If you’re craving a morning meal that’s hearty, vibrant, and absolutely crowd-pleasing, these Breakfast Enchiladas are about to be your new best friend. Imagine fluffy eggs, savory sausage or bacon, delicious potatoes, and melty cheeses all bundled up in soft tortillas, then baked to golden perfection. This make-ahead wonder is ideal for family gatherings, weekend brunches, or whenever you want breakfast to feel like a celebration. Breakfast Enchiladas are proof that breakfast should always be both easy and exciting!
Ingredients You’ll Need
Gathering up these simple, familiar ingredients is a breeze, and each one brings something essential to the party. From the savory protein to the creamy eggs and the irresistible blanket of cheese, every component shines in both taste and texture.
- Flour Tortillas (8 large): The soft shell that wraps everything up into a tidy, delicious package—go gluten-free if needed!
- Breakfast Sausage or Bacon (1 pound, cooked and crumbled): These classic breakfast meats provide a savory punch and a satisfying, hearty bite.
- Frozen Hash Browns (1 cup, thawed): They add that iconic brunch texture and help make the filling extra hearty.
- Shredded Cheddar Cheese (1 cup): Melty, sharp cheddar brings vibrant color and bold flavor to each bite.
- Shredded Monterey Jack Cheese (1 cup): This cheese adds creaminess and a perfectly gooey finish when baked.
- Large Eggs (6): The base for the custard that binds everything together and gives the dish its fluffy, rich texture.
- Milk (2 cups): Makes the egg mixture silky, light, and perfect for soaking into those tortillas.
- Garlic Powder (½ teaspoon): A pinch of savory flavor to wake up your tastebuds.
- Onion Powder (½ teaspoon): Adds gentle depth and a little sweetness to the egg mixture.
- Salt (½ teaspoon): Essential for seasoning every layer, from eggs to potatoes.
- Black Pepper (¼ teaspoon): Brings a subtle kick and rounds out all the flavors.
- Butter (1 tablespoon, for greasing): Ensures nothing sticks, plus adds that unmistakable homemade richness.
- Chopped Green Onions & Cilantro (for garnish, optional): Fresh, colorful toppings that make your breakfast enchiladas pop!
How to Make Breakfast Enchiladas
Step 1: Prep Your Baking Dish
Begin by preheating your oven to 350°F (175°C). While the oven warms up, liberally grease a 9×13-inch baking dish with butter. This not only ensures effortless serving later but also gives the tortillas a subtle, buttery flavor and helps the enchiladas brown beautifully on the bottom.
Step 2: Cook the Meat
In a skillet over medium heat, cook your choice of breakfast sausage or bacon until it’s fully cooked and irresistibly crisp. If you’re opting for sausage, break it into crumbles as it browns. Drain away any excess fat—nobody wants greasy enchiladas—then set the cooked meat aside to cool slightly.
Step 3: Mix Up the Filling
Grab a big bowl and combine your cooked meat, thawed hash browns, and half of both the cheddar and Monterey Jack cheeses. This trio is your enchilada filling, and it’s loaded with savory, cheesy goodness in every bite. Give everything a good toss to ensure even distribution (no sad, cheeseless bites here!).
Step 4: Fill and Roll the Tortillas
Spoon the hearty filling into the center of each flour tortilla, dividing it evenly across all eight. Roll the tortillas up snugly—just like a burrito—and place them seam-side down in your prepared baking dish. This keeps them from unrolling as they bake and lets them soak up all that custardy egg mixture you’ll add next.
Step 5: Whisk the Eggs and Milk
In a clean bowl, whisk together those six large eggs, two cups of milk, garlic powder, onion powder, salt, and black pepper. Take a moment to whisk until everything is perfectly smooth and homogenous; this will ensure a fluffy, even bake and that every enchilada gets its share of goodness.
Step 6: Pour and Chill
Pour the egg mixture evenly over the rolled enchiladas in the dish, making sure the liquid seeps into every nook and cranny. Then, cover the dish and refrigerate for at least one hour, or (for ultimate flavor and convenience) overnight. This rest time lets the tortillas soak up the eggs, guaranteeing a dreamy, custard-like texture after baking.
Step 7: Bake to Perfection
When you’re ready to bake, uncover the enchiladas and sprinkle the remaining cheese over the top. Slide the dish into your preheated oven and bake for 40 to 45 minutes, or until the eggs are set, the top is golden, and the aroma is simply irresistible. Let everything cool for at least 5 to 10 minutes before cutting in—trust me, it’s worth the wait for neat, easy slices.
