Name: Breakfast Enchiladas Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 1 lb bulk breakfast sausage; 1 medium red pepper, chopped; 1 small onion, chopped; ½ cup chopped green onions; 2-½ cups shredded cheddar cheese, divided; 10 whole flour tortillas; 2 cups half-and-half; 6 whole eggs; 1 tablespoon flour; Salsa and sour cream

Jump to Recipe

If you’re searching for your next must-make brunch dish, look no further than these Breakfast Enchiladas! Packed with savory sausage, peppers, and gooey cheddar cheese all wrapped in warm tortillas and baked to golden perfection, this is the kind of meal that promises to turn any morning into a celebration. Whether you’re trying to impress overnight guests or simply want to treat yourself to something a little special, this dish is the cozy, satisfying answer that keeps everyone coming back for seconds.

Breakfast Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

What makes these Breakfast Enchiladas so special? It’s all about those simple, colorful ingredients coming together to create comfort food magic. Each element brings its own flavor punch and texture, so don’t skip a thing!

1 lb bulk breakfast sausage: Pick your favorite variety for bold, hearty flavor that forms the savory backbone of this dish.
1 medium red pepper, chopped: Sweet and vibrant, these add a welcome pop of color and subtle crunch.
1 small onion, chopped: A little onion goes a long way in adding aromatic depth and a gentle zing.
½ cup chopped green onions: These fresh and crisp alliums sprinkle brightness throughout the filling.
2½ cups shredded cheddar cheese, divided: Melt-in-your-mouth cheese inside and on top—who could ask for more?
10 whole flour tortillas: Soft, pliable, and perfect for rolling up all that deliciousness.
2 cups half-and-half: This rich, creamy liquid helps create tender, custardy eggs as everything bakes together.
6 whole eggs: They form the base of the creamy custard that soaks into the tortillas overnight.
1 tablespoon flour: Just a spoonful helps thicken the egg mixture and keeps the enchiladas perfectly sliceable.
Salsa and sour cream, to serve: Don’t forget the toppings—these add just the right tangy, cool contrast at the table.

How to Make Breakfast Enchiladas

Step 1: Cook the Sausage and Veggies

Start by grabbing your largest skillet and crank up the heat. Toss in the breakfast sausage, chopped red pepper, and onion. Let everything sizzle and brown together, breaking up the sausage as it cooks. The aroma filling your kitchen should already have everyone wandering in, wondering what’s in store. When the sausage is completely cooked through and the veggies are tender, take the pan off the heat and let it cool for a few minutes so it’s easy to handle in the next step.

Step 2: Mix the Filling

Transfer that irresistible sausage mixture to a big bowl. Stir in the green onions and 2 full cups of shredded cheddar. The cheese will get a little melty from the warmth of the sausage—this is exactly what you want! Scoop a generous 1/3 cup of the mixture onto each flour tortilla. Rolling up the tortillas is honestly pretty fun, and don’t worry if things look a bit messy. Place each one, seam side down, into a greased 9 x 13 inch baking dish. Keep rolling and packing them in snugly—they’ll keep each other cozy and hold their shape.

Step 3: Whisk the Egg Mixture

Now, pull out a mixing bowl and whisk together the half-and-half, eggs, and flour until it’s beautifully smooth. This custard mixture is what transforms these Breakfast Enchiladas from regular wraps into something gloriously creamy and rich. Carefully pour the egg mixture evenly all over the enchiladas, making sure every bit gets soaked. Cover the dish tightly with foil or plastic wrap and let it hang out in the fridge overnight. This crucial step lets the flavors meld and ensures the tortillas absorb all that delicious eggy goodness.

Step 4: Bake to Golden Perfection

Morning comes, and all you have to do is slide the dish into a preheated 350ºF oven. Bake, covered, for 30 to 40 minutes until the eggs have just set and the scent makes it impossible to wait any longer. Uncover, scatter on the last ½ cup of cheddar cheese, and return it to the oven for about 10 more minutes. The cheese should bubble and turn irresistibly melty, crying out for you to dig in.

Step 5: Serve and Enjoy!

Spoon out generous servings onto plates and finish each one with a dollop of sour cream and a bright splash of salsa. The hearty filling, creamy custard, and zesty toppings make every bite pure breakfast bliss!

How to Serve Breakfast Enchiladas

Garnishes

These Breakfast Enchiladas deserve to be dressed to impress. Aside from the classic salsa and sour cream, I love to add a sprinkling of extra green onions, a handful of chopped cilantro, or even some diced avocado on top. These fresh touches brighten up the dish and add layers of flavor and color. Don’t be afraid to get creative with your favorite hot sauce either if you like a little kick!

