Easy Breakfast Enchiladas

Name: Easy Breakfast Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 8 small flour tortillas; 1 pound breakfast sausage, crumbled; 1 ½ cups frozen hash browns or diced potatoes; 1 ½ cups shredded cheddar cheese; 6 large eggs; 1 cup milk or half-and-half; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ cup chopped green onions; ½ cup salsa or pico de gallo; ½ cup sour cream (optional)

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Mornings can be hectic, but having a delicious, make-ahead breakfast can make all the difference. The first time I made breakfast enchiladas, I was looking for something hearty yet easy to prepare in advance. I loved how this dish could be prepped the night before and simply baked in the morning, making it perfect for weekend brunches, meal prep, or feeding a crowd.

These easy breakfast enchiladas combine soft tortillas filled with savory sausage, crispy potatoes, and gooey cheese, all baked in a creamy egg mixture. It’s a simple, filling meal that’s beginner-friendly, packed with flavor, and endlessly customizable.

Why This Recipe is Special

Make-Ahead Friendly: Assemble the night before and bake fresh in the morning.

Hearty & Filling: Packed with protein, carbs, and cheesy goodness to keep you full.
Customizable: Swap out ingredients based on dietary needs or preferences.
Great for a Crowd: Perfect for brunch gatherings, holidays, or meal prepping.

Ingredients and Preparation

Key Ingredients & Their Roles

Flour Tortillas – Soft and pliable, they hold the filling together while baking. Use whole wheat or gluten-free tortillas if needed.
Breakfast Sausage – Adds a savory, slightly spiced flavor. You can also use bacon, ham, or plant-based sausage.
Hash Browns or Diced Potatoes – Provide texture and make the enchiladas more satisfying. Fresh or frozen hash browns work well.

Eggs – Bind everything together and create a creamy baked texture.
Milk or Half-and-Half – Helps create a rich, fluffy egg mixture. Use whole milk for a creamier texture or a non-dairy alternative.
Cheddar Cheese – Melts beautifully, adding gooey richness. Try pepper jack or Monterey Jack for extra flavor.

Green Onions or Bell Peppers – Add freshness and a mild crunch to balance the richness.
Salt, Pepper, and Garlic Powder – Enhance the overall taste with a simple seasoning blend.

Step-by-Step Instructions

Cook the Sausage and Potatoes: In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into crumbles as it cooks. Remove and drain excess grease. In the same skillet, cook the hash browns or diced potatoes until golden and crispy.

Assemble the Enchiladas: Lay a tortilla flat and add a generous scoop of sausage, crispy potatoes, and shredded cheese. Roll it up tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.

Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth. Pour the egg mixture evenly over the rolled enchiladas, ensuring they soak up the liquid.

Chill Overnight (Optional): Cover the dish with plastic wrap and refrigerate overnight. This allows the flavors to meld and the tortillas to absorb some of the egg mixture for a softer texture.

Bake to Perfection: Preheat the oven to 350°F (175°C). Remove the enchiladas from the refrigerator and let them sit at room temperature for 10 minutes. Bake uncovered for 30-35 minutes, or until the eggs are set and the tops are golden. Sprinkle extra cheese on top during the last 5 minutes for a melted finish.

Serve and Enjoy: Let the enchiladas cool for a few minutes before serving. Garnish with fresh green onions, salsa, sour cream, or avocado for added flavor.

Beginner Tips and Notes

Common Mistakes & Fixes

Egg mixture is too runny? Let the dish sit for 5 minutes after baking to allow it to firm up.

Enchiladas are dry? Be sure to pour enough egg mixture over them and don’t skimp on cheese.
Tortillas breaking? Warm them slightly before rolling to make them more flexible.

Customizing the Recipe

Vegetarian Version: Swap sausage for sautéed mushrooms, bell peppers, and spinach.

Spicy Twist: Add diced jalapeños or use spicy sausage for extra heat.
Dairy-Free Option: Use a non-dairy milk alternative and dairy-free cheese.

Serving Suggestions

Toppings & Side Ideas

Toppings: Salsa, avocado, sour cream, hot sauce, or fresh cilantro.

Side Dishes: Fresh fruit salad, roasted sweet potatoes, or a simple green salad for balance.

Storage & Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Wrap individual enchiladas in plastic wrap and freeze for up to 3 months.

Reheating: Warm in the oven at 300°F or microwave in 30-second intervals.

Ready to Try These Breakfast Enchiladas?

This easy breakfast enchilada recipe is a must-try for anyone looking for a make-ahead, satisfying morning meal. Whether you prep it the night before or bake it fresh, it’s a guaranteed crowd-pleaser.

Give it a try and let me know how it turned out in the comments! What toppings did you add? Did you customize it? I’d love to hear your favorite variations.

FAQ About Breakfast Enchiladas

Can I make breakfast enchiladas ahead of time?

Yes! You can assemble them the night before, cover, and refrigerate. In the morning, simply bake as directed. This allows the flavors to meld and makes breakfast effortless.

Can I freeze breakfast enchiladas?

Absolutely! Assemble the enchiladas without the egg mixture, wrap them tightly, and freeze. When ready to bake, thaw overnight in the fridge, add the eggs, and bake as directed.

What can I use instead of sausage?

You can substitute sausage with bacon, ham, shredded chicken, or even a vegetarian option like black beans, sautéed mushrooms, or spinach for a meat-free version.

How do I prevent my tortillas from getting soggy?

Avoid overloading with wet ingredients, and don’t let them sit too long in the egg mixture before baking. Using flour tortillas instead of corn also helps them hold up better.

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