Loaded Breakfast Enchiladas

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Breakfast Enchiladas filled with scrambled eggs, sausage, green chilies 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!

cheesy breakfast enchiladas

Why You’ll Love Loaded Breakfast Enchiladas

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 chilies, and lots (and lots) of cheese!

I’m into a sweet breakfast 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 enchiladas are loaded with goodness so they would be great to serve at a brunch to change up the pace from the typical coffee cakes and donuts.

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 pico de gallo and you’ve got a hearty breakfast whipped up for your crew! Serve these enchiladas with a side of fruit and you may never look at other breakfast’s the same way again. 

breakfast enchiladas with garnish

Ingredients for Breakfast Enchiladas

These 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. 

You’re going to start with breakfast sausage (plant-based is fine too!), onions, garlic, eggs, green chilies, and Colby jack cheese. Those are the innards of this meal, but then you’re going to wrap it all in flour tortillas and smother it in green chile sauce (I like Stoke’s) and more cheese, of course. 

Don’t stress too much about the ingredients, though! This is how my family became obsessed with breakfast enchiladas, 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 dish your own and enjoy it!

pan full of breakfast enchiladas topped with pico de gallo

Step-By-Step Instructions

Step 1: Preheat and Prep

Preheat the oven to 350 degrees F. Lightly grease a 9×13 inch baking pan and set it aside. 

Step 2: Cook Sausage

In a large skillet, brown your sausage, onion, and garlic, until the sausage is cooked through. Spoon this mixture into a bowl and then set it aside. In the same skillet, scramble your eggs. I like the softly scrambled, but cook them how you like them. Add the scrambled eggs to the bowl with the sausage and then stir in the green chilies and shredded cheese. 

Step 3: Assemble Tortillas and Bake

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, and 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, and then sprinkle with more cheese. Bake the dish uncovered for 25-30 minutes, or unit, the cheese is melted and the sauce is bubbly.

Breakfast enchilada full of sausage and eggs

FAQ

Should I use corn or flour tortillas for my enchiladas?

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!

Do I need to pre-cook my tortillas before rolling them?

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 enchiladas from getting soggy. I haven’t had an issue with my breakfast enchiladas getting too soggy though.

Can I meal prep this the night before?

You sure can! Just follow the steps and stop before pouring the chile sauce. Keep your rolled enchiladas covered in the fridge overnight, and then add the chile sauce and cheese when you’re ready to bake. 

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5 from 3 votes
Breakfast Enchiladas
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Breakfast Enchiladas filled with softly scrambled eggs, breakfast sausage, green chilies and cheese. Then topped with green chile sauce and more cheese!
Course: Breakfast
Cuisine: American
Keyword: breakfast enchiladas, brunch, Christmas breakfast
Servings: 8
Calories: 505 kcal
Author: Countryside Cravings
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
  1. Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking pan, set aside.
  2. 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.
  3. 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.
Recipe Notes
  1. Nutrition Facts- Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
Nutrition Facts
Breakfast Enchiladas
Amount Per Serving
Calories 505 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 19g119%
Cholesterol 267mg89%
Sodium 830mg36%
Potassium 309mg9%
Carbohydrates 4g1%
Sugar 1g1%
Protein 30g60%
Vitamin A 935IU19%
Vitamin C 1.7mg2%
Calcium 487mg49%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
Breakfast Enchiladas filled with scrambled eggs, sausage, green chilies and cheese with text overlay

18 thoughts on “Loaded Breakfast Enchiladas”

  1. 5 stars
    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!

    Reply
    • 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!

      Reply
        • 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!

          Reply
    • 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!

      Reply

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