This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
My easy breakfast enchiladas are packed with sausage, fluffy eggs, and zesty salsa. Then smothered in a rich, creamy sauce that puts every other breakfast to shame. You can even make them ahead!
A Reader’s Review
Made this yesterday and it was easy and delicious! Thank you for another great recipe Alyssa!
– Dannypants
Why Mornings Just Got Better
- Saucy in the Best Way: The creamy, flavorful, homemade enchilada sauce soaks into the tortillas just right, making every bite extra satisfying.
- Make-Ahead Win: Prep them the night before and pop them in the oven when you wake up. Easy peasy!
- Brunch Hero: These disappear fast, whether it’s a lazy Sunday or a big holiday brunch. For another delicious option, don’t miss my Spanish tortilla!
What’s in Breakfast Enchiladas?
- Use your favorite sausage: Whether it’s spicy or mild, pork, turkey, or even a seasoned plant based option, any type of sausage works here!
- Choose your tortilla: White flour, whole wheat, or even corn tortillas all bake up beautifully in this dish. Use what you love or have on hand.
- Eggs: Feel free to use whole eggs, just egg whites, or a combo for a lighter, macro-balanced option with great flavor.
- Upgrade your salsa: Look for a chunky jarred salsa with green chiles or peppers. This adds an extra punch of flavor without extra work.
- Make it your own! Breakfast enchiladas are endlessly customizable. Toss in black beans, sautéed onions and peppers, cooked hash browns. Any of your favorite breakfast or Tex-Mex ingredients are fair game!
How to Make Breakfast Enchiladas
Whether you’re prepping ahead or baking fresh, this easy enchilada recipe comes together quickly and delivers big time flavor. You could even use homemade salsa in it, or top it with my favorite fresh guacamole!
- Prep: Preheat oven to 375ºF, then spray a 13×9 inch baking dish with cooking spray. Set aside. Cook the Sausage: In a large saucepan, cook the ground sausage over medium high heat until fully cooked. About 5-7 minutes. Drain the oil from the pan, then add the salsa to the meat and stir to combine. Remove the sausage mixture from the pan and set it aside.
- Scramble the Eggs: In a medium bowl, whisk together the large eggs, salt, pepper, and onion powder. Cook the eggs in the same pan as the sausage. Cook over medium heat until the eggs are scrambled. Add the cooked sausage mixture to the scrambled eggs. Stir until all the ingredients are combined.
- Make the Sauce: Prepare the enchilada sauce by whisking together 1 cup of the salsa Verde or green enchilada sauce and heavy cream.
- Fill and Roll Enchiladas: Coat the bottom of the prepared pan with ¼ cup salsa Verde. Fill each tortilla with about ½ cup of the sausage and egg mixture. Sprinkle a small amount of shredded cheese over the filling before rolling the tortilla tightly.
- Seam Side Down in the Pan: Place the rolled tortilla into the prepared pan with the seam side down. Repeat until the baking dish is full. Additional filling may be leftover depending on how full you fill the tortillas.
- Bake: Pour the enchilada sauce evenly over the enchiladas. Top with remaining shredded cheese. Bake for 25 minutes or until golden and bubbly. Garnish breakfast enchiladas with avocado, green onion, diced tomatoes, and cilantro if desired.
How to Make Ahead of Time
It’s super easy to make these breakfast enchiladas ahead of time! Here’s how:
- Assemble the enchiladas: Follow the recipe through step 5. (Don’t add the sauce)
- Store: Cover tightly or place in an airtight container and refrigerate.
- When ready to bake: Mix and pour the enchilada sauce over the top. Bake for 25 minutes or until golden and bubbly
Pin this now to find it later
Pin It
Breakfast Enchiladas
Tortillas filled with eggs, sausage, and cheese, topped with a rich, creamy enchilada sauce. Assemble the night before for an easy breakfast.
