There’s something about waking up to a kitchen filled with the warm, spicy aroma of enchiladas baking that makes the morning feel instantly special. I remember one Saturday when I tried this breakfast enchilada recipe for the first time. I was juggling a few things—half-listening to the news, trying not to burn the sausage, and realizing I’d forgotten to buy fresh cilantro. Still, the cheesy, savory smell pulled everyone to the table before I could even set it properly. The edges of the tortillas crisped just right, and the sauce bubbled with a rich, tangy kick that cut through the richness of eggs and sausage. It’s that kind of breakfast that makes you linger at the table a bit longer, even if you’re running late somewhere.
Why You’ll Love It:
- Hearty and filling—keeps you energized through busy mornings.
- The combination of scrambled eggs and sausage feels indulgent but still homey.
- The enchilada sauce adds a comforting spice, but it’s not overpowering.
- It’s simple—and that’s kind of the point. No need for complicated prep or fancy ingredients.
- Great for making ahead and reheating, though best fresh from the oven.
If you’re someone who usually skips breakfast or grabs something on the go, this recipe might just change your routine. It’s a little effort, but the payoff is a breakfast that feels like a treat without the usual fuss.
PrintBreakfast Enchiladas
Delicious and hearty breakfast enchiladas filled with scrambled eggs, cheese, and savory sausage, topped with enchilada sauce and baked to perfection. Perfect for a satisfying morning meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
8 large eggs
1/4 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
8 ounces breakfast sausage, casing removed
8 flour tortillas, 8-inch size
2 cups shredded cheddar cheese
1 1/2 cups red enchilada sauce
1/4 cup chopped fresh cilantro
Instructions
Preheat the oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.
Heat olive oil in a large skillet over medium heat. Add the breakfast sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Reduce heat to medium-low and pour the egg mixture into the skillet with the sausage. Cook, stirring gently, until the eggs are scrambled and just set, about 3-4 minutes. Remove from heat.
Spread 1/2 cup of enchilada sauce evenly in the bottom of a 9×13-inch baking dish.
Warm the tortillas slightly to make them pliable, then spoon an equal amount of the egg and sausage mixture onto the center of each tortilla.
Sprinkle about 2 tablespoons of shredded cheddar cheese over the filling in each tortilla.
Roll up each tortilla tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining shredded cheddar cheese evenly on top.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle with chopped fresh cilantro before serving.
Kitchen Notes: Don’t worry if you don’t have a fancy baking dish—any ovenproof pan that fits your rolled tortillas well will work. I like to serve these with a side of fresh fruit or a simple green salad to brighten things up. If you want to experiment, you could swap the breakfast sausage for chorizo or even a veggie option, though I haven’t tried it myself. Sometimes I add a dash of hot sauce on the side for an extra kick, but that’s totally up to your spice tolerance. Also, warming the tortillas just enough to roll them without cracking is key; I usually nuke them wrapped in a damp paper towel for about 20 seconds.
FAQ:
Can I make these ahead of time? Yes, you can assemble and refrigerate them a few hours before baking, but baking right before serving yields the best texture.
How spicy is the enchilada sauce? It’s mild to moderate, but you can adjust by using more or less sauce or adding your favorite hot sauce.
Can I freeze leftovers? Leftovers store well in the fridge for up to 3 days; I haven’t tried freezing, but it might affect the texture.
Give these breakfast enchiladas a try when you want something a little different but comforting enough to feel like home. Then, just sit back and enjoy that first cheesy, spicy bite.