There’s something special about mornings filled with the smell of breakfast enchiladas. One weekend, I decided to try making breakfast enchiladas. It turned out to be a hit with my family.

As I mixed eggs, tortillas, and spices, I couldn’t wait to see the result. The first bite was amazing. The flavors were like a fiesta in our mouths. It showed that breakfast can be a delicious celebration.

Join me as I share my favorite ingredients and a simple recipe. It’s perfect for making any morning special and bringing everyone together.

Key Takeaways

Discover the basics of breakfast enchiladas and why they are a fantastic morning meal.
Learn about my favorite ingredients that elevate homemade breakfast enchiladas.
Step-by-step guidance on how to prepare filling and sauces for your enchiladas.
Gain tips on assembling and customizing your breakfast enchiladas.
Get serving suggestions and ideas for storing leftovers effectively.

What Are Breakfast Enchiladas?

Breakfast enchiladas are a tasty twist on the traditional Mexican dish. They are filled with scrambled eggs, cheeses, and various breakfast meats. This makes them a flavorful and adaptable choice for morning meals.

A Brief Overview of Enchiladas

Enchiladas come from Mexican cuisine. They are made by wrapping tortillas around fillings and covering them in sauce. This dish has many variations, making it a favorite for many. Breakfast enchiladas are just one of these tasty adaptations.

Why Breakfast Enchiladas?

Breakfast enchiladas offer a hearty breakfast with the fun of traditional enchiladas. They can use a variety of breakfast ingredients, depending on what you like or what’s local. They’re perfect for both busy mornings and relaxed brunches.

Common Ingredients Used

Several ingredients are key to making breakfast enchiladas. Tortillas are the base, and scrambled eggs are often the main attraction. Other favorites include:

Cheddar or Monterey Jack cheese
Sausage or cooked bacon
Fresh vegetables like bell peppers and onions
Enchilada sauce (red or green)

Together, these ingredients create a mouthwatering dish. They blend Mexican and breakfast flavors beautifully.

Recipe Details

Prep Time: 25 minutes

Cook Time: 30-35 minutes

Total Time: 55-60 minutes

Servings: 8 enchiladas (serves 4-6)

Difficulty: Easy to Moderate

Course: Breakfast, Brunch

Cuisine: Tex-Mex, American

Ingredients

For the Filling

8 large eggs
¼ cup whole milk or half-and-half
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons unsalted butter
8 strips bacon, cooked and crumbled (or 1 pound breakfast sausage, cooked and crumbled)
1 cup shredded cheddar cheese (for filling)
4 green onions, sliced (white and green parts separated)

For the Creamy Green Chile Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth (low-sodium recommended)
1 cup sour cream
1 can (4 oz) diced green chiles, drained
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon white pepper or black pepper

For Assembly

8 large flour tortillas (8-10 inch size)
2 cups shredded Mexican blend cheese or Monterey Jack (for topping)
Non-stick cooking spray

Optional Toppings and Add-Ins

Fresh cilantro, chopped
Diced tomatoes or pico de gallo
Sliced avocado or guacamole
Extra sour cream
Sliced jalapeños
Hot sauce or salsa
Diced bell peppers (for filling)
Sautéed mushrooms (for filling)
Diced ham (as alternative to bacon)
Chorizo (as alternative to bacon)
Black beans
Fresh spinach

Equipment Needed

9×13 inch baking dish
Large non-stick skillet
Medium saucepan
Large mixing bowl
Whisk
Silicone spatula
Measuring cups and spoons
Aluminum foil
Cutting board and knife

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Baking Dish

Begin by preheating your oven to 350°F (175°C). Position the oven rack in the center of the oven for even heat distribution. While the oven preheats, lightly coat your 9×13 inch baking dish with non-stick cooking spray. Make sure to spray the bottom and all sides of the dish to prevent the enchiladas from sticking. This step is important because the sauce can become quite sticky as it bakes, and you want the enchiladas to release easily when serving.

Step 2: Cook the Bacon or Sausage

If using bacon, place the strips in a large cold skillet and turn the heat to medium. Cooking bacon starting from a cold pan allows the fat to render slowly, resulting in evenly cooked, crispy bacon. Cook for 8 to 10 minutes, flipping occasionally, until the bacon reaches your desired level of crispiness. Transfer the cooked bacon to a paper towel-lined plate to drain. Once cool enough to handle, crumble the bacon into bite-sized pieces and set aside.

