Breakfast Enchiladas Recipe

Active Time:

20 mins

Bake Time:

30 mins

Total Time:

1 hr

Servings:

6 to 8

Avoid the pain of an unplanned breakfast with our breakfast enchiladas. Better than an everyday omelet or a bland breakfast granola, this easy breakfast casserole is a guaranteed crowd-pleaser. Better yet, you can prepare it ahead of the crowd so that you're not stuck in the kitchen with a frying pan while the family is having fun.

Just roll the ingredients into tortillas, place in your baking dish, and refrigerate the night before. Then, all that's required the next morning is a quick bake, and breakfast will be served in no time.

Learn how to make breakfast enchiladas. Treat your family and friends to a restaurant-quality start to the day with a casserole your whole crew will enjoy.

Southern Living Breakfast Enchiladas in the casserole dish — Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

Ingredients for Breakfast Enchiladas

To make these breakfast enchiladas, you'll need:

Hot ground pork sausage: For a meaty bite. Can substitute with other types of sausage or bacon.
Butter or margarine: To cook the vegetables and eggs for a buttery flavor.
Sliced green onions: Adds a mild oniony flavor.
Chopped fresh cilantro: For a bright freshness.
Large eggs: Softly cooked for a luscious filling.
Salt & pepper: Enhances the flavor of the enchiladas.
Cheese Sauce: A rich, cheesy sauce folded into the eggs and used to cover the tortillas.
Cooking spray: For greasing the baking dish. Can substitute with additional butter if desired.
Flour tortillas: Filled and rolled up with eggs, sausage, and cheese.
Shredded Monterey Jack cheese with jalapeños: Sprinkled over the top of the enchiladas for a browned, cheesy topping. Can substitute with other types of shredded cheese if desired.
Grape tomatoes, green onions, and fresh cilantro: For garnishing the enchiladas.

Southern Living Breakfast Enchiladas ingredients — Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

How To Make Breakfast Enchiladas

With the ability to prepare this hearty dish the night before, serving a crowd was never easier. Full instructions are below, but here's a brief recap before you get started:

Step 1. Cook sausage: Cook sausage in a large skillet until cooked through. Remove from pan; drain well.
Step 2. Cook eggs: Melt butter over medium heat. Add onions and cilantro; sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set. Draw a spatula across bottom of pan. Cook until eggs are thickened. Remove from heat; fold in 1 1/2 cups cheese sauce and sausage.
Step 3. Fill and roll tortillas: Spoon 1/3 cup egg mixture onto each flour tortilla; roll up. Place, seam side down, in a greased baking dish. Top with remaining cheese sauce. Sprinkle with cheese.
Step 4. Bake enchiladas: Bake at 350°F for 30 minutes or until sauce is bubbly. Garnish before serving.

Can I Make Breakfast Enchiladas Ahead?

Prepare the enchiladas, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes, then bake as directed.

For longer storage, bake and cool completely. Wrap tightly and freeze for up to three months. Thaw overnight in the refrigerator, then reheat in a preheated 350ºF oven until hot throughout.

How To Store and Reheat Leftover Breakfast Enchiladas

Refrigerate leftover enchiladas in an airtight container for up to three days, or freeze for up to three months. Reheat in a preheated 350ºF oven until hot throughout before serving.

More Savory Breakfast Casserole Recipes You'll Love

Whether you're a fan of hash browns or croissants in the morning (or both), these casserole recipes are sure to please:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 lb. hot ground pork sausage
2 Tbsp. butter or margarine
4 thinly sliced green onions
2 Tbsp. chopped fresh cilantro
14 large eggs, beaten
3/4 tsp. salt
1/2 tsp. pepper
Cheese Sauce
Vegetable cooking spray
8 (8-in.) flour tortillas
1 cup shredded Monterey Jack cheese with jalapeños
Halved grape tomatoes, for garnish
Sliced green onions, for garnish
Chopped fresh cilantro, for garnish

Directions

Cook sausage:

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Cook eggs:

Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds.

Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.

Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Fill and roll tortillas:

Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up.

Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

Place, seam side down, in a lightly greased 13- x- 9-inch baking dish.

Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.

Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Bake enchiladas:

Bake at 350°F for 30 minutes or until sauce is bubbly.

Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

Serve with desired toppings.

Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

Frequently Asked Questions

What else can I add to breakfast enchiladas?

Feel free to load up these enchiladas by adding veggies (bell peppers, spinach, and more), swapping the sausage for chorizo, or adding rice to bulk it up.
It it better to cook enchiladas covered or uncovered?

For a browned, cheesy finish, these enchiladas are baked uncovered.
Can I use corn tortillas for breakfast enchiladas?

If preferred, you can substitute the flour tortillas with corn tortillas.