Side Dishes

If you want to make your brunch extra special, serve these enchiladas with a basket of warm breakfast potatoes, a simple fruit salad, or even some crisp bacon on the side. The richness of the Breakfast Enchiladas pairs beautifully with something fresh and light, as well as with classic breakfast flavors. Everyone will find a little something to love on their plate.

Creative Ways to Present

For a show-stopping brunch spread, arrange the enchiladas on a big platter and top with a rainbow of garnishes—think sliced jalapeños, radishes, and peppers. Or, if you’re hosting a crowd, try slicing the enchiladas in half and stacking them like “enchilada sliders” for easy grab-and-go bites. Individual ramekins work great for portioning out mini Breakfast Enchiladas if you want to go extra fancy!

Make Ahead and Storage

Storing Leftovers

Much to everyone’s delight, these Breakfast Enchiladas reheat beautifully and are just as tasty the next day. Store any leftovers tightly covered in the refrigerator for up to three days. Just make sure they’re cooled to room temperature before popping them into the fridge, so they stay fresh and delicious.

Freezing

If you’d like to get ahead on meal prep, you can freeze these Breakfast Enchiladas easily. After assembling (but before baking), wrap the dish tightly with plastic wrap and foil, then freeze for up to two months. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed to ensure everything is heated through.

Reheating

For best results, reheat individual portions of cooked enchiladas in the microwave, covering loosely to keep them moist. If you’ve got a crowd or want to reheat a whole pan, pop them back in the oven at 350ºF until warmed through. Either way, breakfast is served in no time, with all the flavor and comfort of the original bake.

FAQs

Can I make Breakfast Enchiladas vegetarian?

Absolutely! Swap out the breakfast sausage for cooked and seasoned mushrooms, black beans, or a combination of your favorite veggies. The key is to keep the savory flavor, so be generous with spices and maybe add some sautéed spinach or zucchini for extra goodness.

Do I have to let the enchiladas sit overnight?

Letting them soak overnight is what gives these Breakfast Enchiladas their incredible custardy texture and lets the flavors blend, but if you’re pressed for time, a minimum of 2 hours in the fridge will still work in a pinch. Just know the final texture may be slightly less creamy.

Can I use corn tortillas instead of flour?

You can! Corn tortillas will add a lovely rustic flavor and stand up well to the egg mixture, but they can be a bit more fragile. Warm them briefly to make rolling easier and expect a different, equally delicious result.

What’s the best cheese to use?

Cheddar is classic and melts beautifully, but don’t be afraid to mix things up with Monterey Jack, Pepper Jack, or even a bit of crumbled queso fresco. A blend of cheeses will add interest and stretchiness.

How do I prevent soggy enchiladas?

Using fresh, sturdy tortillas helps prevent sogginess, as does letting the dish bake fully until the eggs are set. If you prefer a firmer texture, you can also toast the tortillas lightly before filling and rolling.

Final Thoughts

If you’re ready to brighten up your mornings and celebrate the joy of breakfast, gather your favorite people and serve up these Breakfast Enchiladas. They bring warmth and excitement to any table, and I promise, one bite is never enough—so go ahead, give them a try and let the compliments (and requests for seconds) roll in!

Breakfast Enchiladas Recipe

★★★★★

5.2 from 5 reviews

Author: lina
Total Time: 1 hour 10 minutes
Yield: 10 enchiladas 1x
Diet: Vegetarian

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Description

These Breakfast Enchiladas are a hearty and satisfying morning dish that combines the flavors of breakfast sausage, peppers, onions, and cheese rolled in tortillas and baked to perfection. A make-ahead option for a delicious breakfast or brunch!

Instructions

Cook Sausage Mixture: In a large pan, cook the sausage, red pepper, and onions until the sausage is done. Let cool slightly. Stir in green onions and 2 cups of cheddar cheese.
Assemble Enchiladas: Scoop cheese mixture onto tortillas, roll up and place in a baking dish.
Prepare Egg Mixture: Whisk together half-and-half, eggs, and flour. Pour over the tortillas and refrigerate overnight.
Bake: Preheat oven to 350ºF. Bake covered for 30-40 minutes. Sprinkle remaining cheese over enchiladas and bake uncovered for an additional 10 minutes.
Serve: Serve with salsa and sour cream.