Breakfast is the most important meal of the day, and these Easy Breakfast Enchiladas ensure you start your morning with a hearty, flavorful dish that’s both satisfying and simple to prepare. Packed with eggs, sausage, and cheese, these enchiladas are smothered in savory enchilada sauce and baked to golden perfection. Whether you’re feeding a family or hosting a brunch, this recipe delivers every time.

Why You’ll Love Easy Breakfast Enchiladas

• Quick and Simple: Perfect for busy mornings or a make-ahead option for brunch.
• Customizable: Adjust the fillings and toppings to suit your tastes or dietary needs.
• Crowd-Pleaser: These enchiladas are always a hit with both kids and adults.
• Flavor-Packed: A delicious mix of Mexican-inspired spices, creamy eggs, and gooey cheese.

Ingredients for Easy Breakfast Enchiladas

Main Ingredients

Ingredient	Amount	Notes
Olive Oil	1 tablespoon	For sautéing the veggies.
Green Bell Pepper	1, diced	Adds a fresh crunch and color.
Yellow Onion	½ medium, diced	Brings sweetness and depth to the dish.
Breakfast Sausage	1 pound	Choose your favorite brand or make your own.
Chili Powder	½ teaspoon	For a hint of smoky heat.
Ground Cumin	¼ teaspoon	Adds warmth and earthiness.
Eggs	6 large	Lightly beaten for the scramble.
Enchilada Sauce	1½ cups	Use your favorite store-bought or homemade version.
Flour Tortillas	8 (8-inch)	Soft tortillas work best for rolling.
Monterey Jack Cheese	1 cup, shredded	Melts beautifully for a creamy finish.

Optional Garnishes

• Crumbled Cotija Cheese or Queso Fresco
• Chopped Fresh Cilantro
• Diced Red Onions

Step-by-Step Instructions

1. Prepare the Filling

1. Heat a large nonstick skillet over medium-high heat and add the olive oil.
2. Sauté the diced green bell pepper and onion for about 5 minutes, until the veggies are softened and the onions become translucent.
3. Add the breakfast sausage to the skillet, breaking it into small crumbles as it cooks. Stir in the chili powder and ground cumin. Cook for 6–8 minutes, until the sausage is fully browned. Drain and discard any excess fat.
4. Pour in the beaten eggs and cook for 1–2 minutes, stirring gently until the eggs are just set but still slightly wet. Remove the skillet from heat.

2. Assemble the Enchiladas

1. Preheat your oven to 375°F.
2. Spread ¼ cup of enchilada sauce evenly across the bottom of a 13×9-inch baking dish.
3. Lay a tortilla flat and fill it with 2–3 tablespoons of the sausage and egg mixture. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

3. Bake the Enchiladas

1. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully coated.
2. Sprinkle the shredded Monterey Jack cheese evenly over the top.
3. Bake the dish, uncovered, for 15 minutes, or until the cheese is melted and bubbly.

4. Garnish and Serve

1. Remove the enchiladas from the oven and let them cool for 5 minutes.
2. Garnish with crumbled Cotija cheese or queso fresco, chopped cilantro, and diced red onions for added flavor and texture.
3. Serve immediately with your favorite sides like salsa, guacamole, or sour cream.

Tips for Perfect Breakfast Enchiladas

1. Customize the Filling: Swap out the sausage for bacon, ham, or plant-based alternatives. Add veggies like spinach, mushrooms, or zucchini for extra nutrients.
2. Use Corn Tortillas: For a gluten-free option, use corn tortillas, but warm them first to prevent cracking.
3. Make It Spicy: Add diced jalapeños or a drizzle of hot sauce for an extra kick.
4. Freeze for Later: Assemble the enchiladas, cover tightly, and freeze before baking. When ready to enjoy, bake straight from the freezer, adding a few extra minutes to the cooking time.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	350
Protein	18g
Carbohydrates	22g
Fat	20g
Fiber	2g

Note: Nutritional values are approximate and may vary depending on specific ingredients used.

Frequently Asked Questions

1. Can I make breakfast enchiladas ahead of time?

Absolutely! Assemble the enchiladas up to one day in advance, cover tightly, and refrigerate. Bake them fresh when you’re ready to serve.

2. Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, especially if you need a gluten-free option. Warm them first to make them pliable.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

4. What side dishes pair well with breakfast enchiladas?

Try serving them with a side of refried beans, fresh fruit, or a simple green salad.

5. Can I use store-bought enchilada sauce?

Yes! Choose your favorite brand, or make your own for a more personalized flavor.

6. Are breakfast enchiladas freezer-friendly?

Yes, you can freeze them before baking. When ready to eat, bake from frozen at 375°F, adding 10–15 minutes to the baking time.

Why You’ll Love These Breakfast Enchiladas

These Easy Breakfast Enchiladas are the perfect way to elevate your morning routine or impress guests at brunch. With minimal prep and maximum flavor, this dish is a must-try for anyone who loves Mexican-inspired breakfasts.

Get Cooking Today!

Bring some zest to your mornings with this hearty, flavorful recipe. Gather your ingredients, fire up the oven, and enjoy the magic of these Easy Breakfast Enchiladas—a meal that’s sure to become a family favorite!

Print