Breakfast Enchiladas

A Few Notes on Ingredients

Breakfast sausage: I use a mild or spicy pork sausage—the fat renders and flavors the whole dish. Turkey sausage works too, but add a little oil to the pan since it’s leaner. Enchilada sauce: Red or green both work; green chile enchiladas give a tangy, slightly spicy kick. Store-bought is fine, but if you have time, homemade lets you control the heat. Tortillas: Small corn tortillas are traditional and sturdy. If you use flour, they’ll be softer and more like a breakfast burrito casserole. The scrambled eggs and sausage filling stays tender either way.

Equipment You’ll Need

A 9×13-inch baking dish (glass or ceramic works best for even heating). A large skillet—preferably nonstick for the eggs—and a sturdy spatula. A cutting board and chef’s knife for the onion and bell pepper. A colander or paper-towel-lined plate to drain the cooked sausage if needed.

My Best Tips for This Breakfast Casserole

The key to these enchiladas is undercooking the scrambled eggs just slightly—they’ll finish setting up in the oven, so you want them still a little wet and fluffy when you layer them. I also make sure to drain all but a teaspoon of fat from the sausage; too much grease can make the tortillas soggy. Let the dish rest for a full 10 minutes after baking—this lets the layers settle so you get clean, beautiful slices instead of a messy pile.

Fun Variations to Try

Swap the breakfast sausage for crumbled chorizo or crispy bacon for a different smoky kick. For a vegetarian version, use sautéed mushrooms, black beans, and roasted poblano peppers in place of the meat. If you want gluten-free easy breakfast enchiladas, stick with corn tortillas (they hold up beautifully). You can also add a thin layer of refried beans between the tortillas for extra creaminess and protein.

What to Serve with These Enchiladas

A dollop of sour cream and a spoonful of fresh pico de gallo or salsa verde brighten up every bite. Sliced avocado and a sprinkle of cilantro add cool, creamy contrast to the warm, spicy sauce. On the side, I love crispy hash browns or a simple fruit salad—the sweetness balances the heat from the green chile enchiladas.

Storing Leftovers

Once cooled, cover the baking dish tightly with foil or transfer leftovers to an airtight container. They’ll keep in the refrigerator for 3 to 4 days. The flavors actually meld together even more overnight, making day-old enchiladas just as delicious.

Reheating Instructions

For the best texture, reheat individual portions in a 350°F oven, covered with foil, for about 10 to 15 minutes. This keeps the tortillas from drying out and the cheese stays melty. In a pinch, the microwave works—just heat in 30-second bursts, though the tortillas will be softer. If reheating the whole breakfast enchilada casserole, add a splash of enchilada sauce on top before covering and baking.

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Breakfast Enchiladas

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Breakfast

Cuisine: Mexican

Calories: 416

Ingredients

  

• 1 lb breakfast sausage
• 1 onion yellow onion chopped small
• 1 bell pepper green or red bell pepper chopped small
• 10 eggs eggs
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 6 tortillas small white corn or flour tortillas cut into wedges
• 6 oz Monterrey jack cheese shredded
• 3 cup red or green chile enchilada sauce

Equipment

• large skillet
• 9×13 baking dish
• oven
• knife
• cutting board
• bowl

Instructions

 

1. In a large skillet, over medium high heat, cook and crumble the sausage. Remove from the skillet and set aside in a separate bowl. Drain all about a teaspoon or two of oil (if there is more than that left in the pan).
2. Add the onions to the hot skillet and saute for at least 10 minutes, stirring frequently until then begin to turn brown. Salt and pepper them as they cook. Add the bell peppers to the onions and cook, stirring frequently, until they begin to soften, about 3 minutes.
3. While the vegetables are finishing on the stove, preheat the oven to 350 degrees. Lightly scramble the eggs and set aside. Remove the vegetables from the skillet and set aside in a small bowl. Reduce the heat to medium or medium low and add a teaspoon of two of butter to the skillet. Allow the butter to melt and then add the eggs. Gently stir the eggs only a few times as they slowly cook. This should take just a few minutes. Sprinkle with salt and pepper. When the eggs begin to hold together and they still look wet, remove from the heat.
4. Pour 1/2 a cup or so of the enchilada sauce into the bottom of a 9×13 dish. Place a single layer of tortilla wedges on top of the sauce. Layer half of the sausage on the tortillas, then half of the eggs over the sausage and top with the onions and peppers. Sprinkle with a little less than half of the cheese and top with a layer of tortillas.
5. Pour 1 cup of enchilada sauce over the tortillas and then repeat the sausage and egg layers. Top them with the last layer of tortillas. Pour the rest of the green chile sauce over the top of the dish and sprinkle the remaining cheese over the sauce.
6. Bake for 20-25 minutes, until the sauce and cheese are bubbling. Let rest for 5-10 minutes before serving.