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Delicious, simple Breakfast Enchiladas are a must try! This is a family favorite that everyone loves. Saucy, melt in your mouth enchiladas filled to the brim with sausage, eggs and yummy veggies.
Why Make Breakfast Enchiladas
You will love the flavor and texture of this recipe. It’s such a great changeup for brunch.
- Meal Prep Friendly.
- Easy To Make.
- Customizable.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Ground Sausage. I like to use spicy sausage, but please use any sausage you prefer. You can also use Chorizo or ground beef!
- Eggs.
- Bell Peppers.
- Onion.
- Potatoes. I used russet. This is optional, I love it with the eggs.
- Seasonings. Salt, pepper, cumin, garlic powder, paprika.
- Tortillas. I use flour tortilla they hold up well here but please use corn tortillas if you want a more traditional style enchilada vibe. I use the fajita (6 inch size).
- Broth. I used beef broth, use any broth of choice, this just helps to soften the tortillas and spread the sauce. Heavy cream will also work.
- Green Enchilada Sauce.
- Cheese. I use shredded cheddar.
Optional Toppings
- Avocado Slices.
- Cilantro.
- Salsa.
- Sour Cream.
Recipe Variations
- Make it more hearty. Add beans and rice to the mix if you want!
- Make It healthier. Skip the cheese and use a lighter ground meat. Ground chicken and turkey would also work well.
Steps To Make Breakfast Enchiladas
- Step One. Make the eggs! Whisk them together and cook them in a pan for a few minutes. Set aside.
- Step Two. Cook the veggies and sausage. Add the veggies to an oiled pan. Next add in the meat and seasonings. Peel and Chop the raw potato, microwave for 4 minutes. Add to the meat mixture.
- Step Three. Add the yummy meat mixture to the tortillas. Place about 1/4 cup of mix and roll the tortilla up. Place it snuggle in a casserole dish.
- Step Four. Add enchilada sauce and broth over the top and around the sides. Next, add the cheese on top and bake until melted and golden brown. Top with your favorite toppings! (full info in recipe card below)
Recipe Tips
- Microwaving the diced potato will speed up the cooking process by a lot! Don’t skip this part.
- Use whatever ground meat you prefer. Chorizo, beef you name it!
- Make it Healthier. Use ground turkey or chicken in place of the sausage. You can also skip the cheese if needed.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
Recipe FAQs
Are enchiladas better with corn or flour tortillas?
It’s really up to you and your preference here. Traditional enchiladas are made with corn tortillas
Can I make BREAKFAST enchiladas Ahead of time?
Yes you can prepare them all the way up to the baking step. Keep them in the fridge up to 24 hours and bake when you are ready!
Other Breakfast Recipes To Try
Breakfast
Healthier Breakfast Tostada
Dessert
Almond Lemon Cookies
Breakfast
Sweet Potato Breakfast Hash
Breakfast
Raspberry White Chocolate Muffins
Breakfast Enchiladas
Delicious, simple Breakfast Enchiladas are a must try, filled with eggs, sausage and veggies! This is a family favorite that everyone loves.
Equipment
- skillet
- 9×9 baking dish
Ingredients
- 8 eggs, scrambled , *seasoned with salt and pepper
- 1 lb ground sausage , Chorizo will also work
- ½ tsp cumin
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp paprika
- 1 bell pepper, diced
- ½ cup onion, diced
- 1 russet potato, peeled and diced
- 1 ¼ cup green enchilada sauce
- ¼ cup chicken or beef broth , whole milk will also work
- ¾ cup cheddar, shredded
- 8-12 6 inch flour tortillas
Toppings (optional)
- salsa
- sour cream
- cilantro
Instructions
- Make the eggs! Whisk them together in a large bowl, season lightly with salt and pepper and cook them in a pan for a few minutes.
- Wipe the pan clean. Cook the veggies and sausage in the same pan. Add the veggies to the oiled pan, sauté for about 3 minutes. Next add in the ground meat and seasonings. Peel and Chop the raw potato, microwave for 4 minutes. Add to the meat mixture.
- Next, add the yummy meat mixture to the tortillas. Place about ⅓-½ cup of mix and roll the tortilla up. Snuggle the enchiladas in a greased casserole dish, sealed side down
- Pour the enchilada sauce and broth (or milk) over the top and around the sides. Next, add the cheese on top and bake until melted and golden brown, about 20 minutes. If the cheese starts to brown too quickly, see notes (cover the casserole). Serve and top with your favorite toppings!
Notes
- Microwaving the diced potato will speed up the cooking process by a lot! Don’t skip this part.
- Use whatever ground meat you prefer. Chorizo, beef you name it!
- Make it Healthier. Use ground turkey or chicken in place of the sausage. You can also skip the cheese if needed.
- Lightly brown the top. Cover the dish with foil for the first 35 minutes of baking to let everything bake without drying out. Remove the foil for the final 10 minutes to brown top of the breakfast enchiladas.
- If you have extra enchilada stuffing, you can add it over the top or sides of the casserole or serve it with the meal.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
Nutrition
Serving: 2 breakfast enchiladas | Calories: 832kcal | Carbohydrates: 51g | Protein: 41g | Fat: 51g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 430mg | Sodium: 2427mg | Potassium: 821mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2228IU | Vitamin C: 46mg | Calcium: 314mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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