Breakfast Enchiladas: A Delicious Spring Brunch Favorite

Spring mornings bring longer days, blooming flowers, and the perfect excuse to gather loved ones around the table. In my kitchen, nothing says “spring brunch” quite like a warm dish of breakfast enchiladas hearty, cheesy, and packed with flavor.

I first tasted a version of these at a neighbor’s spring potluck, and it instantly reminded me of my grandmother’s famous baked egg casseroles but with a bold Tex-Mex twist. Now, whenever I bake these enchiladas, I think of her, humming softly as the smell of melting cheese filled her home.

Whether you’re meal prepping, hosting brunch, or simply craving a comforting breakfast, these breakfast enchiladas are easy to make, freezer-friendly, and always a hit. Let’s dive in!

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

1. Brown the sausage in a skillet. Once fully cooked, remove and drain.
2. In the same skillet, sauté onions and peppers until tender.
3. 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!

4. Remove from heat and mix in cheese and cooked sausage.

Step 2: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13″ baking dish.
3. Spoon ½ cup of filling into each tortilla, roll tightly, and place seam-side down in the dish.
4. Pour the enchilada sauce evenly over the top.
5. 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

How to Serve Breakfast Enchiladas

While these enchiladas are a standout dish on their own, I love building a full brunch spread around them. When I serve them for Sunday brunch, I usually pair them with a bright fruit salad think juicy berries, melon, and a touch of fresh mint , to balance the richness of the dish.

For heartier appetites, crispy hash browns or roasted potatoes make a fantastic side. I also love adding a simple green salad with lemon vinaigrette for a fresh contrast.

To round it all out, serve with iced coffee, cold brew, or a festive mimosa. Whether you’re hosting a brunch gathering or enjoying a cozy morning at home, these enchiladas fit right in.

Pro Tips for Perfect Breakfast Enchiladas

To ensure success every time you make these breakfast enchiladas, here are a few of my tried-and-true tips:

Use day-old tortillas for easier rolling they are less likely to tear than freshly opened ones.

For extra flavor, mix in diced jalapeños or a splash of hot sauce into the egg mixture for a subtle heat that complements the creamy filling.

Sneak in more greens , chopped spinach, kale, or even arugula wilt down beautifully and add a nutritious boost.

Don’t overcook the eggs on the stovetop remember, they will finish baking in the oven and stay soft and fluffy if you stop cooking them just shy of fully set.

If you’ve ever asked yourself, why is my breakfast casserole soggy, the same advice applies here avoid too much liquid and bake uncovered at the right temperature.

Make-Ahead & Storage Tips

One of the best things about this recipe is how well it works for make-ahead cooking. When I’m preparing for a big Sunday brunch, I often assemble the enchiladas the night before. In the morning, I simply pop them in the oven while I set the table and brew the coffee it’s a huge time-saver!

Make-Ahead (up to 24 hours):

• Assemble the enchiladas as directed but do not bake.
• Cover tightly with foil and refrigerate overnight.
• When ready to bake, add 5–10 extra minutes to the baking time if starting from cold.

Freezing:

• Wrap the unbaked enchiladas tightly in foil or plastic wrap and freeze for up to 2 months.
• To bake from frozen: Place in a preheated 375°F oven and bake for 45–50 minutes, until heated through and bubbly.

More Breakfast Inspiration

If you enjoy bold, comforting flavors in the morning, be sure to explore these ideas:

• Try this indulgent Pancake Breakfast Casserole
• Wondering are breakfast bowls good for you? , find out how to build a balanced bowl
• Learn how to make pancakes extra fluffy with these egg tips for pancake mix

Breakfast Enchiladas

These hearty Breakfast Enchiladas are loaded with fluffy eggs, sausage, cheese, and veggies, then baked to perfection with salsa on top. They’re perfect for weekend brunches or meal-prep mornings!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine Mexican

Servings 8 enchiladas

Calories 390 kcal

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

These enchiladas can be assembled the night before and baked fresh in the morning—perfect for busy brunch prep!

Keyword Egg Breakfast, Enchiladas

Conclusion: A Brunch Classic You’ll Make Again and Again

These breakfast enchiladas embody everything I love about spring brunches they’re warm, colorful, satisfying, and a joy to share. With their make-ahead convenience and versatile ingredients, they’ll quickly become a favorite in your brunch rotation.

Whether you’re hosting a festive gathering or looking for a delicious way to start the weekend, these enchiladas always deliver. So roll them up, top with plenty of cheese and sauce, and let the oven do the magic , happy cooking!

Frequently Asked Questions (FAQs)