why make this recipe
This recipe makes a warm, filling breakfast. It cooks fast and feeds a group. You can change the fillings to use what you have. It works for busy mornings or a slow weekend.
introduction
Breakfast Enchiladas are soft tortillas filled with scrambled eggs, cheese, vegetables, and optional sausage. You bake them with salsa and cheese on top. They come out hot, cheesy, and easy to serve.
how to make Breakfast Enchiladas
Warm the tortillas so they bend without cracking. Cook the peppers and onions, then mix them with beaten eggs and the cooked sausage if you use it. Scramble the eggs until done. Fill each tortilla with the eggs, roll them, and place them in a baking dish. Pour salsa on top and add cheese. Bake until the cheese melts and bubbles.
Ingredients :
- 8 corn tortillas
- 6 eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1 cup cooked breakfast sausage (optional)
- 1 cup salsa
- Salt and pepper to taste
- Cilantro for garnish
Directions :
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté the diced bell peppers and onions until soft.
- In a bowl, whisk eggs, and add sautéed vegetables, cooked sausage (if using), salt, and pepper.
- Scramble the egg mixture until cooked through.
- Warm the tortillas in a microwave or skillet until pliable.
- Divide the egg mixture among the tortillas, roll them up, and place them seam-side down in a greased baking dish.
- Pour salsa over the top and sprinkle with cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with cilantro and serve.
how to serve Breakfast Enchiladas
Serve hot right from the oven. Add extra salsa, sour cream, or sliced avocado. Offer lime wedges and hot sauce on the side. Cut into portions and place on warm plates.
how to store Breakfast Enchiladas
Cool to room temperature. Cover and store in the fridge for 3–4 days. To freeze, wrap tightly and keep for up to 2 months. Reheat frozen enchiladas in the oven at 350°F (175°C) until hot, or microwave portions until warm.
tips to make Breakfast Enchiladas
- Warm tortillas before filling so they do not crack.
- Do not overcook the eggs; slightly underdone eggs stay moist after baking.
- Use a light spray of oil on the baking dish to keep enchiladas from sticking.
- Cover with foil for the first 15 minutes of baking if the cheese browns too fast.
- Try different cheeses for new flavors.
variation (if any)
- Vegetarian: skip the sausage and add black beans or spinach.
- Spicy: add chopped jalapeños or use spicy salsa.
- Make-ahead: assemble the enchiladas, cover, and refrigerate overnight; bake in the morning.
- Different tortillas: use flour tortillas for a softer wrap.
FAQs
Q: Can I make these ahead of time?
A: Yes. Assemble and refrigerate covered. Bake refrigerated for about 25–30 minutes at 375°F (190°C).
Q: Can I freeze the cooked enchiladas?
A: Yes. Cool first, wrap tightly, and freeze up to 2 months. Reheat in the oven or microwave.
Q: Can I use egg whites or an egg substitute?
A: Yes. Use the same amount by volume and cook until set. Taste and adjust salt.
Q: How many people does this serve?
A: About 4 people, depending on portion size (8 tortillas / 8 enchiladas).
Q: Can I replace sausage with another meat?
A: Yes. Use cooked bacon, ham, or chorizo as you like.
Conclusion
If you want a make-ahead, overnight version with a video guide, see Overnight Breakfast Enchiladas + VIDEO – Julie’s Eats & Treats ®. For another simple and quick take, check Easy Breakfast Enchiladas – Isabel Eats.
Breakfast Enchiladas
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté the diced bell peppers and onions until soft.
- In a bowl, whisk eggs, and add sautéed vegetables, cooked sausage (if using), salt, and pepper.
- Scramble the egg mixture until cooked through.
- Warm the tortillas in a microwave or skillet until pliable.
- Divide the egg mixture among the tortillas, roll them up, and place them seam-side down in a greased baking dish.
- Pour salsa over the top and sprinkle with cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with cilantro and serve.