Breakfast Enchiladas

Total Time

Prep: 25 min. Bake: 25 min.


8 enchiladas

Updated: Dec. 07, 2023
Draped in gooey cheese and a savory sauce, these breakfast enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a Southwestern kick. —Tahnia Fox, Trenton, Michigan
Breakfast Enchiladas Recipe photo by Taste of Home


  • 1/2 pound uncooked chorizo or spicy pork sausage
  • 1 small onion, finely chopped
  • 1/2 medium green pepper, finely chopped
  • 2 teaspoons butter
  • 6 large eggs, beaten
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded pepper jack cheese, divided
  • 1 can (10 ounces) enchilada sauce
  • 8 flour tortillas (6 inches), warmed
  • 1 green onion, finely chopped


  1. Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain.
  2. In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup each cheddar and pepper Jack.
  3. Spread 1/2 cup enchilada sauce into a greased 11x7-in. baking dish. Spoon 3 tablespoons egg mixture down the center of each tortilla. Roll up and place seam side down in prepared baking dish.
  4. Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses.
  5. Bake, uncovered, at 350° until heated through, 25-30 minutes. Sprinkle with green onion.
Breakfast Enchiladas Tips

What else can you put in breakfast enchiladas?

It’s easy to swap ingredients in or out to suit your tastes. Instead of (or in addition to) chorizo or sausage, add chopped cooked bacon or ham. Toss in extra bell peppers, or add some heat with a minced jalapeno pepper. For a vegetarian version, replace the meat with shredded cooked hash browns. For garnishes, add diced tomatoes, cubed avocado, salsa or pico de gallo, or a sprinkling of cilantro.

Can you make breakfast enchiladas ahead of time?

Definitely! Assemble the breakfast enchiladas the night before. Cover the baking dish and store in the refrigerator overnight. The next morning, bake as directed. Here are more make-ahead breakfast recipes you’ll want to add to your recipe box.

What can you serve with breakfast enchiladas?

Serve the enchiladas with your favorite breakfast side dishes. Indulge in hot breakfast potatoes, muffins or your favorite quick bread, or even simple slice of toast with jelly or jam. The sky’s the limit!

Amy Glander, Taste of Home Book Editor

Nutrition Facts

1 enchilada: 369 calories, 23g fat (10g saturated fat), 189mg cholesterol, 1028mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 20g protein.