Waking up to these delightful Breakfast Enchiladas is a game-changer for busy mornings or lazy weekend brunches. This recipe transforms humble breakfast staples into a comforting, flavorful casserole that’s surprisingly easy to assemble and incredibly satisfying, proving that a truly delicious start to your day doesn’t have to be complicated.
Key Ingredients for Breakfast Enchiladas
- 1 tablespoon olive oil
- 1 pound ground breakfast sausage (or plant-based sausage alternative)
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika (optional, for depth)
- Salt and freshly ground black pepper to taste
- 8 large eggs, lightly beaten
- 1/4 cup milk or half-and-half
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
- 12 corn tortillas (6-inch), warmed
- 2 cups shredded Monterey Jack cheese (or a Mexican cheese blend)
- 1 cup shredded sharp cheddar cheese
- For Serving (optional):
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Diced avocado
- Salsa
- Hot sauce
How to Make Breakfast Enchiladas
Get ready for a breakfast experience that’s both wonderfully easy and incredibly delicious! These Breakfast Enchiladas pack a flavorful punch with a savory sausage and veggie filling enveloped in tender tortillas, all topped with melty, gooey cheese. With a prep time of around 20 minutes and a bake time of 25 minutes, you’ll be enjoying a truly satisfying meal in under an hour.
Step-by-Step Instructions
- Preheat Oven and Prepare Skillet: Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium-high heat.
- Cook Sausage and Vegetables: Add the ground breakfast sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through. If there’s excessive grease, carefully drain most of it off. Add the chopped yellow onion and red bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, and smoked paprika (if using). Cook for another minute until fragrant, stirring constantly. Season the mixture with salt and freshly ground black pepper to your liking. Remove the skillet from the heat.
- Prepare Egg Mixture: In a medium bowl, whisk together the lightly beaten eggs and milk (or half-and-half) until well combined. Season with a pinch of salt and pepper.
- Combine Filling: Add the rinsed and drained black beans and the can of undrained diced tomatoes and green chilies to the sausage and vegetable mixture in the skillet. Stir gently to combine all the ingredients. Pour the egg mixture over the filling ingredients in the skillet and stir it in until everything is evenly distributed and coated. The mixture will be a little wet; this is okay.
- Warm Tortillas: Gently warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving them for about 30-60 seconds, or by briefly heating them in a dry skillet over medium heat for about 15-20 seconds per side until pliable. This step prevents them from breaking when you roll or fold them.
- Assemble Enchiladas: Working one at a time, spoon about a quarter cup of the filling mixture into the center of a warmed tortilla. Roll or fold the tortilla into an enchilada shape and place it seam-side down in a lightly greased 9×13 inch baking dish. Continue filling and rolling/folding the remaining tortillas, arranging them snugly in the baking dish.
- Top with Cheese and Bake: Sprinkle the shredded Monterey Jack cheese and sharp cheddar cheese evenly over the top of the enchiladas in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the eggs are fully set.
- Serve: Let the Breakfast Enchiladas stand for a few minutes before serving. Serve hot with your favorite toppings such as sour cream, fresh cilantro, diced avocado, salsa, or hot sauce.
Why You’ll Love This Breakfast Enchiladas
You’ll adore these Breakfast Enchiladas for their incredible versatility and deeply satisfying flavors, offering a wonderful fusion of comforting ingredients that just scream “brunch perfection.” Unlike a simple scramble, these enchiladas bring together hearty sausage, savory vegetables, creamy eggs, and zesty tomatoes in a wonderfully cohesive dish, making every bite a delightful experience. Plus, when you whip them up at home, you’re not only saving a significant amount compared to dining out, but you’re also controlling exactly what goes into your meal, ensuring a wholesome and delicious start to your day.
The vibrant toppings like fresh cilantro and creamy avocado add a burst of freshness and a lovely textural contrast, elevating this dish from just good to truly spectacular – a far cry from a plain breakfast burrito, these are a flavor-packed upgrade. So, ditch the cereal and give your mornings a delicious makeover by trying these irresistible Breakfast Enchiladas; you might just find your new favorite way to start the day!
