Breakfast Enchiladas
Published Dec 25, 2023
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Hosting brunch this weekend? Prepare these easy breakfast enchiladas the day before. Wake up to ready-to-bake, cheesy enchiladas full of Tex-Mex flavor, with turkey sausage, green chiles, and shredded cheddar. You won’t be able to put the fork down once you add sour cream!
Make-Ahead Breakfast Enchiladas
I’m planning brunch this weekend, and I already know I’m making breakfast enchiladas! This take on the classic Tex-Mex dish, usually made with beef or chicken, is honestly the BEST breakfast for a crowd. I’ll show you how I assemble the soft tortillas stuffed with juicy seasoned turkey sausage, chiles, peppers, and cheese. If you love a Western omelette and breakfast quesadillas, I think these brunch enchiladas are right up your alley.
The best part is, like my sausage breakfast casserole, I can bake these breakfast enchiladas right away or wait until the morning of. They’re ready to pop into the oven when guests arrive, leaving my hands free to get the mimosas flowing. That’s my kind of morning.
Breakfast Enchiladas Ingredients
Before you start, gather the ingredients needed for this Mexican-inspired breakfast bake. See the recipe card for the exact measurements.
- Olive Oil – Canola, corn, and vegetable oil are great swaps.
- Turkey Sausage – Pork sausage can be used instead.
- Bell Pepper – Any color will do. I use green.
- Green Onions – Chop the white parts for sautéeing. Save the green parts as a garnish.
- Green Chiles – Canned mild or hot green chiles, or you can use fresh jalapeños. Remove the seeds to keep the heat in check.
- Flour Tortillas – I like to use whole-wheat, low-carb tortillas whenever possible.
- Cheddar Cheese – Choose sharp or mild cheddar. Freshly shredded cheese will melt more smoothly than the packaged, pre-grated kind. Other good cheese options include Monterey Jack, Pepper Jack, and Asiago cheese.
- Eggs – Instead of enchilada sauce, these breakfast enchiladas are soaked in egg custard, similar to savory French toast. Liquid eggs will work here, too.
- Heavy Cream – Half-and-half is a good swap.
- Milk – I prefer 2%, but whole milk works too. I haven’t yet found a plant-based milk that I like in this recipe. If you try it, let me know your suggestions!
- All-purpose Flour – You can also use cornstarch.
- Chili Powder – Red pepper flakes or cayenne pepper make good substitutes if you don’t have chili powder.
Optional Toppings
Just like a taco, you can dress your breakfast enchiladas with your favorite toppings. These are some of mine:
- Sour cream (Mexican crema or Greek yogurt are good stand-ins)
- Cherry tomatoes or diced tomatoes
- Homemade salsa
- Avocado or guacamole
- Chopped jalapeños, serranos, or green peppers
- Fresh cilantro (or parsley)
Recipe Tips and Variations
- Line the pan. 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.
- Secure the enchiladas with 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), red salsa, or enchilada sauce over the enchiladas once baked to make them saucy.
- Add heat. Finely dice 1/4 of a small jalapeño or serrano chili and mix it into the filling for extra heat.
- Use leftover cheese. Shred all the leftover bits of melty cheese in your fridge to create a unique cheese blend.
- Different protein. Instead of turkey sausage, try chicken or pork. You could also swap the sausage with shredded rotisserie chicken or cooked ground beef.
- For vegetarian breakfast enchiladas, replace the sausage with black beans, pinto beans, or refried beans. You could also bulk up the filling with extra-firm tofu, hash browns, mushrooms, and more veggies.
What to Serve With Breakfast Enchiladas
Baked breakfast enchiladas are a meal in one, and they’re great to make ahead for holidays, Mother’s Day brunch, or even “brinner” (breakfast for dinner) during busy weeks. These are more ways I’ll serve this breakfast enchilada recipe.
- Breakfast favorites: These egg muffin cups and quiche muffins are crowd-friendly recipes, as are these homemade breakfast potatoes. Don’t forget a side of air fryer bacon.
- Sweet treats: Try caramel rolls or cinnamon roll sheet pan pancakes (the flavors remind me a bit of a churro!).
- Hash browns: Serve with a sweet potato hash or these cheesy hash browns on the side.
- Brunch cocktails: Try a boozy Mexican coffee or pineapple mimosas. For a non-alcoholic option, I love blueberry agua fresca, homemade strawberry limeade, or a pitcher of refreshing spa water.
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Breakfast Enchiladas
This easy breakfast enchiladas recipe with cheesy sausage filling and creamy, crunchy toppings is the perfect brunch for a crowd. Assemble this Tex-Mex casserole the night before, and wake up to ready-to-bake enchiladas!
Ingredients
- 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)
Instructions
- Prep. Grease a 9×13 baking dish with cooking spray and set aside.
- Make the filling. Heat olive oil in a 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.
- Fill the enchiladas. 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.
- Pour over the eggs. 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.
- Refrigerate. Cover with foil and refrigerate overnight.
- Bake. Preheat oven to 350ºF. Then, bake the enchiladas, covered, for 25 minutes. Uncover and continue to bake for 25 minutes.
- Add cheese. Sprinkle ½ cup cheese over the top and continue to bake for 3 more minutes or until the cheese is melted.
- Serve. 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.
Notes
- 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.
Nutrition
Calories: 316kcal | Carbohydrates: 28g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 121mg | Sodium: 483mg | Potassium: 257mg | Fiber: 4g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 15.8mg | Calcium: 235mg | Iron: 2mg
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.
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How to Make Breakfast Enchiladas
These breakfast enchiladas are best if they rest in the fridge overnight. At the very least, I always advise folks to prep them 3 to 4 hours before baking. The flavors are even better, and it’s also the perfect excuse to make them ahead!
- Cook the filling. Start by adding oil to a large pan over medium heat. Stir in the sausage and cook it for 6 minutes, or until browned. Add the bell peppers and onions, season with salt and pepper, and cook until the peppers are slightly tender.
- Fill the tortillas. Next, spoon the filling down the center of each tortilla. Sprinkle over shredded cheese. Then, roll them up tightly to enclose the filling.
- Assemble the casserole. As you roll them, arrange the enchiladas in a single layer inside a greased 9×13″ baking dish. Make sure the seam is facing downward.
- Add the egg mixture. Meanwhile, beat the eggs, heavy cream, milk, flour, and chili powder together. Pour the egg mixture over the enchiladas. Then, cover them with foil and refrigerate overnight.
- Bake. When you’re ready to bake, preheat the oven to 350ºF. Place the enchiladas (covered with foil) in the oven for 25 minutes. Then, uncover them and bake for another 25 minutes. Lastly, sprinkle a half-cup of shredded cheese on top and bake until the cheese is melted and bubbly.
- Garnish and serve. Allow the baked enchiladas to cool for 15 minutes, then serve garnished with sour cream, green onions, tomatoes, avocado, green peppers, cilantro, or parsley. Enjoy!
Storing and Reheating Leftovers
- Refrigerate or freeze. Refrigerate leftover breakfast enchiladas in an airtight container for up to 5 days or freeze for up to 3 months. Cover the baking dish tightly with foil.
- Thaw and reheat. Thaw the casserole overnight in the fridge or bake at 350ºF straight from frozen, adding 15 to 20 minutes to the baking time.
I love your blog! Fun to read, great photos and tasty recipes! Does this recipe freeze well?
Thank you sooo much for the kind words!!! xo
Yes, these absolutely do freeze well! Instead of placing them in the fridge, just pop them in the freezer, and keep them covered.
These sound Amazing!!! What would you serve with this? Need some ideas!
Awesome photos! We’d love it if you’d submit it to JalapenoMania.com!
This looks absolutely amazing! I have everything I need to make this right now plus, I could use a break from baking sweets and rid some of my overstocked shelf of eggs as well. Wonderful!
I am drooling over these enchiladas both because they look delicious and because the photos are AMAZING! Can you please come over and give me lessons? I didn’t know you could make enchiladas ahead of time, but I’m so going to do this ASAP.