Breakfast Enchiladas are a terrific way to kick start your day. For this version, tortillas are stuffed with cooked sausage, bell peppers, hash brown potatoes, soft scrambled eggs and plenty of shredded pepper jack cheese. After stuffed they’re topped with a simple and flavorful creamy salsa verde sauce, then baked until golden and bubbly. Serve them with your favorite taco toppings and enjoy them for a special breakfast, brunch or breakfast for dinner meal.
Easy Breakfast Enchiladas Recipe
My family loves pretty much any dish with South-of-the-border flavors. Feeding teenage boys and their friends can be a full time job and one that I dearly love. My creamy chicken enchiladas and shredded beef enchiladas are often requested. I’ve made this particular breakfast variation of enchiladas for supper as often as I have for brunch. You can have fun with the filling in this recipe using bacon or ham in place of the sausage, if you prefer. They can also be made stuffed with a vegetable medley if you’d like to go meat free, the sky’s the limit.
How to Make the Best Breakfast Enchiladas Recipe
- Ingredients you’ll need to make this recipe for homemade Breakfast Enchiladas: Spicy or mild pork breakfast sausage, diced frozen hash browns, red bell pepper, green bell pepper, green onions, garlic salt, black pepper, large eggs, shredded pepper jack cheese and white corn tortillas.
- For the creamy salsa verde sauce you’ll need: Prepared salsa verde, half and half or cream, ground cumin and oregano.
- There’s plenty of opportunity to personalize the fillings for these breakfast enchiladas. For a less spicy version you might like to use mild sausage with Colby-Jack cheese and green bell pepper in place of poblano peppers. You can also omit the protein altogether and add mushrooms or any other vegetable that you enjoy for a vegetarian enchilada.
- When you’re pressed for time, these enchiladas can be assembled the night before and popped into the refrigerator. Give them 15-20 minutes or so on the counter to warm to room temperature then bake as directed in the recipe. You can do this up to 24 hours in advance prior to baking.
- When preparing enchiladas after chilling, wait and top with the creamy salsa verde sauce just before baking. You should also add 5-10 minutes to the baking time if there’s no counter time and you’re starting with a cold dish.
- Can you freeze enchiladas? Yes, you can. You can assemble and freeze these breakfast enchiladas for future meals. Thaw in the refrigerator overnight and then arrange in a baking dish, top with the creamy salsa verde sauce, sprinkle with pepper jack cheese and bake per the recipe. It’s especially helpful when you want to split a full batch and freeze half for a future meal.
- To reheat fully baked enchiladas, reheat in a preheated 350°F oven until heated through. You can also reheat gently in the microwave in single serving portions.
More Enchiladas Recipes to Make
Enchilada recipes will take you from breakfast and brunch to lunch and supper. More enchiladas recipes you may like to try:
- Smothered Barbecue Chicken Enchiladas is a barbecue twist that’s simply delicious.
- White Chicken Enchiladas are creamy and mild a variation everyone will love.
- Use leftover pot roast into these Shredded Beef Enchiladas.
- Creamy Chicken Enchiladas is a got-to family meal.
- You may also like to try these Pulled Pork Enchiladas from Better Homes and Gardens.
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Helpful Kitchen Items:
- 1 lb spicy or mild breakfast pork sausage
- 2 cups diced frozen hash browns thawed
- 1/3 cup diced red bell pepper
- 1/3 cup poblano or green bell pepper
- 6 green onion thinly sliced and divided
- 2 tsp garic salt divided
- 10 large eggs beaten
- 1 tsp freshly ground black pepper
- 3 cups shredded pepper jack cheese divided
- 8 8-inch tortillas (white corn or flour) plus additional as needed
- 1 cup salsa verde
- 1/2 cup cream or half & half
- 1/2 tsp ground cumin
- 1/2 tsp oregano
- Preheat the oven to 375°F. Spray a 13 x 9-inch baking dish lightly with cooking spray. Set aside.
- In a medium size saucepan over medium high heat, cook the sausage until no pink remains around 5-7 minutes. Remove with a slotted spoon reserving drippings.
- Add the potatoes, red pepper, green pepper and onion to the drippings in saucepan. Reserve 3 Tbsp onion for garnishing. Season with 1 tsp garlic salt. Continue to cook just until potatoes are fork tender around 5-7 minutes. Remove from the heat add cooked sausage. Mix well.
- Meanwhile, whisk eggs with remaining garlic salt and black pepper. Cook over medium in skillet until soft scrambled. Remove from heat.
- To assemble: Divide cheese using 2 cups for the enchilada filling. Sprinkle each tortilla down the middle with a small amount of shredded cheese. Top with potatoes and sausage then eggs and another sprinkle of cheese. Roll ending seam side down. Repeat placing side by side in baking dish.
- Whisk together the salsa verde, half & half, cumin and oregano. Pour evenly over the enchiladas. Top with remaining 1 cup shredded cheese.
- Bake for 30 minutes or until golden and bubbly. Serve with salsa, sour cream, queso fresco, garnished with green onion and cherry tomatoes, if desired.
- Depending on how the filling is divided yield may be greater. have extra tortillas nearby just in case.
- For a lighter version use turkey sausage, egg whites, low fat cheese and fat free half and half for the sauce.
- To Freeze: Assemble and cover enchiladas with plastic wrap topped with aluminum foil. To bake: Remove plastic wrap, cover with foil and bake covered in a preheated 375°F oven for 30 minutes. Remove foil then continue to bake for an additional 5-10 minutes, or until completely cooked through and the top is slightly golden. May be frozen for up to 1 month.