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Breakfast Enchiladas overflowing with sausage and eggs, covered in cheese, and topped with bacon, salsa, sour cream, and all of your favorite enchilada toppings. This make-ahead and freezer-friendly breakfast recipe is so filling and comforting.
Breakfast Enchiladas
The creamy egg mixture soaks into the flour tortillas and gets baked to a cheesy perfection. This Make-Ahead Breakfast Enchiladas recipe is a super easy and delicious casserole that can be made the night before and baked the next day!
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Ingredients
- Pork breakfast sausage
- Pico de gallo – you can omit this ingredient for picky eaters who don’t like onions, peppers, and cilantro
- Shredded Mexican blend cheese
- Flour tortillas
- Half and half
- Eggs
- Garlic powder
- Cumin
- Flour
- Salt and pepper
Topping Options
- Sour cream
- Salsa
- Crumbled bacon
- Cilantro
- Olives
- Green onion
- Sliced cherry tomatoes
Instructions:
Begin by browning the breakfast sausage in a large skillet over medium heat. Once fully cooked through, drain the excess fat.
Assemble the enchiladas with a large scoop of meat, a spoonful of pico de gallo, and a sprinkle of cheese. Roll the tortillas up and place them seam-side down in a rectangular 9×13-inch baking dish.
This amazing egg mixture that takes the place of enchilada sauce is really what makes this meal special. These are not boring scrambled eggs! In a mixing bowl, whisk the eggs, half and half, garlic powder, cumin, and salt and pepper.
Pour the creamy egg mixture over the rolled-up tortillas. Cover the dish with foil and bake the enchiladas for 35 minutes.
Remove the dish from the oven and sprinkle a generous amount of cheese on top. Return to the oven, uncovered, to bake for another 10 minutes.
Make-Ahead Directions
After you have assembled the enchiladas, pour the creamy scrambled egg mixture on top, and cover the dish with foil, place the dish in the refrigerator overnight. Bake as usual in the morning.
Freezer Recipe
Bake the breakfast enchiladas as normal. Once done, cover the dish tightly with foil, and freeze for up to one month. You can also cut the enchiladas and place them in a freezer-friendly container if desired.
More Breakfast Recipes
Breakfast Enchiladas Recipe
Breakfast Enchiladas
Equipment
- Large Skillet
- 9×13 inch baking dish
- Non-stick spray
- Mixing bowl
- Whisk
- Foil
Ingredients
For the Enchiladas
- 8 Flour tortillas
- 1 lb. Pork breakfast sausage
- Pico de gallo (diced onions, peppers, and cilantro). This can be premade store-bought, made fresh, or even omitted for picky eaters who don't like onions and peppers.
- 3 cups Shredded Mexican blend cheese
- 4 Eggs
- 1¼ cups Half and half
- 1 tablespoon Flour
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
Topping Options (as pictured)
- Sour cream
- 4 strips Crumbled bacon
- Salsa
- Cilantro
- Avocado
Instructions
- Preheat oven to 350℉
- Browning the breakfast sausage in a large skillet over medium heat. Once fully cooked through, drain the excess fat.
- Assemble the enchiladas with a large scoop of meat, a spoonful of pico de gallo, and a sprinkle of cheese.
- Roll the tortillas up and place them seam-side down in the baking dish prepared with non-stick spray.
- In a mixing bowl, whisk the eggs, half and half, garlic powder, cumin, and salt and pepper.
- Pour the creamy egg mixture over the rolled-up tortillas.
- Cover the dish with foil and bake the enchiladas for 35 minutes.
- Remove the dish from the oven and sprinkle the remaining cheese (or more) on top.
- Return to the oven, uncovered, to bake for another 10 minutes.
- Serve hot with all of your favorite toppings!
