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Breakfast Enchiladas

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

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! |

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! |

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! |

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! |

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! |

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! |


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Breakfast Enchiladas

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x


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


  • 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


  1. Preheat oven to 350 degrees F.  Spray a large 9×13-inch baking dish with cooking spray.  Then spread ⅓ cup Green Enchilada Sauce evenly along the bottom of the dish.  Set aside.
  2. 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.
  3. Set aside 1 cup of the shredded cheese, 1 avocado and 1/4 cup black beans for later use.
  4. 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.
  5. 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.
  6. Remove, and sprinkle the enchiladas evenly with the reserved avocado, fresh cilantro, black beans and green onions, or whatever toppings you desire.

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

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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29 comments on “Breakfast Enchiladas”

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

  2. Ali! These look delicious. I must add this recipe to my family’s mexican night!

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

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

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

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

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

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

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

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

  12. One of our favorite dinners for breakfast! Love this!

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

  14. 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.

  15. 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!

  16. 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 !

  17. 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

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

  18. Down here in Texas, we’d call them burritos.  Enchiladas are rolled in corn tortillas and do not have beans.  But regardless of the name, sounds delish.

  19. Wondering how to turn this into a casserole…layering the tortillas…..

  20. What would be the best way to reheat these and not end up with rubbery eggs?

  21. The only different ingredient I used was red sauce. My husband doesn’t like green. It’s a winner in my house. Had it for brunch with Spanish rice and fruit salad. ??????????

  22. I LOVE this recipe, but do you think it’s okay to freeze (before toppings are on)?

  23. Can you freeze these and bake them later?

  24. I’ve been making these for years and am obsessed with them! Went to get the recipe this time and realized I’ve never left a review! These are a constant go to in my household. I usually use ground Turkey sausage in mine. Love them!!