Breakfast enchiladas – dinner, dishes and desserts

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Breakfast Enchiladas – Tortillas filled with eggs, breakfast sauce, salsa and cheese. Topped with Green Chili Sauce for a delicious breakfast!

Enchiladas for breakfast? Yes, please! Breakfast tacos are one of our favorites, so why not enchiladas?! Mexican food and Tex-Mex should be there all day, every day for me.

Breakfast enchiladas with avocado and tomatoes in a casserole dish

Enchiladas for breakfast

These breakfast enchiladas are the perfect breakfast for dinner, great for weekend brunch or when you have a house full of people. You can stuff them with your favorite breakfast meats, use your favorite salsa, and then top with enchilada sauce. I love green chili enchilada sauce when paired with eggs, but this homemade enchilada sauce is great if that’s more your style.

what you will need

Be sure to scroll down to the recipe card for measurements and full instructions!

  • Tortillas – You can use flour or corn for this. I make them both ways and both are delicious.
  • eggs
  • milk
  • salsa
  • breakfast sausage
  • Grated cheese
  • Green Chili Enchilada Sauce

How to make breakfast enchiladas

  1. Start browning your breakfast sausage by breaking it apart in a skillet. Once cooked through, remove from the pan and drain on a plate lined with kitchen paper.
  2. Crack the eggs into a large bowl and whisk well with the milk. Pour into the pan you cooked the sausage in and cook until the eggs are stirred.
  3. Mix together your boiled eggs, sausage, and salsa until combined.
  4. Warm the tortillas in a clean towel for about a minute to soften them up nicely.
  5. Fill each tortilla with 1/4 – 1/3 cup of the egg mixture, roll up and place seam-side down in a baking dish. Repeat with the remaining tortillas and egg mixture.
  6. Pour enchilada sauce over the rolled tortillas, sprinkle with leftover cheese, cover with foil and bake until hot and bubbly, 35-40 minutes.
  7. Remove from the oven and let stand 5 minutes before serving.

Can you prepare breakfast enchiladas in advance?

Absolutely! These can be wonderfully assembled the night before and simply baked in the morning. You’ll need to add about 10 minutes to the cooking time to ensure they’re fully warmed through. When making them ahead of time, I like to use corn tortillas instead of flour. I think flour tortillas absorb more of the sauce, so they tend to get a bit more soggy if you let them sit.

You can even FREEZE enchiladas! Wrap your pan of enchiladas tightly in foil and they’ll last 2-3 months in the freezer. Let them thaw in the fridge overnight before baking.

Do you use flour or corn tortillas?

Traditionally, enchiladas in Mexico are always made with corn tortillas. Anything that contains a flour tortilla would qualify as a burrito. But I’m pretty sure breakfast enchiladas are an all-American idea. You can use any tortilla you have and like. I’ve made them both ways, and it’s really just personal preference.

I find that flour tortillas tend to soak up more of the sauce. So if you let them sit overnight or even freeze them, I personally like corn tortillas better.

Recipe tips & variations

  • Mix up your toppings! As well as using red enchilada sauce instead of green, you can top it with sour cream, diced tomatoes, avocado, jalapenos, cilantro, etc. to mix up the flavors and texture and really make it your own.
  • Don’t like sausage? No problem! You can use bacon, ham, Canadian bacon, or any type of sausage you like; Chicken and turkey sausage are great!
  • Mix up your tortillas. You could even use low carb tortillas if you need to downsize.
  • Make sure you warm your tortillas before you start filling. This makes them pliable and much easier to work with. If using corn tortillas, this is 100% necessary to keep them from tearing.

What goes with breakfast enchiladas?

If you’re hosting a brunch or have a house full of people, you’ll definitely want a few extra things to fill your guests up! Here are great ideas for a few things to pair with it.

preparation time
20 minutes

cooking time
45 minutes

total time
1 hour 5 minutes

Ingredients

  • 8 whole large eggs

  • 1/4 cup milk

  • 1/3 cup salsa

  • 12 ounce breakfast sausage

  • 1 1/2 cup shredded mixed Mexican cheese

  • 28 ounces green enchilada sauce

  • Tortillas 8 (8 inch) flour tortillas or 12 corn tortillas

instructions

  1. Start browning your breakfast sausage by breaking it apart in a skillet. Once cooked through, remove from the pan and drain on a plate lined with kitchen paper.
  2. Crack the eggs into a large bowl and whisk well with the milk. Pour into the pan you cooked the sausage in and cook until the eggs are stirred.
  3. Stir the salsa into the eggs. Add the sausage back in and mix until well combined.
  4. Preheat oven to 350ºF. Spray a 13×9-inch skillet with nonstick spray. Pour about 1/3 cup of sauce onto the bottom of the pan.
  5. Warm the tortillas in a clean towel for 60 seconds.
  6. Fill each tortilla with 1/4 – 1/3 cup of the egg mixture, roll up and place seam-side down in a baking dish. Repeat with the remaining tortillas and egg mixture.
  7. Pour the remaining enchilada sauce over the rolled tortillas, sprinkle with the remaining cheese, cover with foil and bake until hot and bubbly, 35-40 minutes.
  8. Remove from the oven and let stand 5 minutes before serving.

Nutritional Information

yield

6

serving size

1

amount per serving

calories 544total fat 33gSaturated Fatty Acids 12gtrans fat 0gunsaturated fat 17gcholesterol 324mgsodium 1573mgcarbohydrates 33gfiber 6gSugar 7gprotein 30g

Nutritional Disclaimer: All information on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should be used as a general guide only.

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