 24, 2024
• Avocado Fries - April 23, 2024
• Taco Mac and Cheese - April 22, 2024