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HomeRecipesBreakfast

Easy Breakfast Enchiladas

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By: IsabelPosted: 12/4/19

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Easy no-fuss Breakfast Enchiladas the whole family will love! Filled with scrambled eggs, breakfast sausage, bell peppers and onions and covered in the best enchilada sauce and melted cheese.

Breakfast enchiladas

This recipe is sponsored by my friends at Pete and Gerry’s Organic Eggs. All opinions expressed here are my own.

Enchiladas for breakfast are a real thing, friends! I made them for brunch one Sunday morning and John and I were instantly hooked. We finished the leftovers throughout the week and it made weekday breakfasts so easy.

It’s a perfect recipe for feeding a crowd, so if you’re hosting a brunch for friends or family, you’re going to want to make this!

Here’s what you’ll need to make this recipe.

Breakfast enchilada ingredients on a table

Breakfast Enchilada Ingredients

  • Eggs – I’m a big fan of Pete and Gerry’s Organic Eggs! I love how they are Certified Humane and free range, so I know the hens are living the way they should. They’re the most high quality eggs I’ve ever had and it shows in the color of the yolk and their flavor!
  • Breakfast sausage – I used a turkey breakfast sausage to keep things on the leaner side, but you can also use beef or a plant-based version if you prefer.
  • Enchilada sauce – To keep things really easy, you can use your favorite store-bought enchilada sauce. However, I prefer making my own because the flavor is so much better! Here are three homemade options – Easy Enchilada Sauce made from chili powder, Authentic Red Enchilada Sauce made from whole dried chiles or Green Enchilada Sauce made from roasted green chiles.
  • Flour tortillas – I used store-bought flour tortillas (my personal favorite are the uncooked kind that you heat up on a skillet before using them). You could also use homemade flour tortillas if you have them on hand.
  • Peppers, onions and spices – I’m always trying to get in some veggies when I can! I used bell peppers in mine, but feel free to use poblanos or jalapenos for a little more heat. I also added some ground cumin and chili powder for more flavor.
  • Shredded cheese – I used Monterey Jack cheese, but you can use any melting cheese you like. Cheddar and mozzarella are also great options.

How to make Breakfast Enchiladas

From start to finish, these breakfast enchiladas take 40 minutes to make. Grab a cup of coffee and let’s get cooking!

Saute the peppers and onions in a little olive oil for about 5 minutes, until they’ve softened and the onions start to become translucent.

Add in the breakfast sausage and spices and crumble it up with your spatula. Cook everything together for about 6-8 minutes until the sausage is fully cooked.

Add in the beaten eggs and stir them into the sausage mixture. Cook them for about 1 or 2 minutes, until they’ve just set like a soft scramble.

Remove the pan from the heat and let’s start assembling the enchiladas!

Pour some enchilada sauce in a 13×9-inch baking dish. This will help prevent the enchiladas from sticking to the bottom of the casserole.

Fill each tortilla with the sausage and egg filling, roll it up and place it in the baking dish seam side down.

Then pour the remaining enchilada sauce all over the tortillas and top everything with some shredded cheese.

Bake at 375°F until the cheese has melted, about 15 minutes and voila! That’s it!

Breakfast Enchiladas topped with cilantro and red onions.

I topped my breakfast enchiladas with some chopped cilantro, diced red onions and crumbled cotija cheese for a nice salty finish.

These would also be great served with a dollop of sour cream and some fresh homemade salsa!

The inside of a breakfast enchilada

More breakfast recipes

  • Easy Migas Recipe
  • Breakfast Tacos
  • Red Chilaquiles

Recipe

4.67 from 12 votes

Easy Breakfast Enchiladas

Serves: 8 Enchiladas
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Breakfast Enchiladas
Prep: 10 minutes
Cook: 30 minutes
Total : 40 minutes
Easy no-fuss Breakfast Enchiladas the whole family will love! Filled with scrambled eggs and breakfast sausage and topped with enchilada sauce and cheese.

