Breakfast Enchiladas Recipe
Introduction
Breakfast enchiladas are a savory and satisfying way to start your day, combining fluffy scrambled eggs, savory sausage, and melted cheese wrapped in warm tortillas. Topped with a creamy sauce and baked to perfection, this dish is hearty enough to keep you energized all morning.
Ingredients
- 8 flour tortillas (soft taco size)
- 1 lb breakfast sausage (or turkey sausage)
- 1½ cups shredded cheddar cheese
- 8 large eggs
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- ½ cup sour cream
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Optional toppings: green onions, salsa, avocado, jalapeños
Instructions
- Step 1: In a skillet, cook sausage over medium heat until browned and crumbly. Drain excess fat and set the sausage aside.
- Step 2: In a bowl, whisk together eggs, milk, salt, and pepper. Pour into a skillet and scramble over medium heat until just set. Stir in half of the shredded cheddar cheese.
- Step 3: Place a portion of the scrambled eggs and cooked sausage onto each tortilla. Roll them up and arrange seam-side down in a greased baking dish.
- Step 4: In a separate bowl, mix the cream soup, sour cream, garlic powder, and onion powder until smooth. Pour this sauce evenly over the filled tortillas.
- Step 5: Sprinkle the remaining cheddar cheese over the top of the enchiladas.
- Step 6: For oven baking: Bake uncovered at 350°F (175°C) for 25–30 minutes, or until the sauce is bubbly and the cheese has melted.
- Step 7: For Instant Pot cooking: Place the baking dish on a trivet inside the Instant Pot with 1 cup of water. Cover the dish with foil. Pressure cook on high for 10 minutes, then perform a quick release.
- Step 8: Garnish with your choice of green onions, salsa, avocado, or jalapeños before serving.
Tips & Variations
- Substitute turkey sausage or a vegetarian sausage alternative for a lighter or meat-free version.
- Add diced bell peppers or onions to the egg mixture for extra flavor and veggies.
- Try using pepper jack cheese instead of cheddar for a spicy twist.
- If you like a crispier top, broil the enchiladas for 2–3 minutes after baking.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 10–15 minutes or microwave individual servings until heated through. Avoid freezing as the texture of the creamy sauce may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and keep them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.
What can I use instead of cream of mushroom or cream of chicken soup?
You can substitute with a homemade white sauce (béchamel) or use cream of celery soup for a slightly different flavor. Alternatively, a combination of sour cream and a bit of milk thickened with flour works well as a creamy topping.
Print
Breakfast Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
These Breakfast Enchiladas are a hearty and delicious morning meal featuring soft flour tortillas filled with scrambled eggs, savory sausage, and melted cheddar cheese, all topped with a creamy sauce and baked to perfection. Perfect for a cozy breakfast or brunch, they offer a comforting combination of flavors with optional fresh toppings like green onions, salsa, and avocado.
Ingredients
Main Ingredients
- 8 flour tortillas (soft taco size)
- 1 lb breakfast sausage (or turkey sausage)
- 1½ cups shredded cheddar cheese
- 8 large eggs
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
Sauce Ingredients
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- ½ cup sour cream
- ¼ tsp garlic powder
- ¼ tsp onion powder
Optional Toppings
- Green onions
- Salsa
- Avocado
- Jalapeños
Instructions
- Cook the sausage: In a skillet over medium heat, cook the sausage until browned and crumbly. Drain excess fat and set the cooked sausage aside.
- Scramble the eggs: In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour into the skillet and scramble until eggs are just set but still moist. Stir in half of the shredded cheddar cheese until melted and combined.
- Assemble the enchiladas: Spoon the egg and sausage mixture onto each tortilla. Roll each tortilla tightly and place seam-side down in a greased baking dish.
- Prepare the sauce: In a separate bowl, mix the cream of mushroom or cream of chicken soup with sour cream, garlic powder, and onion powder until smooth.
- Top the enchiladas: Pour the sauce evenly over the rolled tortillas in the baking dish and sprinkle the remaining shredded cheddar cheese on top.
- Bake the enchiladas: For the oven method, bake uncovered at 350°F (175°C) for 25 to 30 minutes or until the sauce is bubbly and cheese is melted and golden.
- Instant Pot alternative: Place the baking dish on a trivet inside the Instant Pot with 1 cup of water at the bottom. Cover the dish tightly with foil and pressure cook on high for 10 minutes. Use quick release to release pressure.
- Garnish and serve: Remove from oven or Instant Pot. Garnish with optional toppings such as chopped green onions, salsa, sliced avocado, and jalapeños before serving.
Notes
- You can substitute turkey sausage for a leaner option.
- Try cream of chicken soup if you prefer a different flavor base.
- For a spicier dish, add jalapeños into the filling or on top.
- Use gluten-free tortillas to make this recipe gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, sausage breakfast recipe, baked enchiladas, cheesy breakfast, easy breakfast casserole
