Breakfast enchiladas are a game-changer when it comes to hearty, satisfying morning meals. This make-ahead dish combines soft flour tortillas filled with a savory mix of sausage, crispy potatoes, and cheese, all smothered in a creamy egg sauce. Whether you’re hosting a brunch or meal-prepping for the week, these enchiladas bring convenience and bold flavor to your breakfast table. With minimal effort, you can create a comforting, protein-packed dish that fuels your day.
Why You Will Love Making This Recipe
- Make-Ahead Convenience – Assemble the enchiladas the night before and pop them in the oven in the morning for a stress-free meal.
- Customizable Ingredients – Swap out sausage for bacon, ham, or even a vegetarian option like mushrooms or spinach.
- Crowd-Pleasing Flavor – With gooey melted cheese, seasoned sausage, and creamy eggs, this dish is a family favorite.
- Great for Gatherings – Perfect for feeding a large family or brunch guests with little hands-on cooking required.
- Balanced Nutrition – A combination of protein, carbs, and healthy fats keeps you full and energized.
Ingredients
 the Filling:
- 1 lb breakfast sausage
- 1/4 cup salsa
- 1-2 cups Potatoes O’Brien (diced potatoes with peppers & onions)
- 3/4 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
the Tortillas:
- 8 (8-inch) flour tortillas
 the Egg Mixture:
- 6 large eggs
- 1 1/4 cups half-and-half
- 1 tbsp all-purpose flour
- 1/2 tsp kosher salt
Optional Toppings:
- Chopped cilantro
- Diced tomatoes
- Sliced green onions
- Sour cream
- Salsa verde
- Crumbled bacon
Equipment Used
- Large frying pan
- Medium mixing bowl
- 9Ă—13-inch baking dish
- Whisk
- Aluminum foil
- Oven
Directions & Instructions
- Preheat & Prep – Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook Sausage – In a frying pan over medium heat, cook sausage until browned. Drain excess grease.
- Combine Filling – In a bowl, mix the cooked sausage, salsa, cheddar, Monterey Jack, and cooked Potatoes O’Brien.
- Assemble Enchiladas – Place 1/8 of the filling inside each tortilla, roll tightly, and lay seam-side down in the dish.
- Prepare Egg Mixture – In a bowl, whisk eggs, half-and-half, flour, and salt. Pour evenly over the tortillas.
- Top & Bake – Sprinkle with extra cheese. Cover with foil and bake for 35 minutes, then uncover and bake for 10 more minutes.
- Serve & Enjoy – Let cool slightly, add toppings, and serve warm.
Nutritional Information
Each serving contains approximately:
- Calories: 400
- Protein: 20g
- Carbohydrates: 30g
- Fat: 22g
- Fiber: 2g
- Sugar: 3g
Nutritional values may vary based on ingredients used.
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
Variations
- Vegetarian Version – Swap sausage for sautéed mushrooms and spinach.
- Spicy Kick – Add diced jalapeños or drizzle with hot sauce before serving.
- Low-Carb Option – Use low-carb tortillas or omit them for a breakfast scramble bake.
- Dairy-Free Alternative – Substitute cheese with dairy-free alternatives and use almond milk instead of half-and-half.
Frequently Asked Questions
1. Can I make breakfast enchiladas ahead of time?
Yes! Assemble the night before, cover, and refrigerate. Bake in the morning as directed.
2. Can I freeze breakfast enchiladas?
Absolutely! Assemble, wrap tightly, and freeze before baking. When ready to eat, bake from frozen at 350°F for 50-60 minutes.
3. What’s the best way to reheat leftovers?
Reheat individual portions in the microwave for 1-2 minutes or in the oven at 300°F for 10-15 minutes.
Pro Tips By Elisa
- Use fresh tortillas – Slightly warm them before rolling to prevent cracking.
- Drain excess grease – Helps keep the dish from becoming soggy.
- Let it rest before serving – Allows flavors to settle and makes slicing easier.
- Customize the cheese – Mix different cheeses like pepper jack or smoked gouda for extra flavor.
Serving Suggestions
Pair your breakfast enchiladas with:
- A fresh fruit salad for a balanced meal.
- Crispy hash browns for extra crunch.
- A side of guacamole or avocado slices for creaminess.
- A mimosa or freshly brewed coffee to complement your brunch!
Breakfast Enchiladas: A Hearty Make-Ahead Morning Delight
Make mornings easy with these delicious breakfast enchiladas! A cheesy, savory dish packed with sausage, eggs, and tortillas, perfect for brunch.
Equipment
- Large frying pan
- Medium mixing bowl
- 9x13-inch baking dish
- Whisk
- Aluminum foil
- Oven
Ingredients Â
- For the Filling:
- 1 lb breakfast sausage
- 1/4 cup salsa
- 1-2 cups Potatoes O’Brien diced potatoes with peppers & onions
- 3/4 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- For the Tortillas:
- 8 8-inch flour tortillas
- For the Egg Mixture:
- 6 large eggs
- 1 1/4 cups half-and-half
- 1 tbsp all-purpose flour
- 1/2 tsp kosher salt
- Optional Toppings:
- Chopped cilantro
- Diced tomatoes
- Sliced green onions
- Sour cream
- Salsa verde
- Crumbled bacon
InstructionsÂ
- Preheat & Prep – Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook Sausage – In a frying pan over medium heat, cook sausage until browned. Drain excess grease.
- Combine Filling – In a bowl, mix the cooked sausage, salsa, cheddar, Monterey Jack, and cooked Potatoes O’Brien.
- Assemble Enchiladas – Place 1/8 of the filling inside each tortilla, roll tightly, and lay seam-side down in the dish.
- Prepare Egg Mixture – In a bowl, whisk eggs, half-and-half, flour, and salt. Pour evenly over the tortillas.
- Top & Bake – Sprinkle with extra cheese. Cover with foil and bake for 35 minutes, then uncover and bake for 10 more minutes.
- Serve & Enjoy – Let cool slightly, add toppings, and serve warm.
Notes
Use fresh tortillas – Slightly warm them before rolling to prevent cracking.
Drain excess grease – Helps keep the dish from becoming soggy.
Let it rest before serving – Allows flavors to settle and makes slicing easier.
Customize the cheese – Mix different cheeses like pepper jack or smoked gouda for extra flavor.