If you’re craving a vibrant, comforting dish that jumps out of the ordinary breakfast lineup, these Breakfast Enchiladas are exactly what you need. Packed with savory sausage, melty cheeses, tender potatoes, and wrapped snugly in warm tortillas, this dish brings together flavors and textures that feel like a warm hug in every bite. Whether you’re feeding a crowd or indulging in a weekend feast, these enchiladas stand out with their layered goodness and simple yet satisfying flair.

Breakfast Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Breakfast Enchiladas lies in using straightforward ingredients that combine to create an irresistible blend of flavors and colors. Every element, from the hearty sausage to the creamy cheese, plays a crucial role in making this dish shine.

1 pound breakfast sausage (pork or turkey): This forms the rich, savory base that anchors the entire dish.
¼ cup salsa: Adds a tangy, zesty kick to the sausage and balances richness.
1-2 cups potatoes o’brien with onions and peppers: These bring a hearty texture and vibrant color; using a frozen variety like Ore-Ida makes prep a breeze.
8 (8-inch) flour tortillas: Soft wraps that hold all the delicious filling together perfectly.
6 large eggs: Essential for that creamy, custard-like filling that sets everything.
1 ¼ cup half-and-half: Adds richness without overpowering the other flavors.
1 Tablespoon all-purpose flour: Helps the egg mixture thicken beautifully for that perfect bake.
½ teaspoon Kosher salt: Enhances all the flavors; adjust more if you like.
1 ½ cups shredded cheddar cheese, divided: Brings melty, sharp goodness and a golden top crust.
½ cup shredded Monterey or pepper jack cheese, divided: Adds a subtle creamy kick and extra depth.
Optional toppings (chopped cilantro, diced tomatoes, sliced green onions, crumbled bacon): Customize for fresh bursts of flavor and texture.

How to Make Breakfast Enchiladas

Step 1: Prepare the Sausage and Potatoes

Begin by preheating your oven to 350°F and greasing a 9×13-inch baking dish with nonstick spray to prevent sticking. In a large frying pan over medium-high heat, brown the breakfast sausage until it’s nicely caramelized, then drain any excess fat for a cleaner finish. Stir in salsa and some of the shredded cheddar and Monterey jack cheese to meld the flavors perfectly. Next, in the same pan, warm up your potatoes o’brien until they’re heated through and slightly crispy on the edges. Combine the potatoes with your sausage mix for that satisfying base filling.

Step 2: Assemble the Enchiladas

Take one flour tortilla and spoon approximately one-eighth of the warm sausage and potato mixture into the center. Roll it up tightly and place seam side down in your prepared baking dish. Repeat this process with all the tortillas and filling until the dish is full of these hearty rolled delights.

Step 3: Create the Egg Custard and Bake

In a separate large bowl, whisk together the eggs, half-and-half, flour, and kosher salt until smooth and well combined—this luscious mixture will soak into the enchiladas and bake into a soft, creamy layer. Pour the custard evenly over the rolled tortillas, then sprinkle the remaining cheddar and Monterey jack cheeses on top to create a bubbly, cheesy crust once baked. Cover the baking dish with foil and bake for 35 minutes.

Step 4: Final Bake and Serve

After the initial bake, remove the foil and return the dish to the oven for another 10 minutes. This step allows the cheese on top to brown slightly and the egg custard to set fully. Once golden and bubbly, the Breakfast Enchiladas are ready to be garnished and served hot.

How to Serve Breakfast Enchiladas

Garnishes

The toppings you choose can elevate these enchiladas from great to unforgettable. Fresh chopped cilantro adds a pop of green and brightness, while diced tomatoes bring juicy freshness. Sliced green onions lend a pleasant bite, and crumbled bacon adds salty crunch. Feel free to mix and match based on your mood or guests’ preferences.

Side Dishes

These enchiladas are filling enough on their own but pair beautifully with simple sides like a fresh fruit salad or a light green salad with a zesty lime vinaigrette. Black beans or refried beans also complement the dish and add protein and fiber for a complete meal.

Creative Ways to Present

If you want to impress at a brunch or special gathering, serve individual portions garnished with a sprig of cilantro and a swirl of sour cream or avocado crema. You could also offer an array of toppings buffet-style so everyone can customize their enchiladas, making the meal interactive and fun.

