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.

A close-up of a breakfast burrito cut in half, resembling Breakfast Enchiladas, filled with scrambled eggs, sausage, potatoes, and vegetables, topped with melted cheese and herbs, served on a white plate.

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

Preheat the oven and spray a baking dish with nonstick spray.
Cook sausage with diced bell pepper.

A cast iron skillet filled with browned ground meat and small pieces of orange bell pepper sits on a wooden surface—perfect for the hearty filling in your next batch of Breakfast Enchiladas.

Cook hashbrowns according to the package.

Shredded hash browns are being cooked in a black frying pan, some pieces golden brown and crispy—the perfect side or filling for your favorite Breakfast Enchiladas. The pan sits invitingly on a wooden surface.

Scramble eggs with milk.

Scrambled eggs are cooking in a black nonstick frying pan, resting on a wooden surface. The yellow, slightly glossy eggs with soft and fluffy curds are perfect for filling breakfast enchiladas.

Cook bacon until crispy, then chop.
In a large bowl, combine spices, scrambled eggs, hashbrowns, bacon, sausage with bell pepper, and shredded cheese.

A glass bowl filled with a mixture reminiscent of Breakfast Enchiladas—scrambled eggs, cooked sausage, shredded cheese, diced tomatoes, and onions—sits on a wooden surface with a metal spoon on the right side.

Fill tortillas, place them in the baking dish, and top with queso cheese.

A rectangular baking dish containing five neatly arranged breakfast enchiladas wrapped in flour tortillas, placed side by side on a wooden surface.

A baking dish with six rolled Breakfast Enchiladas arranged in a row, topped with a generous layer of creamy orange sauce in the center. The dish sits on a wooden surface.

A baking dish filled with rolled Breakfast Enchiladas topped with melted orange cheese sauce and garnished with chopped green herbs, sitting on a wooden surface.

Bake and enjoy!

A close-up of a breakfast burrito cut open, revealing scrambled eggs, sausage, potatoes, onions, and red peppers inside—like Breakfast Enchiladas—topped with creamy orange sauce and garnished with chopped herbs.

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?

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

Breakfast Enchiladas

Danielle Cochran

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.

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Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Breakfast

Cuisine Mexican

Servings

Calories 600 kcal

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

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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: 1gCalories: 600kcalCarbohydrates: 24gProtein: 29gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 207mgSodium: 1289mgPotassium: 518mgFiber: 2gSugar: 2gVitamin A: 901IUVitamin C: 18mgCalcium: 328mgIron: 3mg

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