Dessert

Breakfast Enchiladas Recipe

ByElla Hart December 18, 2025December 18, 2025

Introduction

Breakfast enchiladas are a delicious and hearty way to start your day, combining savory sausage, potatoes, and cheesy goodness wrapped in warm tortillas. This easy recipe brings a flavorful twist to your morning routine with a creamy egg mixture baked on top. Perfect for family breakfasts or brunch gatherings.

A clear glass baking dish sits on a white marbled surface, filled with a layer of rolled enchiladas. Each enchilada is rolled tightly and covered in a creamy white sauce with melted yellow cheddar cheese layered unevenly on top. Bits of crispy reddish-brown bacon are sprinkled across the surface along with small pieces of chopped green herbs. A wooden spatula is lifting one piece from the dish, showing the soft, moist texture of the enchiladas underneath the melted cheese. The overall look is rich, cheesy, and inviting with a mix of yellow, white, red, and green colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound breakfast sausage (pork or turkey)
1/4 cup salsa
1-2 cups potatoes O’Brien with onions and peppers (such as Ore-Ida)
8 (8-inch) flour tortillas
6 large eggs
1 1/4 cup half-and-half
1 tablespoon all-purpose flour
1/2 teaspoon Kosher salt, plus more to taste
1 1/2 cups shredded cheddar cheese, divided
1/2 cup shredded Monterey or pepper jack cheese, divided

Instructions

Step 1: Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
Step 2: In a large frying pan over medium-high heat, brown the sausage until fully cooked. Drain any excess fat, then transfer the sausage to a medium bowl.
Step 3: Stir salsa, 3/4 cup of cheddar cheese, and 1/4 cup of Monterey jack cheese into the sausage mixture.
Step 4: In the same frying pan, add the potatoes O’Brien and cook, stirring occasionally, until heated through. Combine the potatoes with the sausage mixture.
Step 5: Spoon about 1/8 of the sausage and potato mixture into the center of each tortilla. Roll each tortilla up and place it seam side down in the prepared baking dish.
Step 6: In a large bowl, beat together the eggs, half-and-half, flour, and salt until smooth. Pour this egg mixture evenly over the rolled tortillas.
Step 7: Sprinkle the remaining 3/4 cup cheddar cheese and 1/4 cup Monterey jack cheese over the top.
Step 8: Cover the baking dish with foil and bake for 35 minutes. Then remove the foil and bake for an additional 10 minutes, or until the egg mixture is set and the cheese is melted and bubbly.
Step 9: Remove from oven, add your favorite toppings if desired, and serve immediately.

Tips & Variations

For a vegetarian version, substitute sausage with sautéed mushrooms and black beans.
Use pepper jack cheese if you prefer a spicier kick.
Leftover enchiladas can be reheated in the oven or microwave for a quick breakfast.
Add chopped fresh cilantro or sliced avocado as fresh toppings after baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 325°F until warmed through or microwave in short intervals to avoid drying out. This dish also freezes well—freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

The image shows a clear glass baking dish filled with several rolled enchiladas arranged in two rows. Each enchilada is wrapped in a soft, pale white tortilla and topped with melted yellow and white cheese that is slightly browned. Small bits of cooked red bacon and green chopped herbs are sprinkled evenly over the top layer of cheese. A wooden spatula is lifting one enchilada from the front row, revealing a creamy yellow sauce underneath that lines the bottom of the dish. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, you can substitute corn tortillas, but they are more likely to tear when rolling. Warming them slightly before filling can make them more pliable.