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.
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
- Easy Pico de Gallo Recipe
- Easy Guacamole Recipe
- Cilantro Lime Sauce
- Pickled Red Onions
- Sour cream
- Salsa
- Taco sauce
- Hot sauce
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:
- Fruit Salad
- Blueberry Muffins
- Strawberry Banana Smoothie
- Crockpot Banana Bread
- How to Make Canned Cinnamon Rolls Better
- How to Cook Bacon in the Oven
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
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.
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 16 enchiladas
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Filling
- 1 (16 oz) package frozen tater tots
- 1 (16 oz) roll breakfast sausage mild, medium, or hot
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 tablespoon minced garlic
- Salt and pepper to taste
- 2 tablespoon unsalted butter
- 12 large eggs whisked
Sauce
- 2 (10 oz) cans green enchilada sauce
- 1 (8 oz) container sour cream
Breakfast Enchiladas
- 1 (8 oz) block pepper jack cheese shredded or more if you like really cheesy enchiladas
- 16 taco size flour tortillas
Topping Suggestions
Instructions
Filling
- Cook the frozen tater tots according to package directions, then place into a very large mixing bowl. Set aside.
- Place sausage, onion, bell peppers, and garlic into a large non-stick skillet and cook over medium heat, breaking up the sausage as you go, until the sausage is no longer pink and the peppers are tender.
- Season with salt and pepper, to taste, drain any excess grease, then place the sausage/veggie mixture into the bowl with the cooked tater tots. Set aside.
- In the same skillet, melt 2 tablespoons butter over medium heat.
- Once melted, add in whisked eggs and cook until the eggs are scrambled to your liking.
- Season with salt and pepper, then place into the mixing bowl with the tater tots, sausage, and veggies.
- Taste and season with salt and pepper, if necessary. Set aside.
Sauce
- Place enchilada sauce and sour cream into a medium sized bowl and whisk until smooth. Set aside.
Breakfast Enchiladas
- Preheat oven to 350 degrees F and grease 2 (9x13 inch) baking pans with cooking spray.
- Place a heaping 1/3 cup filling into the center of 1 tortilla, roll, and place seam-side down in the prepared pan.
- Repeat with remaining tortillas (you should have 8 tortillas in each pan).
- Top each pan with 1 1/2 cups sauce, then 4 oz cheese.
- Bake, uncovered, for 30 minutes or until the filling is hot and the cheese has melted.
- Top with desired toppings and enjoy!
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STORING
Room Temp:N/A
Refrigerator:4 Days
Freezer:3 Months
Reheat:Thaw, if frozen, then heat in microwave or oven
*Storage times may vary based on temperature and conditions
Nutrition Information
Nutrition Facts
Breakfast Enchiladas
Amount Per Serving (1 enchilada)
Calories 399 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 185mg62%
Sodium 980mg43%
Potassium 304mg9%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 5g6%
Protein 17g34%
Vitamin A 963IU19%
Vitamin C 19mg23%
Calcium 196mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: breakfast casserole, Breakfast Enchiladas, Brunch ideas, Easy breakfast recipes, Make-ahead breakfast, Mexican breakfast recipes, Sausage and egg enchiladas