How to Serve Breakfast Enchiladas
Garnishes
Topping your Breakfast Enchiladas with vibrant, fresh garnishes is the secret to a truly memorable presentation. A sprinkle of chopped green onions and cilantro adds that lively pop of color and freshness, while a dollop of cool sour cream or a spoonful of salsa puts each serving over the top.
Side Dishes
Pair these Breakfast Enchiladas with a simple fruit salad, crispy roasted potatoes, or a citrusy green salad for a complete brunch spread. If you’re hosting, set out bowls of guacamole, salsa verde, or even hot sauce so guests can customize their plates.
Creative Ways to Present
If you’re feeling festive, try serving individual enchiladas on colorful plates with extra toppings in little bowls on the side. For holiday brunches, arrange them in a spiral for a fun twist, or bake in smaller pans for personal potluck-style servings. Breakfast Enchiladas are endlessly adaptable to your mood and occasion!
Make Ahead and Storage
Storing Leftovers
Leftover Breakfast Enchiladas will keep beautifully in the fridge for up to three days. Just let the enchiladas cool completely, then cover them tightly with foil or transfer to an airtight container for the freshest results.
Freezing
To freeze, cool the baked enchiladas completely, then wrap portions tightly in foil and place in a freezer-safe bag or container. They’ll keep for up to two months. To freeze before baking, assemble and chill as directed, then wrap tightly and freeze. Thaw overnight in the fridge before baking as directed.
Reheating
Reheat Breakfast Enchiladas in a 350°F oven covered with foil for 20 to 25 minutes, or until heated all the way through. For single servings, a minute or two in the microwave will do the trick, but a quick turn in the oven keeps the tortillas from getting soggy.
FAQs
Can I make Breakfast Enchiladas vegetarian?
Absolutely! Just swap the sausage or bacon for sautéed veggies like bell peppers, mushrooms, spinach, or zucchini. You could also add black beans or crumbled tofu for extra protein and bulk without losing any flavor or heartiness.
Can I use corn tortillas instead of flour?
You can! Although flour tortillas offer more flexibility and a softer bite, corn tortillas bring an authentic Mexican flavor. Warm them a bit before rolling to prevent cracking, and expect a slightly different, but equally delicious, texture.
How far in advance can I assemble this dish?
You can assemble Breakfast Enchiladas up to 24 hours ahead of time. Simply cover and refrigerate overnight. This not only makes mornings easier, but also allows the flavors to meld beautifully before baking.
What other cheeses work for this recipe?
Feel free to mix things up! Pepper Jack, mozzarella, or Colby are all wonderful options. You could even add a little cream cheese to the filling for extra richness if you’re feeling decadent.
Is it possible to make individual portions?
Definitely! Assemble the enchiladas in smaller baking dishes (like individual ramekins or mini loaf pans) for single servings. This is a great way to make breakfast feel special for each guest, or just to meal prep for your own mornings.
Final Thoughts
Breakfast Enchiladas are a game changer for lazy weekends, busy mornings, or any time you want to treat yourself and your loved ones to something extraordinary. Whether you stick to the classic version or put your own spin on it, one thing’s for sure: this dish is bound to be requested again and again. Don’t wait for a special occasion—go ahead and give these Breakfast Enchiladas a try and make breakfast the best meal of your day!
Print
Breakfast Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Breakfast Enchiladas are a delicious make-ahead dish perfect for a savory morning meal. Filled with a hearty combination of breakfast sausage or bacon, hash browns, eggs, and cheese, these enchiladas are baked to golden perfection. Serve with a dollop of sour cream or salsa for a satisfying breakfast treat.
Ingredients
Tortillas:
- 8 large flour tortillas
Filling:
- 1 pound breakfast sausage or bacon, cooked and crumbled
- 1 cup frozen hash browns, thawed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Egg Mixture:
- 6 large eggs
- 2 cups milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other:
- 1 tablespoon butter (for greasing)
- Chopped green onions and cilantro for garnish (optional)
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- Cook Meat: Cook the sausage or bacon in a skillet until browned, then drain excess fat.
- Combine Filling: In a bowl, mix meat, hash browns, and half of the cheeses. Fill tortillas with mixture, roll up, and place in baking dish.
- Prepare Egg Mixture: Whisk together eggs, milk, garlic powder, onion powder, salt, and pepper. Pour over enchiladas.
- Refrigerate: Cover and refrigerate for at least 1 hour or overnight.
- Bake: Sprinkle remaining cheese over enchiladas. Bake for 40–45 minutes until set and golden. Let cool before serving. Garnish with green onions and cilantro.
Notes
- You can prep this the night before and bake in the morning.
- Swap in sautéed veggies for a vegetarian version or use turkey sausage for a lighter option.
- Serve with salsa or sour cream.
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