Breakfast Enchiladas

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Breakfast Enchiladas -- all of your favorite breakfast ingredients rolled up into enchiladas! | gimmesomeoven.com

I love breakfast.

And I love enchiladas.

So why on earth it took until now to have the idea to pair the two?!?  I have no idea.  But a few weeks ago when I was getting ready to make a sausage, egg and cheese casserole, I randomly had the idea to instead roll up the ingredients into a pan of enchiladas.  And toss them with lots of green enchilada sauce (for that extra Mexi kick).  And add in excessive amounts of avocado (because why not?).  And the result?!?

Breakfast brilliance.

Breakfast Enchiladas -- all of your favorite breakfast ingredients rolled up into enchiladas! | gimmesomeoven.com

Seriously.  After being obsessed with enchiladas for years and years (especially this recipe), I have no idea why the idea never occurred to me to make a breakfast version.  But as soon as the light bulb went off, I had to try it.  And I’m so glad I did.

Breakfast Enchiladas -- all of your favorite breakfast ingredients rolled up into enchiladas! | gimmesomeoven.com

As I mentioned, the recipe was basically all of the ingredients that I had on hand for a breakfast casserole, but transitioned into enchiladas.  I browned a batch of breakfast sausages, scrambled some eggs, and rolled them up in some flour tortillas with black beans, cheese, avocado, and lots of my favorite green enchilada sauce from Old El Paso.

Breakfast Enchiladas -- all of your favorite breakfast ingredients rolled up into enchiladas! | gimmesomeoven.com

Then I added a little extra cheese on top for kicks and baked them up to melted cheesy perfection.

Breakfast Enchiladas -- all of your favorite breakfast ingredients rolled up into enchiladas! | gimmesomeoven.com

And…because I couldn’t resist, I piled all of the leftover ingredients on (plus some cilantro and green onions) as garnish.  And the result was muy delicioso.

Breakfast Enchiladas -- all of your favorite breakfast ingredients rolled up into enchiladas! | gimmesomeoven.com

So if you also happen to love breakfast…and love enchiladas…you’ve gotta make these happen.

Happy breakfasting!

Breakfast Enchiladas -- all of your favorite breakfast ingredients rolled up into enchiladas! | gimmesomeoven.com

Breakfast Enchiladas

This breakfast enchiladas recipe is all of the goodness of sausage and egg breakfast casserole, rolled up into enchiladas with a Mexican twist!

Ingredients:

  • 2 (10 ounce) cans Old El Paso green enchilada sauce
  • 1 tablespoon oil
  • 12 ounces (about 14 links) breakfast sausage
  • 12 eggs, whisked
  • 8 Old El Paso large flour tortillas
  • 1 (14-ounce) can black beans, rinsed and drained
  • 2 avocados, peeled, pitted and diced*
  • 3 cups shredded Monterrey Jack or Pepper Jack cheese
  • ½ cup chopped fresh cilantro leaves
  • ¼ cup thinly-sliced green onions

Directions:

  • Preheat oven to 350 degrees F.  Spray a large 9x13-inch baking dish with cooking spray.  Then spread ⅓ cup Green Enchilada Sauce evenly along the bottom of the dish.  Set aside.
  • Heat oil in a large saute pan over medium-high heat.  Add sausage links (whole) and fry for 8-10 minutes, turning frequently, until golden brown.  Transfer links to a separate plate, and reduce heat to medium-low.  Add the eggs and cook for about 5-7 minutes until scrambled, stirring occasionally.  Transfer eggs to a separate plate, and remove pan from heat.  Cut the sausage links into small bite-sized pieces.
  • Set aside 1 cup of the shredded cheese, 1 avocado and 1/4 cup black beans for later use.
  • Lay a flour tortilla out a workspace.  Spread 2 tablespoons green enchilada sauce all over the surface of the tortilla.  Then in a line down the center, layer a large spoonful each of the eggs, sausage, avocado, cheese and beans.  (Portion each ingredient so that you use about ⅛ of the entire portion per enchilada, since there are 8 total.)  Fold the tortilla over to seal it, then transfer the enchilada to the pan.  Repeat with the remaining tortillas until all 8 enchiladas are in the pan.  You may need to squish them together a bit to make room.
  • Spread about 1/2 cup of the remaining green enchilada sauce on top of the enchiladas.  Then sprinkle the reserved 1 cup shredded cheese evenly on top.  Bake for 20 minutes.
  • Remove, and sprinkle the enchiladas evenly with the reserved avocado, fresh cilantro, black beans and green onions, or whatever toppings you desire.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!



