Easy & Cheesy Breakfast Enchiladas: The Ultimate Savory Weekend Brunch Recipe
Imagine the comforting flavors of your favorite breakfast, but with a vibrant Mexican twist, all wrapped up in a warm tortilla. That’s exactly what you get with these incredible Breakfast Enchiladas! Bursting with fluffy scrambled eggs, savory breakfast sausage, mild green chiles, and generous layers of melted cheese, these enchiladas are a true culinary delight. They’re not just for breakfast; they make a fantastic brunch centerpiece, a hearty holiday treat, or even a fun and easy weeknight dinner. Get ready to transform your morning meal into an unforgettable feast!
The Best Breakfast Enchiladas You’ll Ever Make
Prepare yourself, because these breakfast enchiladas are truly outstanding! Even if you’re not typically a massive enchilada enthusiast, this recipe might just convert you. They are generously loaded with perfectly soft scrambled eggs, flavorful breakfast sausage, a gentle kick from green chiles, and an abundance of melty, gooey cheese. It’s a combination so irresistible, it could very well change your breakfast game forever.
While I certainly appreciate a sweet breakfast – think fluffy pancakes or these delightful Cinnamon Sugar French Toast Sticks – there’s something uniquely satisfying about starting your day with a savory, protein-packed meal. It provides the sustained energy and comforting warmth needed to tackle anything your day throws at you. These egg enchiladas are packed with so much goodness that they’re a perfect choice for your next brunch gathering, offering a delightful and unexpected alternative to the usual pastries and donuts.
What makes this dish even better is its simplicity. It’s essentially a breakfast enchilada casserole, meaning it’s incredibly easy to assemble and bake. Just before these beauties hit the oven, they’re smothered in a rich green chile sauce and topped with even more cheese, ensuring every bite is a symphony of flavor and texture. The sauce adds a tangy depth that perfectly complements the savory filling, while the extra cheese creates a golden, bubbly crust that’s simply divine.
To elevate your breakfast enchilada experience even further, serve them alongside a fresh batch of Homemade Pico de Gallo. The bright, zesty freshness of the pico cuts through the richness of the enchiladas, creating a perfectly balanced meal. Add a simple side of seasonal fruit, and you’ll have a hearty, vibrant breakfast spread that will impress your family and friends. Once you try these, you may never look at other breakfast options the same way again!
Why You’ll Love This Breakfast Enchilada Casserole
This breakfast enchilada casserole isn’t just another recipe; it’s a breakfast solution that brings joy to your table with minimal fuss. Here are just a few reasons why you’ll fall in love with it:
- Effortlessly Easy to Prep: You can have this entire dish ready for the oven in as little as 20 minutes! The process involves simple steps like browning meat, scrambling eggs, and rolling tortillas, making it a stress-free option for busy mornings or relaxed weekends.
- Incredibly Hearty and Filling: Packed with protein from eggs and sausage, and comforting carbohydrates from tortillas and cheese, these enchiladas are designed to keep you satisfied for hours. It’s the perfect fuel to kickstart a demanding day or recover after a long week.
- The Ultimate Morning-After-Holiday Breakfast: Whether it’s Christmas morning, Thanksgiving weekend, or a post-celebration brunch, this casserole is a crowd-pleaser. It’s comforting, substantial, and perfect for feeding a hungry group without spending hours in the kitchen.
- Exploding with Flavor: The combination of savory sausage, tender scrambled eggs, earthy green chiles, and rich, melted cheese, all bathed in a flavorful green chile sauce, creates a complex and utterly delicious taste profile that will have everyone reaching for seconds.
- Made with Simple, Accessible Ingredients: You won’t need to hunt down obscure items for this recipe. All the ingredients are readily available at your local grocery store, making it easy to whip up whenever the craving strikes.
- Highly Customizable: This recipe is incredibly versatile. You can easily adjust the fillings to suit dietary preferences or what you have on hand, from adding extra vegetables to swapping out the meat.
- Great for Meal Prep and Freezing: Prepare it the night before for an easy morning bake, or freeze a batch for a quick, comforting meal whenever you need it. It reheats beautifully, making it perfect for busy individuals or families.
Essential Ingredients for Your Breakfast Enchiladas
These egg enchiladas are celebrated for their rich and abundant filling. The beauty of this recipe lies not only in its core components but also in the flexibility it offers for customization. While we’ll stick to a classic combination, remember that you can always adjust to your family’s preferences!
- BREAKFAST SAUSAGE: This is the backbone of our savory filling. I recommend using a good quality bulk breakfast sausage. Feel free to use your favorite variety, whether it’s mild, spicy, or even a maple-flavored sausage for a touch of sweetness. For those seeking alternatives, ground turkey sausage or plant-based breakfast crumbles work wonderfully as well. Ensure you brown it thoroughly for maximum flavor.
