Easy Breakfast Enchiladas

Why You’ll Love This Recipe

These breakfast enchiladas are quick to prepare, customizable, and ideal for feeding a group. You can prep them the night before and simply pop them in the oven in the morning. The soft tortillas, melty cheese, and creamy sauce make every bite satisfying, while the eggs and optional proteins ensure you’re fueled for the day. They’re great for weekends, holidays, or even breakfast-for-dinner nights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large eggs
• Milk or half-and-half
• Flour or corn tortillas
• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Breakfast sausage, bacon, or ham (optional)
• Bell peppers (diced)
• Onion (chopped)
• Green chiles (optional)
• Salt
• Black pepper
• Butter or oil (for cooking)
• Salsa, sour cream, or green onions (for serving)

For the sauce:

• Cream of mushroom or cream of cheddar soup (or homemade white sauce)
• Sour cream
• Milk

Directions

1. Cook the eggs: In a skillet, scramble the eggs with salt and pepper until just set. Remove from heat.
2. Cook the veggies and meat (if using): In the same skillet, sauté onion and bell pepper until softened. Add cooked sausage, bacon, or ham and mix to combine.
3. Assemble the enchiladas: On each tortilla, layer scrambled eggs, sautéed mixture, and shredded cheese. Roll up and place seam-side down in a greased 9×13-inch baking dish.
4. Make the sauce: In a bowl, mix cream soup, sour cream, and milk until smooth. Pour evenly over the enchiladas in the baking dish.
5. Top with cheese: Sprinkle more shredded cheese on top.
6. Bake: Cover with foil and bake at 350°F (175°C) for 25–30 minutes. Remove foil and bake for an additional 10 minutes, or until bubbly and golden.
7. Garnish and serve: Let cool slightly, then top with salsa, sour cream, or green onions if desired.

Servings and timing

This recipe makes 6–8 enchiladas (serves 4–6 people).
Preparation time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

• Make it spicy: Add jalapeños, hot sauce, or use spicy sausage.
• Veggie-only: Omit meat and use spinach, mushrooms, or zucchini for a vegetarian version.
• Use a red sauce: Replace the creamy sauce with enchilada sauce for a more traditional flavor.
• Add beans: Black beans or refried beans make the filling even more hearty.
• Use different cheese: Pepper Jack, queso fresco, or even feta can change up the flavor profile.

Storage/Reheating

Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 325°F (160°C) until warmed through, or microwave individual portions for 1–2 minutes.
You can also freeze the unbaked enchiladas and sauce separately. Thaw overnight and bake as directed.

FAQs

Can I make breakfast enchiladas ahead of time?

Yes, assemble them the night before, cover tightly, and refrigerate. Bake in the morning as directed.

Do I have to use tortillas?

Yes, tortillas are essential. Use flour for soft, rollable wraps, or corn for a gluten-free option.

Can I freeze breakfast enchiladas?

Absolutely. Assemble without sauce, freeze, and then add sauce and bake after thawing.

What’s the best cheese for this recipe?

Cheddar, Monterey Jack, and Mexican blend cheeses all melt well and taste great in these enchiladas.

Can I add potatoes?

Yes, add cooked diced potatoes or hash browns for extra heartiness.

Are these enchiladas spicy?

They’re mild by default but can be made spicy with green chiles, hot sauce, or spicy cheese.

Can I use egg whites?

Yes, replace whole eggs with egg whites or a mix of both for a lighter version.

What sauce alternatives can I use?

Try enchilada sauce, salsa verde, or a homemade cheese sauce depending on your taste.

How do I keep tortillas from getting soggy?

Don’t overfill with wet ingredients, and avoid overbaking. Toasting tortillas lightly before filling can help.

Can I serve this for dinner?

Absolutely. These enchiladas are filling and flavorful enough for a satisfying dinner.

Conclusion

Easy Breakfast Enchiladas are the perfect blend of convenience, comfort, and flavor. With fluffy eggs, melted cheese, and a creamy sauce all wrapped in warm tortillas, this dish is a guaranteed hit at any breakfast table. Whether you make them fresh or prep ahead for busy mornings, they’re a delicious way to start (or end) the day.

Easy Breakfast Enchiladas

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Easy Breakfast Enchiladas are hearty, make-ahead breakfast wraps filled with scrambled eggs, cheese, and optional meats or veggies, then baked with a creamy sauce for a satisfying and customizable brunch dish.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6–8 enchiladas (serves 4–6)
• Category: Breakfast, Brunch, Main
• Method: Baked
• Cuisine: Tex-Mex
• Diet: Vegetarian

Ingredients

• 8 large eggs
• 1/4 cup milk or half-and-half
• 6–8 flour or corn tortillas
• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1/2 cup cooked breakfast sausage, bacon, or ham (optional)
• 1/2 cup diced bell peppers
• 1/2 cup chopped onion
• 1/4 cup diced green chiles (optional)
• Salt and black pepper, to taste
• 1 tablespoon butter or oil (for cooking)
• For the sauce:
• 1 can (10 oz) cream of mushroom or cream of cheddar soup
• 1/2 cup sour cream
• 1/2 cup milk
• Optional toppings: salsa, sour cream, green onions

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a skillet, heat butter or oil over medium heat. Add onion and bell peppers; sauté until softened. Stir in cooked meat and green chiles if using. Remove from pan.
3. In a bowl, whisk eggs with milk, salt, and pepper. Scramble in the skillet until just set. Remove from heat.
4. To assemble, layer scrambled eggs, sautéed veggies/meat, and shredded cheese in each tortilla. Roll tightly and place seam-side down in prepared dish.
5. In a bowl, mix cream soup, sour cream, and milk until smooth. Pour evenly over enchiladas.
6. Sprinkle additional cheese on top. Cover with foil and bake for 25–30 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.
7. Cool slightly, garnish with salsa, sour cream, or green onions, and serve.

Notes

• Prep the night before and bake in the morning for easy entertaining.
• Add cooked potatoes or beans for extra filling.
• Use spicy sausage or hot sauce for a kick of heat.
• Swap creamy sauce for enchilada or salsa verde for a different flavor profile.
• Freeze unbaked enchiladas and thaw before baking with sauce added fresh.

Nutrition

• Serving Size: 1 enchilada
• Calories: 310
• Sugar: 3g
• Sodium: 540mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 14g
• Cholesterol: 200mg