These Breakfast Enchiladas are the perfect dish for any morning! Combining savory sausage, eggs, and cheese wrapped in warm tortillas, this recipe transforms a classic egg casserole into a delightful southwestern meal. Suitable for brunch gatherings, family breakfasts, or meal prep for busy weekdays, these enchiladas stand out with their rich flavors and satisfying textures.
Why You’ll Love This Recipe
- Easy to Prepare: With simple ingredients and straightforward instructions, you can whip these up without stress.
- Make Ahead Convenience: Prepare the enchiladas the night before and just bake them in the morning for a hassle-free breakfast.
- Flavorful & Filling: The combination of sausage, peppers, and cheese creates a hearty dish packed with delicious taste.
- Customizable: Feel free to add your favorite veggies or switch out the cheese to suit your preferences.
- Feeds a Crowd: This recipe serves up to ten people, making it ideal for family gatherings or brunch parties.
Tools and Preparation
To make these Breakfast Enchiladas successfully, you’ll need some essential kitchen tools. Having the right equipment makes cooking easier and more enjoyable.
Essential Tools and Equipment
- Large frying pan
- Mixing bowl
- 9 x 13 inch baking dish
- Whisk
- Measuring cups
Importance of Each Tool
- Large frying pan: This tool is essential for cooking the sausage and vegetables evenly.
- Mixing bowl: A spacious bowl helps combine all ingredients without making a mess.
- 9 x 13 inch baking dish: Perfectly sized for holding all your rolled enchiladas snugly together during baking.
Ingredients
These breakfast enchiladas are a southwestern take on a classic egg casserole!
Ingredients:
For the Filling
- 1 lb bulk breakfast sausage
- 1 medium red pepper, chopped
- 1 small onion, chopped
- ½ cups Chopped Green Onions
- 2-½ cups Shredded Cheddar Cheese, Divided
For Assembly
- 10 whole Flour Tortillas
For the Egg Mixture
- 2 cups Half-and-half
- 6 whole Eggs
- 1 Tablespoon Flour
To Serve
- Salsa and Sour Cream
How to Make Breakfast Enchiladas
Step 1: Cook the Sausage Mixture
In a large pan over medium heat, cook the breakfast sausage until browned. Add in the chopped red pepper and onion. Stir until vegetables are tender. Let cool slightly. In a mixing bowl, combine this mixture with Chopped Green Onions and 2 cups of Shredded Cheddar Cheese.
Step 2: Assemble the Enchiladas
Using a 1/3-cup measuring cup, scoop the cheese mixture onto each tortilla. Roll up each tortilla tightly and place seam side down in a 9 x 13 inch baking dish. Repeat until all tortillas are filled and arranged in the pan.
Step 3: Prepare the Egg Mixture
In another bowl, whisk together Half-and-half, Eggs, and Flour until smooth. Pour this mixture evenly over the rolled tortillas. Cover tightly with plastic wrap or foil and let sit overnight in the refrigerator.
Step 4: Bake and Serve
The next morning, preheat your oven to 350ºF. Remove cover from baking dish and bake for 30-40 minutes or until eggs are set. Sprinkle remaining ½ cup of Shredded Cheddar Cheese over enchiladas and bake uncovered for an additional 10 minutes until melted. Serve warm with salsa and sour cream on top.
Enjoy these delicious Breakfast Enchiladas that will surely become a favorite in your household!
How to Serve Breakfast Enchiladas
These breakfast enchiladas are delicious and versatile! You can enhance the experience by serving them with various toppings and sides that complement their rich flavors.
Toppings
- Avocado slices – Creamy avocado adds a refreshing touch.
- Chopped cilantro – Fresh herbs brighten up the dish.
- Crumbled feta cheese – Adds a tangy flavor that contrasts nicely.
Accompaniments
- Fresh fruit salad – A mix of seasonal fruits balances the hearty enchiladas.
- Hash browns – Crispy potatoes provide a satisfying crunch.
- Breakfast potatoes – Seasoned and roasted, these are a perfect sidekick.
Sauces
- Guacamole – Rich and creamy, it pairs beautifully with the enchiladas.
- Hot sauce – For those who like an extra kick, add your favorite hot sauce.
How to Perfect Breakfast Enchiladas
To make your breakfast enchiladas truly irresistible, follow these handy tips for perfection.
- Use fresh ingredients – Fresh vegetables and high-quality sausage elevate the flavor.
- Let them rest overnight – Allowing the mixture to sit helps the flavors meld beautifully.
- Experiment with cheese – Try mixing different cheeses for varied taste profiles.
- Don’t overfill tortillas – Keep your filling moderate to avoid mess during baking.
