Breakfast Enchiladas

My Go-To Breakfast Enchiladas

Enchiladas for breakfast? Yes please. ♡

This easy breakfast enchiladas recipe is loaded with all of my favorites — fluffy eggs, savory sausage, beans, and plenty of melty cheese — all rolled up in tortillas and baked in enchilada sauce until bubbly and irresistible. They’re quick and easy to assemble, you can prep them the night before, and they’re especially great when you’re cooking for a crowd.

I also love that each serving clocks in at around 40g of protein (or even more if you use high-protein tortillas), which makes them a solid, satisfying way to start the day. More than anything, they’re just really flavorful and a fun way to start the day. We always love them!

Recipe Tips

Here are a few helpful tips to make sure these breakfast enchiladas turn out perfectly every time:

• Don’t overcook the eggs. Pull them off the heat while they’re still a little soft — they’ll finish cooking in the oven.
• Taste test the filling. Before you start assembling the enchiladas, taste the filling and season with salt and pepper if needed.
• Use a good enchilada sauce. I’m partial to my homemade enchilada sauce, but feel free to use your favorite store-bought brand if you’d like to save time. The enchilada sauce is one of the main seasonings for this recipe, so use a good one!
• Warm the tortillas briefly if needed. If your tortillas feel stiff, a quick warm-up (in the microwave wrapped in a damp paper towel or in a dry skillet for a few seconds per side) helps them roll better without tearing.
• Spread sauce on the bottom of the pan first. This keeps the enchiladas from sticking and adds flavor underneath.

Recipe Variations

This recipe is super flexible, so feel free to tweak it based on what you love or what you have on hand:

• Make it gluten-free by using gluten-free tortillas (and be sure that whichever enchilada sauce you use is gluten-free as well).
• Swap the sausage for chorizo, bacon, or diced ham.
• Swap the beans for black beans or refried beans.
• Swap the cheese for pepper jack or sharp cheddar.
• Add extra protein by using high-protein tortillas.
• Add more veggies to the sauté, like mushrooms, zucchini, or corn.
• Add roasted potatoes or hash browns to make them extra hearty.
• Make it vegetarian by skipping the sausage and adding extra beans and veggies.

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Breakfast Enchiladas

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• Author: Ali
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 8–10 enchiladas 1x

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Ingredients

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• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 small white onion, diced
• 2 cups baby spinach
• 1 pound ground breakfast sausage
• 6 large eggs, beaten
• 1 (4-ounce) can diced green chiles
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 1/2 cups (12 ounces) red enchilada sauce, homemade or store-bought
• 8–10 medium flour tortillas
• 2 cups Mexican-blend cheese, divided (1 1/2 cups inside, 1/2 cup on top)
• optional garnishes: chopped cilantro, chopped red onions, crumbled or shredded cheese, avocado, sour cream

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Instructions

1. Sauté the veggies. Heat a large nonstick skillet over medium-high heat. Add the olive oil, red bell pepper and onion. Sauté for about 5 minutes until softened. Add the spinach and cook for 1 minute, just until wilted.
   
2. Cook the sausage. Add the breakfast sausage and cook for 6–8 minutes, breaking it into crumbles, until fully cooked. Drain off any excess fat.
   
3. Add chiles and beans. Stir in the diced green chiles and pinto beans until combined.
   
4. Scramble the eggs. Pour in the beaten eggs and cook for 1–2 minutes, stirring frequently, just until lightly scrambled and still slightly soft. Remove from heat.
   
5. Season. Stir in 1 1/2 cups of the Mexican-blend cheese until combined. Give the filling a taste test and season with salt and pepper if needed.
   
6. Prep the baking dish. Preheat oven to 375°F. Spread 1/4 cup enchilada sauce in the bottom of a 13×9-inch baking dish.
   
7. Assemble the enchiladas. Fill each tortilla with the sausage–egg–veggie mixture, roll tightly, and place seam side down in the baking dish.
   
8. Top and bake. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining 1/2 cup cheese. Bake uncovered for 15 minutes, until the cheese is melted and bubbly.
   
9. Serve. Garnish with chopped cilantro, chopped red onions, extra cheese, sliced avocado, and sour cream.

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