Make Ahead and Storage

Storing Leftovers

Cool any leftover enchiladas completely, then store them in an airtight container in the refrigerator. They will keep well for up to three days and make excellent next-day breakfasts or lunches.

Freezing

If you want to extend the shelf life, tightly wrap individual portions of the enchiladas or cover the whole baking dish with heavy-duty foil and freeze for up to two months. Defrost overnight in the refrigerator before reheating.

Reheating

The best way to reheat is in a preheated oven at 350°F until warmed through—about 15-20 minutes. This helps maintain the texture and flavor better than microwaving, which can sometimes make the tortillas chewy.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas add a traditional touch and flavor, but they are less flexible and might break when rolling. Warming them briefly before assembly can help make them more pliable.

Is it possible to make this recipe vegetarian?

Yes, swap out the sausage for plant-based sausage or sautéed veggies like mushrooms and bell peppers for a hearty, meat-free version that still satisfies.

How spicy is this recipe?

The recipe is mildly spiced thanks to the salsa and pepper jack cheese. You can adjust the heat by choosing a spicier salsa or adding some chopped jalapeños.

Can I prepare these enchiladas the night before?

Definitely. Assemble the enchiladas and cover them in the baking dish; refrigerate overnight and bake fresh the next morning. This makes for a stress-free morning meal.

What cheeses work best for Breakfast Enchiladas?

Sharp cheddar and Monterey jack are classic choices for their meltability and flavor, but you can experiment with pepper jack for more heat or even a creamy cheese like queso fresco for a twist.

Final Thoughts

These Breakfast Enchiladas offer a perfect balance of hearty, cheesy, and fresh elements that are sure to become a staple in your brunch rotation. Easy to make, endlessly adaptable, and packed with flavor, they bring that warm, homey feeling everyone loves. Trust me, once you try these, you’ll find yourself craving them again and again. So roll up those tortillas and dive into a plate of pure morning happiness!

Breakfast Enchiladas Recipe

Print Recipe

★★★★★

4.8 from 15 reviews

Delicious and hearty Breakfast Enchiladas featuring a savory blend of breakfast sausage, potatoes, eggs, and melted cheeses wrapped in warm flour tortillas. Topped with fresh salsa and optional garnishes, this casserole-style breakfast is perfect for a family brunch or weekend treat.

Author: Maya
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Breakfast, Brunch
Method: Baking, Sautéing
Cuisine: American
Diet: Low Salt

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking during baking.
Cook Sausage: In a large frying pan over medium-high heat, brown the breakfast sausage until fully cooked and no longer pink. Drain excess fat and transfer the cooked sausage to a medium mixing bowl.
Mix Sausage with Salsa and Cheese: To the sausage in the bowl, add ¼ cup salsa, ¾ cup shredded cheddar cheese, and ¼ cup shredded Monterey Jack or pepper jack cheese. Stir well to combine.
Heat Potatoes: In the same frying pan, add the potatoes O’Brien with onions and peppers. Stir frequently over medium heat until heated through, then transfer to the bowl with sausage mixture and combine evenly.
Assemble Enchiladas: Place one tortilla flat and spoon about one-eighth of the sausage and potato mixture into the center. Roll up the tortilla tightly around the filling and place seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Prepare Egg Mixture: In a large bowl, beat together the eggs, half-and-half, all-purpose flour, and ½ teaspoon Kosher salt until smooth and well combined.
Pour Egg Mixture: Evenly pour the egg mixture over the rolled enchiladas in the baking dish, ensuring all tortillas are covered.
Add Cheese Topping: Sprinkle the remaining ¾ cup shredded cheddar cheese and ¼ cup shredded Monterey Jack or pepper jack cheese evenly over the top of the enchiladas.
Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes to allow the eggs to set and the flavors to meld.
Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the egg is fully set and the cheese on top is melted and bubbly.
Serve with Toppings: Remove from oven, top with desired optional toppings such as chopped cilantro, diced tomatoes, sliced green onions, or crumbled bacon, and serve immediately while hot.

Notes

You can substitute turkey sausage for a leaner option.
Potatoes O’Brien with peppers and onions add a nice flavor, but you can use hash browns or freshly diced potatoes if preferred.
Make sure to drain the sausage fat well to avoid a greasy dish.
If you like spicier enchiladas, add jalapeños or hot salsa to the mixture.
This recipe can be prepared a day ahead and refrigerated before baking for convenient meal prep.
Use gluten-free tortillas to make the recipe gluten-free if necessary.