Plate of breakfast enchiladas with eggs and cheese topped with salsa

Breakfast Enchiladas

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why make this recipe

This Breakfast Enchiladas recipe cooks fast and feeds many. It mixes eggs, meat, potatoes, and cheese for a warm start to the day. You can make it ahead and bake in the morning. It is hearty and simple.

introduction

This dish uses tortillas filled with bacon, sausage, potatoes, and cheese. You pour beaten eggs over the rolled tortillas and bake until set. It tastes like a warm, cheesy breakfast casserole. If you like spicy breakfast ideas, try a different filling like chorizo in a similar roll-up from this link: chorizo breakfast burrito idea.

how to make Breakfast Enchiladas

Follow the steps below to build and bake the enchiladas. Work with warm tortillas so they roll easily. Make sure the egg mixture covers the rolls so they cook through.

Ingredients :

  • 8 large tortillas
  • 6 eggs
  • 1 cup milk
  • 1 cup cooked bacon, crumbled
  • 1 cup cooked sausage, crumbled
  • 1 cup shredded cheese
  • 2 cups seasoned potatoes, cooked
  • Salt and pepper to taste
  • Salsa for serving

Directions :

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together eggs and milk.
  3. In each tortilla, place some of the bacon, sausage, potatoes, and cheese. Roll them up and place seam-side down in a greased baking dish.
  4. Pour the egg mixture over the rolled tortillas, ensuring they are well coated.
  5. Sprinkle additional cheese on top.
  6. Bake for 25-30 minutes, or until the egg is set and the top is golden.
  7. Serve hot with salsa.

how to serve Breakfast Enchiladas

Cut the baked enchiladas into pieces and put on plates. Add salsa on the side. Serve with fresh fruit, a green salad, or a simple yogurt. People can spoon salsa over each piece.

how to store Breakfast Enchiladas

Cool the enchiladas to room temperature. Cover and store in the fridge for up to 3 days. To freeze, wrap tightly and keep up to 2 months. Reheat in the oven at 350°F (175°C) until hot, or microwave in short bursts.

tips to make Breakfast Enchiladas

  • Use warm tortillas so they roll without cracking.
  • Drain excess grease from meats so the dish is not soggy.
  • If you want a faster version, use pre-cooked potatoes or hash browns.
  • Add chopped peppers or onions for more flavor.
  • For a different taste try a filling like chorizo and peppers; see a chorizo idea here: chorizo breakfast burrito idea.

variation (if any)

  • Make vegetarian: skip bacon and sausage, add beans, spinach, and more potatoes.
  • Make spicy: add chopped jalapeño or use pepper jack cheese.
  • Make smaller rolls for a party appetizer.

FAQs

Q: Can I use egg whites only?
A: Yes. Use the same amount of egg white and milk. Cooking time may be a little shorter.

Q: Can I assemble the night before?
A: Yes. You can roll and cover the dish in the fridge. Pour the egg mix over just before baking. This saves morning time.

Q: Do I need to pre-cook the potatoes?
A: Yes. Cook the potatoes first so they stay tender and do not add extra water to the dish.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free tortillas.

Q: How do I know when it is done?
A: The egg looks set and not jiggly. The top should be lightly golden.

Conclusion

For another clear oven-baked breakfast enchilada method and a helpful how-to video, see this Overnight Breakfast Enchiladas recipe: Overnight Breakfast Enchiladas + VIDEO – Julie’s Eats & Treats ®.

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Breakfast Enchiladas

This Breakfast Enchiladas recipe cooks fast and feeds many, mixing eggs, meat, potatoes, and cheese for a hearty morning meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large large tortillas
  • 6 eggs
  • 1 cup milk
  • 1 cup cooked bacon, crumbled
  • 1 cup cooked sausage, crumbled
  • 1 cup shredded cheese
  • 2 cups seasoned potatoes, cooked
  • Salt and pepper to taste
  • Salsa for serving

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together eggs and milk.
  3. In each tortilla, place some of the bacon, sausage, potatoes, and cheese.
  4. Roll them up and place seam-side down in a greased baking dish.
  5. Pour the egg mixture over the rolled tortillas, ensuring they are well coated.
  6. Sprinkle additional cheese on top.
  7. Bake for 25-30 minutes, or until the egg is set and the top is golden.
Serving
  1. Cut the baked enchiladas into pieces and put on plates.
  2. Add salsa on the side.
  3. Serve with fresh fruit, a green salad, or a simple yogurt.
Storage
  1. Cool the enchiladas to room temperature.
  2. Cover and store in the fridge for up to 3 days.
  3. To freeze, wrap tightly and keep up to 2 months.
  4. Reheat in the oven at 350°F (175°C) until hot, or microwave in short bursts.

Notes

Use warm tortillas so they roll without cracking. Drain excess grease from meats so the dish is not soggy. If you want a faster version, use pre-cooked potatoes or hash browns. Add chopped peppers or onions for more flavor. For a different taste try a filling like chorizo and peppers.