Breakfast enchiladas are a hearty, flavorful way to start your day. Packed with eggs, cheese, sausage, and wrapped in soft tortillas, they make a perfect meal for family brunches, meal prepping, or weekend indulgence. This article will explore how to make the best breakfast enchiladas, tips for customizing them, and how to store leftovers properly.
Let’s dive into this ultimate breakfast enchiladas recipe and learn everything you need to know to create this delicious dish!
What Are Breakfast Enchiladas?
The Origins of Breakfast Enchiladas
- Traditional enchiladas originate from Mexican cuisine, but the breakfast version is an American twist.
- Instead of spicy meat fillings, breakfast enchiladas use eggs, cheese, and breakfast meats like bacon or sausage.
Why Breakfast Enchiladas Are So Popular
- Easy to prepare for large groups.
- Great for meal prepping—make ahead and bake when needed.
- Highly customizable to fit different tastes and diets.
Essential Ingredients for the Best Breakfast Enchiladas
To make delicious breakfast enchiladas, you’ll need a mix of classic ingredients and optional add-ins to customize them to your taste.
Base Ingredients for Breakfast Enchiladas
- Tortillas: Flour or corn tortillas work, but flour tortillas hold fillings better.
- Eggs: Scrambled eggs create a soft, fluffy texture inside the enchiladas.
- Breakfast Meat: Sausage, bacon, ham, or chorizo add flavor and protein.
- Cheese: A mix of cheddar, Monterey Jack, or pepper jack for creaminess.
- Salsa or Enchilada Sauce: Red, green, or creamy sauce enhances flavor.
- Milk or Heavy Cream: Used in the egg mixture for a softer texture.
Optional Ingredients for Extra Flavor
- Vegetables: Bell peppers, onions, mushrooms, and spinach for a healthy twist.
- Beans: Black beans or refried beans add heartiness.
- Spices: Cumin, smoked paprika, garlic powder, or chili powder for depth.
- Sour Cream or Greek Yogurt: Adds creaminess and a tangy contrast.
Step-by-Step Guide to Making Breakfast Enchiladas
Making breakfast enchiladas is simple and requires just a few steps. Follow this guide for the perfect combination of fluffy eggs, melty cheese, and savory fillings wrapped in soft tortillas.
Step 1: Prepare the Ingredients
- Preheat the oven to 350°F (175°C).
- Cook the meat (sausage, bacon, or chorizo) in a skillet over medium heat until fully cooked. Drain excess grease and set aside.
- Scramble the eggs: In a bowl, whisk eggs with a splash of milk, salt, and pepper. Cook them in a non-stick pan over low heat until just set.
Step 2: Assemble the Enchiladas
- Lay out the tortillas and fill each one with scrambled eggs, cooked meat, cheese, and any vegetables.
- Roll each tortilla tightly and place them seam-side down in a greased baking dish.
- Pour your enchilada sauce or salsa evenly over the top.
- Sprinkle additional cheese on top for extra flavor.
Step 3: Bake to Perfection
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Let them cool slightly before serving.
Step 4: Garnish and Serve
- Top with fresh cilantro, diced avocado, sour cream, or hot sauce.
- Serve with breakfast potatoes or a fresh fruit salad for a balanced meal.
Best Sauces & Toppings for Breakfast Enchiladas
The right sauce and toppings can take your breakfast enchiladas to the next level. Whether you prefer something creamy, spicy, or fresh, here are the best options to enhance your dish.
Best Sauces for Breakfast Enchiladas
- Red Enchilada Sauce – A classic choice with a smoky, slightly spicy flavor.
- Green Chile Sauce – Made from tomatillos and green chilies, offering a tangy kick.
- Salsa Roja – A simple, homemade tomato-based salsa for a fresh taste.
- Queso Sauce – A creamy cheese sauce that adds extra richness.
- Hollandaise Sauce – A buttery, egg-based sauce for a gourmet touch.
Best Toppings for Extra Flavor
- Sour Cream or Greek Yogurt – Adds a tangy creaminess.
- Fresh Avocado or Guacamole – Creamy and packed with healthy fats.
- Cilantro & Green Onions – Adds freshness and a pop of color.
- Jalapeños or Hot Sauce – For those who love extra heat.
- Pico de Gallo – A mix of diced tomatoes, onions, and cilantro for freshness.
- Crispy Bacon Bits – Extra crunch and smoky flavor.
How to Make Breakfast Enchiladas Ahead of Time
One of the best things about breakfast enchiladas is that they can be made in advance, making them perfect for meal prepping or busy mornings. Here’s how to prepare them ahead of time while keeping them fresh and delicious.
