Start your day strong with these Breakfast Enchiladas, a delicious blend of sausage, eggs, and veggies wrapped in a soft tortilla and smothered in a creamy sauce and gooey cheese.

General
Why you'll love these
Ingredients
How to make
Get the recipe
Frequently Asked Questions
Topping ideas
Variations
Pairing suggestions
Make in advance
How to store
Nutrition information

Why you’ll love these enchiladas

Flavorful. Sausage, eggs, cheese, and veggies are smothered in enchilada sauce and cheese — YUM!
Versatile. Switch up the filling, tortillas, cheese, and toppings for whole new flavor profile!
Meal prep friendly. Prep them the night before and store in the fridge for a quick breakfast or make them even further in advance for a freezer prep meal!
Kid-friendly. Everybody loves these enchiladas. Promise.

Ingredients

Tater Tots – we love using mini frozen tater tots for crispy potato in every bite! Simply cook them according to package instructions. Feel free to use homemade breakfast potatoes, frozen hashbrowns, etc.
Breakfast Sausage – use mild, medium or hot depending on heat preference! Sausage links or patties may be used instead.
Veggies: Bell Peppers, Onion, and Garlic – provide nutrients, flavor, and color! Feel free to use YOUR favorite veggies instead.
Eggs – cooked low and slow with a little butter for a luxuriously creamy texture. You’ll need 1 dozen large eggs.
Green Enchilada Sauce – use your favorite store-bought brand or make your own! Not a fan of green? Use red enchilada sauce instead!
Pepper Jack Cheese – or cheese of choice. Monterey Jack or cheddar would be great substitutes. Freshly grated cheese melts better than bagged pre-shredded cheese.
Flour Tortillas – taco sized flour tortillas are sturdy and a great size for enchiladas. If necessary, you can try using corn tortillas for a gluten-free option, although, they’re much harder to work with and may not hold up as well.

How to make

Make the Filling: Cook sausage, onions, bell peppers, and garlic, then scramble the eggs in a non-stick skillet. Combine in a bowl with the cooked tater tots.
Prep the Sauce: Whisk enchilada sauce and sour cream until smooth.
Assemble and Bake: Fill and roll the tortillas, place in a prepared baking dish, drizzle with sauce and sprinkle with cheese, then bake at 350 degrees F for 30 minutes.
Top and Serve: Top with your favorite garnishes and enjoy!

Breakfast enchilada topping ideas

Variations

Switch up the tater tots. Try french fries, hash-browns, diced potatoes, etc. Whatever you use, cook according to package directions.
Use another meat. Not a fan of sausage? Use ham, bacon, or any of your favorite breakfast meats!
Make it vegetarian. Omit the sausage and use black beans, corn, and sautéed mushrooms.
Spice it up. Stir hot sauce into the enchilada sauce topping and/or use canned jalapenos in the filling for some heat.
Try it gluten-free. Use corn tortillas. Keep in mind, these will be much more difficult to work with.

What to serve with breakfast enchiladas

Pair breakfast enchiladas with any of your favorite breakfast sides:

Make in advance

You have two make ahead options: fridge and freezer.

Fridge option: assemble the enchiladas, cover tightly with saran wrap, and refrigerate overnight. Remove saran wrap, bake and serve as directed.
Freezer option: assemble the enchiladas, cover tightly with saran wrap and tin foil, then place in the freezer for up to 3 months. Remove saran wrap, but re-cover with tin foil, then bake at 350 degrees F for 30-60 minutes, or until the filling is hot and the cheese has melted.

How to store

Leftovers will last in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

To enjoy again, thaw if frozen, then reheat in the microwave or in the oven until warm.

– Jennifer

Breakfast Enchiladas