Breakfast Enchiladas

sausage, egg, and cheese enchiladas in a pan topped with pico de gallo

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 Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Breakfast

Cuisine: American, Mexican

Keyword: breakfast casserole, Breakfast Enchiladas, Brunch ideas, Easy breakfast recipes, Make-ahead breakfast, Mexican breakfast recipes, Sausage and egg enchiladas

Servings: enchiladas

Calories: 399kcal

Author: Jennifer Debth

Equipment

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

US Customary - Metric

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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Nutrition