Cheesy Breakfast Enchiladas with Eggs & Sausage

Looking for a hearty, comforting, and unique way to start your morning? These breakfast enchiladas are packed with fluffy scrambled eggs, savory sausage, and gooey melted cheese, all wrapped in soft tortillas and smothered in rich enchilada sauce. Whether you’re making them for a weekend brunch or prepping ahead for a busy morning, this dish is sure to become a new favorite in your home.

If you love breakfast classics, you might also enjoy these heart-shaped grilled cheese sandwiches for a fun, cheesy twist, or try this classic French toast that comes together in just 20 minutes.

Why You’ll Love This Recipe

Perfect for Meal Prep & Crowds

These breakfast enchiladas can be prepared the night before and baked fresh in the morning, making them ideal for meal prep or hosting brunch.

Rich, Comforting Flavors

The combination of eggs, cheese, and sausage wrapped in a warm tortilla with enchilada sauce creates a bold, satisfying breakfast with a Tex-Mex twist.

Easily Customizable

Switch up the protein, add veggies, or experiment with different cheeses. This recipe is flexible and can be adjusted to suit various dietary preferences.

Ingredients & Substitutions

Ingredient List (Serves 4-6)

• 8 flour tortillas (8-inch size)
• 6 large eggs
• ¼ cup milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup cooked sausage (crumbled; breakfast sausage or chorizo works great)
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 2 cups enchilada sauce (red or green, depending on preference)
• 2 tablespoons butter or cooking spray (for eggs)
• 2 green onions, chopped (for garnish)
• Sour cream and salsa (for serving)

Possible Substitutions

• Protein Options: Swap sausage for crispy bacon, ham, or plant-based sausage for a vegetarian twist.
• Dairy-Free: Use dairy-free cheese and substitute the milk with oat or almond milk.
• Gluten-Free: Corn tortillas work perfectly in place of flour tortillas.

Step-by-Step Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Cook the Eggs

In a medium bowl, whisk together eggs, milk, salt, and pepper. Heat a skillet over medium heat, add butter or spray, and scramble the eggs until they are just set. Remove from heat.

Assemble the Enchiladas

Lay a tortilla flat and place a scoop of scrambled eggs down the center. Add a spoonful of crumbled sausage and a sprinkle of shredded cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat for all tortillas.

Add Sauce & Toppings

Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.

Bake to Perfection

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

Garnish & Serve

Let the enchiladas cool slightly before topping with chopped green onions. Serve with sour cream and salsa for an extra burst of flavor.

If you enjoy egg-based breakfasts, you might also love this French omelette with fines herbes, which is delicate, herbaceous, and packed with flavor.

Expert Tips & Tricks

Best Practices

• Warm the tortillas slightly before rolling to prevent them from tearing.
• Use a mix of cheeses for the best melt and flavor. A blend of sharp cheddar and Monterey Jack works beautifully.

Common Mistakes to Avoid

• Overcooking the eggs before baking can make them rubbery. Slightly undercook them since they will continue cooking in the oven.
• Skipping the foil in the first half of baking can cause the enchiladas to dry out too quickly.

Time-Saving Tips

• Prep the enchiladas the night before, cover them tightly, and refrigerate. Bake them in the morning for an effortless breakfast.
• Use pre-cooked or frozen sausage crumbles to cut down on prep time.

Serving Suggestions

Pairings

These enchiladas pair well with crispy hash browns, fresh fruit, or a simple avocado salad for a balanced breakfast.

Presentation Ideas

Garnish with fresh cilantro, a drizzle of sour cream, and a sprinkle of cotija cheese for an extra touch of color and flavor.

Beverage Pairings

A strong cup of coffee, a fresh citrus juice, or a homemade iced latte would complement this dish perfectly.

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap them individually and freeze for up to 2 months.

Reheating Methods

• Oven: Bake at 350°F for 15 minutes or until heated through.
• Microwave: Heat in 30-second intervals until warm.
• Stovetop: Heat in a covered skillet over low heat with a splash of water to keep them moist.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can assemble the enchiladas the night before and store them covered in the fridge. Just bake them in the morning and enjoy.

What’s the best way to prevent soggy enchiladas?

Lightly toasting the tortillas before assembling helps them hold up better against the sauce.

Can I use corn tortillas instead?

Absolutely! Just warm them first to make them more pliable, as they tend to break more easily than flour tortillas.

Variations & Customizations

Dietary Adaptations

• Vegetarian: Swap the sausage for sautéed mushrooms, bell peppers, and black beans.
• Spicy: Add diced jalapeños or use a spicy enchilada sauce for extra heat.
• Low-Carb: Use low-carb tortillas or serve the filling over roasted sweet potatoes instead.

Seasonal/Holiday Versions

For a holiday twist, add crumbled bacon and use a festive green enchilada sauce with red bell pepper slices for a Christmas-inspired dish.

Final Thoughts

These cheesy breakfast enchiladas are an easy yet impressive meal that’s perfect for weekend brunch, meal prepping, or a special breakfast-for-dinner night. Whether you keep them classic or put your own spin on the recipe, they’re bound to be a hit.

If you love trying new breakfast ideas, check out more delicious recipes on Pinterest and get inspired to start your mornings with something special. If you make these breakfast enchiladas, let me know how they turned out in the comments. I’d love to hear your favorite variations!

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