There’s something about lazy summer mornings that makes breakfast feel extra special. Growing up, my Italian grandmother had a gift for taking the humblest ingredients and turning them into something extraordinary—and while enchiladas aren’t from her native cuisine, she always encouraged experimenting with flavor. These Breakfast Enchiladas have become a family favorite in our home—layered with eggs, sausage, cheese, and a creamy green chile sauce, they’re baked to perfection and perfect for sharing.
Whether you’re hosting a weekend brunch or meal-prepping for the week ahead, this American-inspired twist on a classic is sure to impress.
Table of Contents
Why You’ll Love These Breakfast Enchiladas
- Packed with Protein: Eggs, sausage, and cheese keep you full and fueled.
- Customizable: Use your favorite breakfast meats, veggies, or even go vegetarian.
- Perfect for Summer: Light but hearty enough to satisfy, and great served with fresh seasonal fruit.
- Make-Ahead Friendly: Prep it the night before for a stress-free morning.
Ingredients (Serves 6)
For the Filling:
- 8 large eggs
- 1/4 cup milk
- Salt & pepper, to taste
- 1 tablespoon butter or olive oil
- 1/2 pound breakfast sausage (or chorizo)
- 1/2 cup diced bell peppers (red or yellow for sweetness)
- 1/2 cup diced onions
- 1 cup shredded cheddar cheese
- 1/2 cup Monterey Jack cheese
For the Sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1/2 cup sour cream
- 1 (4 oz) can diced green chiles
- Salt to taste
For Assembly:
- 6 large flour tortillas
- Extra cheese for topping (1/2 cup)
- Fresh chopped cilantro (optional)
- Sliced green onions (optional)
Equipment Needed
- Large nonstick skillet
- Medium saucepan
- 9×13 inch baking dish
- Whisk
- Mixing bowls
Step-by-Step Instructions to make Breakfast enchiladas
Step 1: Prepare the Filling
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- In a skillet, heat butter over medium heat. Scramble eggs until just set—don’t overcook.
- Remove eggs from skillet. In the same pan, cook sausage until browned. Add onions and bell peppers; sauté until softened (about 4–5 minutes).
- Mix cooked eggs back into the pan. Stir in 1 cup of shredded cheese. Set aside to cool slightly.
Step 2: Make the Creamy Green Chile Sauce
- In a medium saucepan, melt butter and whisk in flour to form a roux.
- Slowly pour in the milk, whisking constantly to avoid lumps.
- Stir in sour cream and green chiles. Season with a pinch of salt.
- Simmer for 5 minutes until thickened. Remove from heat.
Step 3: Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Spoon about 1/3 cup of filling onto each tortilla. Roll tightly and place seam-side down in a greased baking dish.
- Pour sauce over the enchiladas. Sprinkle with remaining cheese.
Step 4: Bake
- Cover with foil and bake for 20 minutes.
- Uncover and bake an additional 10–15 minutes until golden and bubbly.
- Garnish with fresh cilantro and green onions if desired.
Tips & Variations for Breakfast Enchiladas
Make-Ahead Tip:
Assemble the night before and refrigerate. In the morning, bake as directed (add 5–10 extra minutes of baking time if cold).
Vegetarian Option:
Skip the sausage and add sautéed mushrooms or black beans for a hearty plant-based version.
Spicy Swap:
Use pepper jack cheese or add diced jalapeños for a kick.
What to Serve with Breakfast Enchiladas
Pair these enchiladas with fresh summer fruit, a crisp arugula salad, or even roasted potatoes. For drinks, try a Virgin Piña Colada or a chilled mango smoothie—both refreshing and kid-friendly!
Breakfast Enchiladas
These cheesy, make-ahead breakfast enchiladas are packed with eggs, sausage, and creamy green chile sauce—perfect for sunny summer mornings.
- Nonstick Skillet
- Saucepan
- Whisk
- Baking Dish
- 8 large eggs
- 1/4 cup milk
- 1 tbsp butter (or olive oil)
- 1/2 pound breakfast sausage
- 1/2 cup diced bell peppers (red or yellow)
- 1/2 cup diced onions
- 1 cup shredded cheddar cheese
- 1/2 cup Monterey Jack cheese
- 1 tbsp butter (for sauce)
- 1 tbsp flour
- 1 cup milk (for sauce)
- 1/2 cup sour cream
- 4 oz diced green chiles (canned)
- 6 large flour tortillas
- 1/2 cup extra cheese (for topping)
- chopped cilantro (optional garnish)
- sliced green onions (optional garnish)
Whisk eggs with milk, salt, and pepper. Scramble in butter until just set.
In the same skillet, brown sausage. Add peppers and onions. Sauté 4–5 minutes. Stir in scrambled eggs and cheese.
In a saucepan, melt butter. Whisk in flour, then add milk. Stir in sour cream and green chiles. Simmer until thickened.
Preheat oven to 375°F. Fill tortillas with the mixture. Roll and place seam-side down in a greased baking dish.
Pour sauce over enchiladas. Top with cheese. Bake covered for 20 minutes, then uncovered for 15 minutes more.
Make ahead tip: assemble the night before and bake in the morning. Swap sausage for beans for a vegetarian version.
Nutritional Info (Per Serving)
- Calories: ~350
- Protein: 18g
- Carbs: 22g
- Fat: 22g
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a 350°F oven for 15 minutes or microwave in 1-minute intervals until hot.
FAQs
Can I use corn tortillas instead of flour?
Yes! They’ll be more delicate, so consider softening them in the microwave first to prevent tearing.
Can I make this dairy-free?
Substitute dairy-free cheese and use a plant-based sour cream alternative for the sauce.
Is this spicy?
Not overly! The green chiles are mild. Adjust heat levels to your taste.
Conclusion
There’s nothing quite like starting your day with a hearty, flavorful meal, and these Breakfast Enchiladas truly deliver. They’re warm, cheesy, and packed with savory goodness—everything you want in a satisfying summer breakfast. Whether you’re feeding a crowd, preparing brunch for the family, or just treating yourself, this recipe checks all the boxes: simple, customizable, and absolutely delicious.
With the convenience of make-ahead prep and endless ways to adapt it to your tastes, this dish will quickly become a go-to in your breakfast rotation. So grab those tortillas and get rolling—you’re in for one unforgettable morning bite.
Serve with These Brunch Favorites
- Start with sweet, fluffy Buttermilk Pancake House pancakes for the full spread.
- Add buttery, flaky sides like Croissant Bread Healthy—a lighter take on classic pastry.
- Want more egg-based dishes? You’ll love our Easy Frittata Recipe (Summer Brunch) for a lighter option.
- Craving something heartier later in the day? Try Creamy Smothered Chicken and Rice for a comforting dinner alternative.
- End your meal on a sweet note with a festive Easter Dirt Cake Casserole or go fruity with Cheesecake Deviled Strawberries Recipe.
- Need a simple dessert? Try these Small Batch Chocolate Chip Cookies for a satisfying finish.
