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.

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)

Description

These easy breakfast enchiladas are filled with savory sausage, crispy potatoes, and gooey cheese, all baked in a creamy egg mixture. Perfect for meal prep, brunch, or a family breakfast, this dish is make-ahead friendly and packed with flavor.

Ingredients

Scale

For the Enchiladas

8 small flour tortillas
1 pound breakfast sausage, crumbled
1 ½ cups frozen hash browns or diced potatoes
1 ½ cups shredded cheddar cheese

For the Egg Mixture

6 large eggs
1 cup milk or half-and-half
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder

For Garnish

½ cup chopped green onions
½ cup salsa or pico de gallo
½ cup sour cream (optional)

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Instructions

Cook the Sausage and Potatoes: In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into crumbles as it cooks. Remove and drain excess grease. In the same pan, cook the hash browns until crispy and golden brown.
Assemble the Enchiladas: Lay a tortilla flat and spoon in a portion of the cooked sausage, crispy potatoes, and shredded cheese. Roll it up tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas, arranging them snugly in the dish.
Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until smooth. Pour the egg mixture evenly over the enchiladas, ensuring they are fully coated.
Chill for Best Results: Cover the dish with plastic wrap and refrigerate for at least 1 hour or overnight. This step helps the tortillas absorb some of the egg mixture, making the dish even more flavorful.
Bake Until Golden: 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 brown. If the cheese starts to brown too quickly, loosely cover with foil.
Garnish and Serve: Let the enchiladas cool for a few minutes before serving. Top with chopped green onions, salsa, and a dollop of sour cream for extra flavor.

Notes

Make it Vegetarian: Swap sausage for black beans, sautéed mushrooms, or bell peppers.
Spicy Twist: Add diced jalapeños or use spicy sausage for extra heat.
Dairy-Free Option: Use non-dairy milk and dairy-free cheese alternatives.
Freezing Tip: Freeze assembled enchiladas without the egg mixture. When ready to bake, thaw, pour the eggs over, and bake fresh.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: Mexican-Inspired, American

Nutrition

Serving Size: 1 enchilada
Calories: 340
Sugar: 2g
Sodium: 620mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 18g
Cholesterol: 185mg