There’s something about waking up to the smell of warm tortillas, melted cheese, and that unmistakable hint of spicy sausage that makes the morning feel a little more inviting. Breakfast enchiladas have this unique way of turning an ordinary day into something worth savoring slowly — even if you’re running late, like I was that day I first made them. I remember fumbling to get everything ready, almost forgetting to preheat the oven while the eggs scrambled gently on the stove. The kitchen was filled with the aroma of onions and jalapeños mingling with breakfast sausage, and the sound of cheese melting was oddly comforting. Somewhere between stirring the filling and rolling the tortillas, I realized this wasn’t just breakfast; it was a cozy invitation to pause and enjoy the start of the day, even if just for a moment.
Why You’ll Love It
- Combines fluffy scrambled eggs and savory sausage for a filling start without feeling like a heavy meal.
- Enchilada sauce adds a flavorful punch that’s both comforting and gently spicy, perfect for those mornings when you need a little wake-up call.
- It’s simple — and that’s kind of the point. No fancy gadgets or complicated steps, just honest, approachable cooking.
- Make-ahead friendly, so you can enjoy a hot breakfast without the morning rush chaos.
If you’re worried about juggling all the steps, don’t be. I usually find the timing works out as long as the oven’s ready when you are.
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Breakfast Enchiladas
- Total Time: 40 minutes
- Yield: 4 1x
Description
Delicious and hearty Breakfast Enchiladas filled with scrambled eggs, cheese, and savory sausage, topped with a flavorful enchilada sauce and melted cheese. Perfect for a satisfying morning meal.
Ingredients
8 large eggs
1/4 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
8 ounces breakfast sausage, casing removed
8 flour tortillas, 8-inch diameter
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups red enchilada sauce
1/4 cup chopped fresh cilantro
1/2 cup diced white onion
1 jalapeño pepper, seeded and finely chopped
Instructions
Preheat the oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until fully combined.
Heat the olive oil in a large skillet over medium heat. Add the breakfast sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced onion and jalapeño pepper. Cook for 3-4 minutes until softened.
Pour the egg mixture into the skillet with the onions and jalapeños. Cook over medium-low heat, stirring gently, until the eggs are softly scrambled and just set, about 3-4 minutes. Remove from heat and stir in the cooked sausage and 1 cup of shredded cheddar cheese.
Spread 1 cup of enchilada sauce evenly over the bottom of a 9×13 inch baking dish.
Warm the tortillas slightly to make them pliable, either in the microwave for 20 seconds or in a dry skillet for 10 seconds each side.
Divide the egg and sausage mixture evenly among the tortillas, placing the filling in the center of each. Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining 1 cup cheddar cheese and 1 cup Monterey Jack cheese evenly on top of the enchiladas.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes
This recipe doesn’t require any special equipment—just a good skillet and a baking dish you probably already have. When serving, I like to add some fresh cilantro on top, but you can skip that if you’re not into herbs. For a little twist, sometimes I swap the breakfast sausage for chorizo or even a veggie sausage, though that changes the flavor profile quite a bit. You could also experiment with different cheeses; Monterey Jack is mild, but pepper jack adds a nice kick if you want to turn up the heat. And if you’re not big on jalapeños, just leave them out or replace with mild green peppers—just don’t expect the same depth of flavor.
FAQ
Can I make these ahead of time?
Yes, they store well in the fridge for a couple of days and reheat beautifully in the oven or microwave.
What if I don’t like spicy food?
You can reduce or omit the jalapeño and use a milder enchilada sauce to keep things tame but tasty.
Are flour tortillas necessary?
Flour works best here for pliability, but you could try corn tortillas if you warm them thoroughly first.
Can I freeze leftovers?
They freeze okay, but the texture changes slightly. I usually recommend eating fresh or within a few days refrigerated.
Ready to make your morning a little more exciting? Give these breakfast enchiladas a try and turn your usual routine into something worth savoring.