Breakfast Enchiladas – Easy Make-Ahead Brunch Recipe

If your breakfast routine needs a little excitement, Breakfast Enchiladas are here to wake up your taste buds. Imagine warm tortillas stuffed with fluffy scrambled eggs, breakfast sausage or bacon, melty cheese, and savory veggies—all smothered in a creamy sauce and baked until golden and bubbling. These breakfast enchiladas are bold, flavorful, and endlessly customizable, making them a go-to dish for brunches, holidays, or meal prep.

Whether you prefer them classic with sausage and cheddar, or veggie-packed with peppers and black beans, this recipe delivers all the hearty satisfaction of traditional enchiladas—with a breakfast twist.

Ingredients Overview: The Key Players in Every Bite

Let’s break down the essential components that give these enchiladas their unforgettable flavor and texture.

Tortillas

Flour tortillas are soft, pliable, and hold fillings well without breaking. You can also use:

Whole wheat tortillas for added fiber
Corn tortillas for a more authentic texture (slightly more fragile)
Low-carb tortillas for a lighter version

Use medium-sized (8-inch) tortillas for easy rolling and even baking.

Eggs

The star of the show. Scrambled eggs provide protein and fluffiness. Cook until just set—they’ll finish in the oven.

Breakfast Meat

Choose one or mix:

Breakfast sausage (crumbled and cooked)
Bacon (crispy and chopped)
Ham (diced)
Plant-based sausage for a vegetarian option

Cheese

Cheddar, Monterey Jack, pepper jack, or a Mexican blend all work beautifully. Use plenty inside and on top for gooey, melted goodness.

Veggies

Add color, texture, and nutrition:

Bell peppers (diced)
Onions (sautéed for sweetness)
Spinach, mushrooms, or tomatoes
Optional: black beans or corn for Southwest flair

Sauce

This makes the dish! Choose from:

Creamy cheese sauce (easy to make with sour cream and cream of mushroom/chicken soup)
Salsa verde or red enchilada sauce for a spicier version
Make-ahead white sauce with milk, cheese, and seasonings

Step-by-Step Instructions: Easy & Crowd-Friendly

This breakfast casserole-style dish is make-ahead friendly and baked all at once—perfect for feeding a crowd.

1. Prep the Filling

In a skillet over medium heat:

Cook ½ pound breakfast sausage until browned. Remove and drain.
In the same skillet, sauté 1 small onion and 1 bell pepper until soft. Set aside.

Whisk 8 large eggs with salt and pepper. Scramble them in a non-stick pan until just set. Combine with sausage, veggies, and 1 cup shredded cheese.

2. Roll the Enchiladas

Lay out 8 flour tortillas.

Place ⅓ to ½ cup of filling in the center of each tortilla. Roll tightly and place seam-side down in a greased 9×13-inch baking dish.

3. Make the Sauce

In a bowl, whisk together:

1 can (10 oz) cream of mushroom or cream of chicken soup
½ cup sour cream
½ cup milk
Optional: ½ teaspoon garlic powder, ¼ teaspoon cumin or smoked paprika

Pour evenly over the tortillas in the dish.

4. Top with Cheese

Sprinkle another 1 to 1½ cups shredded cheese over the top.

5. Bake

Preheat oven to 350°F (175°C).
Cover with foil and bake for 25 minutes.
Remove foil and bake 10–15 minutes more, until bubbly and golden.

Let cool for 5 minutes before serving.

Tips, Variations, and Substitutions

Pro Tips

Don’t overcook eggs: Slightly undercooked eggs prevent them from drying out during baking.
Prep ahead: Assemble the night before and refrigerate. Bake in the morning.
Add toppings: Chopped cilantro, sliced avocado, sour cream, hot sauce, or green onions make it brunch-ready.

Flavor Variations

Spicy Kick: Add chopped jalapeños or hot sauce to the filling or sauce.
Tex-Mex Style: Use chorizo sausage, black beans, and a salsa roja topping.
Green Chile Version: Use green chiles in the filling and a salsa verde over the top.
Southwest Vegetarian: Swap meat for black beans, corn, sautéed spinach, and poblano peppers.

