Breakfast Enchiladas

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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Filled with scrambled eggs, potatoes, and sausage, these breakfast enchiladas are a hearty and flavorful way to start your day. Topped with melty cheese and avocado, every bite is creamy, crunchy, and perfectly filling.

Why You’ll Love These Breakfast Enchiladas

This breakfast enchilada recipe is perfect for the week and for using up any leftovers. Here are just a few reasons why you’ll love them as much as we do!

  • Easy: Once the filling and sauce are ready, all you have to do is roll up the tortillas and let the oven take care of the rest.
  • Prep-Friendly: Cook the filling in advance, or prepare the enchiladas and refrigerate them ahead, for a quick ready-to-bake breakfast during the week. This is also a great make-ahead breakfast recipe for overnight guests!
  • Great for Leftovers: Add any leftover veggies, meats, or cheese to the recipe for equally yummy enchiladas.
  • Perfect for Brunch: Whether you’re hosting or not, these will be a hit at your next Sunday brunch. They also travel well in a cooler, just pop them in the oven when you get to your destination!

Loving this breakfast enchilada casserole as much as we do? We know you’ll also love our cheesy vegetable enchiladas, classic cheese enchiladas, and our amazing Mexican migas recipe!

Ingredients for egg enchiladas.

Recipe Ingredients

These enchiladas pack all your favorite breakfast ingredients: ground sausage, hash brown potatoes, eggs, cheese, and salsa. Check the printable recipe card at the bottom of the post for exact ingredient amounts.

  • Ground Sausage: Regular or spicy are great for this. You can also use ground chorizo!
  • Butter
  • Frozen Breakfast Potatoes: The square kind, not shredded hash browns.
  • Onion: White or yellow onion work.
  • Eggs
  • Flour Tortillas: You can use store bought or homemade flour tortillas. Feel free to use corn tortillas instead.
  • Mexican Blend Cheese: Shredded.
  • Salsa Verde: I love my homemade salsa verde, but store bought works great too. Any green enchilada sauce will also work.
  • Heavy Cream: Half-and-half is a good swap.
  • Seasoning: We’ll use garlic powder, cumin, salt and pepper.
Grabbing an enchilada with a wooden spoon.

How to Make Breakfast Enchiladas

Scramble some eggs, blend the sauce, roll the enchiladas, and bake. That’s it! Check the recipe card at the bottom of the post for more detailed instructions.

  • Prep: Preheat the oven and grease a baking dish with cooking spray.
  • Cook: Cook the sausage in a pan until browned. Remove it from the pan and set it aside. Melt the butter in the same pan. Add the hash browns and onions. Cook them until the potatoes are fork-tender.
  • Combine the Eggs: Whisk the eggs, salt, and pepper in a small bowl. Pour it into the pan, mix well, and cook the eggs until scrambled.
  • Blend the Sauce: Blend the salsa verde, heavy cream, garlic powder, and cumin until smooth. Pour a thin layer of sauce over the bottom of the greased pan and spread it out. Reserve the rest for later.
  • Heat the Tortillas: Wrap the tortillas in dampened paper towels and microwave them until warm and bendy.
  • Roll: Add several teaspoons of the scrambled egg mixture to each tortilla. Sprinkle with cheese and roll it up like a taquito, keeping the filling inside. Repeat for all the tortillas and filling.
  • Assemble: Place the enchiladas seam-side down in the prepared pan.
  • Bake: Pour the remaining sauce over the enchiladas and sprinkle with more cheese. Bake until warm and bubbly.
  • Serve: Remove them from the oven, serve, and add your favorite toppings.
Overhead photo of breakfast enchiladas in the baking dish.

Recipe Tips & Variations

Don’t worry if you haven’t gone to the grocery store in a while. These variations will help you throw together these breakfast enchiladas with what you’ve got on hand.

  • Swap the Protein: You can use just about any protein you like! Diced ham, Italian sausage, ground beef, or shredded chicken are all great enchilada fillings. Carne molida, birria, chicken tinga or carne asada would all be delicious in these as well!
  • Add Veggies: Add diced bell pepper, zucchini, or sweet corn to the filling to make it heartier.
  • Change the Sauce: Using red salsa, like guajillo sauce or homemade red enchilada sauce, can give this dish a yummy twist to make tomatoey enchiladas.
  • Use the Right Dish: Use a baking dish that lets the enchiladas sit side by side without overlapping so that they bake evenly. Don’t choose a tiny baking dish or a huge one, pick one where they fit just right.
  • Use Foil: If you need 10 to 15 minutes after they’re done baking to finish setting the table, cover the enchiladas with foil and leave them in the oven until right before serving. This will help keep them warm and the cheese super melty.

