Breakfast Enchiladas
A hot and filling breakfast featuring fluffy eggs, melty cheese, and a savory enchilada finish, perfect for brunch or meal prep.
Ingredients
Main ingredients
- 10-12 pieces flour tortillas (8-inch) Corn tortillas work too, but warm them first so they don’t crack.
- 10 large eggs
- 0.5 cup milk or half-and-half Half-and-half makes richer eggs; milk is lighter.
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 lb breakfast sausage (pork or turkey) Sub: cooked bacon, diced ham, or plant-based sausage.
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend) Divided use.
- 2 cups enchilada sauce (red or green) Green enchilada sauce is bright and tangy; red is deeper and warmer.
- 1 cup diced bell peppers, onions, spinach, or canned green chiles Optional add-ins.
Toppings
- sour cream Optional.
- avocado Optional.
- salsa Optional.
- cilantro Optional.
- sliced jalapeños Optional.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a skillet over medium heat, cook sausage until browned and cooked through. Drain excess fat if needed. If adding onions/peppers, sauté them until softened.
Eggs
- Whisk eggs, milk, salt, and pepper in a bowl.
- Cook in a nonstick skillet over medium-low heat, stirring often, until the eggs are just set but still soft.
Assembly
- Add a small spoonful of enchilada sauce to the bottom of the baking dish.
- Fill each tortilla with scrambled eggs, sausage, and a sprinkle of cheese. Roll snugly and place seam-side down in the dish.
- Pour remaining enchilada sauce evenly over the top. Sprinkle with the rest of the cheese.
Baking
- Bake for 20–25 minutes, until hot, bubbly, and the cheese is fully melted. Optionally, for more browning, broil for 1–2 minutes at the end.
- Let stand for 5–10 minutes before serving so the filling sets up.
Notes
Great for feeding a group and make-ahead friendly. You can customize with different proteins, veggies, or sauces based on preferences or what's on hand.