The Most Delicious Breakfast Enchiladas

If you’re looking for a hearty breakfast dish, one with a bit of a kick, this is the recipe for you! In this post I’m going to show you how to make simple but delicious Breakfast enchiladas. 

Enchiladas. . .for Breakfast? Yes, Please! 

I don’t know about you, but I love, love, love enchiladas. I usually get them at my local Mexican restaurant for dinner, but I’d never considered the possibility of having enchiladas for breakfast. 

While searching for breakfast ideas, I typed the words “breakfast enchiladas” into my search engine, just out of curiosity. I didn’t honestly expect to find anything. But, to my surprise, I landed on a site called Melissa’s Southern Style Kitchen, and saw what looked to be a delicious enchilada casserole. 

What is an Enchilada? 

Here in Texas we are surrounded by restaurants with some of the best Tex-Mex food around. And all of those restaurants have a few key things in common—they serve tortilla chips and salsa as an appetizer, and they all have menus that include enchiladas, tacos, and fajitas. 

An enchilada is basically a soft taco baked with some sort of chili or cheese on top. Then they’re placed in the oven until the chili is baked up into a soft and luscious cheesy meal. 

In the case of these breakfast tacos, they’re loaded with your usual breakfast foods—sausage, cheese, veggies, and hash browns. All of these yummy items are rolled into a flour tortilla and placed into a 9x13-inch baking dish and covered in Salsa verde (a green sauce), mixed with cream. Delicious! 

What sets enchiladas apart from breakfast burritos is the fact that they're coated with a topping and then baked.

Perfect for a Crowd

This recipe makes a total of eight large enchiladas. I cut mine in half, making a total of 16. And trust me when I say that half of one is still a big serving. Those tortillas really fill you up. 

I took these to a senior citizen event and they gobbled them up. I also took some salsa and sour cream to be served with the breakfast dish and they loved that addition, too. 

You’ll make a lot of people happy with this dish, friends. And I can’t wait to hear your comments after you’ve made them! 

Breakfast Enchilada Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you will need to make these easy breakfast enchiladas. These are simple ingredients you might already have on hand in your pantry or refrigerator. 

• 1 lb Jimmy Dean sausage (mild or spicy)
• 2 cups frozen hash browns, thawed
• ⅓ cup finely diced red bell pepper or green bell pepper (or a little of both)
• ⅓ cup finely chopped green onions
• 2 teaspoons garlic salt, divided
• 10 large eggs, whisked
• 1 teaspoon black pepper
• 3 cups shredded cheddar or pepper jack cheese, divided
• 8 8-inch flour tortillas (or corn, your preference)
• 1 16-ounce jar salsa verde
• ⅔ cup heavy cream
• ½ teaspoon ground cumin

How to Make Breakfast Enchiladas

A note before we begin. These can be made the night before and baked the next morning. (Talk about convenient! This overnight breakfast casserole is perfect!)

Preheat oven to 375 degrees Fahrenheit. 

Prepare a 9x13-inch baking dish with nonstick baking spray. Set aside. 

Set half of the grated cheese aside for topping. 

In a large skillet cook the ground sausage over medium heat.

Leave the oil in the pan but set the cooked sausage on paper towels to drain. 

Place the peppers, onions, potatoes, and garlic salt into the remaining oil in the skillet. 

Cookie for 5 - 6 minutes or until the potatoes begin to crisp up. 

Remove from pan and set aside to cool. 

Place eggs into the pan and scramble. (If you like, you can add a dash or water or milk to thin them out a bit.) Add pepper and the remaining garlic salt. Once cooked, set aside to cool. 

It’s time to make your enchiladas! 

Each tortilla should be filled with grated cheese, potato mixture, sausage, and more cheese. 

Roll and place them in the prepared baking dish, seam side down. 

I had to press them together to fit all eight in the pan because my tortillas were extra fluffy. I had a little bit of extra sausage so I sprinkled that on top. 

Make the verde sauce by combining the bottled sauce, cream, and cumin.

Stir well and pour over the enchiladas. 

Sprinkle with remaining shredded cheese. 

Place in preheated oven and bake for 30 minutes or until the enchiladas start to bubble and the cheese melts. (Yum!) 

When the enchiladas are golden brown, remove them from the oven and place the pan on wire rack to cool. 

Serve with salsa and sour cream. 

Store these enchiladas in the refrigerator in an airtight container or tightly covered in plastic wrap. They should stay fresh for 4 - 5 days. You can freeze them up to two months to be eaten later. 

What to Expect from this Breakfast Enchilada Recipe

These are so tasty and loaded with great flavor. I had a blast making them. I wasn’t sure how I would feel about the verde sauce, since I haven’t had it before, but it was the perfect topping! 

The insides of these enchiladas cooked up beautifully and the cheese on top was yummy. Best of all, the ladies at our event loved them. And, I confess, they were incredibly filling, so perfect for a crowd! You’ll enjoy this recipe a lot, I promise. 

As you can see, our crew dove right in!

Variations on this Recipe

One thing about enchiladas. . .they’re incredibly flexible! You can literally fill them with anything you like. Here are a few suggestions: 

Up the spice: Want to add more spice? Add green chiles to the mix, or some diced jalapeño. You can add some regular salsa to the salsa verde mixture and then top with pepper jack cheese. Spicy! 

Bacon, Egg, and Cheese: Skip the sausage and use bacon, instead. 

Fried potatoes: If you don’t want to use hash browns, dice and sautéed some potatoes with onion to add in their place. 

Turkey sausage: If you're concerned about calories, feel free to substitute turkey sausage. I would also suggest Ole Wellness Wraps in place of flour tortillas. They're low in calories and carbs.

Chorizo: This is a great alternative to sausage. 

Canadian bacon: Another great alternative. 

Veggies: Mushrooms, spinach, or zucchini are good choices!

Black beans: Why not? These are very filling and so good for you. 

Corn: I think corn would be a terrific addition! 

Cilantro: Add chopped cilantro on top of the dollop of sour cream. Delicious!

Store-bought enchilada sauce: This would be a terrific way to change things up if you're not a salsa verde fan.

Other Breakfast Casseroles from Out of the Box Baking

Crescent Roll Breakfast Casserole: If you’re looking for a breakfast casserole that hearty and rich, but a little different from the plain Jane version, this is the recipe for you! In this post I’m going to show you how I make my super-special Crescent Roll Breakfast Casserole. 

Simple Breakfast Sausage Casserole: If you’re looking for a quick and easy breakfast casserole, one sure to please a crowd, this is the recipe for you! It’s warm, delicious, and packed full of flavor! 

The Ultimate Cinnamon Roll Casserole: This recipe is so simple, you will almost feel like you’re cheating! It starts with two cans of refrigerated cinnamon rolls but it definitely doesn’t end there! 

Easy Hashbrown Casserole: In this post I’m going to show you how to make this simple Hash Brown casserole. It takes only minutes to prepare and bakes up beautifully every time. 

That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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