Breakfast Enchilada Casserole Topping Ideas

These breakfast enchiladas can be topped with lots of crunchy, juicy, spicy, and creamy toppings. Pick your favorite!

  • Cilantro
  • Avodado: You can also use guacamole.
  • Tomatoes
  • Onion
  • Mexican Crema: Sour cream works too.
  • Salsa: Salsa ranchera is always a favorite, but you can also use leftover pico de gallo instead.
Two breakfast enchiladas on a plate.

Can These Be Prepared in Advance?

Yes! Prepare the breakfast enchiladas as usual but don’t add the sauce on top until right before baking. This will keep them from softening too much.

How to Store & Reheat Leftovers

This breakfast enchilada casserole is best served fresh. However, you can refrigerate any leftovers in an airtight container for up to 5 days. Here are your options for reheating:

  • Microwave: Pop them in the microwave for up to a minute or until warm.
  • Pan: Place them in a pan over medium-low heat and cover them with the lid. Let them heat for 7-8 minutes.
  • Oven: Preheat the oven to 320°F. Bake the enchiladas for 20 to 25 minutes. This is best for larger portions.

More Breakfast Ideas

Landscape photo for breakfast enchiladas.
5 from 3 votes
Print Pin Recipe
Yield: 8

Breakfast Enchiladas

These breakfast enchiladas are filled with scrambled eggs and sausage for a protein-rich breakfast. Plus, they're topped with melty cheese! 
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes

Ingredients

For the Enchiladas

  • 1 lb ground sausage, or chorizo
  • 2 tablespoons butter
  • 2 cups frozen diced hashbrown potatoes
  • ½ cup diced onion
  • 8 large eggs, beaten
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 (8 inch) flour tortillas, or corn tortillas
  • 2 cups shredded Mexican blend cheese, divided
  • 1 ½ cups salsa verde, divided
  • ½ cup heavy cream
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin

Toppings

Instructions 

  • Cook the sausage in a sauté pan until no longer pink, then remove it from the pan and set aside.
  • Leave any remaining grease from the sausage in the pan and melt the butter in the pan. Add the hash browns and onions, cook for 15 to 20 minutes, until the potatoes are cooked through and golden brown.
  • In a small bowl, whisk to combine the eggs, salt, and pepper. Then pour over the potatoes and cook through.
  • Heat the oven to 350°F and spray a 9×13-inch pan with cooking spray.
  • Combine the salsa verde, heavy cream, garlic powder, and cumin in a blender or food processor and blend until lightly chunky or smooth.  Spoon a thin layer over the bottom of the pan, saving the rest of the sauce for later. Set both aside. 
  • Wrap the tortillas in dampened paper towels and heat in the microwave for 10 to 15 seconds.
  • Lay a tortilla flat and add a couple of teaspoons each of the sausage and potato and egg, then add a sprinkle of cheese, and roll up the tortilla. Place rolled tortilla seem side down into prepared baking dish. Repeat until all enchiladas are assembled.
  • Pour the remaining sauce over the top of the enchiladas and sprinkle with the cheese.
  • Place in the oven and bake for 20 minutes, until warm and bubbly. 
  • Remove from the oven and garnish with your favorite toppings. Serve immediately. 

Notes

Make Ahead: Prepare the the enchiladas as usual but don’t add the sauce on top until right before baking. This will keep them from softening too much.
Storage: These egg enchiladas are best served fresh. However, you can refrigerate any leftovers in an airtight container for up to 5 days. Here are your options for reheating:
  • Microwave: Pop them in the microwave for up to a minute or until warm.
  • Pan: Place them in a pan over medium-low heat and cover them with the lid. Let them heat for 7-8 minutes.
  • Oven: Preheat the oven to 320°F. Bake the enchiladas for 20 to 25 minutes. This is best for larger portions.

Nutrition

Serving: 1, Calories: 669kcal, Carbohydrates: 29g, Protein: 24g, Fat: 52g, Saturated Fat: 19g, Polyunsaturated Fat: 27g, Cholesterol: 273mg, Sodium: 1450mg, Fiber: 5g, Sugar: 5g

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5 stars
These are so tasty – I’m not a lover of cilantro so I don’t add it but I do have a bit of salsa on the side that I can dip with each bite. Perfect.

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Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.