Storing and Reheating Tips
These Breakfast Enchiladas are fantastic for making ahead and enjoying later. To store leftovers, ensure they have cooled down completely at room temperature before transferring them to an airtight container or covering the baking dish tightly with plastic wrap and foil. Refrigerated, they will stay fresh for up to 3-4 days.
For longer storage, you can freeze the assembled and baked Breakfast Enchiladas. Allow them to cool completely, then portion them into freezer-safe containers or wrap individual servings tightly in plastic wrap and then foil. Frozen enchiladas will maintain their best quality for up to 2-3 months.
To reheat single servings from the refrigerator, place them in a microwave-safe dish and heat on medium power for 1-2 minutes, or until heated through, checking and stirring if needed. For a crispier texture, reheat them in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through. If reheating from frozen, it’s best to thaw them in the refrigerator overnight first. Alternatively, you can reheat directly from frozen in a 350°F (175°C) oven, which will take longer, approximately 30-40 minutes, and may be best covered with foil initially to prevent the cheese from burning.
Final Thoughts
These Breakfast Enchiladas are the ultimate comfort food start to any day, offering a delightful combination of savory flavors and satisfying textures. I highly encourage you to give this recipe a try; it’s a simple yet incredibly rewarding dish that will surely become a breakfast favorite in your home.
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Breakfast Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium-high heat.1 tablespoon olive oil
- Add the ground breakfast sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through. If there’s excessive grease, carefully drain most of it off. Add the chopped yellow onion and red bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.1 pound ground breakfast sausage, 1 medium yellow onion, 1 red bell pepper
- Stir in the minced garlic, chili powder, cumin, and smoked paprika (if using). Cook for another minute until fragrant, stirring constantly. Season the mixture with salt and freshly ground black pepper to your liking. Remove the skillet from the heat.2 cloves garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, Salt and freshly ground black pepper
- In a medium bowl, whisk together the lightly beaten eggs and milk (or half-and-half) until well combined. Season with a pinch of salt and pepper.8 large eggs, 1/4 cup milk or half-and-half, Salt and freshly ground black pepper
- Add the rinsed and drained black beans and the can of undrained diced tomatoes and green chilies to the sausage and vegetable mixture in the skillet. Stir gently to combine all the ingredients. Pour the egg mixture over the filling ingredients in the skillet and stir it in until everything is evenly distributed and coated. The mixture will be a little wet; this is okay.1 (15-ounce) can black beans, 1 (10-ounce) can diced tomatoes and green chilies, 1 pound ground breakfast sausage, 1 medium yellow onion, 1 red bell pepper, 2 cloves garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 8 large eggs, 1/4 cup milk or half-and-half
- Gently warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving them for about 30-60 seconds, or by briefly heating them in a dry skillet over medium heat for about 15-20 seconds per side until pliable. This step prevents them from breaking when you roll or fold them.12 corn tortillas
- Working one at a time, spoon about a quarter cup of the filling mixture into the center of a warmed tortilla. Roll or fold the tortilla into an enchilada shape and place it seam-side down in a lightly greased 9×13 inch baking dish. Continue filling and rolling/folding the remaining tortillas, arranging them snugly in the baking dish.12 corn tortillas
- Sprinkle the shredded Monterey Jack cheese and sharp cheddar cheese evenly over the top of the enchiladas in the baking dish.2 cups shredded Monterey Jack cheese, 1 cup shredded sharp cheddar cheese
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the eggs are fully set.
- Let the Breakfast Enchiladas stand for a few minutes before serving. Serve hot with your favorite toppings such as sour cream, fresh cilantro, diced avocado, salsa, or hot sauce.Sour cream or Greek yogurt, Fresh cilantro, chopped, Diced avocado, Salsa, Hot sauce