Breakfast enchiladas are a fun twist on your morning meal! Filled with eggs, cheese, and your favorite veggies, they are rolled up and topped with a yummy sauce.
These are perfect for a lazy weekend brunch. I love making a big batch to share—because who wouldn’t want breakfast wrapped in a cozy tortilla? 😋
Key Ingredients & Substitutions
Flour Tortillas: I recommend using large flour tortillas for a soft and pliable wrap. If you’re gluten-free, corn tortillas are a great alternative; just be sure to warm them first to prevent cracking!
Eggs: Eggs provide the main protein in these enchiladas. You can substitute with tofu for a plant-based version or use egg whites for a lighter option.
Breakfast Sausage: If you prefer a meat-free dish, you can skip the sausage or use plant-based sausage crumbles. Ground turkey or chicken is another leaner alternative if you want to keep the meat.
Cheese: Cheddar and Monterey Jack bring a great flavor and texture. You can use any cheese you love, like pepper Jack for a spicy kick, or vegan cheese for a dairy-free option.
Enchilada Sauce: I like using canned red enchilada sauce for convenience, but homemade sauce is a delicious alternative. You could also use green sauce if you prefer a different flavor!
How Do You Achieve Perfectly Scrambled Eggs?
Getting your scrambled eggs just right is key for these enchiladas. Here’s how to do it perfectly:
- Start with a non-stick skillet and medium heat to prevent sticking.
- Whisk your eggs in a bowl with a sprinkle of salt and pepper; this adds flavor and helps incorporate air.
- Once the skillet is hot, gently add the eggs. Stir them occasionally, allowing the eggs to set slightly before stirring again.
- Cook until they are just set but still a little soft. Remove from heat right away to avoid overcooking.
Perfectly scrambled eggs will enhance your enchiladas immensely!
How to Make Breakfast Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 8 large flour tortillas
- 6 large eggs
- 1 cup cooked breakfast sausage, crumbled (optional)
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onions
- 1/2 cup diced green bell pepper
- 1 cup enchilada sauce (red)
- 1 tbsp olive oil or butter
For the Toppings:
- 1/2 cup diced tomatoes
- 1 avocado, sliced
- 2 green onions, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sour cream (optional)
Estimated Time:
This delicious Breakfast Enchiladas recipe will take about 30 minutes: about 10 minutes for preparation and 20 minutes for baking. Perfect for a quick breakfast or brunch!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 375°F (190°C) to get it nice and warm while you prepare the enchiladas.
2. Sauté the Vegetables:
In a skillet, heat olive oil or butter over medium heat. Add the diced onions and green bell pepper, and sauté for about 3-4 minutes, or until they’re softened and fragrant.
3. Scramble the Eggs:
In a bowl, whisk the eggs together with a pinch of salt and pepper. Pour the eggs into the skillet with the sautéed veggies. Cook while stirring occasionally until the eggs are scrambled and just set. Once done, remove from heat!
4. Combine Ingredients:
If you’re using sausage, stir the crumbled sausage and half of the cheddar cheese into the egg mixture until well combined.
5. Prepare the Tortillas:
Warm the tortillas slightly in the microwave or on a skillet to make them easier to roll without breaking.
6. Assemble the Enchiladas:
Spread about 2-3 tablespoons of enchilada sauce on the bottom of a 9×13 inch baking dish. Take a tortilla, add a portion of the egg mixture inside, roll it up tightly, and place it seam side down in the dish. Repeat this for all tortillas.
7. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the tortillas in the dish. Then, sprinkle the rest of the cheddar and Monterey Jack cheeses on top!
8. Bake to Perfection:
Pop the baking dish into your preheated oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly.
9. Garnish and Serve:
Once baked, remove the dish from the oven and let it cool a bit. Top your enchiladas with diced tomatoes, sliced avocado, and green onions. If you like, add fresh cilantro for a touch of color and flavor. You can also prepare fried or baked eggs to put on top for an extra treat.
10. Enjoy!
Serve your warm, cheesy breakfast enchiladas with a side of sour cream, if desired. Enjoy every bite of this hearty and flavorful breakfast!
Can I Use Whole Wheat Tortillas Instead of Flour?
Absolutely! Whole wheat tortillas are a great alternative and add an extra nutty flavor. Just make sure to warm them up before filling to make them pliable!
How Do I Store Leftover Breakfast Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave or bake in the oven until heated through!
Can I Make These Enchiladas Vegetarian?
Yes, you can easily make this dish vegetarian by omitting the sausage and adding more veggies like spinach, mushrooms, or zucchini. They’ll still be hearty and satisfying!
Is It Possible to Freeze Breakfast Enchiladas?
Yes! You can assemble the enchiladas ahead of time, cover them tightly, and freeze before baking. Just thaw in the fridge overnight and bake as directed for a quick meal!