Make-Ahead Breakfast Enchiladas: Refrigeration Method
- Assemble the enchiladas as usual, but do not add the sauce yet.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Refrigerate for up to 24 hours before baking.
- When ready to eat, pour the sauce over the enchiladas, cover with foil, and bake as directed.
- Add an extra 5-10 minutes to the baking time since they are starting cold.
Freezing Breakfast Enchiladas for Later
- Assemble the enchiladas and place them in a freezer-safe dish.
- Wrap the dish tightly with plastic wrap and aluminum foil to prevent freezer burn.
- Label with the date and store for up to 3 months.
- When ready to cook, thaw overnight in the refrigerator and bake as usual.
- If baking directly from frozen, cover with foil and bake at 350°F for 45-50 minutes.
Best Tips for Meal Prepping Breakfast Enchiladas
- Use flour tortillas instead of corn, as they hold up better when refrigerated or frozen.
- If freezing, slightly undercook the eggs so they don’t become rubbery when reheated.
- Store sauce separately and add it just before baking to avoid soggy enchiladas.
How to Prevent Soggy Breakfast Enchiladas
One of the most common issues with breakfast enchiladas is that they can become soggy if not prepared correctly. Here are the best tips to keep them crispy, firm, and full of flavor.
1. Use the Right Tortillas
- Flour tortillas hold up better than corn tortillas, which can break down faster.
- If using corn tortillas, warm them slightly in a dry pan before filling to make them more durable.
2. Don’t Overload with Liquid Ingredients
- Avoid using too much salsa, enchilada sauce, or watery vegetables inside the enchiladas.
- Drain excess moisture from cooked meats and sautéed vegetables before assembling.
3. Add Sauce at the Right Time
- If making ahead, don’t add sauce until just before baking.
- For a crispier texture, lightly coat tortillas with sauce instead of drenching them.
4. Bake at the Right Temperature
- Bake at 350°F to 375°F for a crispier top.
- Remove foil for the last 10 minutes to allow the cheese to brown and the edges to firm up.
5. Serve Immediately
- Breakfast enchiladas taste best fresh out of the oven.
- If storing leftovers, reheat in the oven or air fryer instead of the microwave to maintain texture.
Can Breakfast Enchiladas Be Frozen and Reheated?
Yes! Breakfast enchiladas freeze and reheat well, making them a great option for meal prep or quick breakfasts. Here’s how to freeze and reheat them properly while maintaining their flavor and texture.
How to Freeze Breakfast Enchiladas
- Assemble the enchiladas, but do not add sauce if you plan to freeze them.
- Place them in a freezer-safe dish or wrap them tightly in foil and plastic wrap.
- Label with the date and freeze for up to 3 months.
- If freezing individual portions, wrap each enchilada separately in foil or a freezer bag.
How to Reheat Frozen Breakfast Enchiladas
| Method | Instructions |
|---|---|
| Oven (Best Option) | Cover with foil and bake at 350°F for 30-40 minutes (if thawed) or 45-50 minutes (if frozen). |
| Air Fryer | Heat at 350°F for 10-15 minutes until crispy and warmed through. |
| Microwave | Cover with a damp paper towel and heat in 30-second intervals until hot. This method may make them softer. |
Best Tips for Freezing & Reheating
- Freeze without sauce to prevent sogginess. Add sauce just before baking.
- Use freezer-safe containers to avoid freezer burn.
- For a crispier texture, reheat in the oven or air fryer instead of the microwave.
Best Side Dishes to Serve with Breakfast Enchiladas
Breakfast enchiladas are a hearty meal on their own, but pairing them with the right side dishes can balance flavors, add freshness, and enhance the dining experience. Here are the best sides to serve with your enchiladas.
1. Classic Breakfast Sides
- Crispy Hash Browns – Adds crunch and complements the soft enchiladas.
- Breakfast Potatoes – Roasted or skillet-fried potatoes seasoned with paprika and garlic.
- Fresh Fruit Salad – A refreshing contrast to the rich enchiladas.
- Scrambled or Fried Eggs – Extra protein for a complete breakfast.
2. Mexican-Inspired Side Dishes
- Refried Beans – A creamy and filling addition.
- Mexican Rice – Lightly seasoned rice that pairs well with enchiladas.
- Chorizo and Peppers – A smoky, spicy option for extra flavor.
- Avocado Slices or Guacamole – Adds a creamy, cool contrast to the dish.
