Breakfast Enchiladas Recipe To Start The Day Off Right
Looking for a delicious way to elevate your mornings? These Breakfast Enchiladas are the perfect mix of savory, cheesy, and hearty flavors wrapped in soft tortillas and baked to perfection. They’re easy to make, fully customizable, and ideal for feeding a crowd or meal-prepping for busy mornings. Whether you’re hosting brunch or treating yourself, this dish is sure to start your day off right!
Why You’ll Love This Recipe
Breakfast enchiladas are the perfect way to start your day with a hearty and flavorful meal. Whether you’re hosting a weekend brunch, feeding a crowd, or simply treating yourself to something special, this recipe is guaranteed to please. Here’s why they’re a must-try:
- Customizable: You can easily tailor the filling to suit your preferences—vegetarian, spicy, or loaded with your favorite proteins.
- Make-Ahead Friendly: Prep the enchiladas the night before and bake in the morning for a stress-free breakfast.
- Crowd-Pleaser: With gooey cheese, savory fillings, and a drizzle of zesty enchilada sauce, these enchiladas are always a hit with kids and adults alike.
- Budget-Friendly: Made with simple ingredients like eggs, tortillas, and cheese, this dish won’t break the bank.
Pairing Suggestions
Serve these breakfast enchiladas with a fresh fruit salad, coffee, or a refreshing mimosa for a complete brunch experience.
The Secret to Perfect Breakfast Enchiladas
The key to this recipe is balancing flavors and textures. Here are a few tips to make your breakfast enchiladas absolutely irresistible:
- Don’t Overcook the Eggs: Soft scrambled eggs are essential for a creamy texture that pairs perfectly with the cheese and tortillas.
- Warm the Tortillas: Briefly warming the tortillas in a skillet or microwave makes them pliable and easier to roll without tearing.
- Use Quality Cheese: Shredded cheese is a star ingredient in this dish. Opt for freshly grated cheese for the best melt and flavor.
Breakfast Enchiladas Recipe
Ingredients
For the Filling
- 8 large eggs
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter or oil
- 1 cup cooked breakfast sausage crumbled (or bacon/ham, chopped)
- 1 cup shredded hash browns optional
- 1 cup shredded cheese cheddar, Monterey Jack, or a mix
For the Enchiladas
- 8 medium flour tortillas
- 1 can 10 oz red enchilada sauce (or green for a tangier option)
- 1 cup shredded cheese for topping
For Garnish
- Chopped fresh cilantro
- Sliced green onions
- Diced tomatoes
- Sour cream or Greek yogurt
- Salsa or hot sauce optional
Instructions
- Prepare the Filling:In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth.Heat butter or oil in a non-stick skillet over medium heat. Add the egg mixture and cook, stirring gently, until soft scrambled eggs form.Stir in the cooked sausage (or other protein) and hash browns, if using. Remove from heat and mix in 1 cup of shredded cheese.
- Assemble the Enchiladas:Preheat your oven to 375°F (190°C).Lightly grease a 9×13-inch baking dish. Spread a few tablespoons of enchilada sauce on the bottom of the dish.Lay out each tortilla, spoon about ½ cup of the egg mixture down the center, then roll up tightly. Place seam-side down in the baking dish.
- Top and Bake:Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining shredded cheese.Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with cilantro, green onions, diced tomatoes, and a dollop of sour cream. Serve with salsa or hot sauce on the side.
Tips & Variations
- Vegetarian Option: Replace the meat with sautéed vegetables like bell peppers, onions, and mushrooms.
- Spicy Version: Add diced jalapeños or a dash of hot sauce to the egg mixture.
- Make Ahead: Assemble the enchiladas the night before, refrigerate, and bake in the morning.
- Gluten-Free: Use corn tortillas instead of flour.
Common Questions About Breakfast Enchiladas
1. Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work well and bring a slightly different texture and flavor. Warm them first to prevent cracking while rolling.
2. Can I freeze these enchiladas?
Yes! Assemble the enchiladas without the sauce and cheese, then freeze in a tightly covered dish. Add the sauce and cheese right before baking. Bake from frozen, adding 10-15 minutes to the cooking time.
3. What other proteins can I use?
Cooked chorizo, diced ham, or shredded chicken are all fantastic substitutes for sausage. For a vegetarian option, try black beans or sautéed vegetables.
Breakfast enchiladas are more than just a meal—they’re a celebration of comforting, flavorful ingredients. Perfect for any occasion, this recipe brings a little fiesta to your morning routine. Try it once, and it’s bound to become a family favorite.
