If you’re a breakfast for dinner kind of person then you’re absolutely going to want to have this breakfast enchiladas recipe in your back pocket. Stuffed with your favorite breakfast items — scrambled eggs, sautéed onions and peppers, spicy sausage and shredded cheese — these breakfast enchiladas are just the thing to serve a big crowd for breakfast. Or dinner! You can even prepare these enchiladas early and bake them when you’re ready to eat.
Ingredients for Breakfast Enchiladas
- Chorizo: These enchiladas are stuffed with a chorizo. A spicy pork sausage works if you do not have chorizo.
- Onion: Chop up one small onion, preferably a yellow or white onion.
- Green bell pepper: Finely chop up half of a green bell pepper. It contrasts well with the taste of the onion in these enchiladas.
- Butter: Butter is for cooking the scrambled eggs to perfection.
- Eggs: Scrambled eggs are added to these enchiladas to give them a breakfast twist.
- Cheddar and pepper jack cheese: For the cheesiest results, grate the cheese yourself instead of buying the bagged variety. This recipe also works with cheddar, Colby Jack or Mexican blend.
- Enchilada sauce: This recipe works well with both red or green enchilada sauce. You can also make enchilada sauce yourself!
- Flour tortillas: The breakfast items are wrapped up in tortillas and placed in casserole dish before being topped with sauce, cheese and other toppings of your choice.
- Green onion: A topping to refresh a savory dish!
Directions
Step 1: Cook the sausage
Crumble the chorizo in a large skillet and cook over medium heat with the chopped onion and green pepper. Cook for six to eight minutes, stirring occasionally, until the sausage is fully cooked. Drain and set aside.
Step 2: Cook the eggs
In another skillet, heat the butter over medium heat. Scramble the eggs until they are just set. Remove them from the heat and mix in the sausage, onion and pepper, plus 1/3 cup each of the cheddar and pepper jack cheese.
Step 3: Assemble the enchiladas
Spread 1/2 cup of the enchiladas sauce into a greased 11×7-inch baking dish. Spoon 3 tablespoons of the egg mixture into each tortilla and then them roll up. Place it seam side down in the prepared dish. Continue until all of the tortillas are filled.
Step 4: Top and bake
Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining shredded cheeses. Bake uncovered at 350ºF until the enchiladas are heated through, about 25 to 30 minutes. Garnish with the green onion.
Recipe Variations
- Add different proteins: Don’t have sausage? Cook bacon or ham instead. Chop it into small pieces and toss into the eggs.
- Make it vegetarian: For an easy meat replacement, prepare frozen shredded cooked hash browns and mix those in with the scrambled eggs before filling the breakfast enchiladas.
- Garnish with your favorite toppings: For an even heartier breakfast enchilada, use other toppings you love! Diced tomatoes, cubed avocado, homemade salsa or pico de gallo and cilantro are all superb choices. If you’re feeling ambitious make this homemade guacamole.
How to Store Breakfast Enchiladas
Prepared and cooked breakfast enchiladas will last in a sealed airtight container in the refrigerator for up to three days. You can also store leftovers in the freezer for up to three months. You can reheat the enchiladas in the oven in a baking dish at 350º until the enchiladas are fully heated through.
Can you make breakfast enchiladas ahead of time?
Yes! Assemble the breakfast enchiladas the night before and cover the baking dish and store in the refrigerator overnight. The next morning bake the enchiladas as directed.
Breakfast Enchiladas Tips
Are enchiladas better with flour or corn tortillas?
While this recipe calls for flour tortillas, you can also make enchiladas with corn tortillas. Feel free to use what you prefer or simply have on hand.
What is the secret to non soggy enchiladas?
To ensure that your enchiladas aren’t soggy, fry the tortilla in a pan lightly with oil to bind the tortilla together, for about 10 seconds on each side. Let the tortilla drain on a paper towel to cool off. Stuff it with ingredients and roll.
What can I serve with breakfast enchiladas?
Whether it’s for breakfast or you’re serving breakfast for dinner, eat these breakfast enchiladas with your other favorite morning sides, like breakfast potatoes or a slice of quick bread with jelly or jam.