If using breakfast sausage instead, add the sausage to a cold skillet and cook over medium heat. Use a wooden spoon or spatula to break the sausage into small crumbles as it cooks. Continue cooking for 8 to 10 minutes until the sausage is fully cooked through with no pink remaining. Transfer to a paper towel-lined plate to drain excess grease, then set aside.

Reserve about 1 tablespoon of bacon grease in the pan if desired. This can be used to add extra flavor when cooking the scrambled eggs. If you prefer a lighter dish, wipe out the pan and use fresh butter for the eggs instead.

Step 3: Make the Creamy Green Chile Sauce

In a medium saucepan, melt the 3 tablespoons of butter over medium heat. Once the butter is melted and foamy, add the flour all at once. Whisk constantly for about 1 minute to cook out the raw flour taste. The mixture should become paste-like and slightly golden. This butter and flour mixture is called a roux and is the base for creating a smooth, thick sauce.

Slowly pour in the chicken broth while whisking continuously. Adding the broth gradually prevents lumps from forming in your sauce. Keep whisking as you pour to incorporate the broth into the roux smoothly. Once all the broth is added, continue cooking and whisking for 3 to 4 minutes until the sauce begins to thicken and coats the back of a spoon.

Remove the saucepan from the heat. Add the sour cream and whisk until completely smooth and incorporated. The residual heat will warm the sour cream without causing it to curdle. Add the drained green chiles, ground cumin, garlic powder, salt, and white pepper. Stir everything together until well combined. Taste the sauce and adjust seasonings if needed. The sauce should be creamy, slightly tangy, and have a gentle warmth from the green chiles.

Set the sauce aside. It will thicken slightly as it sits, which is perfect. If it becomes too thick, you can thin it with a splash of chicken broth or milk when you’re ready to assemble the enchiladas.

Step 4: Prepare the Scrambled Eggs

Crack all 8 eggs into a large mixing bowl. Add the milk, salt, and black pepper. Using a whisk or fork, beat the eggs vigorously until the yolks and whites are completely combined and the mixture is uniform in color. The milk adds moisture and helps create softer, creamier scrambled eggs that won’t dry out during baking.

Place a large non-stick skillet over medium-low heat. Add the 2 tablespoons of butter, or use the reserved bacon grease if you saved it. Let the butter melt completely, swirling to coat the bottom of the pan. The key to perfect scrambled eggs is low and slow cooking, so resist the urge to turn up the heat.

Pour the beaten egg mixture into the warm skillet. Let the eggs sit undisturbed for about 20 to 30 seconds until you see the edges beginning to set. Using a silicone spatula, gently push the cooked eggs from the edges toward the center, allowing the uncooked egg to flow to the empty space. Continue this gentle folding motion, working around the pan.

Cook the eggs until they are just barely set but still look slightly wet and glossy. This is very important because the eggs will continue cooking in the oven. If you cook them all the way through now, they will become dry and rubbery after baking. The eggs should be soft curds that hold together but still appear moist. Remove the skillet from heat immediately when they reach this stage.

Transfer the scrambled eggs to a large bowl. Add the crumbled bacon or sausage, the 1 cup of cheddar cheese for the filling, and the white parts of the green onions. Gently fold everything together until evenly distributed. The residual heat from the eggs will slightly melt the cheese, which helps bind the filling together.

Step 5: Warm the Tortillas

Warming the tortillas before filling them is essential because cold tortillas are stiff and will crack when you try to roll them. There are several methods you can use depending on what’s convenient for you.

For the microwave method, stack the tortillas and wrap them in a slightly damp paper towel. Microwave on high for 30 to 45 seconds until warm and pliable. Keep them wrapped to retain moisture while you work.

For the stovetop method, heat a dry skillet over medium heat. Warm each tortilla for about 15 to 20 seconds per side until soft and flexible. Stack the warmed tortillas and cover with a clean kitchen towel to keep them warm.

For the oven method, wrap the stack of tortillas in aluminum foil and place in a 300°F oven for 10 to 15 minutes until heated through and pliable. This method works well if your oven is already preheating.

Step 6: Assemble the Enchiladas

Spread about ½ cup of the creamy green chile sauce evenly across the bottom of the prepared baking dish. This layer of sauce prevents the bottom of the enchiladas from sticking and adds flavor to every bite.

Take one warm tortilla and place it on a clean work surface. Spoon approximately ½ cup of the egg filling in a line down the center of the tortilla, leaving about an inch of space at each end. Don’t overfill the tortillas or they will be difficult to roll and may burst open during baking.

