Breakfast Enchiladas are the ultimate way to kick-start your day with a delicious, savory meal. Packed with scrambled eggs, cheese, and a variety of flavorful ingredients, these enchiladas are a guaranteed crowd-pleaser for breakfast or brunch. Whether you’re feeding a family or prepping for a weekend gathering, this recipe will keep everyone satisfied.
These enchiladas take a comforting twist on the traditional Mexican favorite, turning them into a perfect morning meal. With a balance of protein from the eggs, richness from melted cheese, and just the right amount of spice, they are the definition of a complete breakfast. Don’t let the “enchilada” part intimidate you—these are easy to make and a great way to use up leftovers.
What’s even better? You can make them ahead of time, which makes them an excellent choice for busy mornings. Whether you’re meal prepping or feeding a crowd, these Breakfast Enchiladas offer a delicious and customizable solution. So, let’s dive in and discover how to make these flavorful breakfast enchiladas a part of your routine!
What Makes This Breakfast Enchiladas Special?
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Quick and Easy: Unlike traditional enchiladas, this breakfast version is made with simple ingredients that come together quickly, allowing you to enjoy a hearty meal in less than 30 minutes.
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Customizable: You can adjust the fillings based on your preferences—add extra vegetables, meat, or even swap the tortillas for a gluten-free option.
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Perfect for Meal Prep: These enchiladas can be made in advance and stored in the fridge or freezer for busy mornings, offering a tasty, grab-and-go breakfast.
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Hearty and Filling: With eggs, cheese, and your choice of fillings, this recipe will keep you full and energized all morning long.
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Family-Friendly: Whether you have picky eaters or a house full of hungry mouths, Breakfast Enchiladas are a surefire hit that everyone will love.
Ingredient Notes
Here’s what you’ll need to make these scrumptious Breakfast Enchiladas:
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Tortillas: Flour tortillas are commonly used for this dish, but you can also use corn tortillas for a gluten-free version. Large tortillas work best for easy rolling.
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Eggs: Fresh eggs are the star of this recipe. Scrambled eggs provide a fluffy, soft texture that complements the other fillings.
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Cheese: Cheddar cheese is a popular choice, but you can substitute it with Monterey Jack, pepper jack, or any cheese that melts well.
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Breakfast Sausage or Bacon: You can either use cooked breakfast sausage or crumbled bacon for added flavor. Ground turkey or plant-based sausage are great alternatives for a healthier option.
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Salsa: Use your favorite salsa for that delicious burst of flavor. You can opt for a mild, medium, or spicy variety depending on your preference.
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Seasonings: A blend of cumin, paprika, garlic powder, and a pinch of chili powder elevates the flavor profile of this dish.
Possible Substitutions:
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For a dairy-free version, use a plant-based cheese and substitute eggs with tofu scramble.
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Swap breakfast sausage for shredded chicken or a vegetarian protein like black beans or tofu.
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You can also skip the tortillas for a low-carb version and layer everything like a casserole.
How To Make Breakfast Enchiladas
Preparation Time: 15 minutes | Cooking Time: 15 minutes
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Preheat the oven to 350°F (175°C). Grease a baking dish (9×13 inch works best) with cooking spray.
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Prepare the filling:
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In a large skillet, heat a bit of oil over medium heat.
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Add breakfast sausage or bacon, and cook until browned. If using sausage, break it up into small pieces. Remove from skillet and set aside.
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In the same skillet, scramble the eggs until fully cooked, adding a pinch of salt and pepper. Set aside.
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Assemble the enchiladas:
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Lay tortillas flat on a clean surface. Evenly distribute the scrambled eggs, cooked sausage, and cheese on each tortilla.
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Roll up each tortilla tightly and place them seam-side down in the prepared baking dish.
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Make the sauce:
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Pour salsa over the enchiladas, making sure to cover each one completely.
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Sprinkle extra cheese on top for a cheesy, golden finish.
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Bake:
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Place the baking dish in the oven and bake for 12-15 minutes, or until the cheese is melted and bubbly.
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Keep an eye on them to avoid overcooking the tortillas, which can become crispy.
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Serve:
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Garnish with fresh cilantro, sour cream, or extra salsa. Serve warm and enjoy!
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Helpful Tips:
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To make the sauce extra creamy, mix some sour cream or cream cheese into the salsa before pouring it over the enchiladas.
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If you want to add vegetables, sauté onions, bell peppers, or spinach with the sausage for added flavor and nutrition.
Storage Options
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Room Temperature: These enchiladas are best served fresh, but they can sit out for up to 2 hours at room temperature if necessary.
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Refrigeration: Store leftover enchiladas in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven for best results.
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Freezing: For longer storage, freeze the assembled, uncooked enchiladas in a baking dish, wrapped tightly in foil. They can last up to 3 months in the freezer. Bake directly from frozen, adding 5-10 minutes to the baking time.
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Reheating: Reheat in the microwave for a few minutes, or bake in the oven at 350°F until warmed through (about 10-15 minutes).
Variations and Substitutions
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Vegetarian: Skip the meat and load up with vegetables like mushrooms, spinach, or zucchini for a meatless version.
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Low-Carb: Swap out the flour tortillas for low-carb or cauliflower tortillas to make this a keto-friendly breakfast.
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Extra Spicy: Add diced jalapeños or hot sauce to the salsa for an extra kick.
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Breakfast Burrito Style: Instead of enchiladas, roll up the ingredients in tortillas and skip the baking for a quick breakfast burrito.
Frequently Asked Questions
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Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas the night before and refrigerate them. Just bake them in the morning for a quick breakfast. -
Can I freeze breakfast enchiladas?
Absolutely! Freeze them before baking, and simply add a few extra minutes to the baking time when you’re ready to cook. -
Can I use egg whites instead of whole eggs?
Yes, egg whites will work fine if you’re looking for a lower-fat version. -
What’s the best cheese for breakfast enchiladas?
Cheddar, Monterey Jack, or a blend of both is ideal. Any cheese that melts well will do. -
Can I add more vegetables to this recipe?
Yes, bell peppers, onions, and spinach make great additions to the filling for added flavor and nutrients. -
How can I make the sauce more creamy?
Mix sour cream or cream cheese into the salsa for a smoother, creamier texture.
Conclusion
These Breakfast Enchiladas are the perfect way to start your day with something delicious, satisfying, and easy to prepare. Whether you’re cooking for a crowd or meal prepping for the week, they are a versatile breakfast option everyone will love. Don’t forget to share your results and let me know how you customize them!
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Breakfast Enchiladas Recipe: A Hearty Start to Your Day
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
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6 flour tortillas
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6 eggs
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1 lb breakfast sausage or bacon
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1 cup shredded cheddar cheese
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1 cup salsa
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Salt and pepper to taste
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Optional: Sour cream, cilantro, extra cheese for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cook sausage or bacon, then scramble the eggs in the same pan.
- Fill tortillas with eggs, sausage, and cheese, then roll and place in the baking dish.
- Pour salsa over the enchiladas, sprinkle with extra cheese, and bake for 12-15 minutes.
- Serve warm with desired garnishes.