Breakfast Enchiladas

 

Breakfast Enchiladas are the ultimate make-ahead morning recipe, filled with fluffy eggs, savory sausage, veggies, and melty cheese, wrapped up in tortillas and baked in enchilada sauce. While these are perfect for a brunch get-together, they’re equally fab for meal prep breakfasts!

• satisfying breakfast that keeps you full all the way until lunch.
• Customizable. Switch things up with your favorite fillings and toppings.
• Great for Making Ahead. Which means they’re perfect for meal prep or make-ahead brunches when you want everything ready to go so you can just pop it in the oven.

• Ingredients and Substitutions

  You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Eggs. The eggs are scrambled for the breakfast enchilada filling. (Sometimes I fill them with my Cottage Cheese Eggs to work even more protein into them!)
  • Sausage. I use turkey breakfast sausage, but pork or chicken sausage is fine too.
  • Vegetables. Yellow onion and green or red bell pepper. Red pepper is sweeter than green.
  • Seasonings. Chili powder, dried oregano, and ground cumin give the filling  classic enchilada-style flavor.
  • Enchilada Sauce. I like to use my Red Enchilada Sauce, but store-bought is fine, too!
  • Flour Tortillas. You can use corn tortillas for a more traditional enchilada, but I like flour because they’re pliable without needing to be heated.
  • Shredded Cheese. Monterey Jack, cheddar, or a Mexican blend all work well.
  • Toppings. Avocado, cilantro, and hot sauce, or anything else you like on your enchiladas!

  • Get Started. Preheat the oven to 375ºF and grease a 9×13-inch baking dish. Beat the eggs with salt and set aside.

    Cook the Sausage (photo 1). Brown the sausage in a skillet and transfer to a plate.

    Soften the Veggies (photo 2). Sauté the bell pepper, onion, and spices until softened.

    Add the Eggs (photo 3). Return the sausage to the skillet, add the eggs, and cook until just set.

    Roll (photo 4). Spread a little enchilada sauce in the baking dish. Fill and roll the tortillas with the egg mixture.

    Top (photo 5). Place the breakfast enchiladas seam-side down, cover with sauce, and sprinkle with cheese.

    Bake (photo 6). Bake for about 15 minutes, or until the sauce is bubbly and the cheese is melted. ENJOY!

    Recipe Variations

    • Make Them Vegetarian. Swap the sausage for black beans or Oven Roasted Sweet Potatoes.
    • Add Chorizo. Instead of the breakfast sausage, use cooked chorizo for a spicier flavor.

    • What to Serve with Breakfast Enchiladas

      • Breakfast Potatoes. Round out your breakfast with crispy Home Fries.
      • Fresh Fruit. Keep it simple and serve your enchiladas with fresh fruit or this Fruit Salad.
      • Beans. Like my Crock Pot Pinto Beans or Instant Pot Refried Beans.
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