There's something about breakfast enchiladas that just makes my taste buds happy. Maybe it's the savory combination of eggs, cheese, and sausage wrapped up in a warm tortilla. Or maybe it's the fact that they're just so tasty. No matter what the reason, I know one thing for sure this breakfast enchilada casserole recipe is downright delicious!
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❤️ Why you'll love this recipe
- These breakfast enchiladas are packed with flavor!
- They are great assembled ahead for an easy breakfast on busy weekdays or weekends.
- Plus, they're wrapped up in warm tortillas, making them the perfect comfort food.
Breakfast enchiladas are a great way to start your day – they're filling, tasty, and easy to make. Plus, they can be tailored to your own personal taste preferences, so you can make them just the way you like them.
🛒 Ingredients
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Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.
- we used hot green chilies but feel free to use whatever heat variety you prefer.
- enchiladas sauces come in different heat intensity, use what your family likes.
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a 10-inch nonstick skillet cook the breakfast sausage over medium-high heat for 5 to 7 minutes. Break up the sausage as it cooks and cook until it is no longer pink. Drain. Then, transfer the sausage to a small bowl; wipe out the skillet.
- In a medium bowl, beat the eggs, salt, and pepper. Stir in the green chiles.
- In the same 10-inch nonstick skillet, melt the butter over medium heat. Then, add the egg mixture. Cook and stir for 5 to 7 minutes or until starting to thicken and it's cooked through.
- Fill the flour tortillas evenly with cooked breakfast sausage.
- Next, top the sausage with a layer of scrambled eggs.
- Finally, top the eggs and sausage with shredded cheese.
- Roll tightly; place seam-side down in the baking dish.
- Pour enchilada sauce over assembled enchiladas, making sure to cover all of them.
- Heat oven to 350℉. Bake covered for 35 minutes; remove foil, top with remaining ½ cup cheese, and continue baking for 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around the edges.
- Serve with your optional garnishes.
🔪 Equipment
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🤔 FAQs
These are the questions we are most frequently asked about making Egg and Sausage Breakfast Enchiladas recipe.
If you don't want soggy enchiladas you can fry them in a small amount of oil before you fill them. This will prevent them from soaking up too much of the sauce and becoming soggy.
There is no right or wrong answer to this question. It depends on your personal preference. Some people prefer corn tortillas because they are lighter and have a more subtle flavor. Others prefer flour tortillas because they are more robust and can stand up to heartier fillings.
One way to make enchiladas taste as if they came from a restaurant is to use fresh tortillas. If you can't find fresh ones, you can try heating the tortillas in oil before filling and rolling them. This will give them a crispy texture that is similar to what you would get at a restaurant.
There are many different types of Mexican cheese that can be used for enchiladas. Some of the most popular include: queso blanco, queso fresco, and asadero.
👩🏻🍳 Tips
- I recommend spraying your casserole dish well with baking spray so that your enchiladas do not stick to the bottom of the dish.
- Add some diced jalapeño peppers to the scrambled eggs for a little extra spice.
- If you like your enchiladas on the saucy side, add an additional ½ cup of enchilada sauce to the recipe.
- If you don't like your enchiladas to have a crispy bottom, you can add a small layer of sauce to the bottom of your baking dish.
📚 Variations
- Instead of using ground sausage, you can use cooked bacon, chorizo, or even ham.
- Switch up the cheese to change the flavor of this recipe. You can use cheddar cheese or even queso Blanco. Whichever your family prefers.
- Instead of using red enchilada sauce, you can use Verde sauce if your family prefers it.
- You can also add fresh vegetables such as cooked mushrooms, onions, or bell peppers to your egg mixture.
🥫 Storage
Leftover breakfast enchiladas can be stored in an airtight container or wrapped tightly in foil or plastic wrap in the fridge for up to three days.
You can also freeze these enchiladas for up to three months. To thaw simply place the casserole dish in the fridge overnight before reheating in the oven.
To reheat place the pan in an oven that is preheated to 350 degrees for 15 to 20 minutes. You can also microwave single servings on 50% power for one to two minutes.
