A hearty and flavorful twist on classic enchiladas, these Breakfast Enchiladas are loaded with scrambled eggs, veggies, and cheese, making them the ultimate morning comfort food. Perfect for a weekend brunch or a breakfast-for-dinner treat, this recipe combines familiar ingredients with a touch of Mexican-inspired flair.
Why You’ll Love This Recipe
It’s a one-pan meal that’s easy to prepare and clean up.
You can customize the filling with your favorite veggies, proteins, or cheeses.
The combination of savory scrambled eggs and enchilada sauce is irresistibly delicious.
It’s perfect for feeding a crowd or meal-prepping for the week.
Packed with protein, it’s a filling way to start the day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 small flour or corn tortillas
6 large eggs
1/4 cup milk or plant-based milk
1 cup shredded cheddar cheese (or your favorite cheese)
1/2 cup cooked breakfast sausage or plant-based sausage (optional)
1/4 cup diced onions
1/2 cup diced bell peppers
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and pepper to taste
1 cup enchilada sauce
Fresh cilantro, chopped, for garnish
Directions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a medium bowl, whisk together eggs, milk, garlic powder, smoked paprika, salt, and pepper.
Heat a non-stick skillet over medium heat and scramble the eggs until just set. Remove from heat.
Stir diced bell peppers, onions, cooked sausage (if using), and half of the shredded cheese into the scrambled eggs.
Warm the tortillas slightly to make them pliable, then spoon a portion of the egg mixture onto each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well-coated.
Sprinkle the remaining cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh cilantro before serving.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Variations
Protein Swap: Use diced ham, cooked bacon, or plant-based crumbles instead of sausage.
Cheese Choices: Swap cheddar for Monterey Jack, pepper jack, or a Mexican cheese blend.
Vegetarian Option: Skip the sausage and load up on extra veggies like spinach, mushrooms, or zucchini.
Spice It Up: Add diced jalapeños or a dash of hot sauce to the egg mixture for a kick.
Sauce Options: Try green enchilada sauce or salsa verde for a fresh twist.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap individual enchiladas tightly in foil and store in a freezer-safe bag for up to 2 months.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave for 1-2 minutes per enchilada.
Related Recipes:
FAQs
Can I make these ahead of time?
Yes, you can assemble the enchiladas the night before and store them in the refrigerator. Add the sauce and bake them fresh the next morning.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work just as well, though warming them first helps prevent cracking during rolling.
Can I make this recipe dairy-free?
Yes, substitute the milk with a plant-based alternative and use dairy-free cheese.
What side dishes go well with breakfast enchiladas?
I like serving them with a simple green salad, roasted potatoes, or a side of fruit for a balanced meal.
Can I double this recipe?
Of course! Simply use a larger baking dish or bake in two separate dishes to accommodate more servings.
Conclusion
Breakfast Enchiladas are a delightful way to elevate your morning meal. Whether you’re hosting a brunch or simply craving something hearty and comforting, this recipe has you covered. With customizable ingredients and simple preparation, it’s sure to become a favorite in your breakfast rotation. Enjoy.
📖 Recipe:
Print
Breakfast Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A hearty and flavorful breakfast enchiladas recipe packed with scrambled eggs, veggies, cheese, and optional sausage, all wrapped in tortillas and smothered with enchilada sauce. Perfect for brunch, breakfast-for-dinner, or meal prepping.
Ingredients
8 small flour or corn tortillas
6 large eggs
1/4 cup milk or plant-based milk
1 cup shredded cheddar cheese (or preferred cheese)
1/2 cup cooked breakfast sausage or plant-based sausage (optional)
1/2 cup diced bell peppers
1/4 cup diced onions
1/4 tsp garlic powder
1/4 tsp smoked paprika
Salt and pepper to taste
1 cup enchilada sauce
Fresh cilantro, chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a medium bowl, whisk together eggs, milk, garlic powder, smoked paprika, salt, and pepper.
- Scramble the eggs in a non-stick skillet over medium heat until just set. Remove from heat.
- Combine the scrambled eggs with bell peppers, onions, sausage (if using), and half the cheese.
- Warm the tortillas to make them pliable. Add a portion of the egg mixture to each tortilla, roll tightly, and place seam-side down in the dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
For a vegetarian option, omit the sausage and add more veggies.
To prevent cracking, warm tortillas before rolling.
Try green enchilada sauce or salsa verde for a flavor variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 285 kcal
