These easy breakfast enchiladas are loaded with savory sausage, fluffy scrambled eggs, and bright, zesty salsa, then smothered in a rich, creamy green enchilada sauce. They’re an ideal make-ahead breakfast or brunch that reheats beautifully and feeds a crowd.
A Reader’s Review
“Made this yesterday and it was easy and delicious! Thank you for another great recipe Alyssa!”
Why Mornings Just Got Better
- Saucy and comforting: The creamy green enchilada sauce soaks into the tortillas for tender, flavorful bites.
- Make-ahead friendly: Assemble the night before and bake in the morning for hands-off convenience.
- Brunch crowd-pleaser: These vanish quickly at holiday gatherings and casual weekend brunches alike.
What’s in Breakfast Enchiladas?
- Sausage: Use spicy or mild pork, turkey, or a plant-based sausage — whatever you prefer.
- Tortillas: Flour, whole wheat, or corn tortillas all work well; pick your favorite.
- Eggs: Whole eggs or a mix of whites and yolks will both give great texture and flavor.
- Salsa: A chunky salsa with green chiles or a jarred salsa verde adds a welcome punch without extra prep.
- Customize freely: Stir in black beans, sautéed peppers and onions, or cooked hash browns for variety. Top with avocado, tomatoes, green onions, and cilantro.
How to Make Breakfast Enchiladas
This straightforward recipe comes together quickly and offers flexible options for substitutions. You can use jarred salsa verde for convenience or make your own if you prefer. Below is a simple step-by-step method to prepare, assemble, and bake the enchiladas.
- Prep: Preheat the oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish and set aside.
- Cook the sausage: In a large skillet over medium-high heat, brown 1 pound ground sausage, breaking it up until fully cooked (about 5–7 minutes). Drain excess fat, then stir in 1/2 cup chunky salsa. Transfer the sausage mixture to a bowl and set aside.
- Scramble the eggs: Whisk 8 large beaten eggs with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon granulated onion powder. Cook the eggs in the same skillet over medium heat, stirring until softly scrambled. Mix the cooked eggs with the sausage and salsa.
- Make the sauce: Combine 1 cup salsa verde or green enchilada sauce with 1/3 cup heavy cream and whisk until smooth to make a creamy green sauce.
- Fill and roll: Spread about 1/4 cup salsa verde across the bottom of the prepared pan. Fill each tortilla with roughly 1/2 cup of the sausage-and-egg filling and a sprinkle of shredded cheese, then roll tightly and place seam-side down in the pan.
- Assemble and bake: Pour the enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese. Bake for about 25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. Garnish with avocado slices, diced tomatoes, sliced green onions, and cilantro if desired.
How to Make Ahead
Assembling the enchiladas the night before makes mornings effortless. Follow these simple steps:
- Assemble: Complete the recipe through the rolling step (do not add the creamy sauce or the final cheese topping).
- Store: Cover the baking dish tightly and refrigerate overnight.
- Bake: When ready, pour the prepared enchilada sauce over the rolls, sprinkle with remaining cheese, and bake at 375°F for about 25 minutes until hot and bubbly.
Breakfast Enchiladas
Author: Alyssa Rivers
Tortillas filled with eggs, sausage, and cheese, topped with a rich, creamy enchilada sauce. Assemble the night before for an easy breakfast.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8 enchiladas
Ingredients
- 1 pound ground sausage (pork, breakfast, or turkey)
- 1/2 cup jarred chunky salsa
- 8 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon granulated onion powder
- 2 cups shredded Mexican or Monterey Jack cheese, divided
- 8 (8-inch) flour tortillas (more if needed)
- 1/3 cup heavy cream
- 1 1/4 cups salsa verde or green enchilada sauce, divided
Desired toppings
- Avocado
- Diced tomatoes
- Sliced green onion
- Cilantro
Instructions
- Preheat oven to 375°F. Lightly grease a 13×9-inch baking dish.
- Brown the sausage in a large skillet over medium-high heat, 5–7 minutes. Drain excess fat, then stir in the salsa. Transfer to a bowl.
- Whisk the eggs with salt, pepper, and onion powder. Scramble in the skillet over medium heat until just set. Combine eggs with the sausage mixture.
- Whisk together 1 cup salsa verde and the heavy cream to make the sauce.
- Spread 1/4 cup salsa verde in the bottom of the baking dish. Fill each tortilla with about 1/2 cup filling and a little cheese, roll, and place seam-side down in the dish.
- Pour the sauce evenly over enchiladas, top with remaining cheese, and bake 25 minutes until bubbly. Garnish as desired.
Notes
How to Store, Reheat, and Freeze
- Refrigerator: Cool and store leftover enchiladas in an airtight container for up to 5 days.
- Reheating: For a single serving, microwave about 1 minute. To reheat the whole dish, cover with foil and bake at 350°F for 20–30 minutes until heated through.
- Freezing: Bake first, cool completely, then wrap tightly in plastic wrap and foil. Freeze up to one month. Thaw overnight in the refrigerator and bake at 350°F for 30 minutes to reheat.
Nutrition (approximate)
Serving: 1 enchilada
- Calories: 439 kcal
- Carbohydrates: 27 g
- Protein: 20 g
- Fat: 27 g (Saturated fat: 10 g)
- Sodium: 1062 mg
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Course: Breakfast
Cuisine: Mexican-inspired
Tried this recipe? Share a photo and tag @alyssa_therecipecritic on social media to show how yours turned out.
More Savory Breakfast Recipes to Try
If you enjoy these creamy breakfast enchiladas, consider trying other savory breakfast favorites like Starbucks egg-style egg bites, English muffin breakfast sandwiches, breakfast burritos, or a classic breakfast casserole.
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