There’s something truly special about waking up to the warm, cheesy, and satisfying flavors of breakfast enchiladas. If you’re looking for a delicious way to shake up your morning routine, this recipe is the ultimate comfort food that brings big flavor and convenience to your table. Picture this: tender flour tortillas filled with savory sausage, crispy potatoes, and gooey cheese, all wrapped in a rich egg mixture and baked to perfection. Whether you’re hosting a weekend brunch or meal-prepping for the week, these breakfast enchiladas are guaranteed to be a crowd-pleaser.
Now, let me tell you—this recipe has been my go-to for lazy Sunday mornings and family gatherings. I first stumbled upon the idea when I was searching for a dish that combined two of my favorite things: breakfast staples like eggs and sausage, and Mexican-inspired flavors. Once I made it for the first time, it quickly became a favorite in our household. My kids love the cheesy goodness, my husband goes back for seconds every time, and I love how easy it is to throw together. Plus, the leftovers taste just as amazing the next day (if you’re lucky enough to have any left!).
The best part about this recipe is its versatility. You can customize the fillings, add your favorite toppings, or even make it vegetarian. It’s perfect for feeding a crowd, and it’s also a great dish to prep ahead of time if you’re planning a busy week. So, if you’re ready to up your breakfast game, let’s dive into what makes these breakfast enchiladas so special and how you can recreate this magic in your own kitchen.
Why You’ll Love These Breakfast Enchiladas
There are so many reasons why these breakfast enchiladas deserve a spot in your recipe collection:
1. Easy to Make: With just a little prep and a few basic ingredients, you’ll have a hearty breakfast ready in no time.
2. Great for Meal Prep: These enchiladas are perfect for making ahead and reheating throughout the week.
3. Family-Friendly: Kids and adults alike will fall in love with the cheesy, savory flavors. It’s a meal the whole family can agree on.
4. Customizable: You can mix and match the fillings to suit your taste. Add veggies, swap the meat, or try different cheeses—the possibilities are endless!
5. Flavor Explosion: The combination of sausage, potatoes, cheese, and eggs creates the ultimate satisfying bite. Every forkful is hearty, comforting, and packed with flavor.
Whether you’re serving them at a holiday brunch or whipping up a quick breakfast for a busy morning, these enchiladas are always a hit.
Preparation Time and Servings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8 enchiladas (serves 4-6 people)
Ingredients
Here’s what you’ll need to make these irresistible breakfast enchiladas:
- 1 pound breakfast sausage (pork or turkey): Adds that rich, savory flavor that pairs perfectly with the other ingredients.
- ¼ cup salsa: Provides a hint of zest and spice to the filling. Use your favorite kind—mild, medium, or spicy.
- 1-2 cups potatoes o’brien with onions and peppers (I like Ore-Ida): These frozen potatoes make the recipe super convenient, and the peppers and onions add extra flavor.
- 8 (8-inch) flour tortillas: The perfect size for rolling up all that delicious filling.
- 6 large eggs: Acts as the binder for the enchiladas and creates that soft, custardy texture.
- 1 ¼ cup half-and-half: Adds creaminess to the egg mixture. You can substitute with whole milk if needed.
- 1 Tablespoon all-purpose flour: Helps the eggs set perfectly while baking.
- ½ teaspoon Kosher salt, plus more to taste: Enhances all the flavors in the dish.
- 1 ½ cups shredded cheddar cheese, divided: Cheddar brings that sharp, melty goodness that makes every bite irresistible.
- ½ cup shredded Monterey or pepper jack cheese, divided: Adds creaminess and just a little kick if you opt for pepper jack.
Step-by-Step Instructions
Step 1: Preheat Your Oven and Prepare the Baking Dish
Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking. Set it aside while you prepare the filling.
2: Brown the Sausage
- Heat a large frying pan over medium-high heat.
- Add the breakfast sausage and cook, breaking it up with a spatula as it browns. This should take about 5-7 minutes.
- Once the sausage is cooked through, drain any excess grease and transfer the sausage to a medium-sized bowl.
3: Add Salsa and Cheese to the Sausage
- Stir ¼ cup salsa into the sausage. This will add a nice tangy kick to the mixture.
- Next, mix in ¾ cup of shredded cheddar cheese and ¼ cup of shredded Monterey jack cheese. The cheese will melt slightly from the heat of the sausage, creating a rich, flavorful filling.
4: Cook the Potatoes
- In the same frying pan (no need to clean it!), add the frozen potatoes o’brien with onions and peppers.
- Stir and cook until the potatoes are heated through and slightly golden, about 5 minutes.
- Transfer the potatoes to the bowl with the sausage mixture and stir until everything is well combined.
5: Fill and Roll the Tortillas
- Lay one of the 8-inch flour tortillas flat on a clean surface.
- Spoon about 1/8 of the sausage and potato mixture into the center of the tortilla.
- Roll the tortilla up tightly and place it seam side down in the prepared baking dish.
- Repeat this process with the remaining tortillas and filling until all 8 tortillas are rolled and arranged snugly in the dish.
