Breakfast Enchiladas Recipe
Introduction
Breakfast enchiladas are a comforting and delicious way to start your day, combining savory sausage, fluffy eggs, and melted cheese wrapped in warm tortillas. This easy recipe is perfect for a hearty breakfast or brunch that the whole family will love.
Ingredients
- 8 flour tortillas (soft taco size)
- 1 lb breakfast sausage (or turkey sausage)
- 1½ cups shredded cheddar cheese
- 8 large eggs
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- ½ cup sour cream
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Optional toppings: green onions, salsa, avocado, jalapeños
Instructions
- Step 1: In a skillet, cook the sausage over medium heat until browned and crumbly. Drain the excess fat and set the sausage aside.
- Step 2: Whisk together the eggs, milk, salt, and pepper. Scramble the mixture in a skillet over medium heat until just set. Stir in half of the shredded cheddar cheese.
- Step 3: Fill each tortilla with the scrambled eggs and cooked sausage. Roll them up tightly and place seam-side down in a greased baking dish.
- Step 4: In a bowl, combine the cream of mushroom or chicken soup, sour cream, garlic powder, and onion powder. Pour this mixture evenly over the rolled enchiladas.
- Step 5: Sprinkle the remaining cheddar cheese on top of the enchiladas.
- Step 6: To bake in the oven, cook uncovered at 350°F for 25–30 minutes or until the dish is bubbly and heated through.
- Step 7: For the Instant Pot method, place the baking dish on a trivet inside the pot with 1 cup of water beneath it. Cover the dish loosely with foil. Pressure cook on high for 10 minutes, then perform a quick release.
- Step 8: Garnish the enchiladas with your choice of green onions, salsa, avocado, or jalapeños before serving.
Tips & Variations
- Swap out sausage for chopped bacon or diced ham for a different flavor.
- Add diced bell peppers or onions to the scrambled eggs for extra veggies.
- Use pepper jack cheese instead of cheddar for a spicy kick.
- Serve with a side of fresh salsa or hot sauce to enhance the flavors.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place enchiladas in a microwave-safe dish and heat until warmed through, or bake at 350°F for 10-15 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas the night before, cover them tightly, and refrigerate. Bake them fresh the next morning following the baking instructions.
Can I freeze breakfast enchiladas?
Absolutely. Wrap the assembled but unbaked enchiladas tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
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Breakfast Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
These Breakfast Enchiladas combine savory sausage, fluffy scrambled eggs, and melted cheddar cheese wrapped in warm flour tortillas, topped with a creamy sauce and baked to perfection. Perfect for a hearty morning meal, they can be made in the oven or an Instant Pot with optional fresh toppings like green onions, salsa, avocado, and jalapeños.
Ingredients
Enchiladas
- 8 flour tortillas (soft taco size)
- 1 lb breakfast sausage (or turkey sausage)
- 1½ cups shredded cheddar cheese, divided
- 8 large eggs
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
Sauce
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- ½ cup sour cream
- ¼ tsp garlic powder
- ¼ tsp onion powder
Optional Toppings
- Green onions, sliced
- Salsa
- Avocado slices
- Jalapeños, sliced
Instructions
- Cook sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbly. Once done, drain any excess grease and set the sausage aside.
- Scramble eggs: In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture into a skillet and scramble over medium heat until the eggs are just set. Stir in half of the shredded cheddar cheese while still warm to allow it to melt.
- Assemble enchiladas: Take each flour tortilla and fill it evenly with the scrambled eggs and sausage mixture. Roll each tortilla tightly and place them seam-side down in a greased baking dish to prevent them from unrolling during cooking.
- Prepare sauce: In a separate bowl, combine the cream of mushroom or cream of chicken soup, sour cream, garlic powder, and onion powder. Mix well until smooth.
- Top enchiladas: Pour the prepared sauce evenly over the rolled enchiladas in the baking dish. Then sprinkle the remaining shredded cheddar cheese on top for a golden, melty finish.
- Baking method: Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 25 to 30 minutes, or until the sauce is bubbly and the cheese has melted and slightly browned.
- Instant Pot method: If using an Instant Pot, place the baking dish on a trivet inside the pot with 1 cup of water in the bottom. Cover the dish tightly with foil to prevent water from getting in. Pressure cook on high for 10 minutes, followed by a quick release of pressure.
- Garnish and serve: Once cooked, garnish the enchiladas with your choice of optional toppings like sliced green onions, salsa, avocado, and jalapeños before serving warm.
Notes
- You can substitute turkey sausage for a leaner option.
- Use cream of mushroom or cream of chicken soup based on your flavor preference.
- For spicier enchiladas, add jalapeños inside the filling or as a topping.
- Make ahead: assemble the enchiladas and refrigerate overnight before baking.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, sausage enchiladas, cheesy breakfast casserole, baked breakfast recipe