Breakfast Enchiladas -- all of your favorite breakfast ingredients rolled up into enchiladas! | gimmesomeoven.com

This is a sponsored post in partnership with Old El Paso.  I am partnering with them this year to develop delicious, fresh Mexican recipes, and all opinions are my own as always.  Thanks for supporting the brands which help make this site possible.

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Comments

  1. Sune Moolman — November 24, 2014 @ 4:36 am (#)

    These look so tasty! I say pile on the avo!!

  2. Marie @ Little Kitchie — November 24, 2014 @ 5:54 am (#)

    YES TO ALL OF THIS!

  3. Taylor @ Food Faith Fitness — November 24, 2014 @ 6:38 am (#)

    Breakfast Enchiladas are the best! I make them with tortillas made out of egg whites, but I love this more traditional take with the carby goodness! Also, using breakfast sausage? YUM! Pinned!

  4. Janel @ Creating Tasty Stories — November 24, 2014 @ 6:52 am (#)

    Yum! I’m pretty sure these will be making an appearance in my house over the holiday vacation.

  5. jenna @ just j.faye — November 24, 2014 @ 8:04 am (#)

    These look amazing!!

  6. Erin | The Law Students Wife — November 24, 2014 @ 8:47 am (#)

    I <3 Mexican food and breakfast and you, so this is a trifecta of awesome. The avocado on top is a total must too!

  7. Lauren @ Climbing Grier Mountain — November 24, 2014 @ 8:53 am (#)

    Two of my favorite things!!! So making these!! xoxo

  8. Liz @ The Lemon Bowl — November 24, 2014 @ 9:56 am (#)

    I want to have brunch at your house. I’ve never been a huge egg casserole fan. This however? Yes. 

  9. Jessica @ Golden Brown and Delicious — November 24, 2014 @ 6:14 pm (#)

    Oh man, I’ve always wanted to make breakfast enchiladas! This recipe looks divine :)

  10. Christina @ The Beautiful Balanceri — November 24, 2014 @ 8:55 pm (#)

    So happy you turned it from casserole to enchiladas!  This looks so so good!  Pinned!

  11. Katrina @ Warm Vanilla Sugar — November 25, 2014 @ 12:37 am (#)

    I love breakfast enchiladas! I love how these don’t look too heavy – the perfect start to any day!

  12. Thalia @ butter and brioche — November 25, 2014 @ 1:47 am (#)

    wow these breakfast enchiladas look delicious! definitely need to get my hands on the ingredients so I can make the recipe…

  13. Anna @ Crunchy Creamy Sweet — November 25, 2014 @ 10:23 am (#)

    One of our favorite dinners for breakfast! Love this!

  14. Caralyn @ glutenfreehappytummy — November 25, 2014 @ 8:03 pm (#)

    wow these are a delicious way to wake up in the morning! 

  15. Erin @ The Spiffy Cookie — November 29, 2014 @ 3:05 pm (#)

    Oh yea I’ve actually been wanting to make breakfast enchiladas for awhile. I have every other kind of breakfast-Mexican combo from burritos, to nachos and more. Gotta try this.

  16. Charlotte — March 16, 2015 @ 7:44 am (#)

    I was craving a western omelette (or something spicy) for breakfast, so of course I came right to your page to check out some of your recipes. These were just what I was looking for. SO TASTY! I added sour cream and salsa on top of mine. I haven’t been disappointed with any of your recipes. THANK YOU!

    • Ali — March 17th, 2015 @ 9:22 pm

      Thanks Charlotte, I really appreciate that, so happy you enjoyed them! Also, thanks for reading. : )

  17. Jennifer — May 7, 2015 @ 10:44 pm (#)

    I’m having family come in for my daughters high school graduation. Would love to be able to make this ahead of time and freeze it. Do you think that it would still turn out alright ? I wouldn’t add the topping till part way into the heat up process.
    We’ve made this once and even my 12 year old daughter loved it ! Super Bueno !

    • Ali — May 8th, 2015 @ 9:38 pm

      Thanks Jennifer! Yes, you can definitely prep them and then freeze them that way!

  18. Nannette — September 3, 2016 @ 10:36 am (#)

    Can you use corn tortillas instead of flour tortillas and can I make them the day ahead, but put the topping on the day I service them. Thanks for your time, help and all of your great recipe

    • Hayley @ Gimme Some Oven — September 4th, 2016 @ 8:43 pm

      Hi Nannette! Yes, you can definitely use corn tortillas instead and make them the day ahead. We hope you enjoy!