If you’re looking for a vibrant, crowd-pleasing breakfast that combines warmth, comfort, and bright flavors, then you need to dive into this delightful Breakfast Enchiladas Recipe. Imagine savory scrambled eggs mingling with colorful peppers and tender onions, all wrapped snugly in tortillas, smothered with rich enchilada sauce, and topped with melty cheese—truly a morning feast that turns the everyday breakfast into something memorable and deeply satisfying. This dish is perfect for family brunches, weekend treat-yourself mornings, or anytime you want breakfast with a little extra flavor and flair.
Ingredients You’ll Need
Getting the ingredients together for this Breakfast Enchiladas Recipe is simple but crucial, as each element brings its unique splash of taste, texture, and color to the dish. From creamy eggs to zesty enchilada sauce, these essentials make sure every bite is balanced and delicious.
- 8 small flour or corn tortillas: Choose your favorite to create the perfect, soft roll-up.
- 6 large eggs: The protein-packed base that makes these enchiladas hearty and comforting.
- 1/4 cup milk or plant-based milk: Adds creaminess to the scrambled eggs, keeping them tender.
- 1 cup shredded cheddar cheese (or preferred cheese): Melts beautifully to add gooey, cheesy goodness.
- 1/2 cup cooked breakfast sausage or plant-based sausage (optional): Adds a savory, meaty bite but can be skipped for a vegetarian version.
- 1/2 cup diced bell peppers: Brings a fresh crunch and bursts of color.
- 1/4 cup diced onions: Provides that lovely sweet and savory depth.
- 1/4 tsp garlic powder: A subtle punch of flavor that ties everything together.
- 1/4 tsp smoked paprika: Gives a gentle smoky warmth without overpowering.
- Salt and pepper to taste: Essential for seasoning and bringing out flavors.
- 1 cup enchilada sauce: The sauce that transforms this into a saucy, savory breakfast marvel.
- Fresh cilantro, chopped, for garnish: Adds a bright, herbal finish that’s just irresistible.
How to Make Breakfast Enchiladas Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to ensure your enchiladas won’t stick and will bake evenly. This little step guarantees a perfect finish without any fuss.
Step 2: Whisk the Egg Mixture
In a medium bowl, whisk the eggs with milk, garlic powder, smoked paprika, salt, and pepper until everything is perfectly combined. This blending step is crucial because it guarantees every bite of your scrambled eggs is seasoned consistently and cooked just right.
Step 3: Scramble the Eggs
Cook the eggs in a non-stick skillet over medium heat until they’re just set but still moist. Remove from heat immediately to prevent overcooking. This ensures the eggs stay soft and tender when rolled into the tortillas.
Step 4: Mix in the Veggies and Sausage
Now it’s time to combine your scrambled eggs with diced bell peppers, onions, cooked sausage (if using), and half of the shredded cheese. Mixing these together creates an irresistible filling full of texture and flavor contrasts that will shine through when baked.
Step 5: Assemble the Enchiladas
To make rolling easier, warm the tortillas briefly to make them flexible. Spoon a generous portion of the egg mixture into each tortilla, roll tightly, and place them seam-side down in your prepared baking dish. This neat placement helps keep everything snug and allows the sauce to settle beautifully around each enchilada.
Step 6: Add the Sauce and Cheese
Pour the enchilada sauce evenly over the rolled tortillas, making sure to cover each one generously. Sprinkle the remaining cheese on top to create that golden, bubbly finish that everyone loves.
Step 7: Bake to Perfection
Bake in your preheated oven for 20 to 25 minutes. You’re looking for melty, bubbly cheese and a hot, fragrant dish ready to be devoured. The baking time also helps all the flavors meld together into a harmonious breakfast delight.
Step 8: Garnish and Serve
Once out of the oven, sprinkle fresh, chopped cilantro over the enchiladas. This final touch adds a vibrant freshness that brightens every bite and makes the dish truly pop visually and flavor-wise.
How to Serve Breakfast Enchiladas Recipe
Garnishes
Fresh cilantro is a must, but you can also add dollops of sour cream or slices of avocado for a creamy, cooling contrast. A sprinkle of green onions or a squeeze of lime can elevate the flavors even further and add a beautiful, fresh note.
Side Dishes
Consider pairing these enchiladas with a simple side salad or fresh fruit to balance the richness. A refreshing tomatillo salsa or black beans can complement the dish nicely, turning your breakfast into a full-on fiesta of flavors and textures.
