Loaded Breakfast Enchiladas
Breakfast Enchiladas are filled with scrambled eggs, sausage, green chiles, and cheese! They’re perfect for a filling weekend breakfast, brunch, or even a weeknight dinner. Enjoy this delicious fusion between breakfast and Mexican food all wrapped up in a tortilla!
Breakfast Enchilada Recipe
These breakfast enchiladas are killer! I am not a huge enchilada fan, but these may have seriously changed my life. They’re loaded with softly scrambled eggs, juicy breakfast sausage, green chiles, and lots (and lots) of cheese!
I’m into a sweet breakfast (like these Cinnamon Sugar French Toast Sticks) as much as the next person, but there’s something to be said for a savory morning meal to set you up for a successful day (or is that just me?). These egg enchiladas are loaded with goodness, so they would be great to serve at a brunch as a change of pace from the typical coffee cakes and donuts.
This recipe is basically like a breakfast enchilada casserole, so you know it’s super easy to make! Just before baking these bad boys, smother them in a green chile sauce and even more cheese for ultimate flavor and texture heaven.
Then, to go a step further, serve them with Homemade Pico de Gallo and you’ve got a hearty breakfast whipped up for your crew! Add a side of fruit and you may never look at other breakfasts the same way again.
Why You’ll Love This Breakfast Enchilada Casserole
- Easy to prep in just 20 minutes
- Hearty and filling — the perfect way to start a busy day!
- Great morning-after-holiday breakfast idea
- Packed with flavor
- Made with simple and easy-to-find ingredients
Key Ingredients to Make This Breakfast Enchiladas Recipe
These egg enchiladas are loaded, and the secret here is that you can load them up even more if you want. But wait, let’s not get ahead of ourselves.
- BREAKFAST SAUSAGE – Feel free to use your favorite breakfast meat! Plant-based options work great too.
- ONION & GARLIC – For added savory flavor, of course! I brown the meat along with the onion and garlic.
- EGGS – It wouldn’t be an egg enchilada recipe without eggs! You’ll need 8.
- COLBY JACK CHEESE – Melts beautifully and adds plenty of flavor.
- GREEN CHILES & SAUCE – Green chiles aren’t very spicy, so no need to worry if you don’t like hot foods. For the sauce, I like Stoke’s brand best.
- FLOUR TORTILLAS – To hold everything together!
Don’t stress too much about the ingredients, though! This is how my family became obsessed with my breakfast enchilada casserole, but you can alter it to your family’s preferences too.
For example, if the green chilies and chile sauce don’t sit right with you — omit them! You could swap the chile sauce for tomato sauce or taco sauce. And instead of chilies, add in some beans and corn! Make this breakfast enchilada recipe your own and enjoy it!
Instructions to Make Breakfast Enchiladas
PREHEAT AND PREP: Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan and set it aside.
COOK THE SAUSAGE: In a large skillet, brown your sausage, onion, and garlic, until the sausage is cooked through. Spoon this mixture into a bowl, then set it aside. In the same skillet, scramble your eggs. I like them softly scrambled, but cook them how you like them. Add the scrambled eggs to the bowl with the sausage, then stir in the green chiles and shredded cheese.
ASSEMBLE THE EGG ENCHILADAS: Place a small amount of your mixture down the middle of a tortilla and roll it up tightly. Place the seam side down in your prepared pan, then fill the remaining tortillas and place them seam side down until the pan is full. Pour the green chile sauce over the enchiladas, coating evenly, then sprinkle with more cheese.
BAKE: Place your breakfast enchiladas recipe in the oven and bake uncovered for 25-30 minutes, or until the cheese is melted and the sauce is bubbly.
FAQ
I use flour tortillas because it’s my personal preference and they’re easier to roll, but corn tortillas are more traditional. Use whichever tortillas you enjoy the most!
You don’t have to — I don’t — but a lot of people do! Cooking them beforehand can make the flavor bloom a bit more, and some say it prevents the breakfast enchilada recipe from getting soggy. That said, I haven’t personally had an issue with sogginess.
You sure can! Just follow the steps and stop before pouring the chile sauce. Keep your egg enchiladas covered in the fridge overnight, then add the chile sauce and cheese when you’re ready to bake.