Substitutions

Dairy-Free: Use unsweetened almond milk, dairy-free cheese, and plant-based sour cream.
Gluten-Free: Use GF tortillas and a gluten-free cream soup or sauce.
Low-Carb: Use low-carb tortillas and reduce the cheese or sauce as needed.

Serving Ideas & Occasions

These breakfast enchiladas are a hit in every setting:

Holiday Brunches: Prep ahead for Christmas, Easter, or Mother’s Day.
Weekend Brunch: Pair with fruit salad, roasted potatoes, or a mimosa bar.
Potluck Brunches: Travels well and stays warm for hours.
Meal Prep: Bake, cool, and refrigerate or freeze for easy weekday breakfasts.

Serve with toppings like:

Chopped cilantro or parsley
Avocado slices
Salsa or hot sauce
Sour cream or crema

Nutritional & Health Notes

This dish is comforting but flexible—you can easily adjust it to fit your health goals.

Protein: Eggs, sausage, and cheese offer 15–20g per serving.
Veggies: Add more vegetables for fiber and nutrients.
Smart Swaps: Use reduced-fat cheese and sour cream to lighten it up.
Balance: Serve with fresh fruit or a green salad for a full meal.

One serving (1 enchilada with sauce and cheese) typically runs 300–400 calories depending on ingredients.

FAQ

1. Can I make breakfast enchiladas the night before?

Yes! Assemble the enchiladas and pour the sauce over them. Cover and refrigerate overnight. Bake in the morning for an easy, fresh brunch dish.

2. Do I have to use flour tortillas?

No, but flour tortillas are easiest to roll and hold up well during baking. Corn tortillas work too but may tear more easily—soften them first.

3. Can I freeze breakfast enchiladas?

Absolutely. Assemble, cover tightly with foil, and freeze before baking. Thaw overnight and bake as directed. You can also freeze leftovers in individual portions.

4. How do I keep enchiladas from getting soggy?

Slightly undercook the eggs and avoid overly wet fillings. Don’t overdo the sauce—just enough to coat without soaking.

5. What sauce works best?

A creamy white sauce (sour cream + soup) is most common, but salsa verde or enchilada sauce work great too. Choose based on your flavor preferences.

6. Can I make this vegetarian?

Yes! Replace the sausage with black beans, sautéed mushrooms, spinach, or roasted veggies.

7. How long do leftovers last?

Stored in an airtight container, leftovers last up to 4 days in the fridge. Reheat in the oven or microwave before serving.

Tasty Recipes Card

Description:
These cheesy, savory Breakfast Enchiladas are filled with scrambled eggs, sausage, veggies, and cheese—then baked in a creamy sauce for the perfect make-ahead brunch casserole.

Ingredients:

8 flour tortillas
8 large eggs
½ lb breakfast sausage
1 small onion, diced
1 bell pepper, diced
2½ cups shredded cheese (divided)
Salt & pepper to taste

Sauce:

1 can (10 oz) cream of mushroom or chicken soup
½ cup sour cream
½ cup milk
½ tsp garlic powder (optional)
¼ tsp smoked paprika (optional)

Instructions:

Cook sausage until browned. Sauté onion and bell pepper.
Scramble eggs with salt and pepper until just set.
Combine eggs, sausage, veggies, and 1 cup cheese.
Fill tortillas with ⅓–½ cup filling. Roll and place seam-side down in greased 9×13 dish.
Whisk together soup, sour cream, milk, and seasonings. Pour over enchiladas.
Sprinkle remaining cheese on top.
Cover with foil and bake at 350°F for 25 mins. Remove foil and bake 10–15 mins more until bubbly.
Let cool 5 mins before serving. Garnish as desired.

Notes:

Make ahead and refrigerate overnight before baking.
Customize with beans, chorizo, or veggies.
Use salsa verde or enchilada sauce for a different twist.

Details:
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings