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Breakfast Enchiladas

These overnight breakfast enchiladas with cheesy pepper-sausage filling are an easy solution when you’re hosting brunch. You won’t be able to put the fork down once you add sour cream, creamy avocado, and cilantro.

Enchiladas in the baking dish with cilantro, sour cream, tomatoes, chilis, and avocado.


Why You’ll Love These Overnight Breakfast Enchiladas

  • Tex-Mex. The garlicky bell pepper-sausage filling with lots of fresh and creamy toppings make this an authentic Tex-Mex dish.
  • Convenient. Use up leftover cheese, swap the filling, and bake them the same day or the morning after.
  • Great for brunch. You won’t be in the kitchen all morning for this recipe. Pop it into the oven when your guests arrive.
  • Prep-friendly. Keep them in the fridge or freezer for hectic mornings.
Overhead image of all the ingredients used for Breakfast Enchiladas.

Breakfast Enchiladas Ingredients

  • Olive oil: Canola, corn, and vegetable oil are great swaps.
  • Turkey sausage: Pork sausage can be used instead.
  • Green bell pepper: Any color of bell pepper will do.
  • Green onions: White parts only, but you can use the green parts as a garnish.
  • Salt and pepper
  • Green chiles
  • Flour tortillas: I like to use whole-wheat, low-carb ones whenever possible.
  • Cheddar cheese: Choose sharp or mild.
  • Eggs: Liquid eggs can be used as well.
  • Heavy cream: Half-and-half is a good swap.
  • Milk: I prefer 2%, but whole milk works too. Avoid plant-based milk.
  • All-purpose flour: You can use cornstarch.
  • Chili powder: Red pepper flakes or cayenne pepper are also great for this.
  • Sour cream: Feel free to use Mexican crema.
  • Cherry tomatoes: Diced tomatoes can be used instead.
  • Avocado: Leftover guacamole is a good swap.
  • Green peppers: Use chopped jalapeños or serranos. You can leave them out if you prefer.
  • Cilantro: Fresh parsley works too.

How to Make Breakfast Enchiladas

  • Prep the dish. Grease a 9×13″ baking dish with cooking spray. Set it aside.
  • Make the filling. Add the oil to a large pan over medium heat. Stir in the sausage and cook it for 6 minutes. Add the peppers and onions. Season with salt and pepper. Cook until the peppers are slightly tender.
  • Fill them. Spoon the filling down the center of each tortilla. Roll them up tightly to enclose the filling.
  • Assemble the casserole. Place the enchiladas in the prepared baking dish in a single layer. Make sure the seam is facing downward.
  • Prepare the egg mixture. Beat the eggs, heavy cream, milk, flour, and chili powder on low speed until well combined. You can also just whisk them.
  • Refrigerate it. Pour the egg mixture over the enchiladas. Cover them with foil and refrigerate overnight.
  • Bake. Preheat the oven to 350˚F. Pop the enchiladas (covered with foil) in the oven for 25 minutes. Uncover them and bake for another 25 minutes.
  • Add cheese. Sprinkle 1/2 cup cheese on top and bake until the cheese is melted.
  • Garnish them. Remove the enchiladas from the oven and let them cool for 15 minutes. Garnish them with sour cream, green onions, tomatoes, avocado, green peppers, cilantro, or parsley.
  • Serve. Place the enchiladas on plates and serve immediately.
Breakfast enchiladas on a plate with toppings.

Recipe Tips And Variations

  • Line it. Cover the baking dish with parchment paper for easy clean-up. All you have to do is toss out the paper and rinse the baking dish when you’re done.
  • Use toothpicks. If your enchiladas are unfolding, pinch them closed with a toothpick. Remember to remove them before serving.
  • Make them saucy. Pour your favorite green salsa (not avocado-based) or red salsa over the enchiladas once baked to make them saucy.
  • Add heat. Finely dice 1/4 small jalapeño or serrano chili and mix it into the filling for some heat. Canned green chilis work too.
  • Use leftover cheese. Shred all the leftover bits of melty cheese in your fridge to create a unique cheese blend.
  • Add more protein. Shredded rotisserie chicken, turkey, and beef are great ways to make the filling extra hearty.
  • Swap the filling. Mashed potatoes and refried beans are a simple Tex-Mex twist on this easy recipe.
  • Go vegetarian. Swap the turkey sausage for extra-firm tofu or a plant-based option to make this a veggie-friendly breakfast.
Two breakfast enchiladas with toppings.