Fold the sides of the tortilla in slightly, then starting from the bottom, roll the tortilla up tightly around the filling, creating a cylinder. Place the rolled enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly next to each other in a single layer. You should be able to fit all 8 enchiladas in a 9×13 inch dish.

Pour the remaining creamy green chile sauce evenly over the top of the rolled enchiladas. Use a spoon or spatula to spread the sauce so it covers all the enchiladas, making sure to get sauce on the ends where the tortillas might dry out. Sprinkle the 2 cups of Mexican blend cheese evenly over the entire surface.

Step 7: Bake the Enchiladas

Cover the baking dish tightly with aluminum foil. This traps steam and heat, ensuring the enchiladas cook evenly and the tortillas stay soft rather than drying out at the edges. Place the covered dish in the preheated oven and bake for 20 minutes.

After 20 minutes, carefully remove the foil. Be cautious when removing the foil as hot steam will escape. Return the uncovered dish to the oven and continue baking for an additional 10 to 15 minutes, or until the cheese is fully melted, bubbly, and just starting to turn golden brown in spots. The sauce should be bubbling around the edges of the dish.

Remove the baking dish from the oven and let it rest for 5 minutes before serving. This resting period allows the sauce to settle and thicken slightly, making the enchiladas easier to serve without falling apart. The filling will also set up a bit, which helps the enchiladas hold their shape when plated.

Step 8: Garnish and Serve

After the resting period, sprinkle the reserved green parts of the green onions over the top of the enchiladas. The fresh green onions add a pop of color and a fresh, mild onion flavor that complements the rich sauce beautifully.

Add any additional toppings you desire. Fresh chopped cilantro adds brightness, diced tomatoes or pico de gallo add freshness and acidity, sliced avocado or guacamole add creaminess, and a drizzle of extra sour cream adds richness. For those who like heat, offer sliced jalapeños or your favorite hot sauce on the side.

Use a large spatula to carefully lift each enchilada from the dish, making sure to scoop up plenty of the sauce from the bottom. Serve immediately while hot and bubbly. These enchiladas are best enjoyed fresh from the oven when the cheese is still melty and the sauce is warm.

Make-Ahead Instructions

One of the best features of Breakfast Enchiladas is how well they work for make-ahead preparation. This makes them perfect for holiday mornings or hosting brunch when you don’t want to spend time cooking while guests are arriving.

Preparing the Night Before

Complete all the steps through assembling the enchiladas in the baking dish with the sauce and cheese on top. Cover the dish tightly with plastic wrap, then add a layer of aluminum foil for extra protection. Refrigerate overnight or for up to 24 hours.

When you’re ready to bake, remove the dish from the refrigerator and let it sit at room temperature for 20 to 30 minutes while the oven preheats. This takes the chill off and helps the enchiladas bake more evenly. Because they’re starting cold, add an extra 10 to 15 minutes to the covered baking time. Bake covered for 30 to 35 minutes, then uncover and bake for another 10 to 15 minutes until bubbly and golden.

Preparing Individual Components Ahead

Alternatively, you can prepare the components separately up to 2 days in advance. Cook and crumble the bacon or sausage and store in an airtight container in the refrigerator. Make the creamy green chile sauce, let it cool completely, and refrigerate in a sealed container. Shred the cheese and store in a zip-top bag. Slice the green onions and store separately.

On the day you want to serve, scramble the eggs fresh, combine with the pre-cooked components, assemble, and bake as directed. The eggs are best made fresh rather than ahead of time for optimal texture.

Pro Tips for Perfect Results

Undercook the eggs slightly: This is the most important tip. The eggs will continue cooking in the oven, so remove them from the heat while they still look wet and glossy. Overcooked eggs before baking will result in dry, rubbery eggs in the final dish.
Warm your tortillas: Cold tortillas crack and tear when rolled. Take the extra minute to warm them properly, and they’ll roll smoothly and stay intact during baking.
Don’t skip the sauce on the bottom: That thin layer of sauce under the enchiladas prevents sticking and ensures every bite is saucy and flavorful, not dry.
Use low-sodium chicken broth: The sauce reduces and concentrates during cooking, which can make a sauce made with regular broth too salty. Low-sodium broth lets you control the salt level.
Roll tightly and place seam-side down: Tight rolling keeps the filling secure, and placing them seam-side down prevents the enchiladas from unrolling during baking.
Cover with foil first: Covering during the first part of baking creates steam that heats the enchiladas through evenly. Removing the foil at the end allows the cheese to brown and get slightly crispy.
Let them rest before serving: Those 5 minutes of resting time allow the sauce to set up and make serving much easier. Cutting into them immediately results in sauce running everywhere.
Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded cheese melts better and has superior flavor.
Add sour cream off the heat: Adding sour cream to a hot sauce on the burner can cause it to curdle. Remove from heat first, then whisk in the sour cream for a smooth, creamy sauce.

My Favorite Ingredients for Breakfast Enchiladas

Making homemade breakfast enchiladas is a fun process. It starts with choosing the right ingredients. These ingredients come together to make a delicious breakfast dish. Let’s look at what makes these enchiladas special.

Eggs: The Star Ingredient

Eggs are the main part of my breakfast enchiladas. They add a creamy texture and a rich taste. Eggs can be scrambled, fried, or poached, making the dish hearty.

Tortillas: Flour vs. Corn

Choosing between flour and corn tortillas changes the taste and texture of my enchiladas. Flour tortillas are soft and easy to roll. Corn tortillas have a unique flavor and a firmer bite, adding authenticity.

Toppings That Make a Difference

Delicious toppings are essential for breakfast enchiladas. My favorites include fresh cilantro, creamy avocados, and zesty cheese. These toppings not only look great but also make the dish taste amazing, making it a standout breakfast choice.

How to Prepare the Filling

Preparing the filling is a fun part of making easy breakfast enchiladas. It’s what makes the meal delicious and filling. I focus on scrambling eggs, adding proteins, and using fresh veggies for great taste and nutrition.

Scrambling the Eggs

To get perfect scrambled eggs, use a non-stick skillet and medium-low heat. Whisk the eggs with salt and pepper before cooking. Stir gently to cook slowly. This makes the eggs light and fluffy, perfect for enchiladas.

Adding Proteins: Sausage or Bacon?

Choosing the right protein is key for healthy enchiladas. I prefer sausage or bacon, but turkey sausage or vegan options work too. Cook until crispy and drain grease for the best texture.

Incorporating Veggies for a Healthy Twist

Veggies add nutrition and flavor. I use bell peppers, onions, and spinach. Sauté them until soft, then mix with eggs and meat. This makes your enchiladas colorful, healthy, and delicious.

Ingredient	Preparation Method	Notes
Eggs	Scrambled	Use medium-low heat for fluffiness
Sausage	Crispy	Drain excess grease before mixing
Bacon	Crispy	Can substitute with turkey or vegan options
Veggies	Sautéed	Bell peppers, onions, and spinach are great choices

The Perfect Sauce for My Breakfast Enchiladas

Choosing the right sauce for breakfast enchiladas makes the dish delicious. Each sauce type—red, green, or white—brings a unique taste. This can make the filling taste better and balance the meal.

Choosing a Sauce: Red, Green, or White?

Red enchilada sauce is rich and bold, made with dried chilies, tomatoes, and spices. It’s great with savory fillings, boosting the flavor. Green sauce is fresh and tangy, from tomatillos and green chilies. It’s perfect for veggies or herbs.

White sauce adds a creamy touch, good for mild fillings. It contrasts nicely with spicier ingredients. I love mixing these sauces for a rich flavor.

Making Your Own Enchilada Sauce

Making your own enchilada sauce is fun and lets you control the flavors. Here’s a simple recipe:

4 dried guajillo chilies
2 cups of chicken or vegetable broth
1 diced onion
2 cloves of garlic, minced
1 teaspoon of cumin
Salt and pepper to taste

Blend the ingredients until smooth, then simmer for 15 minutes. This homemade sauce captures the true taste of Mexican cuisine.

Store-Bought Options I Recommend

If you’re short on time, store-bought sauces are great. Las Palmas offers a rich red sauce, and Green Mountain Gringo has a fresh green option. Both are high-quality and quick to use.

Assembling the Breakfast Enchiladas

Learning how to assemble breakfast enchiladas can make your dish amazing. Mixing and layering ingredients right creates a rich taste in every bite. Let’s explore the steps and tips for making your homemade breakfast enchiladas easy to assemble.

Step-by-Step Assembly Instructions

To begin, collect your tortilla, filling, and sauce. Here’s how I assemble my breakfast enchiladas:

Place the tortilla on a clean surface.
Add a generous scoop of the filling in the center of the tortilla.
Drizzle a bit of sauce over the filling for extra moisture and flavor.
Carefully fold the sides over the filling, then roll from the bottom up to enclose the filling tightly.
Continue this process for all tortillas, placing each rolled enchilada seam-side down in a greased baking dish.