6: Prepare the Egg Mixture
- In a large bowl, beat together 6 large eggs, 1 ¼ cup half-and-half, 1 Tablespoon flour, and ½ teaspoon kosher salt.
- Whisk the mixture until smooth and combined. The flour helps the eggs bake evenly and prevents the enchiladas from becoming too soggy.
7: Pour the Egg Mixture Over the Enchiladas
- Slowly pour the egg mixture evenly over the rolled tortillas in the baking dish. Make sure the liquid seeps into all the gaps between the tortillas.
- Sprinkle the remaining ¾ cup shredded cheddar cheese and ¼ cup shredded Monterey jack cheese evenly over the top.
8: Bake the Enchiladas
- Cover the baking dish with foil and place it in the preheated oven.
- Bake for 35 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the egg mixture is set and the cheese is melted and bubbly.
- You’ll know it’s done when the edges are golden and the center is firm to the touch.
9: Serve and Add Toppings
- Once the enchiladas are baked, remove them from the oven and let them cool for a few minutes.
- Add your favorite toppings for extra flavor! Some delicious options include:
- Fresh cilantro
- Sliced green onions
- Diced avocado
- Sour cream or plain Greek yogurt
- Extra salsa
Serve immediately and enjoy the cheesy, savory goodness!
How to Serve Breakfast Enchiladas
These enchiladas are incredibly versatile and can be served in a variety of ways:
- With a Side Salad: A light, fresh salad balances the richness of the enchiladas. Try a simple arugula salad with a lemon vinaigrette.
- Alongside Fresh Fruit: Serve with a bowl of seasonal fresh fruit for a refreshing touch.
- Topped with Hot Sauce: If you love a little heat, drizzle your favorite hot sauce on top.
- With Coffee or Fresh Juice: Pair these enchiladas with a hot cup of coffee or a glass of orange juice for the perfect breakfast combination.
Tips for Success
- Drain the Sausage: Make sure to drain the fat from the sausage to avoid greasy enchiladas.
- Use Fresh Cheese: Freshly shredded cheese melts better and adds extra flavor.
- Don’t Skip the Flour: The small amount of flour helps the egg mixture bake evenly.
- Cover While Baking: Covering the enchiladas with foil ensures they cook evenly without browning too quickly.
- Prep Ahead: Assemble the enchiladas the night before, cover, and refrigerate. In the morning, pour the egg mixture over the top and bake.
Variations
Want to switch things up? Here are some easy variations:
- Make It Vegetarian: Skip the sausage and add sautéed mushrooms, spinach, and black beans.
- Swap the Cheese: Use mozzarella, Swiss, or even smoked gouda for a different flavor profile.
- Spicy Kick: Add diced jalapeños or a pinch of red pepper flakes to the filling.
- Low-Carb: Use low-carb tortillas or try wrapping the filling in large cabbage leaves instead.
How to Store and Reheat
- Storage: Store leftover enchiladas in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave for 1-2 minutes, or warm in the oven at 350°F until heated through.
- Freezing: You can freeze the assembled enchiladas before baking. Just wrap the dish tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge, pour the egg mixture over the top, and bake as directed.
Conclusion
Breakfast enchiladas are the ultimate combination of flavor, convenience, and comfort. Whether you’re feeding a crowd or meal-prepping for the week, this recipe is a guaranteed hit. The cheesy sausage and potato filling wrapped in soft tortillas and baked with a creamy egg mixture is pure breakfast perfection.
I hope you love these breakfast enchiladas as much as my family does! If you give them a try, be sure to share your experience in the comments or tag me on social media—I’d love to see how they turn out for you. Enjoy every bite!
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Breakfast Enchiladas: The Perfect Way to Start Your Day
- Total Time: 1 hour
- Yield: 8 enchiladas (serves 4-6) 1x
- Diet: Vegetarian
Description
A delicious and easy breakfast enchilada recipe filled with savory sausage, crispy potatoes, and melted cheese, wrapped in soft tortillas, and baked in a creamy egg mixture. Perfect for brunch, meal prep, or family breakfasts!
Ingredients
- 1 pound breakfast sausage (pork or turkey)
- ¼ cup salsa
- 1–2 cups potatoes o’brien with onions and peppers
- 8 (8-inch) flour tortillas
- 6 large eggs
- 1 ¼ cup half-and-half
- 1 Tablespoon all-purpose flour
- ½ teaspoon Kosher salt
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup shredded Monterey or pepper jack cheese, divided
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- In a frying pan, brown the sausage, drain the fat, and mix with salsa, ¾ cup cheddar, and ¼ cup Monterey jack.
- Heat potatoes in the same pan until warm. Combine with sausage mixture.
- Fill each tortilla with 1/8 of the filling, roll tightly, and place seam-side down in the baking dish.
- Whisk eggs, half-and-half, flour, and salt together. Pour over the tortillas.
- Sprinkle remaining cheese on top. Cover with foil and bake for 35 minutes. Remove foil and bake for 10 more minutes.
- Serve with your favorite toppings like avocado, salsa, or sour cream.
Notes
- Prep ahead for an easy brunch by assembling the night before.
- Add jalapeños for a spicy kick or replace sausage with sautéed veggies for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Mexican-inspired