Breakfast Enchiladas Recipe

If you’re on the hunt for a breakfast that is both comforting and irresistibly delicious, these Breakfast Enchiladas are about to become your new weekend tradition. Packed with savory sausage, melty cheese, tender veggies, and all lovingly wrapped in soft tortillas, this make-ahead dish is both simple and spectacular. Whether you’re feeding a crowd at brunch or whipping up something special for your family, Breakfast Enchiladas promise to deliver flavor, ease, and plenty of smiles at the table.

Ingredients You’ll Need

The ingredients for these Breakfast Enchiladas are pantry staples, yet each plays a vital role in building incredible flavor, creamy texture, and that gorgeous cheesy finish. Here’s what you’ll need, plus a little tip for each one.

• 1 lb bulk breakfast sausage: The heart of the filling; choose mild or spicy according to your morning mood.
• 1 medium red pepper, chopped: Brings sweetness and a pop of color.
• 1 small onion, chopped: Adds depth and a gentle bite to every forkful.
• ½ cup chopped green onions: For fresh flavor and a hint of brightness in the filling.
• 2½ cups shredded cheddar cheese, divided: Cheddar provides melty richness in every layer—freshly grated melts best!
• 10 whole flour tortillas: The vessel for all that goodness; use soft, 8-inch tortillas for perfect rolling.
• 2 cups half-and-half: This makes the custard luscious and creamy—don’t substitute with milk for best results.
• 6 whole eggs: The magic that binds everything together, creating a savory breakfast casserole effect.
• 1 tablespoon flour: Helps thicken the egg mixture for a fluffy, sliceable finish.
• Salsa and sour cream, to serve: The essential cool and zesty toppings—don’t skip them!

How to Make Breakfast Enchiladas

Step 1: Cook the Sausage and Veggies

Start by heating a large pan over medium heat. Cook the breakfast sausage, red pepper, and chopped onion together, breaking up the sausage as it browns. You’ll know it’s ready when the sausage is fully cooked, the veggies have softened, and the kitchen smells amazing. Allow the mixture to cool for a few minutes—you don’t want the cheese to melt just yet!

Step 2: Assemble the Filling

In a big mixing bowl, combine your cooled sausage-veggie mixture with the chopped green onions and 2 cups of shredded cheddar cheese. Give it all a gentle toss so there’s cheesy, savory goodness in every bite. This is where all those hearty flavors come together to form the perfect breakfast enchilada filling.

Step 3: Roll and Arrange the Enchiladas

Seriously, this is easier than it sounds! Grab a flour tortilla and scoop about 1/3 cup of the filling down the center. Roll it up snugly, then place it seam side down in a greased 9 x 13 inch baking dish. Continue with the rest of your tortillas, packing them in so they’re snug but not squished. Your dish will be full to the brim with stuffed tortillas, ready for their custardy soak.

Step 4: Pour Over the Egg Mixture

In a separate bowl, whisk together the half-and-half, eggs, and flour until smooth—this is the creamy base that sets everything into casserole perfection. Slowly pour it evenly over your arranged tortillas, making sure every enchilada gets a little love. This overnight soak ensures everything melds together for a dreamy texture in the morning.

Step 5: Chill Overnight

Pop a lid or some foil over your dish and let it rest in the fridge overnight. The eggs and cream will work their magic—this not only streamlines busy mornings, but also lets all the flavors marry perfectly. Planning ahead has never tasted so good!

Step 6: Bake to Golden Perfection

When morning rolls around, preheat your oven to 350ºF. Bake your covered enchiladas for 30 to 40 minutes, or until the eggs are set all the way through. For the ultimate finish, sprinkle the remaining ½ cup of cheddar cheese over the top, then uncover and bake for 10 more minutes until melted and bubbly. Trust me, you’ll want to dig in right away!

How to Serve Breakfast Enchiladas

Garnishes

Adding toppings to your Breakfast Enchiladas takes them from “yum” to “wow.” Try a generous spoonful of salsa for a tangy kick, a dollop of cool sour cream, and a sprinkle of extra green onions for crispiness. If you’re feeling bold, chopped cilantro or a few slices of jalapeño also make fantastic finishing touches.

Side Dishes

Round out your breakfast spread with sides that complement the savory, cheesy goodness of the enchiladas. Classic choices like crispy hash browns or a fresh fruit salad work beautifully. For a brunch crowd, consider a side of refried beans or a pitcher of fresh-squeezed orange juice for a complete, satisfying meal.

Creative Ways to Present

If you want to impress, try serving your Breakfast Enchiladas in individual ramekins for a plated brunch look, or garnish each serving with microgreens and avocado slices. For potlucks or larger gatherings, set up a self-serve topping bar so everyone can personalize their plate—think extra cheeses, hot sauce, and a variety of salsas for creative flair!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Breakfast Enchiladas, simply let the dish cool completely before covering and refrigerating. Store slices in an airtight container, and they’ll stay fresh for up to three days. These enchiladas reheat beautifully for quick, savory breakfasts all week long.

Freezing

Breakfast Enchiladas are as freezer-friendly as they are tasty! Wrap individual servings tightly in plastic wrap and foil, or place the whole baked (and cooled) dish in a freezer-safe container. They’ll keep well for up to two months. When a breakfast craving hits, you’ll have a homemade option ready to go.

Reheating

For best results, reheat enchiladas in a 350ºF oven for about 20 minutes, or until warmed through and the cheese is melty again. For single servings, the microwave works in a pinch—cover the plate with a damp paper towel and heat in 30-second bursts until hot. Don’t forget to refresh with a little salsa or sour cream to bring them back to life.

FAQs

Can I add more vegetables to Breakfast Enchiladas?

Absolutely! Feel free to stir in sautéed mushrooms, spinach, or even black beans to the filling for extra nutrition and flavor. Just make sure to cook off any extra moisture so the enchiladas don’t get soggy.

What can I use instead of breakfast sausage?

You can swap in cooked bacon, ham, or even a vegetarian sausage alternative. Just be sure to chop everything into bite-sized pieces so they mix well with the peppers and onions.

Do I have to let the enchiladas soak overnight?

While overnight soaking delivers the best texture, you can get away with letting the dish rest for at least 2 hours if you’re short on time. Longer soaking simply ensures every tortilla absorbs the eggy custard.

Can I make these Breakfast Enchiladas gluten-free?

Yes! Simply use your favorite gluten-free flour tortillas and a one-to-one gluten-free flour for the custard mixture. Everything else in the recipe is naturally gluten-free.

How can I make the Breakfast Enchiladas spicier?

To kick up the heat, add diced jalapeños to the veggie mix, use hot breakfast sausage, or drizzle the finished dish with your favorite hot sauce or spicy salsa. Go as spicy as your taste buds desire!

Final Thoughts

There’s a reason Breakfast Enchiladas are my favorite way to start a special day—they’re hearty, easy to make ahead, and always a guaranteed hit. Whether you’re bringing them to brunch or making a slow Sunday morning feel extra cozy, I hope you give these a try soon. You might just find yourself inventing reasons to serve breakfast for dinner!

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