Breakfast Enchiladas

If you’re tired of the same old breakfast routine, these Breakfast Enchiladas are here to shake things up. Not only are they a breeze to make, but they also serve a crowd, making them perfect for family gatherings, brunches, or meal prepping for the week ahead.

Why You’ll Love Breakfast Enchiladas

  • Easy Prep: These enchiladas can be prepped in advance, allowing you to enjoy a delicious homemade breakfast without the morning rush.
  • Delicious and Filling: Packed with savory ingredients like breakfast sausage, crispy bacon, and cheesy goodness, these enchiladas are a flavorful and satisfying way to start your day.
  • Perfect for Any Occasion: Whether you’re hosting a weekend brunch, celebrating a special occasion, or just craving a hearty breakfast, these enchiladas are a versatile and delightful choice.
  • Kid-Friendly: The combination of eggs, cheese, and savory fillings makes these enchiladas appealing to even the pickiest eaters in your family.
  • Crowd-Pleaser: Impress your guests with a breakfast that goes beyond the ordinary. These enchiladas are sure to be a hit at your next gathering.

Ingredients Needed To Make Breakfast Enchiladas

  • Eggs
  • Milk
  • Hashbrowns (cooked)
  • Breakfast sausage
  • Bacon
  • Kosher salt
  • Onion powder
  • Black pepper
  • Bell pepper
  • Cheddar cheese
  • Tortillas
  • Queso cheese

How To Make Breakfast Enchiladas

  1. Preheat the oven and spray a baking dish with nonstick spray.
  2. Cook sausage with diced bell pepper.
  1. Cook hashbrowns according to the package.
  1. Scramble eggs with milk.
  1. Cook bacon until crispy, then chop.
  2. In a large bowl, combine spices, scrambled eggs, hashbrowns, bacon, sausage with bell pepper, and shredded cheese.
  1. Fill tortillas, place them in the baking dish, and top with queso cheese.
  1. Bake and enjoy!

Variations & Substitutions

  • Add diced tomatoes or green onions for extra freshness.
  • Include a dollop of sour cream or salsa on top before serving.
  • For a healthier version, use whole wheat tortillas and turkey sausage.

Commonly Asked Questions

Can I make these Breakfast Enchiladas ahead of time? 

Yes, assemble them the night before, refrigerate, and bake the next morning.

Can I use a different type of cheese? 

Absolutely! Experiment with cheeses like Monterey Jack or pepper jack for a unique flavor.

How can I store these enchiladas?

Store in an airtight container in the fridge for 2 days or freeze for up to one month.

How do I reheat leftover enchiladas?

  1. Preheat your oven to 350ºF.
  2. Place leftover enchiladas in a baking dish and wrap in foil.
  3. Bake for 20-30 minutes if refrigerated and 45 minutes if frozen.
  4. Remove from the oven, add your favorite toppings, and enjoy!

Breakfast Enchiladas

These a Breakfast Enchiladas are the prefect prep ahead Enchiladas are my new favorite breakfast. They serve a crowd and can be prepped in advance.
Print Pin Rate
Course: Breakfast
Cuisine: Mexican
Keyword: Breakfast Enchiladas
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 600kcal

Equipment

  • Baking dish (7×10 or 9×13)
  • Nonstick spray
  • Large skillet
  • mixing bowls
  • Wooden spoon

Ingredients

  • 4 eggs
  • ¼ cup of milk
  • 1 ½ cups hashbrowns cooked according to package
  • 1 lb breakfast sausage
  • 4 strips bacon cooked & chopped
  • ½ tsp kosher salt
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • ½ bell pepper diced
  • 1 cup cheddar cheese
  • 5-6 tortillas
  • 1 cup queso cheese

Instructions

  • Preheat the oven to 375 degrees. Spray a 7×10 or 9×13 baking dish with nonstick spray.
  • Cook the sausage according to the package directions. Add diced bell pepper when almost cooked, and sauté until slightly softened.
  • Cook the hashbrowns according to the package’s directions.
  • In a bowl, mix eggs and milk, then cook over medium/low heat to scramble.
  • Cook the bacon until crispy, then chop into small pieces.
  • In a large bowl, combine the spices, scrambled eggs, hashbrowns, bacon, sausage with bell pepper, and shredded cheese. Mix well.
  • Fill tortillas with the mixture and place them in the prepared baking dish.
  • Top with queso cheese and bake for 20 minutes.
  • Remove from the oven, let it cool slightly, and enjoy!

Notes

Variations:
  • Add diced tomatoes or green onions for extra freshness.
  • Include a dollop of sour cream or salsa on top before serving.
  • For a healthier version, use whole wheat tortillas and turkey sausage.

Nutrition

Serving: 1g | Calories: 600kcal | Carbohydrates: 24g | Protein: 29g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 207mg | Sodium: 1289mg | Potassium: 518mg | Fiber: 2g | Sugar: 2g | Vitamin A: 901IU | Vitamin C: 18mg | Calcium: 328mg | Iron: 3mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating