Breakfast Enchiladas

Breakfast Enchiladas are a flavorful way to start your day. In this version, tortillas are filled with sausage, bell peppers, hash brown potatoes, soft scrambled eggs, and plenty of shredded pepper jack cheese, then smothered in a creamy salsa verde sauce. Baked until bubbly and golden, they’re perfect for breakfast, brunch, or a weeknight dinner, especially when topped with your favorite taco fixings.

Ingredients to Make 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. This unique recipe for breakfast enchiladas is as delicious as a weeknight dinner, as it is for breakfast or brunch. The ingredients for these enchiladas are perfectly customizable, and they can be made one day in advance to cut down on the meal prep time. Family and guests alike will love them!

Key ingredients you’ll need to make Breakfast Enchilada Casserole: (Scroll down for full printable recipe card and quantities.)

• Sausage – Spicy or mild breakfast pork sausage such as Jimmy Dean or similar.
• Whole Eggs – Scrambled eggs form the base of the filling.
• Tortillas – Eight 8-inch white corn of flour tortillas.
• Hash Browns – Diced frozen hash browns, thawed and sautéed with the sausage.
• Peppers – Red bell pepper and poblano pepper. You can also use green bell pepper for less spice.
• Onion – Green onions for a mild onion flavor.
• Cheese – Shredded pepper jack cheese or colby jack cheese for less spiciness.
• Seasonings – Garlic salt and freshly ground black pepper to season the eggs.
• Salsa Verde Sauce – Prepared salsa verde, heavy cream or half and half, ground cumin and oregano.

How to Make the Best Breakfast Enchiladas Recipe

• Sausage – Cook the sausage on the stovetop until no pink remains. This will take around around 5-7 minutes. Remove with a slotted spoon reserving the drippings in the skillet.
• Sauté Vegetables – Next add the potatoes, red pepper, green pepper and onion to the drippings in saucepan.
• Season the Vegetables – Season with garlic salt. Continue to cook just until potatoes are fork tender around 5-7 minutes. Remove from the heat add cooked sausage. Mix well.  
• Scramble the Eggs – Whisk the eggs with garlic salt and black pepper per the recipe. Cook over medium in skillet until soft scrambled. Remove from heat. 
• Assemble the Filling – Sprinkle each tortilla down the middle with a small amount of shredded cheese. Top with potatoes and sausage then egg mixture and another sprinkle of cheese. Roll ending seam side down. Place seam-side down in baking dish sprayed with nonstick cooking spray.  
• Make the Sauce – Whisk together the salsa verde, half and half, cumin and oregano. Pour evenly over the enchiladas. Top with remaining shredded cheese.
• Oven – Bake the enchiladas in a 375°F oven per the cook time in the recipe until the cheese melts and the top is golden brown and bubbly.
• Serving Suggestion – Serve with salsa, sour cream, queso fresco, cilantro, diced avocado and garnish with green onions and cherry tomatoes. 

Kitchen Equipment to Make Breakfast Enchiladas

• 13×9-inch baking dish.
• Cheese grater.
• Large skillet.
• Bowl.
• Balloon whisk.
• Measuring cups and measuring spoons.

Recipe Variations, Tips and Substitutions

• Protein – You can use turkey sausage or ground chicken in place of breakfast sausage for this recipe.
• Spice – 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 and green bell pepper in place of poblano peppers.
• Vegetarian Option – You can also omit the protein altogether and add mushrooms, black beans, spinach or any other vegetable that you enjoy for a vegetarian enchilada.
• Tortillas – You can use flour tortillas in place of corn tortillas.
• Cheese – You can also adapt using your favorite kind of cheese. Cheddar cheese, colby jack cheese or quesadilla cheese are all tasty options
• Peppers – You could swap out the poblano using a jalapeno pepper for more spice. You can use ham or bacon in place of sausage, just as you can in any type of breakfast casserole.
• When to Serve Breakfast Enchiladas: In addition to weekday breakfasts with the family, these enchiladas are terrific for weekend brunches, Cinco de Mayo, entertaining, holiday mornings, New Year’s Day and potluck parties.

Storage and Leftovers

• Make-Ahead Tip: When you’re pressed for time, these enchiladas can be assembled the night before and popped into the refrigerator. The next morning, 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.
• Top with the Sauce Just Before Baking – When preparing enchiladas in advance, pour the salsa verde sauce on top just before baking.
• Leftovers: Store Breakfast Enchiladas in an airtight container in the fridge for up to 3 days.
• Reheating: To reheat fully baked enchiladas, place the pan into a preheated 350°F oven until heated through. You can also reheat gently in the microwave in single serving portions.
• Freezer: Freeze baked Breakfast Enchiladas for up to 2 months. Thaw in the fridge and reheat just before serving.
• Can You Freeze Enchiladas Before Baking? 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. Pour the salsa verde sauce on top and sprinkle with pepper jack cheese just before baking per the recipe. It’s especially helpful when you want to split a full batch and freeze half for a future meal.

More Enchiladas Recipes to Make

Enchilada recipes will take you from breakfast and brunch, to lunch and supper. More enchilada 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.
• Chicken Enchilada Dip is a fun way to dip your supper!
• The family will flip for this Enchilada Casserole made with ground beef.
• Creamy Chicken Enchiladas is a got-to family meal.
• Bring enchiladas to breakfast with this Chicken Enchilada Quiche.
• You might also like to try this Freezer Breakfast Burritos recipe.
• You may also like to try these Pulled Pork Enchiladas from Better Homes and Gardens.

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Helpful Kitchen Items: 

• 13×9-inch Baking Dish
• Rotary Cheese Grater
• Skillet
• Cutting Board