Ingredients
- 1 pound ground sausage pork, breakfast, or turkey
- ½ cup jarred chunky salsa
- 8 large eggs beaten
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon granulated onion powder
- 2 cups shredded Mexican or monterey jack cheese divided
- 8 (8-inch) flour tortillas additional if needed
- ⅓ cup heavy cream
- 1 ¼ cups salsa Verde or green enchilada sauce divided
Desired toppings
- avocado
- diced tomatoes
- sliced green onion
- cilantro
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a 13×9 inch baking dish with cooking spray. Set aside.
- In a large saucepan, cook the ground sausage over medium-high heat until fully cooked. About 5-7 minutes. Drain the oil from the pan. Add the salsa to the meat. Stir to combine. Remove the sausage mixture from the pan and set it aside.
- In a medium bowl, whisk together the large eggs, salt, pepper, and onion powder. Cook the eggs in the same pan as the sausage. Cook over medium heat until the eggs are scrambled. Add the cooked sausage mixture to eggs, and stir until all the ingredients are combined.
- Prepare the enchilada sauce by whisking or blending together 1 cup of the salsa Verde or green enchilada sauce, and heavy cream.
- Coat the bottom of the prepared pan with ¼ cup salsa Verde. Fill each tortilla with about ½ cup of the sausage and egg mixture. Sprinkle a small amount of shredded cheese over the filling before rolling the tortilla tightly.
- Place the rolled tortilla into the prepared pan with the seam side down. Repeat until the baking dish is full. Additional filling may be leftover depending on how full you fill the tortillas.
- Pour the enchilada sauce evenly over the enchiladas, and top with remaining shredded cheese. Bake for 25 minutes or until golden and bubbly. Garnish with avocado, green onion, diced tomatoes, and cilantro if desired.
Video
Notes
How to Store, Reheat, and Freeze
- In the Refrigerator: Store cooled enchiladas in the fridge in an airtight container or tightly wrapped for up to 5 days.
- Reheating: For one serving, microwave on a plate for about 1 minute. For the whole dish, cover with foil and bake at 350°F for 20–30 minutes until hot.
- Freezing: Bake enchiladas and let cool completely, skip the toppings. Wrap tightly in plastic wrap, then foil. Freeze up to one month. Thaw in the fridge overnight then bake at 350°F for 30 minutes.
Nutrition
Serving: 1enchiladaCalories: 439kcalCarbohydrates: 27gProtein: 20gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 238mgSodium: 1062mgPotassium: 327mgFiber: 2gSugar: 3gVitamin A: 537IUVitamin C: 1mgCalcium: 120mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
More Savory Breakfast Recipes to Try
If you loved these creamy breakfast enchiladas, then you should definitely try out these Starbucks Egg Bites, Sandwiches, Burritos, and Casserole! Here’s a few more recipes to try!
Can these be made night before and cooked next morning?
Yes they can!
Yum and easy. Needed something new for a quarterly breakfast brunch this year. Used what I had on hand just try the recipe first. I used store bought pulled pork and warmed it with onions. No cream, used milk and butter combo. I tried half flour and half corn tortillas – corn was the winner! I will layer the corn tortillas next time for faster prep. Appreciated your NOTES – they encouraged me to improvise. Thanks for sharing
I’m looking for a recipe I can make ahead and freeze. Do you think this would work? Maybe if I just froze it without the sauce and added that before baking?
Do these reheat well? I prefer a savory breakfast (my favorite meal of the day). If I make a pan and eat leftovers for the next 4-5 day, what is the best way to reheat them? At work, I have a microwave or toaster oven to choose from.
You can easily reheat these in a microwave!
Made this yesterday and it was easy and delicious! Thank you for another great recipe Alyssa!
How much of the heavy cream do you use? Do you mix it with the salsa verde?
Hello! I used 1/3 cup of heavy cream. The instructions and ingredients are all listed on the recipe card at the bottom of the post! 🙂
Already planning to prepare these during our Christmas family gathering (10 adults). I do have one question. “What size tortillas did you use?”
I use the enchilada or burrito size (10 inch) tortillas!
a perfect breakfast dish, wonder why I never thought of it, thank you!