- ONION & GARLIC: These aromatic staples are essential for building a deep, savory base for our enchilada filling. Minced onion and garlic are sautéed with the sausage, infusing the entire mixture with a fragrant and irresistible flavor. Don’t skip these; they make a huge difference!
- EGGS: It wouldn’t be an egg enchilada recipe without them! You’ll need about 8 large eggs, lightly beaten, to create that soft, fluffy texture that pairs perfectly with the other fillings. The key is to scramble them gently so they remain tender.
- COLBY JACK CHEESE: This cheese is a fantastic choice for enchiladas because it melts beautifully, creating that desirable gooey texture, and has a mild, creamy flavor that complements the other ingredients without overpowering them. However, a good sharp cheddar, Monterey Jack, or a Mexican cheese blend would also be delicious. For the best melt and flavor, I always recommend shredding your own cheese from a block.
- GREEN CHILES & SAUCE: Don’t let the word “chiles” intimidate you! Canned diced green chiles are typically very mild, adding an earthy, slightly smoky flavor rather than significant heat. They are a signature ingredient that gives these enchiladas their classic Southwestern flair. For the green chile sauce, I’ve had great success with Stoke’s brand, but feel free to use your preferred variety or even a homemade green chile sauce for an extra special touch. If you prefer more heat, look for “hot” green chile sauce or add a pinch of cayenne pepper to taste.
- FLOUR TORTILLAS: These are ideal for breakfast enchiladas because they are soft, flexible, and easy to roll without tearing. They hold all the delicious fillings together perfectly. While corn tortillas are traditional for many enchilada recipes, flour tortillas tend to be less prone to breaking when loaded with our hearty breakfast mixture. If you opt for corn tortillas, briefly warm them in a microwave or dry skillet before rolling to make them more pliable.
Remember, this recipe is a template! While this combination became an obsession in my family, you have the freedom to adjust it to suit your family’s preferences. For instance, if green chiles aren’t your favorite, feel free to omit them or swap the chile sauce for a mild red enchilada sauce or even a robust tomato sauce. Instead of chiles, you could incorporate black beans, corn, or diced bell peppers for added texture and nutrients. Make this breakfast enchilada recipe truly your own and, most importantly, enjoy every single bite!
Step-by-Step Guide to Crafting Perfect Breakfast Enchiladas
Making these breakfast enchiladas is surprisingly straightforward. Follow these simple steps for a delicious and satisfying meal:
- PREHEAT AND PREP: Begin by preheating your oven to 350 degrees F (175 degrees C). While the oven heats, lightly grease a 9×13-inch baking pan. You can use cooking spray or a thin layer of butter or oil. Set the prepared pan aside. This step ensures your enchiladas won’t stick and will make cleanup a breeze.
- COOK THE FILLING:
- In a large skillet, over medium-high heat, brown your breakfast sausage, breaking it apart with a spoon as it cooks. Once the sausage starts to brown, add the chopped onion and minced garlic. Continue to cook, stirring occasionally, until the sausage is fully cooked through and no longer pink, and the onion has softened and become translucent (about 5-7 minutes). Drain any excess grease from the skillet, then spoon this flavorful mixture into a large mixing bowl and set it aside.
- Using the same skillet (no need to clean it if there’s minimal residue, the flavors will just meld!), scramble your beaten eggs. I prefer my eggs softly scrambled – cooked just until they are set but still moist and tender. Cook them to your desired consistency, stirring gently to create small curds.
- Add the cooked scrambled eggs to the bowl with the sausage, onion, and garlic mixture. Stir in the can of green chiles and 3 cups of the shredded Colby Jack cheese. Mix everything gently until well combined. This is your delicious breakfast enchilada filling!
- ASSEMBLE THE EGG ENCHILADAS: Now for the fun part!
- Lay out one flour tortilla on a clean surface. Spoon a small amount (about ⅓ to ½ cup, depending on tortilla size and how full you like them) of the breakfast filling down the middle of the tortilla, forming a line.
- Roll the tortilla up tightly, ensuring the filling is securely encased.
- Place the rolled enchilada, seam side down, into your prepared 9×13-inch baking pan. Continue this process with the remaining tortillas and filling, placing them snugly side-by-side in the pan until it’s full. Depending on the size of your tortillas, you might fit 8-10 enchiladas.
- Once all the enchiladas are assembled in the pan, carefully pour the entire can of green chile sauce evenly over the top, making sure each enchilada is coated.
- Finally, generously sprinkle the remaining 1 cup of shredded cheese over the sauce-covered enchiladas. This layer of cheese will melt into a beautiful, bubbly crust.
