Breakfast Enchiladas

Hearty breakfast enchiladas filled with eggs, cheese, and savory fillings, baked in a flavorful sauce for a warm, satisfying start to your day.

Course Breakfast, Main Course

Cuisine American, Mexican, Southern

Keyword best-breakfast-enchiladas-recipe, breakfast enchiladas

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 578kcal

Preheat the oven to 375°F. Spray a 13x9-inch baking dish lightly sprayed with nonstick 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 to paper towels to drain reserving 2-3 tablespoons drippings in the pan.
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.
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 egg mixture and another sprinkle of cheese. Roll ending seam-side down. Place side by side in baking dish.
In a medium bowl, whisk together the salsa verde, half and half, cumin and oregano. Pour evenly over the enchiladas. Top with remaining 1 cup shredded cheese.
Bake for 30 minutes or until the cheese melts and the top is golden brown 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 the yield may be greater. Have extra tortillas on hand, just in case.
Lighter Version: For a lighter version use turkey sausage, egg whites, low fat cheese and fat free half and half for the sauce.
Protein: You can use turkey sausage or ground chicken in place of breakfast sausage for this recipe.
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.
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.
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 the foil then continue to bake for an additional 5-10 minutes, or until completely cooked through and the top is slightly golden. Store frozen for up to 2 months.