Best Side Dishes for Breakfast Enchiladas
Pairing your breakfast enchiladas with complementary side dishes enhances your meal. Here are some great options to consider:
- Mexican-style corn salad – A zesty salad made with corn, lime, and spices.
- Refried beans – Creamy beans add protein and richness to the plate.
- Cilantro-lime rice – Fluffy rice with a citrus twist complements the flavors well.
- Egg muffins – Bite-sized egg muffins are a delightful addition for more egg goodness.
- Pico de gallo – Fresh salsa adds brightness and texture to each bite.
- Baked avocado eggs – These provide healthy fats and fit right into the breakfast theme.
Common Mistakes to Avoid
Making breakfast enchiladas can be easy, but there are some common pitfalls to watch out for.
- Using stale tortillas: Ensure your flour tortillas are fresh. Stale tortillas may break when rolled, leading to a messy dish.
- Overfilling the enchiladas: While it’s tempting to add too much filling, overstuffing can make them difficult to roll and might lead to spilling during baking.
- Skipping the overnight soak: Allowing the enchiladas to sit overnight helps the flavors meld and ensures they cook evenly. Skipping this step can result in a dry dish.
- Not checking egg doneness: Make sure the eggs are fully set before serving. Undercooked eggs can be unsafe and unappetizing.
- Ignoring seasoning: Don’t forget to season each layer! A lack of seasoning can lead to bland enchiladas that don’t satisfy your taste buds.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container for up to 3 days.
- Ensure the enchiladas are completely cool before sealing.
Freezing Breakfast Enchiladas
- Wrap each enchilada tightly in plastic wrap and place them in a freezer-safe container.
- They can be frozen for up to 2 months for best quality.
Reheating Breakfast Enchiladas
- Oven: Preheat to 350°F. Cover with foil and heat for about 20-25 minutes or until warmed through.
- Microwave: Place on a microwave-safe plate and cover with a damp paper towel. Heat for 1-2 minutes or until hot.
- Stovetop: Heat in a skillet over medium heat, flipping occasionally until heated throughout.
Frequently Asked Questions
What are Breakfast Enchiladas?
Breakfast enchiladas are rolled tortillas filled with eggs, cheese, and various breakfast ingredients, baked in a creamy sauce.
Can I customize my Breakfast Enchiladas?
Yes! Feel free to add different proteins like bacon or veggies like spinach. Customize fillings based on your preferences.
How do I make these Breakfast Enchiladas vegetarian?
Replace the sausage with sautéed vegetables or beans for a hearty vegetarian option.
Can I prepare Breakfast Enchiladas ahead of time?
Absolutely! Prepare them the night before and refrigerate. Just pop them in the oven in the morning.
Final Thoughts
These breakfast enchiladas offer a delightful twist on traditional brunch dishes. Their versatility allows you to customize fillings based on what you love most. Whether you’re feeding a crowd or enjoying them solo, give this recipe a try!
Breakfast Enchiladas
Breakfast Enchiladas are a delightful twist on traditional breakfast dishes, combining savory sausage, fluffy eggs, and melted cheese wrapped in warm tortillas. This easy-to-make recipe transforms your morning routine into a satisfying experience, perfect for brunch gatherings or meal prep during busy weekdays. With their rich flavors and satisfying textures, these enchiladas are sure to please everyone at the table. Prepare them the night before for a hassle-free start to your day, and enjoy serving them with your favorite toppings like salsa, avocado, or sour cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves up to 10 people
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Ingredients
- 1 lb bulk breakfast sausage
- 10 whole flour tortillas
- 6 whole eggs
- 2 cups half-and-half
- 2½ cups shredded cheddar cheese, divided
- 1 medium red pepper, chopped
- 1 small onion, chopped
- Chopped green onions, for garnish
Instructions
- In a large frying pan over medium heat, brown the sausage. Add chopped red pepper and onion until tender.
- In a mixing bowl, combine cooled sausage mixture with chopped green onions and 2 cups of shredded cheddar cheese.
- Scoop about 1/3 cup of the filling onto each tortilla, roll tightly, and place seam-side down in a greased 9 x 13 inch baking dish.
- Whisk together half-and-half, eggs, and flour in another bowl; pour over rolled tortillas.
- Cover tightly with plastic wrap or foil and refrigerate overnight.
- Preheat oven to 350°F the next morning; remove cover and bake for 30-40 minutes until eggs are set. Add remaining cheese and bake uncovered for an additional 10 minutes.
Nutrition
- Serving Size: 1 enchilada (approximately 150g)
- Calories: 349
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 185mg