More Breakfast Recipes to Try
- Breakfast Burrito
- Twice Baked Breakfast Potatoes
- Hashbrown and Sausage Breakfast Pie
- Bean and Cheese Breakfast Tacos
- Freezer Breakfast Ham Egg and Cheese Sandwich
- Ham Cheddar Scones
- Slow Cooker Sausage and Potato Breakfast Casserole
Thanks so much for reading! Let me know what you think about this breakfast enchilada recipe!
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Breakfast Enchiladas
Ingredients
- 1 pound bulk breakfast sausage
- 1 small onion chopped
- 3 cloves garlic minced
- 8 eggs beaten
- 1 (4 oz) can green chilies
- 4 cups shredded colby jack cheese
- 1 (15 oz) can green chile sauce (I like Stoke’s)
- 8 (12″) flour tortillas
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking pan, set aside.
- In a large skillet brown sausage, onion and garlic until suasage is no longer pink. Spoon into a bowl then set aside. In the same skillet scramble eggs. I like them softly scrambled but cook them how you like them. Add to the bowl with the sausage. Stir in the green chilies and 3 cups of shredded cheese.
- Place a small amount down the middle of a tortilla and roll up tightly. Place seam side down in prepared pan. Fill remaining tortillas and place seam side down in pan. Pour can of green chile sauce over the enchiladas and sprinkle with remaining cheese. Bake uncovered for 25-30 minutes or until cheese is melted and sauce is bubbly.
Notes
- Nutrition Facts- Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
Nutrition
Excellent. I had way more filling than I needed, so I’m making a second batch tomorrow. Well, Freeze knows for future use.
So glad you liked the enchiladas! And love having an extra in the freezer!
We just did a test run on these wonderful breakfast enchiladas as we have guests coming in next week. The only problem was the tortillas got soft on the bottom- so soft I wouldn’t eat that part. Any suggestions on how others may have cooked them prior to wrapping them up?
Dee
Sorry I haven’t answered your question sooner!! My only idea would be to brown the tortilla a little after wrapping them then place in the baking dish and proceed with the recipe. Hope that helps!
These are delicious! I love making them for a crowd, people can’t get enough of them. 🙂
I serve these as a brunch dish on Christmas morning. My family loves them and requests them every year. Great dish to make ahead and finish in oven while we open presents.
Thank you for sharing!! So glad you like them!
These were excellent for our wedding brunch! Everyone loved them 🙂
Thank you very much!! And congrats to the newlyweds!
These are amazing. We made them for a staff retreat. Everyone loved them and asked for the recipe. We included the Pico de Gallo for topping as suggested. We froze them without the Chile sauce and cheese topping, then sent all along. There were some gluten and dairy free people so we used gluten free tortillas, Daiya cheese and the vegetarian Stokes for a few of the enchiladas. Thank you for a terrific recipe! It was thoroughly enjoyed!
Wow!! Thank you so much for your wonderful comment, I really appreciate it! And I am so pleased everyone liked them and thanks for sharing your changes!
Was thinking about making these for Christmas breakfast…have you ever tried making with Chorizo?
Hi, I have not made these with Chorizo but I bet it would be delicious!! Let me know how you like them!
Breakfast Enchiladas
Can these be made ahead?
Sure! You can assemble them and leave off the green chile sauce while storing in the refrigerator. Remove the enchiladas from the refrigerator at least 30 minutes before baking and also top with the green chile sauce before baking. Or bake them the day before and just reheat as needed. Hope that helps and thanks for asking!! Enjoy!
These sound wonderful. Can I make them the day ahead ?
Thanks for yiur help
Judi
Sure! You can assemble them and leave off the green chile sauce while storing in the refrigerator. Remove the enchiladas from the refrigerator at least 30 minutes before baking and also top with the green chile sauce before baking. Or bake them the day before and just reheat as needed. Hope that helps and thanks for asking!! Enjoy!
Going to serve these the next time I am host to my Extension Club. Sound so good!
That’s great!! I hope everyone enjoys!
I had lots of fun and was amazed with the interest. Thanks for a great few days. Take care.
It was great having you out here!! Can’t wait till next time! 🙂
Sewing projects with Grandma are the best! Love all the cheese in this breakfast!
Yes they are!! The kids had a really good time sewing with their aunt and great grandma!
And we had loads of fun, too. Thanks for everything.
Very welcome! Love having you guys out here!!