Serving Suggestions

Baked breakfast enchiladas are a hearty meal on their own. I still like adding a side of my Air Fryer Bacon, though. If I’m hosting brunch, then I’ll definitely serve other options like this Western Omelette, Egg Muffin Cups, or Hashbrowns, Spinach and Tomato Pie. For those of you who prefer hash, then go for my Corned Beef Hash.

How to Store & Reheat Leftovers

Place them in an airtight container for up to 5 days or freeze for up to 3 months. Cover the baking dish tightly with foil to reduce clean-up. Thaw it overnight in the fridge or bake it at 350˚F straight from frozen by adding 15 to 20 minutes to the baking time.

More Easy Breakfast Recipes

Enchiladas in the baking dish with cilantro, sour cream, tomatoes, chilis, and avocado.

Breakfast Enchiladas

Katerina | Diethood
This spicy breakfast enchiladas recipe with cheesy sausage filling and creamy, crunchy toppings is perfect for brunch.
5 from 2 votes
Servings : 10 servings
Prep Time 20 minutes
Cook Time 1 hour
Refrigeration Time 8 hours
Total Time 9 hours 30 minutes


  • 1 tablespoon olive oil
  • 12 ounces turkey sausage links, cut up into about 1/2-inch rounds
  • 1 green bell pepper, diced
  • 4 green onions, sliced, white parts only (use the green parts for garnish)
  • salt and fresh ground black pepper, to taste
  • 1 can (4-ounces) diced green chiles
  • 10 (7-inch) whole wheat, low-carb flour tortillas
  • 2 cups shredded reduced fat cheddar cheese, divided (reserve 1/2-cup for topping)
  • 6 eggs
  • ½ cup heavy cream
  • 1 cup milk, 2% or more
  • 1 tablespoon all-purpose flour
  • ¼ to ½ teaspoon chili powder, or to taste
  • sour cream, for garnish (optional)
  • 1 cup cherry tomatoes, quartered, for garnish (optional)
  • 1 avocado, sliced, for garnish (optional)
  • diced green peppers, for garnish (optional)
  • freshly chopped cilantro or parsley, for garnish (optional)


  • Grease a 9×13 baking dish with cooking spray and set aside.
  • Heat olive oil in skillet and add sausage; cook for 6 minutes.
  • Add peppers and onions; season with salt and pepper and continue to cook for 3 to 4 minutes, or until peppers are slightly tender.
  • Remove from heat and stir in the green chiles.
  • Spoon about 1/3 cup sausage mixture down the center of each flour tortilla and sprinkle with 2 tablespoons of the cheese.
  • Roll up and place the filled tortillas, seam side down, in the baking dish. Set aside.
  • In the bowl of your electric mixer, combine eggs, heavy cream, milk, flour and chili powder; mix on low for 1 minute, or until well combined.
  • Pour the egg mixture over the tortillas.
  • Cover with foil and refrigerate overnight.
  • Preheat oven to 350˚F.
  • Bake the enchiladas, covered, for 25 minutes.
  • Uncover and continue to bake for 25 minutes.
  • Sprinkle ½ cup cheese over the top and continue to bake for 3 more minutes or until the cheese is melted.
  • Remove from oven and let stand for 10 to 15 minutes before serving.
  • Optionally, garnish with sour cream, green onions, tomatoes, avocado, green peppers and cilantro or parsley.
  • Cut and Serve.


  • Prep with Parchment: Simplify your clean-up by lining the baking dish with parchment paper. When you’re finished, simply discard the paper and give the dish a quick rinse.
  • Secure with Toothpicks: To keep your enchiladas from unfolding, use toothpicks to hold them together. Just be sure to remove the toothpicks before serving.
  • Refrigeration Time: These enchiladas are best if they sit in the fridge overnight or for at least 3 to 4 hours before baking. 
  • Salsa Topping: Enhance your enchiladas with a delicious topping. After baking, drizzle them with your choice of green (not avocado-based) or red salsa for extra sauciness.
  • Spice it Up: Add a little zing to your filling by finely chopping 1/4 of a small jalapeño or serrano chili and mixing it in. If you prefer, canned green chilies are a great alternative.
  • Storage: Store any leftover enchiladas in an airtight container. They’ll keep well for up to 5 days in the refrigerator or can be frozen for as long as 3 months. 


Calories: 316 kcal | Carbohydrates: 28 g | Protein: 14 g | Fat: 16 g | Saturated Fat: 6 g | Cholesterol: 121 mg | Sodium: 483 mg | Potassium: 257 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 595 IU | Vitamin C: 15.8 mg | Calcium: 235 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast, Breakfast/Brunch, Brunch
Cuisine: Mexican, Tex-Mex
Keyword: breakfast enchiladas, enchiladas breakfast, overnight breakfast enchiladas
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