I love a breakfast that feels like Sunday morning but comes together on a weekday, and these Breakfast Enchiladas fit the bill. They’re a cheesy, savory bake of scrambled eggs, crisped bacon or sausage, peppers, and enchilada sauce baked in tortillas until bubbly and golden. If you need a faster handheld option on busy mornings, I often pair this idea with recipes like 3-minute breakfast tacos for truly speedy starts.
Why Make This Recipe
- Big-flavor payoff: layers of seasoned eggs, melty cheese, and tangy enchilada sauce create a satisfying breakfast in every bite.
- Feeds a crowd easily: a 9×13 pan serves 6–8, which is perfect for family mornings or a brunch gathering.
- Make-ahead convenience: assemble the night before and bake in the morning for low-stress hosting.
- Balanced components: you get protein from eggs and meat, carbs from tortillas, and veg from peppers and onions.
- Personal insight: I love this recipe because it transforms simple breakfast staples into a hands-off, oven-baked dish that always impresses guests. Also, if you’re thinking about when sweet breakfasts make sense, the debate in are cinnamon rolls breakfast or dessert? is fun to consider alongside savory bakes like this.
Recipe Overview
- Prep time: 20 minutes (10 if you prep ingredients ahead)
- Cook time: 20–25 minutes (bake 15–20 minutes at 375°F/190°C until bubbly)
- Total time: ~40–45 minutes
- Servings: 6 (two enchiladas per person)
- Difficulty: Easy
- Method: Sauté vegetables, scramble eggs, assemble in tortillas with cooked meat and cheese, top with enchilada sauce, then bake in a 9×13-inch dish.
My Experience Making This Recipe
I tested this version several times, adjusting sauce amounts and egg firmness to avoid soggy tortillas. I learned that slightly undercooking the eggs before rolling preserves a creamy texture after baking. Using a mix of Monterey Jack and cheddar gives a creamy melt and sharp flavor that I prefer.
How to Make Breakfast Enchiladas
Start by browning 8 oz of breakfast sausage or 8–10 strips of bacon in a skillet, then remove and drain, leaving a tablespoon of fat for sautéing. Sauté one diced onion and one diced bell pepper for 4–5 minutes, then scramble 8 large eggs with 1/4 cup milk until just set (slightly underdone). Fill 8–10 8-inch flour tortillas with a spoonful of eggs, meat, veggies, and 1/4 cup shredded cheese, roll, and place seam-side down in a greased 9×13 pan. Pour 2 cups of warm red enchilada sauce evenly over the top, sprinkle with 1 cup more cheese, and bake at 375°F (190°C) for 15–20 minutes until heated through and bubbly. Let rest 5 minutes before serving so fillings settle and slicing is cleaner.
Expert Tips for Success
- Warm tortillas briefly: wrap in a damp towel and microwave 20–30 seconds to make them pliable and prevent cracking while rolling. Also consider preheating them on a dry skillet for extra flavor.
- Control moisture: drain cooked veggies and meats well and avoid over-saucing; 2 cups of sauce for a 9×13 pan gives coverage without drowning the tortillas. For a saucier casserole, increase to 2 1/2 cups.
- Cheese choices matter: use a blend like Monterey Jack and sharp cheddar for melt and flavor; for a creamier finish add 1/2 cup crema or sour cream stirred into the top layer before baking. For inspiration on sweet enchilada twists, check this apple pie enchiladas bake recipe.
- Equipment tip: use a 9×13-inch ovenproof glass or metal pan and cover with foil for the first 12 minutes of baking to prevent the top from over-browning.
- Timing the eggs: slightly undercook the scrambled eggs (remove when still glossy) because they’ll finish cooking in the oven and stay tender.
How to Serve Breakfast Enchiladas
- Classic brunch plate: serve with chopped cilantro, sliced avocado, lime wedges, and a dollop of sour cream or crema.
- Add a side: roasted breakfast potatoes or a simple green salad balance the richness nicely.
- For casual mornings: put out bowls of pickled jalapeños, hot sauce, and chopped tomatoes for guests to customize.
- Presentation tip: garnish with freshly chopped cilantro and a sprinkle of cotija or feta for color contrast, and consider pairing the meal with a sweet option like an apple pie enchiladas bake (sweet version) for a brunch spread.