Creative Ways to Present
For a fun twist, serve these enchiladas in individual ramekins or on colorful plates with decorative garnishes. You could also lay them on a bed of roasted sweet potatoes or serve alongside crispy breakfast potatoes for an extra special morning spread.
Make Ahead and Storage
Storing Leftovers
After enjoying your Breakfast Enchiladas Recipe, store any leftovers in an airtight container in the refrigerator. They will keep well for up to three days, making busy mornings a breeze when you just want to reheat and eat.
Freezing
You can freeze these enchiladas either before or after baking. Wrap tightly in foil and place in a freezer-safe container for up to two months. When ready to eat, thaw overnight in the fridge before reheating to preserve the best texture and flavor.
Reheating
Reheat gently in the oven at 350°F (175°C) until warmed through to maintain that wonderful cheesy top and tender filling. Microwaving works too for quick reheating, but the oven does give a better texture and flavor revival.
FAQs
Can I make Breakfast Enchiladas Recipe vegetarian?
Absolutely! Simply omit the sausage or swap it for plant-based sausage, beans, or extra veggies. The peppers, onions, and cheese ensure it stays flavorful and filling without any meat.
What type of tortillas work best for this recipe?
You can use either flour or corn tortillas depending on your preference. Flour tortillas are typically softer and easier to roll, but warmed corn tortillas provide a more traditional texture and flavor.
Can I prepare the filling the night before?
Yes, preparing the scrambled egg mixture and chopping veggies ahead of time can save morning prep. Just assemble and bake the next day for fresh, hot enchiladas.
Is it possible to make this recipe dairy-free?
Definitely. Use plant-based milk and dairy-free cheese substitutes to enjoy this dish without dairy. There are many flavorful options that melt well and keep the dish creamy.
How spicy is the Breakfast Enchiladas Recipe?
The base recipe is mildly spiced with smoked paprika, but you can easily add heat with diced jalapeños, hot sauce, or a spicier enchilada sauce if you like a kick in the morning!
Final Thoughts
Trying this Breakfast Enchiladas Recipe will undoubtedly brighten your mornings and please your taste buds. It balances flavors and textures in a way that feels like a warm hug on a plate. Whether for a special occasion or a weekday treat, give it a go—you might just find your new favorite breakfast staple!
Print
Breakfast Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
- Diet: Low Fat
Description
Delicious and easy-to-make Breakfast Enchiladas are a perfect start to your day. Featuring scrambled eggs combined with bell peppers, onions, and optional sausage, all wrapped in warm tortillas, smothered with enchilada sauce, and baked until bubbly. This savory dish balances creamy cheese and flavorful spices, making it a comforting and satisfying breakfast for the whole family.
Ingredients
Main Ingredients
- 8 small flour or corn tortillas
- 6 large eggs
- 1/4 cup milk or plant-based milk
- 1 cup shredded cheddar cheese (or preferred cheese)
- 1/2 cup cooked breakfast sausage or plant-based sausage (optional)
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- 1 cup enchilada sauce
Spices and Garnishes
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper until well combined to infuse flavor into the eggs.
- Scramble Eggs: Pour the egg mixture into a non-stick skillet over medium heat. Cook, stirring gently, until the eggs are just set but still moist. Remove from heat to avoid overcooking.
- Combine Ingredients: Transfer the scrambled eggs to a mixing bowl and stir in the diced bell peppers, onions, cooked sausage if using, and half of the shredded cheese for a flavorful filling.
- Warm Tortillas and Assemble: Warm the tortillas until pliable, then place a portion of the egg mixture on each. Roll tortillas tightly and place them seam-side down in the prepared baking dish for good presentation and to keep filling secure.
- Add Sauce and Cheese: Pour enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top to create a deliciously cheesy crust when baked.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot throughout.
- Garnish and Serve: Remove from oven and garnish with freshly chopped cilantro for a bright, fresh flavor before serving.
Notes
- You can use either flour or corn tortillas depending on your preference or dietary needs.
- For a vegetarian version, omit the sausage or substitute with plant-based sausage.
- Adjust the spice levels by adding jalapeños or hot sauce to the egg mixture if desired.
- If you prefer a dairy-free option, use plant-based milk and cheese alternatives.
- Make sure to warm the tortillas before rolling to prevent cracking.