Ingredients

  • 1 tablespoon olive oil
  • 1 green bell pepper, diced
  • 1/2 medium yellow onion, diced
  • 1 pound breakfast sausage
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 6 large Pete and Gerry's Organic Eggs, beaten
  • 1 1/2 cups enchilada sauce (easy enchilada sauce, authentic enchilada sauce, green enchilada sauce, or your favorite store-bought brand)
  • 8 8-inch flour tortillas
  • 1 cup shredded monterey jack cheese
  • optional garnishes: crumbled cotija cheese or queso fresco, chopped cilantro, diced red onions

Instructions

  • Heat a large nonstick skillet over medium-high heat. Add olive oil, peppers and onions. Saute for 5 minutes, until veggies soften and onions start to become translucent.
  • Add breakfast sausage, chili powder and ground cumin. Saute for 6-8 minutes or until fully cooked, making sure to break and crumble the sausage into small pieces with a spatula. Drain and discard any excess fat or liquid.
  • Pour in eggs and cook for 1-2 minutes, until the eggs are just set and lightly scrambled. The mixture should still be a little wet. Remove from heat.
  • Preheat oven to 375°F. Spread 1/4 cup enchilada sauce into a 13×9-inch baking dish.
  • Assemble the enchiladas: fill each tortilla with the sausage + egg mixture, roll them up and place them in the baking dish seam side down.
  • Pour the remaining enchilada sauce on top of the tortillas and sprinkle them with shredded cheese.
  • Bake for 15 minutes, uncovered, until cheese has melted. Garnish with cotija cheese or queso fresco, chopped cilantro and diced red onions. Serve immediately.

Isabel’s Tips:

To freeze – Let enchiladas cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.

Nutrition Information

Serving: 1Enchilada Calories: 362kcal (18%) Carbohydrates: 29g (10%) Protein: 21g (42%) Fat: 18g (28%) Saturated Fat: 5g (25%) Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 0g Cholesterol: 184mg (61%) Sodium: 810mg (34%) Potassium: 120mg (3%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 16IU Vitamin C: 44mg (53%) Calcium: 13mg (1%) Iron: 15mg (83%)
Author: Isabel Eats
Course:Breakfast
Cuisine:Mexican
Breakfast Enchiladas
Did you Make my Easy Breakfast Enchiladas?Leave a comment below and tag @isabeleats on social media!
@isabeleats

You may also like…

  • Made with dried chiles and a piece of Mexican chocolate, this Authentic Enchilada Sauce recipe is perfect in many dishes including enchiladas!
    Authentic Enchilada Sauce
  • This Green Enchilada Sauce recipe is made from roasted green chiles, onions, garlic, and some classic Mexican herbs and spices all in only 20 minutes!
    Green Enchilada Sauce
  • Beef enchiladas topped with sour cream on a bed of shredded lettuce.
    Beef Enchiladas
  • These Spinach Enchiladas are covered in a red enchilada sauce and stuffed with spinach, mushrooms and onions for a tasty Mexican dinner!
    Spinach Enchiladas
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Recipe Rating:




  1. Peggy says

    Posted on 12/5 at 3:28 pm

    Do you think the enchiladas would taste ok if I use chorizo instead of breakfast sausage?

    Reply
    • Ana @ Isabel Eats says

      Posted on 12/5 at 3:58 pm

      Hi Peggy! Yes I think that would be delicious, let us know how they turn out!

      Reply
  2. Yolanda Potts says

    Posted on 9/5 at 5:22 pm

    Will the flower tortillas become soggy if you plan to serve them at a potluck? Would corn tortillas work better?

    Reply
    • Ana @ Isabel Eats says

      Posted on 9/6 at 2:26 pm

      Hi Yolanda! Flour tortillas are definitely more prone to being soggy if they sit for too long. I would recommend corn tortillas if they won’t be served fresh!

      Reply
  3. Kristin says

    Posted on 8/24 at 9:10 pm

    5 stars
    I love the flavors in this recipe! I’ve made them for my husband’s breakfast for the past month. He keeps asking for them again!
    I make them as a burrito with the enchilada sauce in the filling. One batch makes 8 burritos plus a great Sunday appy!

    Reply
  4. Leslie Donoghue says

    Posted on 12/13 at 11:26 am

    I will be trying these make-ahead style. I will cook everything today and assemble tomorrow so that the family can have a hearty and yummy breakfast. Do you think I should keep them in the oven longer since the filling will be coming from the fridge? Thanks!

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/21 at 11:46 am

      Hi Leslie! In general yes we would recommend that so that it can warm all the way through!

      Reply
  5. Katie says

    Posted on 4/8 at 2:16 pm

    These look delicious. Which enchilada sauce did you use in the above pictures? None of the 3 of your recipes listed look like this sauce – it’s red, but seems less thick, and less concentrated. It looks like exactly the kind of sauce I would want!

    Reply
    • Isabel says

      Posted on 5/14 at 2:27 pm

      Hi Katie, I actually used my Easy Enchilada Sauce recipe! I think I just thinned it out a little with more water.

      Reply
  6. Moureen says

    Posted on 12/4 at 6:47 pm

    Sounds really good! Yes will try recipe

    Reply

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Isabel Orozco-Moore, Founder of Isabel Eats
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A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

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