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–+ servings
Two breakfast enchiladas on a plate garnished with cilantro diced avocado, and tomatoes.
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Breakfast Enchiladas Recipe

These breakfast enchiladas are filled with soft scrambled eggs, seasoned sausage, and layers of gooey cheese, then baked in a smooth, creamy sauce that ties everything together. Easy to prep ahead and perfect for brunch gatherings, this recipe is a reliable go-to when you need something hearty and crowd-friendly!
Author: Nikki Lee
Servings: 6 servings
Prep Time 20 minutes
Cook Time 35 minutes
Cool Time 5 minutes
Total Time 1 hour

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

Sauce

  • 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 9x13 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.

For 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.
  • 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.

Cook Eggs and Assemble Enchiladas:

  • 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.

Nutrition

Serving: 1 serving | Calories: 930 kcal | Carbohydrates: 31 g | Protein: 45 g | Fat: 69 g | Saturated Fat: 34 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 22 g | Trans Fat: 1 g | Cholesterol: 390 mg | Sodium: 1899 mg | Potassium: 562 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 1648 IU | Vitamin C: 1 mg | Calcium: 792 mg | Iron: 4 mg

Find it online:

www.soulfullymade.com/mexican-breakfast-enchiladas/