3. Fresh and Light Side Options
- Simple Green Salad – Tossed with lime vinaigrette for a fresh balance.
- Pico de Gallo – A light and zesty tomato-based salsa.
- Greek Yogurt or Sour Cream – A tangy topping that cools down the spice.
Common Mistakes to Avoid When Making Breakfast Enchiladas
Even though breakfast enchiladas are simple to make, a few common mistakes can lead to soggy, dry, or bland results. Avoid these pitfalls to ensure your enchiladas turn out perfect every time.
1. Using Too Much or Too Little Sauce
- Too much sauce makes the tortillas soggy.
- Too little sauce makes the enchiladas dry.
- Tip: Lightly coat the tortillas in sauce before rolling, then pour a moderate amount over the top before baking.
2. Overfilling the Tortillas
- Overstuffed tortillas can burst open while baking.
- Stick to ¼ to ⅓ cup of filling per tortilla for best results.
3. Not Prepping the Tortillas Properly
- Corn tortillas can crack if not warmed first.
- Solution: Heat them briefly on a dry skillet or microwave wrapped in a damp paper towel.
4. Baking at the Wrong Temperature
- Baking too hot (above 375°F) can dry out the eggs.
- Baking too low (below 325°F) may lead to soggy enchiladas.
- The ideal temperature is 350°F for 30-35 minutes.
5. Skipping the Resting Time
- Cutting into enchiladas too soon can cause the filling to spill out.
- Let them rest for 5-10 minutes after baking for best texture.
By avoiding these mistakes, your breakfast enchiladas will always be delicious, well-balanced, and perfectly textured.
FAQs About Breakfast Enchiladas
1. Can breakfast enchiladas be made ahead of time?
✅ Yes! Assemble them the night before, cover them tightly, and store them in the refrigerator. Add the sauce just before baking to prevent sogginess. If stored properly, they can last up to 24 hours before baking.
2. What ingredients are commonly used in breakfast enchiladas?
The basic ingredients include:
Tortillas (flour or corn)
Scrambled eggs
Cheese (cheddar, Monterey Jack, or pepper jack)
Meat (sausage, bacon, ham, or chorizo)
Vegetables (bell peppers, onions, or spinach)
Sauce (enchilada sauce, salsa, or queso)
3. How do you keep breakfast enchiladas from getting soggy?
Use flour tortillas instead of corn.
Don’t overfill with wet ingredients like salsa or enchilada sauce.
Bake at the right temperature (350°F) and let them rest for 5-10 minutes before serving.
Add sauce just before baking rather than letting the enchiladas sit in it overnight.
4. Can breakfast enchiladas be frozen and reheated?
✅ Yes! To freeze:
- Assemble without sauce and wrap them tightly.
- Freeze for up to 3 months.
- To reheat, bake at 350°F for 30-40 minutes if thawed or 45-50 minutes if frozen.
Breakfast enchiladas are a delicious, hearty, and versatile meal that can be enjoyed for breakfast, brunch, or even meal prep. By using the right ingredients, baking techniques, and storage methods, you can ensure your enchiladas turn out perfectly every time.
Whether you’re serving them fresh out of the oven or reheating leftovers, these breakfast enchiladas are sure to be a hit. Try them today and enjoy a flavorful start to your morning!
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Breakfast Enchiladas
- Total Time: PT45M
- Yield: 6 servings 1x
Description
A delicious and easy breakfast enchiladas recipe made with eggs, cheese, sausage, and tortillas. Perfect for meal prep and freezer-friendly
Ingredients
8 flour tortillas
6 large eggs
1/2 cup milk
1 pound sausage or bacon
2 cups shredded cheese
1 cup enchilada sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 350°F (175°C). Grease a baking dish
Cook sausage or bacon in a skillet until fully done. Drain excess grease
In a bowl, whisk eggs, milk, salt, and pepper. Scramble eggs until just set.
Fill each tortilla with scrambled eggs, cooked sausage, and cheese. Roll tightly and place in the baking dish.
Pour enchilada sauce over the rolled tortillas and sprinkle additional cheese on top
Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until golden and bubbly.
Let rest for 5 minutes before serving. Garnish with cilantro, sour cream, and avocado slices.
Notes
To keep breakfast enchiladas from getting soggy:
– Use flour tortillas instead of corn.
– Don’t overfill with wet ingredients like salsa or enchilada sauce.
– Bake at the right temperature (350°F) and let them rest for 5-10 minutes before serving.
– Add sauce just before baking rather than letting the enchiladas sit in it overnight.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Breakfast
- Cuisine: Mexican-American
