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Start your day with these delicious Breakfast Enchiladas — filled with eggs, sausage, cheese, and topped with a savory sauce! This easy make-ahead breakfast recipe is perfect for weekend brunch.
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.
These breakfast enchiladas are the perfect breakfast for dinner, are 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 enchilada sauce when pairing with eggs, but this Homemade Enchilada Sauce is great if you like a red sauce.
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 – I use bulk breakfast sausage, but you can use whatever breakfast meat you like. You could use sausage links that you slice up or bacon, ham, chorizo etc.
- Shredded Cheese
- Green Chile Enchilada Sauce
How To Make Breakfast Enchiladas
- Cook Meat. 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.
- Cook Eggs. 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.
- Combine Filling. Mix together your cooked eggs, sausage, and salsa until combined.
- Heat Tortillas. Warm the tortillas in a clean towel for about a minute, so they are nice and pliable.
- Fill Enchiladas. 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.
- Bake. 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.
- Serve. Remove from the oven and let stand for 5 minutes before serving. Top with whatever your favorite taco toppings are to serve.
Make Breakfast Enchiladas Ahead Of Time
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.
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.
More Breakfast Recipes
- Cinnamon Rolls
- Banana Pancakes
- Sausage Breakfast Casserole
- Blueberry Breakfast Cake
- Sheet Pan Pancakes
Breakfast Enchiladas
Ingredients
Instructions
- 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.12 oz breakfast sausage
- 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.8 whole large eggs, 1/4 cup milk
- Stir in the salsa to the eggs. Add back in the sausage and mix until everything is well combined.1/3 cup salsa
- Preheat oven to 350º F. Spray a 13×9 inch pan with non-stick spray. Pour in about 1/3 cup of sauce into the bottom of the pan.28 oz green enchilada sauce
- Warm the tortillas in a clean towel for 60 seconds.Tortillas 8
- Fill each tortilla with 1/4 – 1/3 cup of the egg mixture, and about 2 Tablespoons of cheese, roll and place seam side down in baking dish. Repeat with the rest of the tortillas and egg mixture.1 1/2 cup shredded Mexican blend cheese
- 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.
- Remove from the oven and let stand for 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Now that’s what I call a breakfast. Scratch that. It’s a breakFEAST! I’m making this for the weekend.
The flavors in his breakfast enchiladas are amazing! Thanks for the easy recipe!
I love it!! Such a perfect day starter!!
What a great idea to have enchiladas for breakfast! My family will love it!
I want to make this but have one question. It says to top with any remaining cheese before baking but does not says what to do with the cheese before that. Do I just mix it in with the eggs?
Add the cheese to the tortilla when you add the eggs to assemble the enchiladas. Sorry for the confusion!