- BAKE: Carefully transfer your pan of breakfast enchiladas to the preheated oven. Bake uncovered for 25-30 minutes, or until the cheese on top is melted, golden brown, and bubbly, and the sauce is simmering at the edges of the pan. The delicious aroma will let you know it’s almost ready!
Once baked, let the enchiladas rest for a few minutes before serving. This allows the filling to set slightly and prevents them from falling apart when you dish them out. Get ready to enjoy a hearty and incredibly flavorful breakfast or brunch!
Tips for the Best Breakfast Enchiladas
To ensure your breakfast enchiladas turn out perfectly every time, keep these expert tips in mind:
- Don’t Overcook the Eggs: For the best texture in your enchiladas, scramble the eggs until they are just set and still slightly moist. Overcooked, dry eggs will make for a less enjoyable filling. Remove them from the heat a little before they look fully done, as they will continue to cook slightly when mixed with the hot sausage.
- Warm Your Tortillas: Flour tortillas, especially if they’ve been refrigerated, can sometimes be stiff and prone to tearing. Briefly warming them in a microwave (about 15-20 seconds per stack) or a dry skillet makes them much more pliable and easier to roll without cracking. This also helps prevent sogginess.
- Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect its melting quality. For the ultimate gooey, smooth cheese experience, buy a block of Colby Jack (or your preferred cheese) and grate it yourself. It makes a noticeable difference!
- Drain Excess Grease: After browning your sausage, make sure to thoroughly drain any excess grease. This prevents your enchiladas from becoming overly greasy and heavy.
- Don’t Overfill: While it’s tempting to pack in as much filling as possible, overfilling your tortillas can make them difficult to roll and may cause them to burst during baking. A moderate amount of filling is best.
- Customize Your Filling: This recipe is incredibly adaptable. Consider adding diced bell peppers, sautéed mushrooms, cooked spinach, black beans, or corn to your filling for added nutrition and flavor. You can also swap breakfast sausage for bacon, ham, or chorizo.
- Serve Immediately: While these enchiladas are delicious reheated, they are at their absolute best served fresh from the oven when the cheese is perfectly melted and bubbly.
Serving Suggestions & Toppings
These breakfast enchiladas are hearty enough to be a meal on their own, but a few fresh toppings and complementary sides can elevate them to an extraordinary brunch spread:
- Fresh Toppings:
- Pico de Gallo: The bright, fresh flavors of homemade pico de gallo (diced tomatoes, onions, jalapeños, cilantro, lime juice) cut beautifully through the richness of the enchiladas.
- Sour Cream or Greek Yogurt: A dollop adds a cool, creamy contrast.
- Avocado or Guacamole: Creamy, healthy fat that provides a wonderful texture and flavor.
- Fresh Cilantro: A sprinkle of chopped fresh cilantro adds a burst of freshness and color.
- Hot Sauce: For those who love extra heat, a drizzle of your favorite hot sauce is a must.
- Sliced Jalapeños: Fresh or pickled for an extra spicy kick.
- Black Olives: Sliced black olives add a savory, briny note.
- Side Dishes:
- Fresh Fruit Salad: A medley of seasonal fruits offers a refreshing contrast to the savory main dish.
- Crispy Hash Browns or Breakfast Potatoes: For an extra dose of classic breakfast comfort.
- Refried Beans: If serving for a more substantial dinner or brunch.
- Warm Tortilla Chips: Perfect for scooping up any extra sauce or a side of guacamole.
- Mimosas or Coffee: Complete your brunch experience with your favorite beverage.
Storage and Reheating Instructions
One of the best things about breakfast enchiladas is how well they store and reheat, making them perfect for meal prep or enjoying leftovers.
- Storing Leftovers:
- Allow the baked enchiladas to cool completely before storing.
- Transfer them to an airtight container and store in the refrigerator for up to 3-4 days.
- Freezing Instructions (Baked Enchiladas):
- After baking, let the enchiladas cool completely.
- You can freeze the entire pan (if it’s freezer-safe) tightly wrapped in plastic wrap and then aluminum foil.
- Alternatively, cut individual portions and wrap each securely in plastic wrap, then place them in a freezer-safe bag or container.
- Freeze for up to 2-3 months.
- Freezing Instructions (Unbaked Enchiladas – Meal Prep):
- Assemble the enchiladas in your greased baking pan as per the instructions, but do NOT pour the green chile sauce or sprinkle the final layer of cheese yet.
- Cover the pan tightly with plastic wrap, then aluminum foil.
- Freeze for up to 2-3 months.
- When ready to bake, remove from the freezer, uncover, pour the sauce, sprinkle the cheese, and bake from frozen at 350°F (175°C) for about 45-60 minutes, or until heated through and bubbly. You may need to cover with foil for the first 30 minutes to prevent over-browning, then uncover to let the cheese melt and bubble.
