Name: Breakfast Enchiladas Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound breakfast sausage (pork or turkey), crumbled; 8 large eggs; ¼ cup milk (whole or 2%); ½ teaspoon salt; ¼ teaspoon black pepper; 2 cups shredded cheddar cheese, divided; 6 large flour tortillas; 1 ½ cups salsa verde; 1 cup sour cream; ¼ cup chopped green onions, plus more for garnish; ¼ cup chopped fresh cilantro (optional); Nonstick cooking spray or oil for greasing

If youâ€™re searching for the ultimate breakfast thatâ€™s cheesy, comforting, and outrageously delicious, this Breakfast Enchiladas Recipe is about to become your morning MVP! Imagine soft flour tortillas stuffed to the brim with fluffy eggs, savory sausage, melty cheese, and then smothered in a dreamy, creamy sauce before baking up golden and bubbly.

These enchiladas are pure breakfast blissâ€"a true make-ahead marvel that will wow a brunch crowd or save your busy weekday mornings. Plus, it brings all your Tex-Mex favorites together in one cozy, fork-worthy casserole!

Inspired by lazy weekend gatherings and family potlucks, this recipe has become a must-have at our table. The best part? You can prep it the night before and bake it off when everyoneâ€™s hungry. Trust me, this crowd-pleaser always vanishes fast!

A baking dish full of golden, cheesy breakfast enchiladas garnished with fresh cilantro and green onions

Why You'll Love This Recipe

Perfect for meal prep or make-ahead brunchesâ€"simply assemble, chill, and bake when ready!
Rich, savory flavor with cheesy, fluffy eggs wrapped in soft tortillasâ€"complete comfort food.
Customizableâ€"swap in your favorite proteins, veggies, or cheeses.
Serves a crowd! Great for family breakfasts, holidays, or feeding overnight guests.

Key Ingredients for Breakfast Enchiladas Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Breakfast Sausage

Sausage brings that bold, savory punch that sets these enchiladas apart from any regular egg bake. Brown and crumble it well so every bite gets that juicy, spiced flavor. You can use pork, turkey, or even a plant-based sausage for a lighter or vegetarian option. If you prefer, cooked and crumbled bacon or ham work just as deliciously!

Eggs

The beating heart of this breakfast dish! Eggs add tender fluffiness and gaze-worthy golden color to the filling. For best results, whisk until very well-blended and season lightly with salt and pepper. If you want a heartier texture, you can mix in a splash of milk or cream.

Cheddar Cheese

Cheese is what ties everything togetherâ€"gooey, melty, and golden-baked on top! Shredded sharp cheddar is classic here, but feel free to play with Monterey Jack, Pepper Jack (for a spicy kick), or a Mexican blend. Pre-shredded bagged cheese works in a pinch, but shredding your own melts creamier.

Whole Wheat or Flour Tortillas

Tortillas form the cozy blanket for your filling. Soft, burrito-sized flour tortillas are easiest to roll, but you can substitute whole wheat for extra fiber. Corn tortillas offer a slightly different flavor and a firmer biteâ€"just warm them before rolling to prevent cracking.

Creamy Enchilada Sauce

A simple blend of sour cream and store-bought (or homemade) salsa verde creates a silky sauce that keeps the enchiladas moist and packed with zesty flavor. You can use red enchilada sauce for a deeper, smokier taste, or add chopped green chilies for more heat.

Breakfast Enchiladas Recipe cooking process

Instructions for Breakfast Enchiladas Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Cook the Sausage

Brown the breakfast sausage in a large nonstick skillet over medium heat, breaking it into crumbles. Cook for 6-8 minutes, until fully cooked and browned. Use a slotted spoon to transfer sausage to a plate lined with paper towels to drain any excess grease.

Scramble the Eggs

In a large bowl, whisk eggs, milk, salt, and pepper until fluffy and well-blended. Pour into the same skillet (wipe out excess fat if needed). Cook over medium-low heat, stirring gently, until just set but still softâ€"about 3-4 minutes. Don't overcook; eggs will finish in the oven!

Assemble the Enchiladas

Divide scrambled eggs and cooked sausage evenly among the tortillas. Sprinkle with 1 cup shredded cheese and some green onions. Roll each tortilla up tightly and place seam-side down in a greased 9x13-inch baking dish.

Mix the Sauce

In a medium bowl, stir together salsa verde and sour cream until smooth and fully combined. Pour sauce over the rolled enchiladas, making sure theyâ€™re covered fully.

Bake to Golden Perfection

Sprinkle the remaining cheese on top. Cover with foil and bake at 350Â°F (175Â°C) for 20 minutes. Remove the foil and bake another 10-15 minutes, until cheese is bubbly and the edges are golden.

Garnish and Serve

Let the enchiladas rest for about 5 minutes out of the oven. Finish with extra green onions, chopped cilantro, and any of your favorite toppings before slicing and serving hot!

Recipe Variations

Vegetarian Breakfast Enchiladas

Skip the sausage and load up your enchiladas with sautÃ©ed peppers, mushrooms, and spinach for a garden-fresh, satisfying veggie version! Black beans add plant-based protein.

Spicy Southwest Flair

Swap half the cheddar for Pepper Jack and add a handful of diced jalapeÃ±os or green chiles to the filling for an irresistible spicy kick!

Gluten-Free Adaptation

Make it gluten-free by using certified gluten-free corn tortillas and double-checking your sausage for hidden gluten. Warm corn tortillas briefly to help prevent cracking.

Lighter Makeover

Lighten things up by using turkey sausage, reduced-fat cheese, and Greek yogurt instead of sour cream in the sauce. Youâ€™ll still get tons of flavor!

Red Sauce Twist

Try classic red enchilada sauce instead of salsa verde for a different flavor profile. You can also add a sprinkle of smoked paprika for a deeper taste.

Serving Suggestions

Round out your Breakfast Enchiladas with a crisp fruit salad, breakfast potatoes, or a simple green salad for a full brunch spread. Donâ€™t forget to add sliced avocado, fresh pico de gallo, or a dollop of extra sour cream on topâ€"these garnishes take each bite over the top!

Storage and Reheating

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat portions in the microwave for 1-2 minutes, or cover and bake at 350Â°F until piping hot. For longer keeping, wrap individual enchiladas tightly and freeze up to 2 months; thaw before baking or microwaving until heated through.

Frequently Asked Questions About Breakfast Enchiladas Recipe (FAQ)

Q: Can I make breakfast enchiladas ahead of time?

A: Absolutely! Assemble everything the night before, cover, and refrigerate. When youâ€™re ready, bake as directed, adding a few extra minutes if starting from cold.

Q: Can I freeze breakfast enchiladas?

A: Yes, these freeze beautifully! Wrap tightly after assembling (before baking) and freeze for up to 2 months. Thaw overnight in the fridge, then bake as usual.

Q: What are the best toppings for breakfast enchiladas?

A: Fresh cilantro, green onions, tomatoes, avocado slices, or extra salsa all add color and flavor. Donâ€™t be afraid to get creative with your favorites!

These Breakfast Enchiladas are pure morning magicâ€"a comforting, crowd-pleasing casserole youâ€™ll want to make again and again. Try them for your next brunch or family breakfast and let us know how you liked it by leaving a comment or star rating below. Happy cooking!