Storage and Reheating Guide
- Refrigerate: store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat individual portions covered with a damp paper towel in the microwave for 1–2 minutes, or heat in a 350°F (175°C) oven for 10–12 minutes until warmed through.
- Freeze: wrap the cooled, unbaked assembled pan tightly with plastic wrap and foil, or transfer portions to freezer-safe containers for up to 2 months. Thaw overnight in the fridge before baking.
- From frozen: bake covered at 350°F (175°C) for 35–45 minutes from frozen, then uncover for the last 10 minutes to brown. These methods preserve texture and prevent drying.
Recipe Variations
- Gluten-free: use warmed corn tortillas or certified gluten-free flour tortillas and ensure enchilada sauce is gluten-free.
- Dairy-free: swap shredded cheese for a plant-based melting cheese and use coconut cream or a dairy-free sour cream alternative.
- Vegetarian: replace meat with black beans or roasted sweet potatoes and add extra bell peppers or sautéed mushrooms.
- Southwestern twist: add chorizo, chopped green chiles, and top with pepper jack; for a dessert-inspired brunch try the technique in apple pie enchiladas bake – sweet twist to convert the format into a sweet roll-up.
Nutritional Highlights
- Protein-rich: eggs and sausage or beans provide substantial protein to start the day.
- Source of calcium: cheese adds calcium and fat-soluble vitamins; reduce portion size or cheese amount for lower calories.
- Allergen information: contains eggs and dairy by default; tortillas usually contain wheat, and some sauces can contain gluten—check labels for dietary restrictions. One serving (about 1/6 of the pan) is a good portion for most adults; pair with fruit or a green salad if you want a lighter plate.
Troubleshooting Common Issues
- Soggy tortillas: warm tortillas before rolling and avoid excess sauce; if already soggy, bake uncovered for a few extra minutes to crisp edges.
- Overcooked, rubbery eggs: stop scrambling when eggs are slightly underdone; they’ll finish cooking in the oven and stay tender.
- Uneven heating: spread fillings evenly and warm the sauce slightly before pouring so the center heats through in the oven.
Frequently Asked Questions
Q1: Can I assemble the enchiladas the night before?
A1: Yes—assemble and cover tightly in the refrigerator overnight. Before baking, let the pan sit at room temperature for 15 minutes, then bake at 375°F (190°C) for 18–25 minutes until hot and bubbly.
Q2: What tortillas work best to prevent tearing?
A2: Fresh 8-inch flour tortillas are forgiving and roll well; if using corn, warm them on a skillet or steam briefly to increase pliability. Gluten-free wraps can work but test one first to ensure they don’t crack.
Q3: How do I make this less spicy for kids?
A3: Use mild enchilada sauce, omit jalapeños, and keep spices simple—cumin and a pinch of smoked paprika add flavor without heat. Serve hot sauce on the side so adults can add spice individually.
Q4: Can I make this vegetarian and still keep it flavorful?
A4: Absolutely—swap meat for seasoned black beans, roasted sweet potatoes, or crumbled firm tofu sautéed with chili powder and cumin. Add extra sautéed onions and peppers, and finish with a squeeze of lime and fresh cilantro for brightness.
Breakfast Enchiladas
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
Cheesy and savory enchiladas filled with scrambled eggs, bacon or sausage, and topped with enchilada sauce, baked until bubbly.
Ingredients
- 8 oz breakfast sausage or 8–10 strips of bacon
- 1 diced onion
- 1 diced bell pepper
- 8 large eggs
- 1/4 cup milk
- 8–10 8-inch flour tortillas
- 1 cup shredded cheese (Monterey Jack and cheddar blend)
- 2 cups warm red enchilada sauce
Instructions
- Brown sausage or bacon in a skillet, then remove and drain, leaving a tablespoon of fat for sautéing.
- Sauté onion and bell pepper for 4–5 minutes.
- Scramble eggs with milk until just set.
- Fill tortillas with a spoonful of eggs, meat, veggies, and cheese, roll, and place seam-side down in a greased 9×13 pan.
- Pour enchilada sauce over the top and sprinkle with remaining cheese.
- Bake in a preheated oven at 375°F (190°C) for 15–20 minutes until heated through and bubbly.
- Let rest for 5 minutes before serving.
Notes
For best results, warm tortillas briefly to make them pliable and avoid soggy tortillas. Optionally, garnish with chopped cilantro and serve with sides like avocado and lime.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg