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Tray of baked enchiladas with melted cheese on top.

Breakfast Enchiladas Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Servings 6

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 9x13-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.