📗 Related Recipes
- If you love to start your day off with sausage, then you are going to want to give these Crescent Sausage Roll recipes.
- Are you a fan of breakfast casseroles? This Chocolate Croissant Casserole is simple to make and is always family-friendly.
- This Smoked Salmon Breakfast Casserole recipe is both easy and elegant. This family-pleasing dish is loaded with hot smoked salmon, crispy potatoes, creamy eggs, fresh dill, and chives. It's a great breakfast casserole for guests.
🍽 Serve with
- This Easy Amish Cinnamon Breakfast Bread is soft and fluffy, loaded with the natural sweetness of raisins and the warmth of ground cinnamon. And, is a great sweet bread to serve with this hearty casserole.
- Are you looking for a breakfast item that is great made ahead to serve with this breakfast casserole? Look no further than these Homemade Bagels.
- For a crunchy yet refreshing side dish to serve with this comfort for breakfast look no further than yogurt bowls made with this Homemade Granola.
- Start your family's day with a fluffy homemade cinnamon roll generously topped with a velvety cream cheese frosting and a luscious gooey caramel bottom.
📞 Chiacchierata (chat)
Mexican food is a favorite in my house, and these breakfast enchiladas are no exception. They're easy to make, and the whole family loves them. Plus, they're a great way to use up leftovers!
And finish your day with another South of the Border recipe. This Chili's copycat Creamy Cajun Chicken Pasta is out of this world good. And it only takes 30 minutes, from start to finish, to feed the hungry family.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
If you're looking for a fun and unique way to enjoy your breakfast, look no further than these breakfast enchiladas! They are packed with flavor and sure to satisfy your cravings. Plus, they're easy to make, so you can have a delicious breakfast any day of the week.
And to satisfy the sweet tooth of your family and friends, make this delicious and easy Brioche French Toast Casserole. Let everyone finish it off with their own special toppings of fresh berries, or rich maple syrup and whipped cream.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Easy Make Ahead Sausage and Egg Breakfast Enchilada Casserole
Equipment Needed
Ingredients
- 1 lb. pork breakfast sausage
- 8 eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4.5 ounce chopped green chiles 1 can
- 1 Tablespoon butter
- 11 oz. flour tortillas 8-inch
- 8 oz. Mexican blend cheese 2 cups
- 10 oz. enchilada sauce use the spiciness you prefer
- Sour cream, sliced green onion, chopped fresh cilantro leaves optional
Instructions
- Spray a 13X9 inch glass baking dish (3-quart) with cooking spray.
- In a 10-inch nonstick skillet cook the breakfast sausage over medium-high heat for 5 to 7 minutes. Break up sausage as it cooks and cook until it is no longer pink. Drain.transfer the sausage to a small bowl; wipe out the skillet.
- In a medium bowl, beat the eggs, salt and pepper. Stir in the green chiles.
- In the same 10-inch nonstick skillet, melt the butter over medium heat. Add the egg mixture. Cook and stir for 5 to 7 minutes or until starting to thicken and it's cooked through.
To assemble enchiladas:
- Fill the flour tortillas evenly with cooked breakfast sausage, egg mixture and 1½ cups of the cheese. Roll tightly; place seam-side down in baking dish.
- Pour enchilada sauce over assembled enchiladas, making sure to cover all of them.
- Spray on side of foil with cooking spray; cover baking dish with foil, sprayed side down, and refrigerate up to 6 hours.
- Heat oven to 350℉. Bake covered 35 minutes; remove foil, top with remaining ½ cup cheese, and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.
- Serve with your optional garnishes such as sour cream, chopped cilantro, sliced green onions, or your favorite enchilada toppings.
Notes
- I recommend spraying your casserole dish well with baking spray so that your enchiladas do not stick to the bottom of the dish.
- Add some diced jalapeño peppers to the scrambled eggs for a little extra spice.
- If you like your enchiladas on the saucy side, add an additional ½ cup of enchilada sauce to the recipe.
- If you don't like your enchiladas to have a crispy bottom, you can add a small layer of sauce to the bottom of your baking dish.
Nutrition
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