Breakfast Enchiladas Recipe
Introduction
Breakfast enchiladas are a hearty and delicious dish that combines fluffy eggs, savory sausage, and melted cheese wrapped in soft tortillas. Perfect for a weekend brunch or a satisfying breakfast, these enchiladas are easy to prepare and customize with your favorite toppings.
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 excess fat and set the sausage aside.
- Step 2: Whisk together the eggs, milk, salt, and pepper. Pour into a skillet and scramble until just set. Stir in half of the shredded cheese.
- Step 3: Fill each tortilla with the egg and sausage mixture. Roll up each tortilla and place seam-side down in a greased baking dish.
- Step 4: In a bowl, mix the cream of mushroom or chicken soup, sour cream, garlic powder, and onion powder until smooth. Pour this sauce evenly over the rolled tortillas.
- Step 5: Sprinkle the remaining cheese over the top of the enchiladas.
- Step 6: For the oven method, bake uncovered at 350°F for 25–30 minutes until bubbly.
- Step 7: For the Instant Pot method, place the baking dish on a trivet inside the pot with 1 cup of water. Cover the dish with foil and pressure cook on high for 10 minutes, then perform a quick release.
- Step 8: Garnish the enchiladas with optional toppings like green onions, salsa, avocado, or jalapeños before serving.
Tips & Variations
- Use turkey sausage for a leaner option without sacrificing flavor.
- Swap cheddar cheese for pepper jack to add a spicy kick.
- Add sautéed vegetables such as bell peppers or onions to the egg mixture for extra nutrition.
- If you prefer a saucier dish, double the soup and sour cream sauce.
- For a vegetarian version, replace sausage with sautéed mushrooms or plant-based sausage.
Storage
Store leftover breakfast enchiladas covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or bake at 350°F for 10–15 minutes to restore crispness. These enchiladas freeze well—wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make breakfast enchiladas ahead of time?
Yes, you can assemble the enchiladas up to a day ahead and refrigerate them. Just add the cheese topping and bake when ready to serve.
Can I use corn tortillas instead of flour tortillas?
Corn tortillas can be used but are less flexible and may tear when rolling. Warming them beforehand can help prevent breaking.
Print
Breakfast Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Delicious and hearty Breakfast Enchiladas featuring flavorful sausage, fluffy scrambled eggs, and melty cheddar cheese wrapped in flour tortillas, topped with a creamy sauce and baked to perfection. Perfect for a satisfying morning meal with optional fresh toppings.
Ingredients
Filling
- 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
Sauce
- 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
- Cook sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbly. Drain excess grease and set the cooked sausage aside.
- Scramble eggs: Whisk together eggs, milk, salt, and black pepper. Pour the mixture into the same or a clean skillet and scramble over medium heat until just set but still moist. Stir in half of the shredded cheddar cheese until melted and combined.
- Assemble enchiladas: Spoon an even amount of the egg and sausage mixture onto each flour tortilla. Roll up each tortilla tightly and place seam-side down in a greased baking dish.
- Prepare sauce: In a bowl, combine the cream of mushroom or cream of chicken soup, sour cream, garlic powder, and onion powder. Mix until smooth.
- Top enchiladas: Pour the prepared sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining shredded cheddar cheese on top.
- Bake: For the oven method, bake the dish uncovered in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Pressure cook (optional): For the Instant Pot method, place the baking dish on a trivet inside the Instant Pot with 1 cup of water at the bottom. Cover the dish with foil and pressure cook on high for 10 minutes. Perform a quick release when cooking is complete.
- Garnish and serve: Remove from oven or pot and garnish with your choice of toppings such as chopped green onions, fresh salsa, sliced avocado, or jalapeños before serving.
Notes
- You can substitute turkey sausage for a leaner option.
- Adjust seasoning in the egg mixture to taste.
- Feel free to use cream of chicken or cream of mushroom soup depending on your flavor preference.
- Optional toppings add freshness and a spicy kick, but the dish is delicious without them.
- This recipe can be made ahead and reheated, making it great for meal prep.
- Use gluten-free tortillas to adapt for gluten-free diets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, sausage breakfast enchiladas, baked breakfast recipe, cheesy breakfast enchiladas, easy breakfast casserole
