Breakfast Enchiladas

 

Why You’ll Love This Recipe

  • Make-Ahead Convenience: Prepare them the night before for an easy morning meal.
  • Hearty & Filling: Packed with protein and carbs for a satisfying breakfast.
  • Customizable: Swap proteins, cheeses, and toppings to your liking.
  • Perfect for Brunch: A crowd-pleasing dish great for gatherings.
  • Easy to Assemble: Simple ingredients and steps make it beginner-friendly.

Ingredients

Filling:

  • 1 pound breakfast sausage
  • 1 cup salsa (homemade or store-bought)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 cups Potatoes O’Brien (diced potatoes with peppers and onions)

Enchiladas:

  • 8 large flour tortillas

Egg Mixture:

  • 6 large eggs
  • 1 ½ cups half-and-half
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt

Toppings:

  • ½ cup shredded cheese (cheddar or Monterey Jack)
  • ¼ cup chopped cilantro
  • ½ cup diced tomatoes
  • ¼ cup sliced green onions
  • Sour cream and salsa, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Filling: Cook the sausage over medium-high heat until browned. Drain excess grease. Mix in salsa, cheddar, Monterey Jack, and cooked potatoes.
  2. Assemble the Enchiladas: Spoon the sausage-potato mixture down the center of each tortilla, roll tightly, and place seam-side down in a greased baking dish.
  3. Prepare the Egg Mixture: In a bowl, whisk eggs, half-and-half, flour, and salt until smooth. Pour evenly over the enchiladas.
  4. Refrigerate Overnight (Optional): Cover and refrigerate overnight for best results.
  5. Bake: Preheat oven to 350°F (175°C). Cover with foil and bake for 35 minutes. Remove foil, sprinkle with extra cheese, and bake uncovered for another 10 minutes.
  6. Garnish and Serve: Top with cilantro, tomatoes, green onions, and serve with sour cream and salsa.

Servings and Timing

  • Servings: 6-8
  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour (or overnight if prepping ahead)

Variations

  • Vegetarian Option: Replace meat with sautéed mushrooms and spinach.
  • Spicy Kick: Add jalapeños or a dash of hot sauce.
  • Low-Carb Alternative: Use low-carb tortillas or omit tortillas and bake as a casserole.

Storage/Reheating

  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Warm in the oven at 325°F for 10-15 minutes or microwave for 1-2 minutes.
  • Freezing: Freeze unbaked enchiladas (without egg mixture) for up to 3 months. Thaw overnight before adding eggs and baking.

FAQs

1. Can I use corn tortillas instead of flour?

Yes, but warm them first to prevent cracking.

2. Can I make this dairy-free?

Use dairy-free cheese and substitute coconut milk for half-and-half.

3. Can I prep these enchiladas and bake them immediately?

Yes! Baking immediately works, but refrigerating overnight allows flavors to meld.

4. What other cheeses work well?

Pepper Jack, gouda, or feta add great flavor variations.

5. Can I add beans to the filling?

Yes, black beans or refried beans make a great addition.

6. How do I prevent soggy enchiladas?

Use slightly crisped potatoes and don’t oversaturate with eggs.

7. Can I make this recipe gluten-free?

Yes! Use gluten-free tortillas and a gluten-free flour alternative.

8. Can I add extra veggies?

Absolutely! Bell peppers, spinach, or zucchini work well.

9. How do I know when the enchiladas are done?

The eggs should be set, and the cheese bubbly and golden.

10. Can I reheat leftovers in the air fryer?

Yes, reheat at 350°F for about 5 minutes for crispy edges.

Conclusion

These Breakfast Enchiladas are the perfect way to enjoy a hearty, make-ahead meal with minimal effort. Whether for a holiday brunch or a weekday breakfast, this dish delivers big on flavor and convenience. Try them today and enjoy a delicious, stress-free morning meal!

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Breakfast Enchiladas

Breakfast Enchiladas


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  • Author: Julia
  • Total Time: 1 hour
  • Yield: 6-8 servings
  • Diet: Vegetarian

Description

These Breakfast Enchiladas are a hearty, make-ahead meal packed with sausage, potatoes, and cheese, then covered in a creamy egg sauce. Perfect for busy mornings or brunch gatherings, this easy recipe is customizable and full of flavor. Prep the night before and bake fresh for a delicious, stress-free breakfast!


Ingredients

Filling:

  • 1 pound breakfast sausage
  • 1 cup salsa (homemade or store-bought)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 cups Potatoes O’Brien (diced potatoes with peppers and onions)

Enchiladas:

  • 8 large flour tortillas

Egg Mixture:

  • 6 large eggs
  • 1 ½ cups half-and-half
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt

Toppings:

  • ½ cup shredded cheese (cheddar or Monterey Jack)
  • ¼ cup chopped cilantro
  • ½ cup diced tomatoes
  • ¼ cup sliced green onions
  • Sour cream and salsa, for serving

Instructions

  1. Prepare the Filling: Cook sausage over medium-high heat until browned, then drain excess grease. Mix in salsa, cheddar, Monterey Jack, and cooked potatoes.
  2. Assemble the Enchiladas: Spoon the sausage-potato mixture down the center of each tortilla, roll tightly, and place seam-side down in a greased baking dish.
  3. Prepare the Egg Mixture: In a bowl, whisk together eggs, half-and-half, flour, and salt until smooth. Pour evenly over the enchiladas.
  4. Refrigerate Overnight (Optional): Cover and refrigerate overnight for best results.
  5. Bake: Preheat oven to 350°F (175°C). Cover with foil and bake for 35 minutes. Remove foil, sprinkle with extra cheese, and bake uncovered for another 10 minutes.
  6. Garnish and Serve: Top with cilantro, tomatoes, green onions, and serve with sour cream and salsa.

Notes

  • Variations:  add beans, or make it vegetarian with mushrooms and spinach.
  • Storage/Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 325°F for 10-15 minutes or microwave for 1-2 minutes.
  • Freezing: Freeze unbaked enchiladas (without egg mixture) for up to 3 months. Thaw overnight before adding eggs and baking.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mexican-Inspired
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