- Reheating Baked Enchiladas:
- Oven: For best results, reheat in the oven. Place individual servings or the entire pan (covered with foil) in an oven preheated to 325°F (160°C) for 20-30 minutes, or until heated through. Uncover for the last 5-10 minutes if you want to crisp up the cheese.
- Microwave: For a quick reheat, individual portions can be microwaved on high for 1-2 minutes, or until hot. Be aware that the texture of the tortillas might be slightly softer than when reheated in the oven.
FAQ About Breakfast Enchiladas
While corn tortillas are more traditional for many Mexican enchilada recipes, I personally prefer using flour tortillas for breakfast enchiladas. They are generally softer, more pliable, and easier to roll without tearing, especially when loaded with a hearty filling. This makes for a smoother assembly process. However, if you love the distinct flavor and texture of corn tortillas, feel free to use them! Just be sure to warm them briefly in the microwave or a dry skillet before rolling, as this makes them more flexible and less likely to crack.
It’s not strictly necessary, and I often skip this step for simplicity, especially when using fresh flour tortillas. However, many people find that briefly warming their tortillas (either in a dry skillet for a few seconds per side or stacked in the microwave for 15-20 seconds) makes them much more pliable and easier to roll without breaking. Some also believe it helps prevent the breakfast enchiladas from becoming soggy by creating a slight barrier. While I haven’t personally encountered significant sogginess issues without pre-cooking, if your tortillas seem stiff or prone to tearing, a quick warm-up can definitely help.
Absolutely! Breakfast enchiladas are an excellent dish for meal prepping. To prepare them the night before, follow all the assembly steps: cook the sausage and egg mixture, fill and roll your tortillas, and arrange them in the baking pan. Stop just before pouring the green chile sauce over the enchiladas. Cover your pan tightly with plastic wrap or aluminum foil and place it in the fridge overnight. In the morning, simply remove from the fridge, pour the chile sauce over the top, sprinkle with the remaining cheese, and bake as directed. You might need to add an extra 5-10 minutes to the baking time since the casserole will be cold from the refrigerator.
Yes, these breakfast enchiladas freeze beautifully, making them perfect for future meals! You can freeze them either baked or unbaked. For freezing instructions and reheating tips, please refer to the “Storage and Reheating Instructions” section above. Freezing them unbaked is a fantastic option for meal prep, allowing you to have a delicious breakfast ready to bake any time!
Making these enchiladas vegetarian is easy! Simply omit the breakfast sausage and instead, you can add more scrambled eggs, a can of drained and rinsed black beans, sautéed mushrooms, diced bell peppers, or even a meatless breakfast crumble. You can also increase the amount of cheese or add some corn. The green chile sauce and cheese base will still provide plenty of flavor!
More Breakfast Recipes to Try
If you loved these savory breakfast enchiladas, you might also enjoy these other hearty and delicious breakfast creations from my kitchen:
- Classic Breakfast Burrito
- Twice Baked Breakfast Potatoes
- Hearty Hashbrown and Sausage Breakfast Pie
- Simple Bean and Cheese Breakfast Tacos
- Freezer Breakfast Ham, Egg, and Cheese Sandwich
- Savory Ham Cheddar Scones
- Slow Cooker Sausage and Potato Breakfast Casserole
Thank you so much for exploring this delicious breakfast enchilada recipe! I truly hope you enjoy making and sharing this comforting meal with your loved ones. It’s a dish that brings smiles and satisfaction every time.
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Breakfast Enchiladas
Ingredients
- 1 pound bulk breakfast sausage
- 1 small onion chopped
- 3 cloves garlic minced
- 8 eggs beaten
- 1 (4 oz) can green chilies
- 4 cups shredded colby jack cheese
- 1 (15 oz) can green chile sauce (I like Stoke’s)
- 8 (12″) flour tortillas
Instructions
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Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking pan, set aside.
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In a large skillet brown sausage, onion and garlic until sausage is no longer pink. Spoon into a bowl then set aside. In the same skillet scramble eggs. I like them softly scrambled but cook them how you like them. Add to the bowl with the sausage. Stir in the green chilies and 3 cups of shredded cheese.
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Place a small amount down the middle of a tortilla and roll up tightly. Place seam side down in prepared pan. Fill remaining tortillas and place seam side down in pan. Pour can of green chile sauce over the enchiladas and sprinkle with remaining cheese. Bake uncovered for 25-30 minutes or until cheese is melted and sauce is bubbly.
Notes
- Nutrition Facts- Since different brands of ingredients have different nutritional information, the information shown is just an estimate.