Are you looking to spice up your breakfast routine? Tired of the same old pancakes and scrambled eggs? Look no further than these mouthwatering Breakfast Enchiladas—a southwestern-inspired twist on the classic egg casserole.
Packed with savory sausage, fresh veggies, and gooey melted cheese, these enchiladas are the perfect way to start your day with a burst of flavor and a touch of indulgence.
What makes these enchiladas truly special is their make-ahead convenience. With just a little prep the night before, you can wake up to a hearty, satisfying breakfast that’s ready to pop in the oven. Whether you’re hosting brunch for friends or simply treating your family to something special, this recipe is sure to impress.
Why You’ll Love These Breakfast Enchiladas
- Flavor Explosion: The combination of seasoned sausage, sautéed peppers and onions, and melted cheddar cheese creates layers of bold, savory goodness.
- Make-Ahead Magic: Prep everything the night before, so all you have to do in the morning is bake and enjoy!
- Customizable: Swap in your favorite veggies, use a different type of cheese, or even try it with turkey sausage for a lighter option.
- Crowd-Pleaser: This recipe makes 10 enchiladas—perfect for feeding a hungry group or meal-prepping for the week.
Ingredients You’ll Need
Here’s what you’ll need to whip up these breakfast enchiladas:
- 1 lb bulk breakfast sausage: Adds a rich, savory flavor and protein-packed goodness.
- 1 medium red pepper, chopped: For a pop of color and sweetness.
- 1 small onion, chopped: A classic base for any savory dish.
- ½ cup chopped green onions: Brings a fresh, zesty finish.
- 2½ cups shredded cheddar cheese, divided: Because everything’s better with cheese!
- 10 flour tortillas: Soft and pliable, perfect for rolling up all that delicious filling.
- 2 cups half-and-half: Creates a creamy custard base for the eggs.
- 6 whole eggs: The heart of this breakfast casserole.
- 1 tablespoon flour: Helps thicken the egg mixture.
- Salsa and sour cream: Optional toppings that add freshness and creaminess.
How to Make Breakfast Enchiladas
Follow these simple steps to create your new favorite breakfast dish:
1. Cook the Filling
In a large pan over medium heat, cook the sausage, red pepper, and onion together until the sausage is browned and fully cooked. Let the mixture cool slightly before moving on to the next step.
2. Assemble the Enchiladas
In a large bowl, combine the sausage mixture with the chopped green onions and 2 cups of shredded cheddar cheese. Using a 1/3-cup measuring cup, scoop the filling onto each tortilla. Roll up the tortillas tightly and place them seam-side down in a greased 9 x 13-inch baking dish. Squeeze them in snugly—it’s okay if they’re cozy!
3. Prepare the Egg Mixture
In a separate bowl, whisk together the half-and-half, eggs, and flour until smooth. Pour this mixture evenly over the rolled-up tortillas in the baking dish.
4. Chill Overnight
Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight. This step allows the tortillas to soak up the egg mixture, resulting in a rich, custardy texture when baked.
5. Bake to Perfection
The next morning, preheat your oven to 350ºF. Bake the enchiladas, covered, for 30–40 minutes or until the eggs are set. Remove the cover, sprinkle the remaining ½ cup of shredded cheese over the top, and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
6. Serve and Enjoy
Let the enchiladas cool slightly before serving. Top with salsa and sour cream for an extra burst of flavor. Pair with fresh fruit or a side of hash browns for a complete breakfast feast.
Tips for Success
- Use Fresh Ingredients: Fresh peppers, onions, and high-quality sausage make all the difference in flavor.
- Don’t Skip the Overnight Step: Letting the enchiladas sit overnight ensures they soak up all the egg mixture for a creamy texture.
- Make It Your Own: Feel free to customize! Add diced green chiles for extra heat, swap cheddar for pepper jack cheese, or use corn tortillas for a gluten-free option.
Why These Enchiladas Are Perfect for Any Occasion
Breakfast enchiladas aren’t just for lazy weekend mornings (though they’re perfect for that too!). They’re also great for:
- Holiday Brunches: Prep them ahead of time so you can relax and enjoy time with loved ones.
- Meal Prep: Make a batch on Sunday and reheat individual portions throughout the week.
- Potlucks: Bring something unique and delicious to share—these enchiladas are always a hit!
Final Thoughts
These Breakfast Enchiladas are everything you want in a morning meal—hearty, flavorful, and incredibly satisfying. With minimal effort in the morning thanks to their make-ahead nature, they’re perfect for busy weekdays or leisurely weekends alike. Plus, they’re endlessly adaptable to suit your taste preferences.
So what are you waiting for? Grab your ingredients and give this recipe a try—you might just find yourself making it again and again! And don’t forget to top your enchiladas with plenty of salsa and sour cream for that extra southwestern flair.
Happy cooking—and even happier eating!
PrintBreakfast Enchiladas
These breakfast enchiladas are a southwestern take on a classic egg casserole!
- Prep Time: 10minutes
- Cook Time: 50minutes
- Total Time: 13hours
- Yield: 6servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Southwestern
- Diet: Gluten Free
Ingredients
- 1lb bulk breakfast sausage
- 1medium red pepper,chopped
- 1small onion,chopped
- ½cups chopped green onions
- 2–½cups shredded cheddar cheese,divided
- 10whole flour tortillas
- 2cups half-and-half
- 6whole eggs
- 1tablespoon flour
- Salsa and sour cream,to serve
Instructions
Prepare the Sausage Mixture
In a large pan, cook the sausage, peppers, and onions together until the sausage is done. Let cool slightly.
Stir together the sausage mixture, green onions, and 2 cups of cheese in a large bowl.
Assemble the Enchiladas
Use a 1/3-cup measuring cup to scoop out the cheese mixture onto a tortilla.
Roll up the tortilla and place seam side down in a 9×13 inch baking dish.
Repeat until all the tortillas are in the pan.
Make the Egg Mixture
Whisk together the half-and-half, eggs, and flour.
Pour over the tortillas. Cover and let sit overnight.
Bake the Enchiladas
In the morning, preheat the oven to 350ºF.
Bake, covered, for 30-40 minutes, or until eggs are set.
Sprinkle the remaining 1/2 cup of cheese over the enchiladas and bake, uncovered, for 10 more minutes, or until the cheese is melted.
Serve
Serve with salsa and sour cream.
Notes
Letting the enchiladas sit overnight allows the flavors to develop and gives the dish a better texture.
You can use your favorite cheese or a mix of cheeses for extra flavor.
Nutrition
- Serving Size: 1 enchilada
- Calories: 400kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg
