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These Breakfast Enchiladas are packed with all the good stuff! Fluffy scrambled eggs, savory sausage, and plenty of melty cheese, all rolled up in soft tortillas and baked in a rich, creamy sauce until perfectly bubbly. It’s simple to assemble, great for making ahead, and just the thing when you’ve got a hungry crowd to feed!
I honestly feel like breakfast enchiladas really speak for themselves. I mean, what’s not to love?! They are like a breakfast burrito, but in saucy enchilada form, which just makes them even better. Personally, I love a hearty breakfast and these breakfast enchiladas are a go-to when I want something super satisfying that I know everyone else will love, too!
If you love recipes like my Breakfast Casserole with Biscuits or my Savory Croissant Breakfast Casserole, I just know this will be right up your alley. Pair it with something fresh like a fruit salad or even a sweet treat (think Croissant Waffles or Strawberry Muffins), and you’ve got a spread worth waking up for!
The BEST Breakfast Enchiladas Recipe
- Perfect for make-ahead mornings! Assemble everything the night before and bake in the morning for a stress-free start to your day.
- Hearty and satisfying. Packed with eggs, sausage, and cheese, this dish will actually keep everyone full.
- Great for feeding a crowd! This breakfast enchiladas recipe serves a group easily, making it ideal for holidays, brunches, or hosting.
- Beginner-friendly. Simple steps and familiar ingredients make this approachable, even if you don’t cook breakfast often.
- Customizable to your taste! You can switch up the protein, add veggies, or adjust the spice level to make it your own.
Ingredients
- Flour Tortillas: Soft and flexible, perfect for rolling and holding all that filling!
- Breakfast Sausage: Mild or spicy both work great, depending on your preference. You can use pork sausage or chicken sausage!
- Unsalted Butter: Used for cooking the eggs and building the sauce!
- Large Eggs: The base of the filling, scrambled until soft and fluffy.
- Milk: Helps create tender eggs and a smooth, creamy sauce.
- Cheddar Cheese & Colby Jack Cheese: I like to use a combination of the two cheeses here. They add the perfect sharp and creamy flavor!
- All-Purpose Flour: Thickens the sauce for that rich, velvety texture.
- Green Chiles: Add a mild kick and extra flavor to the sauce.
- Salt, Black Pepper, Garlic Powder: To season everything to perfection!
How To Make Mexican Breakfast Enchiladas
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Preheat & Prep
Preheat the oven to 350°F. Lightly grease a 9×13 baking dish.
Step 2 | Brown the Sausage
In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the skillet and place sausage on a paper towel lined plate to drain excess fat if needed. Set the pan aside to cook eggs.
Step 3 | Make the Roux to Build the Sauce
In a medium saucepan over medium heat, melt the butter until fully melted and lightly bubbling. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until smooth and lightly golden.
Step 4 | Season the Roux
Then add salt, black pepper, and garlic powder and stir to combine.
Step 5 | Add Milk
Gradually pour in the milk, whisking continuously to keep the mixture smooth. Cook, stirring often, until the sauce thickens and coats the back of a spoon.
Step 6 | Add Cheese & Green Chilis
Reduce the heat to low and stir in the shredded cheese a handful at a time, allowing it to melt completely before adding more. With the last handful of cheese, stir in the chopped green chiles and mix until everything is fully combined and the sauce is smooth and creamy. Set aside for later.
Step 7 | Scramble the Eggs
Whisk eggs, milk, salt & pepper in a bowl.
In the same skillet used to cook sausage, melt butter over medium heat and then add the egg mixture.
Then, cook gently, moving around with a spatula until just set but still soft.
Step 8 | Combine with Sausage
Stir the sausage back into the eggs.
Step 9 | Assemble Enchiladas
Spoon the filling evenly into each tortilla and top with some of the shredded cheddar and Colby Jack cheese (use about 1 to 1 ½ cups for the filling).
Step 10 | Roll Them Up
Then roll up, and place seam-side down in the prepared baking dish.
Step 11 | Pour the Sauce Over Enchiladas
Stir the enchilada sauce and then pour it evenly over the enchiladas.
Step 12 | Top with Cheese
Top with the remaining cheeses.
Step 13 | Bake
Bake for 30 to 35 minutes until set and bubbly.
Step 14 | Garnish & Serve
Let cool for about 10 minutes before serving. Serve warm with diced tomatoes, salsa, sour cream, avocado, or fresh cilantro.
Easy Variations
- Swap sausage for bacon or ham. Cooked and crumbled bacon or diced ham both work beautifully in place of sausage.
- Use corn tortillas instead of flour. Just warm them first so they don’t crack when rolling!
- Add vegetables. Bell peppers, onions, or spinach make great additions for extra flavor and color.
- Make it spicy. Use hot sausage or add diced jalapeños for a little heat.
- Try a different cheese blend! Pepper jack or Monterey Jack both work great here.
Expert Tips
- Grease your baking dish well! Use melted butter or cooking spray to thoroughly coat your pan. This helps prevent sticking and makes serving those cheesy enchiladas so much easier.
- Don’t overcook the eggs. Scramble them just until softly set before baking. They’ll continue to cook in the oven, so keeping them slightly underdone ensures a fluffy texture.
- Use freshly shredded cheese. Pre-shredded cheese can be coated in anti-caking agents, which affects how it melts. Freshly shredded cheese gives you that smooth, creamy finish!
- Warm your tortillas if needed. Soft tortillas roll more easily and won’t crack. A quick warm-up in the microwave or skillet can make all the difference.
- Let the enchiladas rest before serving! Allow them to cool in the pan for about 10 minutes after baking. This helps everything set up nicely so you get clean slices instead of a runny mess.
What to Serve With Tex-Mex Breakfast Enchilada Casserole
These breakfast enchiladas are rich and hearty, so I love pairing them with something fresh and bright to balance things out. A Mexican Fruit Salad, Homemade Guacamole, or a Cucumber Tomato Avocado Salad would all work beautifully.
If you’re hosting brunch, add a sweet option like Banana Bread or Strawberry Parfaits are great to round everything out!
Storage & Make-ahead Instructions
Storage: Cover and refrigerate for up to 4 days. Reheat in the microwave or oven until warmed through.
Freeze: Let the enchiladas cool completely, then wrap the baking dish tightly with plastic wrap and foil, or transfer portions to an airtight container. Freeze for up to 2 months. Thaw in the fridge and reheat in the oven or microwave until warmed through.
Make Ahead: Assemble the overnight breakfast enchiladas the night before, cover, and refrigerate. Bake fresh in the morning for an easy brunch! This is a great overnight brunch recipe!
Recipe FAQs
Yes, you can use corn tortillas, but they should be warmed first to make them more pliable and prevent cracking. Keep in mind, they’ll add a slightly different texture and a more traditional corn flavor to the dish.
Make sure your filling isn’t too wet and avoid overloading with sauce. Letting the enchiladas rest after baking also helps them set up properly.
They should be hot and bubbly around the edges with melted cheese on top. The center should be fully set and no longer jiggly.
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Breakfast Enchiladas Recipe
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Ingredients
- 1 pound sausage
- 1 tablespoon butter
- 8 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ cups shredded cheddar cheese - divided
- 1 cup shredded Colby Jack cheese - divided
- 8 medium flour tortillas
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 ½ cups shredded Colby Jack cheese
- 1 4.5-ounce can chopped green chiles - drained
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13 baking dish.
- In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the skillet and place sausage on a paper towel lined plate to drain excess fat if needed. Set the pan aside to cook eggs.
- In a medium saucepan over medium heat, melt the butter until fully melted and lightly bubbling. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until smooth and lightly golden.
- Then add salt, black pepper, and garlic powder and stir to combine.
- Gradually pour in the milk, whisking continuously to keep the mixture smooth. Cook, stirring often, until the sauce thickens and coats the back of a spoon.
- Reduce the heat to low and stir in the shredded cheese a handful at a time, allowing it to melt completely before adding more. With the last handful of cheese, stir in the chopped green chiles and mix until everything is fully combined and the sauce is smooth and creamy.
- Turn off heat and let cool slightly before pouring over your breakfast enchiladas. The sauce will continue to thicken as it rests. While the sauce thickens make the rest of the filling.
- Whisk eggs, milk, salt & pepper in a bowl. In the same skillet used to cook sausage, melt butter over medium heat and then add egg mixture and cook gently moving around with a spatula until just set but still soft.
- Stir the sausage back into the eggs.
- Spoon the filling evenly into each tortilla and top with some of the shredded cheddar and Colby Jack cheese (use about 1 to ½ half cups for the filling).
- Then roll up, and place seam-side down in the prepared baking dish.
- Stir the enchilada sauce and then pour it evenly over the enchiladas.
- Top with the remaining cheeses.
- Bake for 30 to 35 minutes until set and bubbly.
- Let cool for about 10 minutes before serving.
- Serve warm with diced tomatoes, salsa, sour cream, avocado, or fresh cilantro.
Notes
- Grease your baking dish well! Use melted butter or cooking spray to thoroughly coat your pan. This helps prevent sticking and makes serving those cheesy enchiladas so much easier.
- Don’t overcook the eggs. Scramble them just until softly set before baking. They’ll continue to cook in the oven, so keeping them slightly underdone ensures a fluffy texture.
- Use freshly shredded cheese. Pre-shredded cheese can be coated in anti-caking agents, which affects how it melts. Freshly shredded cheese gives you that smooth, creamy finish!
- Warm your tortillas if needed. Soft tortillas roll more easily and won’t crack. A quick warm-up in the microwave or skillet can make all the difference.
- Let the enchiladas rest before serving! Allow them to cool in the pan for about 10 minutes after baking. This helps everything set up nicely so you get clean slices instead of a runny mess.
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