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–+ servings
White casserole dish with Breakfast Enchiladas in it and wooden spatula.
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5 from 2 votes

Breakfast Enchiladas

Delicious, simple Breakfast Enchiladas are a must try, filled with eggs, sausage and veggies! This is a family favorite that everyone loves.
Prep Time20 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast
Cuisine: Mexican
Servings: 4
Author: Bailey

Equipment

  • skillet
  • 9x9 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

  • Preheat the oven to 350°. 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 and scrambled eggs.
  • 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