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Breakfast Enchiladas: make ahead breakfast enchiladas — Breakfast recipe | AfoodrinkBreakfast

Breakfast Enchiladas

These cozy breakfast enchiladas wrap soft scrambled eggs, turkey sausage, peppers, and cheese in tortillas, then bake under red enchilada sauce. They are hearty enough for brunch but simple enough to prep ahead for a low

Total time
60 min
Yield
8 servings
Difficulty
Easy

Prep 25mCook 35mTex-MexBreakfast

Breakfast enchiladas are a warm, savory way to feed a table without standing at the stove making eggs to order. The filling is simple: eggs, breakfast sausage, onion, bell pepper, and cheese tucked into tortillas.

A quick bake brings everything together. The sauce softens the tortillas, the cheese melts, and the eggs stay tender because they are only softly scrambled before they go into the oven.

Serve them for a weekend breakfast, a holiday brunch, or breakfast-for-dinner. Add fruit, avocado, or a simple green salad on the side if you want to round out the plate.

01What you'll need

Ingredients

12 items · 8 servings

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, finely chopped
  • 1 medium red bell pepper, diced
  • 8 ounces turkey breakfast sausage, casings removed if needed
  • 10 large eggs
  • 1/4 cup 2% milk
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 medium 8-inch flour tortillas
  • 2 cups shredded Monterey Jack or cheddar cheese blend, divided
  • 2 cups red enchilada sauce
  • 1/4 cup sliced green onions

02How to make it

Step-by-step

  1. 1. Heat the oven

    Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish. Spread about 1/2 cup of the enchilada sauce over the bottom so the tortillas do not stick.

  2. 2. Cook the vegetables

    Warm the olive oil in a large nonstick skillet over medium heat. Add the onion and bell pepper. Cook for 4 to 5 minutes, stirring often, until the vegetables soften and the onion looks slightly clear.

  3. 3. Brown the sausage

    Add the turkey breakfast sausage to the skillet. Break it into small pieces with a spoon and cook for 5 to 6 minutes, until no pink remains and the sausage is cooked through.

  4. 4. Soft-scramble the eggs

    Whisk the eggs, milk, salt, and black pepper in a bowl. Lower the skillet heat to medium-low, then pour the eggs over the sausage mixture. Stir gently until the eggs form soft, moist curds. They should look slightly underdone because they will cook more in the oven.

  5. 5. Fill the tortillas

    Remove the skillet from the heat. Stir in 3/4 cup of the shredded cheese. Divide the filling among the tortillas, placing it down the center of each one. Roll each tortilla snugly and place it seam-side down in the prepared baking dish.

  6. 6. Sauce and cheese

    Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 1/4 cups cheese over the top.

  7. 7. Bake until hot

    Bake uncovered for 20 to 25 minutes, until the sauce is bubbling at the edges and the cheese is melted. Let the enchiladas rest for 5 minutes before serving so they hold together better.

  8. 8. Finish and serve

    Sprinkle with sliced green onions. Serve warm, using a spatula to lift each enchilada from the dish.

03From our kitchen

Cook's tips

  • Make-ahead option: Assemble the enchiladas, cover the dish, and refrigerate for up to 12 hours before baking. Add 5 to 10 minutes to the baking time if the dish goes into the oven cold.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat single portions in the microwave, or cover the baking dish with foil and warm in a 350°F oven until hot.
  • Freezer note: These freeze well, though flour tortillas soften after thawing. Freeze baked and cooled enchiladas for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Swap the protein: Use pork breakfast sausage, chicken sausage, cooked bacon, or black beans. If using beans, drain and rinse them well so the filling does not get watery.
  • Use corn tortillas if you prefer: Warm them first so they do not crack, and use small tortillas. You may need 10 to 12 corn tortillas instead of 8 flour tortillas.
  • Watch the eggs: Stop cooking them while they still look glossy. Fully cooked eggs can turn rubbery after baking.

Cook's note

For a milder dish, choose mild red enchilada sauce and Monterey Jack cheese. For more heat, use hot enchilada sauce or add a small can of diced green chiles to the egg filling.

04Frequently asked

Questions & answers

Can I make breakfast enchiladas the night before?

Yes. Assemble the dish without baking, cover it tightly, and refrigerate overnight. Bake it the next morning at 375°F. Because the dish is cold, plan on 25 to 35 minutes in the oven.

Why are my breakfast enchiladas watery?

The most common causes are overcooked vegetables releasing liquid, very wet salsa-style sauce, or eggs cooked too quickly. Cook the vegetables until softened, use enchilada sauce rather than salsa, and soft-scramble the eggs over medium-low heat.

Can I make this recipe vegetarian?

Yes. Replace the turkey sausage with 1 1/2 cups drained black beans, pinto beans, or sautéed mushrooms. Taste the filling before rolling and add a pinch more salt or chili powder if needed.

Can I use green enchilada sauce instead of red?

Yes. Green enchilada sauce works well with eggs and cheese. The flavor will be tangier and a little brighter, but the method and amount stay the same.

How do I keep the tortillas from tearing?

Use fresh, flexible tortillas. If they feel stiff, wrap them in a damp paper towel and microwave for 20 to 30 seconds before filling.

05Per serving

Nutrition facts

Nutrition Facts

8 servings

Amount per serving

Calories448

% Daily Value*

Total Fat24 g
31%
Saturated Fat10 g
50%
Cholesterol289 mg
96%
Sodium1202 mg
52%
Total Carbohydrate32 g
12%
Dietary Fiber3 g
11%
Total Sugars4 g
Protein27 g
54%
Vitamin D1.6 mcg
8%
Calcium355 mg
27%
Iron4.4 mg
24%
Potassium432 mg
9%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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