Breakfast Enchiladas
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These Breakfast Enchiladas are the perfect solution for busy mornings. They ensure the whole family is fed and fueled for the day ahead. Say hello to your new favorite low-fuss, highly delicious breakfast!
You will love how hearty and flavorful they are and that they’re made with easy-to-find ingredients. Speaking of hearty and flavorful, you’ll also need to try these Breakfast sliders, Sausage Breakfast Casserole, and my Carne Asada Burritos.
This recipe is great for many reasons, but one thing I love most is the make-ahead option. You can prepare it the night before and bake the enchiladas in the morning so they’re fresh and hot out of the oven. You’ll need to keep the enchilada sauce on the side and pour it on top before baking! Easy peasy.
Each enchilada has cheesy scrambled eggs, sausage, breakfast potatoes, and green chiles. They are topped with green enchilada sauce, cheese, and any other favorite toppings: cilantro, salsa, fresh tomatoes, bacon bits, green onions, hot sauce, or avocado. Mmmm mmm mmm!
Why this recipe works
- It’s a great meal prep or make-ahead breakfast option.
- Satisfying and nutritious savory breakfast for the whole family.
- Easy to make, always a must!
- Versatile: add different proteins, veggies, beans, etc. More ideas are listed below!
- I know these are called Breakfast enchiladas, but they make a great dinner option, too!
Ingredient Notes
Scroll down to the recipe card for the complete list of ingredients and measurements.
- Sausage: I typically use pork sausage, but you can make these with your favorite breakfast sausage, turkey sausage, chorizo, or bacon!
- Tortillas: 8-inch or 10-inch flour tortillas are both good options.
- Green enchilada sauce: Use your favorite. I grab a 28-oz. can!
- Cheddar cheese: cheddar or Mexican style cheese is a great option, too! Tillamook has a great Mexican style blend that I love.
- Eggs & heavy cream: large eggs whisked with a little heavy cream help keep the eggs fluffy and have a creamy texture.
- Potatoes O’Brien: purchase a frozen package and cook it according to package directions. I love that it comes with a little bell pepper and onion for that added color and flavor!
- Diced green chiles: I love how these elevate the flavor of the eggs. If you have picky eaters, feel free to leave them out!
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Cook the sausage
Drain on paper towels so the excess grease is absorbed.
Scramble the eggs
Made with heavy cream so they are fluffy and creamy! At this step, you’ll also add in the diced green chiles, some cheese, salt, pepper, and add the cooked sausage back in.
Cook potatoes
I like to use the frozen package of potatoes O’Brien for ease and cook according to the package directions. Hash browns would also be a fabulous option!
Assemble!
Add the scrambled egg mixture and some of the cooked potatoes into each tortilla. Roll and place in prepared 9×13 inch baking dish.
Enchilada sauce & cheese
Cover with enchilada sauce and cheese, then bake until hot and bubbly!
Add toppings & enjoy!
Green onions, avocado, salsa, hot sauce, cilantro, sour cream, etc. Dig in!
Expert Tips & Variations
- Different protein options: turkey sausage or bacon are good choices, maybe even chorizo! Be sure to drain excess fat by placing it on paper towels after cooking.
- Veggies: mushrooms, spinach, zucchini, or bell peppers are good options. Just be sure to cook the veggies first to reduce excess moisture.
- Tortillas: corn tortillas instead of flour can be used. You can warm the corn and flour tortillas for easy rolling and making them more pliable.
Storage
- Store in the refrigerator for up to 3-4 days. Keep in mind, the longer they sit, the more soggy the tortilla becomes.
- Reheat in the oven, microwave, or toaster oven until warmed through.
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Breakfast Enchiladas
Ingredients
- 1 lb. ground pork sausage
- 10 large eggs
- 1/4 cup heavy cream
- 4 Tbsp. unsalted butter
- 2 cups potatoes O'Brien, cooked according to package instructions
- 2 cups shredded cheddar cheese, or more as desired, divided
- 7 oz. can diced green chiles
- salt and pepper, to taste
- 10 flour tortillas, 8-inch, warmed if needed to make pliable (you can always use corn, since that's traditional for enchiladas! )
- 28 oz. can green enchilada sauce
- toppings: green onions, tomatoes, avocado, salsa, sour cream, cilantro, hot sauce, etc.
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the sausage in a skillet over medium-high heat until cooked through. Set aside to drain on a paper towel lined plate.1 lb. ground pork sausage
- Whisk together the eggs and heavy cream in a bowl.10 large eggs, 1/4 cup heavy cream
- Scramble the eggs: melt the butter over low heat in the same skillet. Once the butter is hot, add in the eggs. Don't stir them for about a minute or so or until you begin to see the bottom set a bit, but not turning brown. Start to push one edge of the eggs into the center while tilting the pan to allow the liquid egg to flow in underneath. Repeat with the other edges until the eggs are almost entirely set but still look a little wet. Turn off the heat.4 Tbsp. unsalted butter
- Then, add 1 cup of cheese, green chiles, the cooked sausage, salt, and pepper. Stir to combine.7 oz. can diced green chiles, 2 cups shredded cheddar cheese, or more as desired, divided, salt and pepper, to taste
- Cook the potatoes too, if you haven't done that yet!2 cups potatoes O'Brien, cooked according to package instructions
- Preheat the oven to 350°F. Pour a thin layer of enchilada sauce into a 9×13-inch oven safe baking pan.
- Assemble the enchiladas: Scoop about 1/2 cup of the egg mixture onto a tortilla, top with a about 1-2 Tbsp. of the potatoes, and roll up tightly. Place enchiladas seam side down in the prepared baking dish. Repeat with remaining filling and tortillas. You should get about 10 enchiladas.10 flour tortillas, 8-inch, warmed if needed to make pliable
- Pour 2 cups of the enchilada sauce over the enchiladas and top with the remaining cheese. Feel free to add as much or as little cheese & enchilada sauce as you like. I like to save some enchilada sauce to have on the side after they bake.28 oz. can green enchilada sauce
- Make ahead option: keep the enchilada sauce and cheese on the side at this step, cover, and refrigerate until the morning or when you're ready to bake.
- Bake: Cover with foil and bake for 20-25 minutes with the foil on. Remove the foil and broil for a few minutes or until the cheesy is bubbly. Keep a close eye on it so nothing burns.
- Remove from the oven and top with your favorite toppings. Serve hot and enjoy!toppings: green onions, tomatoes, avocado, salsa, sour cream, cilantro, hot sauce, etc.
Video
Notes
- Storage: Store in the refrigerator for up to 3-4 days. Keep in mind, the longer they sit, the more soggy the tortilla becomes.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Excellent recipe! We like things spicy so I used hot sausage and a jalapeno chopped into the potatoes when browning. Otherwise, I followed the recipe exactly.
love that! thank you so much 🙂