Breakfast Enchiladas are a great way to spice up breakfast! These easy Egg Enchiladas are made with sausage, eggs, beans and cheese and then baked in a enchilada sauce smothered with cheese.
I love Mexican food and I love breakfast.
So it is no surprise I love these Breakfast Enchiladas–they are the perfect mash up of breakfast and Mexican food. Not to mention they are able to be made ahead, filling, and crowd pleasing.
These breakfast enchiladas were inspired by a local breakfast restaurant. The menu is filled with hearty egg dishes with a southwestern spin. After trying their burrito with black beans, scrambled eggs, and chorizo that was served with a side of enchilada sauce for dipping, I knew that I had to recreate a version of this dish at home!
This recipe has a few more steps than my easy breakfast casserole recipe, but they payoff in flavor is perfection!
Ingredients for Egg and Sausage Enchiladas
- Chorizo: I love using diced chorizo sausage, as it adds so much flavor and spice to these enchiladas, omitting the need for adding in many spices. If you can’t find chorizo, use any bulk sausage you like and add in 1 teaspoon fajita seasoning while browning the meat to flavor.
- Eggs: A soft scramble of eggs adds creaminess and protein to the filling. I have made these enchiladas once with a tofu scramble for my egg free nephew and they were DELICIOUS!
- Beans: I love adding in black beans for additional creaminess and heartiness. Feel free to use pinto beans or omit the beans if desired.
- Tortillas: Use your favorite flour or gluten free tortilla. If you opt for corn tortillas, you will need to lightly fry in a bit of oil to keep them from falling apart when rolled and baked.
- Enchilada Sauce: I use my homemade enchilada sauce, but feel free to use a store bought brand or even salsa verde if desired.
- Cheese: Finish these enchiladas with shredded cheddar, shredded Montery Jack cheese for a bit more kick, or crumbled Queso Fresco for a more authentic Mexican taste.
How to Make Breakfast Enchiladas
As I stated, breakfast enchiladas do take a bit of prep work. But don’t let that scare you off. The step are easy and this dish can be assembled the night before and baked in the morning. Which makes Breakfast Enchiladas a great option for entertaining a crowd at breakfast–and a dish that impresses due to it’s unexpected combination of flavors in a breakfast recipe.
Step One: Prepare Eggs and Sausage
The first step is to brown up the sausage and then cook the eggs to a soft scramble. I like to brown the sausage first and then add in the eggs to lightly cook to a soft set scramble in a bit of the grease from the sausage.
While preparing the filling for the enchiladas, pop the casserole dish into the oven to preheat for 10 minutes. This is a trick that helps prevent your tortillas from getting soggy–because they immediately begin to crisp up when they are placed in the pan, instead of steaming.
Step Two: Assemble Enchiladas
Evenly divide scrambled eggs, beans, and sausage between tortillas. Sprinkle each enchilada with a bit of cheese and then fold up like an envelope. Place the prepared enchilada into the pre-heated baking dish.
Once all the enchiladas have been assembled, top with the enchilada sauce and additional shredded cheese. If you are preparing the night before, I recommend waiting to add the enchilada sauce and cheese until right before baking. This will prevent the enchiladas from absorbing all the sauce and the tortillas from getting soggy.
Step Three: Bake Breakfast Enchiladas
If baking immediately, bake Breakfast Enchiladas for 20-25 minutes or until cheese is melted and enchiladas are warmed through.
Step Four: Serve Breakfast Enchiladas
The toppings are KEY for serving. I love to offer my guests sour cream, salsa, diced tomatoes, onions, and cilantro to top their enchiladas with.
More Breakfast Recipes
- Easy Hashbrown Breakfast Casserole
- Easy Overnight French Toast Casserole
- Healthy Whole Wheat Pancakes
- Southwestern Sweet Potato Hash
For the Scrambled Eggs
- 8 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
For the Scrambled Eggs and Sausage
- Heat a large skillet to medium. Add diced chorizo to pan and allow to heat through and give off a bit off fat. Remove sausage from pan, leaving drippings.
- Whisk eggs with milk and salt. Add to skillet and cook until eggs are just set in a soft scramble. About 5 minutes. Remove from heat.
For Breakfast Enchiladas
- Preheat oven to 350 degrees. While oven is preheating, lightly grease a 9x13 or 2 quart casserole dish and place in the oven while preheaing for 10 minutes.
- Evenly divide scrambled eggs, beans, and sausage between tortillas. Sprinkle each enchilada with a bit of cheese, using about 1/2 cup of cheese. Roll up each tortilla and place seam side down in prepared baking dish--use caution as casserole dish is hot.
- Cover enchilada sauce over tortillas and sprinkle with remaining cheese.
- Bake for 25 minutes or until cheese is melted through.
- Serve as is or with diced tomatoes, avocados, onions, cilantro, and sour cream.
- I love using diced chorizo sausage, as it adds so much flavor and spice to these enchiladas, omitting the need for adding in many spices. If you can't find chorizo, use any bulk sausage you like and add in 1 teaspoon fajita seasoning while browning the meat to flavor.
- I use my homemade enchilada sauce, but feel free to use a store bought brand or even salsa verde if desired to top these enchiladas.
- In place of the cheddar cheese, feel free to use shredded Montery Jack cheese for more kick or crumbled queso fresco.
- To Prepare in Advance: Assemble the enchiladas and place in a greased baking dish. Wrap in foil or plastic wrap and refrigerate overnight. In morning, unwrap the casserole dish, top the enchiladas with the enchilada sauce and shredded cheese and bake for 40-45 minutes or until warmed through