Tips for Rolling Enchiladas

Rolling enchiladas might seem simple, but a few tricks can help:

Warm your tortillas slightly before assembly to keep them pliable and prevent cracking.
Use the right amount of filling; too much will make rolling difficult.
Seal the edges with a little water to help them adhere if needed.

How to Layer Ingredients for Flavor

Layering ingredients well can boost your homemade breakfast enchiladas’ taste. Here’s a strategy:

Start with a layer of sauce at the bottom of your baking dish to prevent sticking.
When filling the tortillas, balance the proteins, veggies, and cheese for a well-rounded taste.
Top the rolled enchiladas with additional sauce and cheese to create a delicious crust as they bake.

Cooking Methods for Breakfast Enchiladas

Cooking breakfast enchiladas can make your morning better. The way you cook them changes the taste and texture. Baking is my top choice because it cooks everything evenly.

Let’s look at baking and other ways to cook breakfast enchiladas. This way, you’ll get the best taste every time.

Baking: My Go-To Method

Baking breakfast enchiladas gives you crispy edges and a soft center. Start by preheating your oven to 350°F. Put your enchiladas in a dish, cover with sauce, and add cheese on top.

Bake for 25-30 minutes. This lets the flavors mix, making a dish that’s always a hit.

Alternative Cooking Methods

For quick mornings, I use the stovetop. Heat a skillet over medium, add enchiladas, and cover. Cook for 10-15 minutes, flipping halfway. This keeps them moist and slightly crispy.

Timing and Temperature Tips

For perfect breakfast enchiladas, watch the timing and temperature. When baking, use a thermometer to check for 165°F inside. This ensures they’re fully cooked.

If you’re stovetop cooking, look for golden tortillas. This means they’re cooked right. The right cooking method makes breakfast enchiladas fun and easy!

Customizing Your Breakfast Enchiladas

Breakfast enchiladas are super versatile. I love making them in many flavors. Here, I’ll share tips on how to make them special for everyone.

Vegetarian Options I Love

For those who don’t eat meat, I make vegetarian breakfast enchiladas. I use seasoned tofu or black beans for protein. Spinaches, bell peppers, and onions add flavor and nutrients.

These options mean everyone can enjoy the enchiladas. They don’t have to miss out on taste or texture.

Spicy Additions for Heat Seekers

If you like spicy food, add jalapeños or red pepper flakes. A zesty salsa or hot sauce on top will make it even spicier.

Gluten-Free Variations

Gluten-free breakfast enchiladas are easy to make. Just use gluten-free tortillas. Add a homemade enchilada sauce for that real taste.

By trying different things, you can make your breakfast enchiladas unique. Whether you like them vegetarian, spicy, or gluten-free, you can create something special.

Serving Suggestions and Pairings

Serving breakfast enchiladas is more than just the food. The right sides and drinks make the meal better. Here are some top picks for you.

Best Sides to Serve with Breakfast Enchiladas

Refried Beans: A classic choice, their creamy texture complements the enchiladas perfectly.
Fresh Salad: A light salad with mixed greens adds a refreshing crunch to the dish.
Mexican Rice: This flavorful addition can round out the meal with additional carbohydrates.

Delicious Drinks that Complement the Dish

Fresh Orange Juice: A sweet and tangy juice brings brightness to the table.
Mexican Hot Chocolate: This drink adds warmth and richness, pairing beautifully with the enchiladas.
Coffee: A classic, this drink provides the perfect kick to start your day.

Creative Garnishes for Presentation

Chopped Cilantro: A sprinkle of fresh cilantro adds color and a burst of flavor.
Sour Cream: A dollop of sour cream balances the spice with creaminess.
Avocado Slices: Fresh avocado not only enhances the look but also adds healthy fats.

Storing and Reheating Leftovers

Proper storage is key to keeping leftover breakfast enchiladas tasty. Place them in an airtight container once they’ve cooled. Use parchment paper between layers to avoid sticking. This way, they stay fresh in the fridge for up to three days.

Freezing is another great option for longer storage. Wrap each enchilada in plastic wrap and put them in a freezer-safe container. This keeps them good for months.

Reheating your enchiladas can be done a few ways. The oven is my top pick: preheat to 350°F, cover with foil, and heat for 20 minutes. You can also microwave them, but add water or a damp paper towel to keep them moist. Heat in short bursts until they’re warm all the way through.

Don’t throw away leftover breakfast enchiladas! You can turn them into a breakfast casserole by layering with eggs and cheese. Or, cut them into pieces and add them to a breakfast burrito bowl. These ideas help you enjoy your enchiladas in new and exciting ways.