Dinner

Breakfast Enchiladas Recipe

ByElla Hart January 14, 2026January 14, 2026

Introduction

Breakfast enchiladas are a savory and satisfying way to start your day. Filled with scrambled eggs, sausage, and melted cheese, then topped with a creamy sauce, they bring a delicious twist to your morning routine.

The image shows two rolled enchiladas placed side by side on a white plate with a light blue rim. The enchiladas are covered with a creamy, light yellow cheese sauce that is smooth and slightly melted, with small bubbles visible. Inside, the filling appears to be ground meat mixed with finely chopped onions and spices, peeking out from the ends. The dish is topped with chopped fresh green cilantro leaves and small pieces of bright red chili peppers scattered on the cheese sauce. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 flour tortillas (soft taco size)
1 lb breakfast sausage (or turkey sausage)
1½ cups shredded cheddar cheese
8 large eggs
½ cup milk
½ tsp salt
¼ tsp black pepper
1 can (10.5 oz) cream of mushroom or cream of chicken soup
½ cup sour cream
¼ tsp garlic powder
¼ tsp onion powder
Optional toppings: green onions, salsa, avocado, jalapeños

Instructions

Step 1: In a skillet, cook the sausage over medium heat until browned and crumbly. Drain any excess grease and set the sausage aside.
Step 2: In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture into a skillet and scramble until just set. Stir in half of the shredded cheddar cheese.
Step 3: Place a portion of the egg and sausage mixture onto each tortilla. Roll them up and arrange seam-side down in a greased baking dish.
Step 4: In a separate bowl, combine the cream soup, sour cream, garlic powder, and onion powder. Pour this creamy sauce evenly over the rolled enchiladas.
Step 5: Sprinkle the remaining cheddar cheese on top of the sauce-covered enchiladas.
Step 6: For oven baking, bake uncovered at 350°F for 25–30 minutes or until the dish is bubbly and the cheese has melted.
Step 7: For Instant Pot preparation, place the baking dish on a trivet inside the pot with 1 cup of water. Cover the dish with foil, pressure cook on high for 10 minutes, then perform a quick release.
Step 8: Garnish with optional toppings like green onions, salsa, avocado, or jalapeños before serving.

Tips & Variations

Swap breakfast sausage for turkey sausage or chorizo for a different flavor profile.
Add diced bell peppers or onions to the egg mixture for extra veggies.
Use pepper jack cheese for a spicy kick instead of cheddar.
For a lighter option, substitute sour cream with Greek yogurt in the sauce.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Avoid freezing to maintain the creamy texture of the sauce.

How to Serve

A white plate on a white marbled surface holds two rolled enchiladas covered in creamy white cheese sauce, sprinkled with small green cilantro leaves and tiny red chili pieces on top. The enchiladas appear to be filled with a crumbly ground meat mixture, visible slightly where the edges open. The cheese sauce looks smooth and melted, covering the enchiladas completely. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make breakfast enchiladas ahead of time?

Yes, you can assemble the enchiladas the night before and keep them covered in the refrigerator. Bake them fresh in the morning for the best texture and flavor.

Can I use corn tortillas instead of flour?

Flour tortillas work best for this recipe as they are soft and flexible, making them easier to roll without cracking. Corn tortillas may break more easily but can be used if softened by warming.