Spring is a season of renewal, fresh blooms, and longer sunlit mornings — the perfect time to gather loved ones and enjoy meals that are both nourishing and vibrant. One of my family’s favorite brunch traditions is baking up a big batch of breakfast enchiladas. This dish, layered with fluffy scrambled eggs, sizzling sausage, melty cheese, and topped with enchilada sauce, is always a show-stopper.
I first discovered this gem at a neighbor’s spring brunch potluck, and it instantly reminded me of my grandmother’s baked egg casseroles — only with a Tex-Mex twist. Now, every time I make this recipe, I’m flooded with memories of her humming in the kitchen and the scent of golden cheese wafting from the oven.
Whether you’re meal prepping for the week, hosting brunch, or just craving a cozy breakfast, these enchiladas are easy to make and absolutely delicious.
Table of Contents
Why You’ll Love These Breakfast Enchiladas
- Make-Ahead Magic: Perfect for preparing the night before.
- Spring Freshness: Incorporates fresh veggies and herbs.
- Hearty and Filling: Protein-packed for lasting energy.
- Cheesy Comfort: Golden-baked cheese on every bite.
- Freezer-Friendly: Store and reheat with ease.
Ingredient Breakdown & Substitutions
Here’s what you’ll need to make this perfect spring brunch dish:
Protein Options:
- 1 lb breakfast sausage – classic and savory, but feel free to use:
- Chorizo for a spicier version
- Bacon (6–8 strips, cooked and crumbled)
- Vegetarian option: sautéed mushrooms, black beans, or plant-based sausage
Vegetables:
- 1 small onion, diced
- 1 red bell pepper, diced
- Optional spring additions: green onions, zucchini, or cherry tomatoes
Eggs & Dairy:
- 8 large eggs
- ½ cup milk – whole milk or plant-based (like oat or almond)
- 1 cup cheddar cheese
- 1 cup Monterey Jack cheese
Tortillas:
- 8 flour tortillas – soft taco size. You can use corn tortillas, but soften them first to prevent cracking.
Sauce & Toppings:
- 1½ cups red enchilada sauce
- ½ cup extra cheese for topping
- Fresh toppings: green onions, sour cream, cilantro, avocado slices
How to Make Breakfast Enchiladas
⏱️ Prep Time: 20 minutes
🔥 Baking Time: 30 minutes
🍴 Servings: 8 enchiladas
Step 1: Cook the Filling
- Brown the sausage in a skillet. Once fully cooked, remove and drain.
- In the same skillet, sauté onions and peppers until tender.
- Whisk eggs and milk, season with salt and pepper, and pour into the skillet. Stir until the eggs are just set.
Tip: Don’t overcook the eggs — they’ll continue cooking in the oven!
- Remove from heat and mix in cheese and cooked sausage.
Step 2: Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13″ baking dish.
- Spoon ½ cup of filling into each tortilla, roll tightly, and place seam-side down in the dish.
- Pour the enchilada sauce evenly over the top.
- Sprinkle with the remaining cheese.
Step 3: Bake
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes, until cheese is golden and bubbly.
Step 4: Serve with Style
Let the enchiladas cool slightly. Then garnish with:
- Chopped green onions
- Fresh cilantro
- A dollop of sour cream
- Avocado slices or a drizzle of hot sauce
Cooking Tips & Tricks
- Use day-old tortillas for easier rolling — they’re less likely to tear.
- Want more heat? Mix diced jalapeños or hot sauce into the eggs.
- Add spinach or kale to sneak in extra greens.
Make-Ahead & Freezing Guide
Make-Ahead (Up to 24 hours):
- Assemble enchiladas but don’t bake.
- Cover tightly with foil and refrigerate.
- Add 5–10 extra minutes to the baking time.
Freezing:
- Wrap tightly in foil or plastic wrap.
- Freeze for up to 2 months.
- Bake from frozen at 375°F for 45–50 minutes.
What to Serve with Breakfast Enchiladas
Round out your brunch table with:
- Fresh fruit salad (try berries, melon, and mint)
- Hash browns or crispy potatoes
- Simple spring salad with lemon vinaigrette
- Mimosas, iced tea, or cold brew coffee
- Pair these enchiladas with a refreshing fruit salad or a warm cup of coffee. For more creative ideas, try something from your new favorite breakfast bowl recipe for variety.
More Breakfast Inspiration
If you love bold flavors in the morning, don’t miss the Pancake Breakfast Casserole or read up on are breakfast bowls good for you for healthy swaps.
Curious about enhancing your breakfast bakes with additional binding? Check out these egg tips for pancake mix.
Frequently Asked Questions (FAQs)
1. Can I make breakfast enchiladas ahead of time?
Absolutely! Assemble them the night before, cover tightly, and refrigerate. In the morning, just bake as directed. If baking straight from the fridge, add an extra 5–10 minutes to the baking time.
2. Can I freeze these enchiladas?
Yes! Wrap unbaked enchiladas tightly with foil and freeze. When ready to bake, place them directly into a preheated oven at 375°F and bake for 45–50 minutes until hot and bubbly.
3. What tortillas are best to use?
Flour tortillas hold up best in baking and rolling. Corn tortillas can be used, but they may crack or fall apart unless softened beforehand.
4. How can I make this vegetarian?
Swap out the sausage for sautéed mushrooms, spinach, or black beans. You can also add roasted sweet potatoes or zucchini for a hearty, meat-free option.
5. Can I use different cheeses?
Of course! Cheddar and Monterey Jack melt beautifully, but feel free to use pepper jack for spice, or even a sprinkle of feta or cotija for a tangy touch.
Breakfast Enchiladas
Equipment
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Base
- 8 flour tortillas soft taco size
- 10 large eggs
- 1/4 cup milk whole or 2%
- 1 cup cooked turkey sausage or beef bacon crumbled
- 1/2 cup chopped bell peppers any color
- 1/4 cup chopped green onions
- 2 cups shredded cheddar or Monterey Jack cheese divided
- 1 1/2 cups salsa or enchilada sauce
- 1/2 cup sour cream optional for serving
- chopped cilantro or avocado for topping (optional)
Instructions
- In a large bowl, whisk together the eggs and milk. Scramble in a nonstick skillet until just set.
- Stir in the cooked sausage, bell peppers, green onions, and 1 cup of shredded cheese.
- Spoon the mixture evenly into the tortillas, roll them up, and place seam-side down in a greased 9×13-inch baking dish.
- Pour the salsa (or enchilada sauce) evenly over the rolled enchiladas, then sprinkle with the remaining 1 cup of cheese.
- Cover the dish with foil and bake at 350°F (175°C) for 20 minutes. Uncover and bake for an additional 10 minutes until bubbly and golden.
- Let the enchiladas rest for a few minutes before serving. Top with sour cream, cilantro, or avocado if desired.
Notes
Conclusion: Your New Spring Brunch Hero
These breakfast enchiladas are everything spring mornings should be — comforting, colorful, and bursting with flavor. With their make-ahead ease, crowd-pleasing appeal, and customizable ingredients, they’re a brunch must-have.
Whether you’re treating your family or hosting a lively weekend brunch, you’ll love how effortless and impressive this dish is. Like all good things in life, it’s best shared — so roll them up, pour on the sauce, and let the oven do the magic.
