SAUSAGE AND EGG BREAKFAST ENCHILADAS — Stuffed with scrambled eggs, sausage and cheese, these breakfast enchiladas are a morning twist on a classic Mexican meal.
My boys are big fans of breakfast burritos, so I had a hunch that these Sausage and Egg Breakfast Enchiladas would go over pretty well. They were a big hit!
I especially love that these enchiladas can be put together the night before and popped in the oven the next morning. There’s nothing better or more convenient than a make-ahead breakfast.
I’ve made these for my family 2 weekends in a row and they disappear faster than I can dish them out!! I make it the night before (so I can sleep in a bit) and throw it in the oven before the kiddos wake up. It’s perfect!! ~ Tyler
I also love that this is such a versatile recipe. You can use either ground breakfast sausage or Italian sausage in these enchiladas. And of course you can switch up the type of cheese you use.
You can also substitute ham or bacon for the sausage, or add mushrooms, bell peppers or black beans to the filling. You could even swap out the sauce for your favorite enchilada sauce–the possibilities are endless!
And don’t forget all the optional toppings. I love fresh tomato and avocado, but my husband and boys are more inclined to cover their breakfast enchiladas in salsa.
Sour cream, cilantro and green onion are also great toppings. If you love to put in on a taco, it will probably go well with these enchiladas too!
Made this for breakfast on our last family cabin stay with my Dad and he LOVED this recipe! It was so good that I doubled the recipe and there were zero left overs! ~ Chantelle
If you’re looking for something different to serve for a weekend breakfast or brunch, these enchiladas are the answer. Especially if you’re a fan of Mexican food like we are.
However you prepare these breakfast enchiladas, they’re a unique and tasty change from the usual breakfast casserole.
Be sure to save this recipe for Sausage and Egg Breakfast Enchiladas to your favorite Pinterest board for later.
Here’s what you’ll need to make Sausage and Egg Breakfast Enchiladas
- Ground sausage
- Olive oil
- Produce: onion, garlic
- Eggs
- Milk
- Spices: chili powder, salt and pepper
- Canned diced green chilies
- Shredded cheese
- Green enchilada sauce
- Cream
- Flour tortillas
- Optional toppings (salsa, sour cream, diced tomato, green onion, avocado, etc.)
Sausage and Egg Breakfast Enchiladas
Stuffed with scrambled eggs, sausage and cheese, these breakfast enchiladas are a morning twist on a classic Mexican meal.
Ingredients
1/2 pound ground sausage 1 tablespoon olive oil 1/2 cup diced onion 1 clove garlic, minced 10 large eggs 1/4 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper 1 (4 oz.) can diced green chili peppers 1 cup shredded cheddar cheese 1 (10 oz.) can green enchilada sauce 1/2 cup cream 1/4 teaspoon chili powder 8-10 (8 inch) flour tortillas 1 cup Monterrey Jack or pepper jack cheese Optional toppings: Salsa Sour cream Diced avocado Diced tomato Chopped cilantro Chopped green onion
- 1/2 pound ground sausage
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 10 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (4 oz.) can diced green chili peppers
- 1 cup shredded cheddar cheese
- 1 (10 oz.) can green enchilada sauce
- 1/2 cup cream
- 1/4 teaspoon chili powder
- 8-10 (8 inch) flour tortillas
- 1 cup Monterrey Jack or pepper jack cheese
Optional toppings:
- Salsa
- Sour cream
- Diced avocado
- Diced tomato
- Chopped cilantro
- Chopped green onion
Instructions
- Preheat oven to 350 degrees.
- In a medium skillet, cook the sausage until browned. Drain.
- Heat olive oil in a large non-stick skillet over medium heat. Add the onions and garlic and cook until soft, 3-5 minutes.
- In a large bowl, whisk together the eggs, milk, salt and pepper.
- Pour the eggs into the skillet with the onions and cook, stirring frequently, until eggs are thickened but still slightly moist.
- Remove from heat and stir in cooked sausage, green chilies and cheddar cheese. Season egg mixture with additional salt and pepper, if needed.
- In a medium bowl, whisk together the green enchilada sauce, cream and chili powder.
- Lightly grease a 9×13 inch baking pan. Spread about 1/2 cup of the green enchilada/cream sauce on the bottom of the pan.
- Spoon about 1/3 cup of the egg mixture into the center of a tortilla and roll. Place in pan, seam side down. Repeat until all of the filling has been used.
- Pour the remaining sauce over the enchiladas and sprinkle the Monterrey Jack cheese evenly over the top.
- Cover with foil. (If desired, enchiladas can be made to this point and refrigerated overnight before baking).
- Bake for 15-20 minutes. Uncover and bake about 10 minutes more, or until sauce is bubbly and cheese is golden.
- Top with optional toppings of choice.
This was SO good! They were filling and satisfying. I am excited to make them again…..for an easy dinner. So happy I found this recipe! ~ Julie
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If you love this recipe, you might also like:
Southwest Breakfast Quesadillas
Herbed Biscuits with Sausage Gravy
Freezer Ham and Veggie Breakfast Casserole
Who Dished It Up First: This is an original recipe.
Catherine
These are delicious!! These are wonderful for breakfast, lunch or dinner. xo Catherine
Danelle
Thanks Catherine!
Brandy
No beans??? I……I think I love you!! I HATE beans, but almost every recipe similar to this that I’ve found includes them and doesn’t tell you what to change if you don’t want to include them.
Kristine @ Kristine's Kitchen
I love the idea of breakfast enchiladas! Make-ahead breakfasts are the best, especially this time of year!
Danelle
I agree Kristine! Make ahead breakfasts are so great for the holidays! Thank you! 🙂
Shannon @ Bake.Frost.Repeat.
I love dishes like this. They are perfect for times when my in-laws come into town for an extended stay. I always like to impress with a nice breakfast/brunch. 🙂
Julie
This was SO good! I made for dinner on Good Friday and omitted the sausage, added some diced red pepper to the filling for a few, used the pepper jack on top and sprinkled with cilantro after baking. They were filling and satisfying. I am excited to make them again, with the meat… and for breakfast with overnight guests…. and again for an easy dinner. Mostly, I just can’t wait to make them again! So happy I found this recipe!
barbie ann glick
looks amazing! can i make ahead and freeze?
Tyler
I’ve made these for my family 2 weekends in a row and they disappear faster than I can dish them out!! I make it the night before (so I can sleep in a bit) and throw it in the oven before the kiddos wake up. It’s perfect!!
Danelle
Thanks so much Tyler!
Chantelle
Made this for breakfast on our last family cabin stay with my Dad and he LOVED this recipe! It was so good that I doubled the recipe and there were zero left overs! Luckily I printed this recipe and was able to give my Dad my print out! He’s making this recipe tonight but going to use carne asada meat for the inside for dinner! Great recipe! thank you for sharing! 🙂
Danelle
Thanks so much!
Connie Holzworth
Hi am trying this recipe for the first time. Wondering if the one ingredient you list cream, can I use heavy cream? Thanks Connie
Danelle
That’s what I use! 🙂
Kim Bales
Can this be made ahead and be frozen.
Danelle
I haven’t tried it, but I think it would work.
Kim
Do you think I could use corn tortillas in this? Have gluten free child
Danelle
Should work fine.