Breakfast Enchiladas
Soft flour tortillas rolled around fluffy scrambled eggs, savory sausage, and melted cheese, all smothered in a mild red enchilada sauce and baked until bubbly. A hearty, make-ahead breakfast that feeds a crowd and brings bold Tex-Mex flavor to the morning table.
For 4 servings
- prep
Preheat the oven and prep the baking dish.
Preheat oven to 375°F (190°C). Spread ½ cup enchilada sauce evenly across the bottom of a 9x13 baking dish.
- saute · ~12 min
Brown the sausage and vegetables.
1.Heat a large skillet over medium-high heat. Add the pork sausage and break it apart with a spatula.2.Cook until browned and cooked through, about 6-8 minutes.3.Add diced onion and bell pepper. Sauté until softened, about 3-4 minutes.4.Transfer the sausage mixture to a plate, leaving a little fat in the pan.TIPUse bulk sausage and break it into small crumbles so every bite gets a bit of meat. - saute · ~5 min
Scramble the eggs.
1.Lower the heat to medium-low and add the butter to the same skillet.2.Pour in the beaten eggs and let them sit for 30 seconds before gently pulling them with a spatula.3.Season with salt and black pepper. Cook until soft and just set, about 3-4 minutes.4.Fold the sausage mixture back into the eggs and remove from heat.TIPPull the eggs off the heat when they still look slightly wet — they will finish cooking in the oven. - assemble · ~10 min
Fill and roll the enchiladas.
1.Lay a tortilla flat and spoon a generous line of the egg-sausage filling down the center.2.Sprinkle about 2 tablespoons of shredded cheese over the filling.3.Roll the tortilla up tightly and place it seam-side down in the prepared baking dish.4.Repeat with all 8 tortillas, lining them up snugly side by side. - bake · ~25 min
Top, bake, and garnish.
1.Pour the remaining 1½ cups enchilada sauce evenly over all the rolled tortillas.2.Sprinkle the remaining shredded cheese over the top.3.Bake uncovered for 20-25 minutes until the cheese is melted and the sauce is bubbling at the edges.4.Let rest 5 minutes, then scatter sliced green onions on top before serving.TIPIf the cheese browns too quickly, tent the dish loosely with foil for the last 10 minutes.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bulk breakfast sausage and break it into small crumbles for even distribution in every bite.
- 2Cook the scrambled eggs just until wet-looking—they will finish setting in the oven without turning rubbery.
- 3Let the assembled enchiladas rest for 5 minutes before serving to allow the sauce to thicken slightly.
- 4To make ahead, assemble the dish, cover tightly, and refrigerate overnight. Add 5–10 minutes to the bake time.
- 5Spread a thin layer of sauce on the baking dish first to prevent the tortillas from sticking and to keep them moist.
- 6Tent with foil during the last 10 minutes of baking if the cheese browns too quickly before the center is hot.
Adapt it for your goals.
Vegetarian
Replace the pork sausage with sautéed mushrooms, black beans, or a plant-based crumble. The earthy mushrooms and beans absorb the enchilada sauce beautifully.
spicySpicy
Use hot or medium red enchilada sauce, add diced jalapeños or chipotle in adobo to the sausage mixture, and top with pepper jack cheese for extra heat.
low oilLow-oil
Cook the sausage in a non-stick pan without added fat, use egg whites or a mix of whole eggs and whites, and opt for reduced-fat cheese to cut calories.
jainJain
Omit onion and garlic; use asafoetida (hing) for flavor. Replace sausage with crumbled paneer or pressed tofu, and use a jain-friendly enchilada sauce without onion or garlic.
Why this is on our healthy list.
High-Quality Protein
Eggs and pork sausage together provide a complete protein profile, supporting muscle repair and keeping you full through the morning.
Source of Vitamin A
Red enchilada sauce is tomato-based and rich in lycopene and vitamin A, which supports healthy vision and immune function.
Calcium from Cheese
Cheddar cheese contributes a good amount of calcium for strong bones and teeth, as well as casein protein.
Vegetable Fiber
Bell peppers and onions add dietary fiber and antioxidants like vitamin C, promoting digestive health and reducing inflammation.
Frequently asked questions
Yes, but warm them briefly in a dry skillet so they become pliable and don’t crack when rolling. Flour tortillas hold up better for a softer texture in this recipe.
