Breakfast Enchiladas Recipe
Introduction
Breakfast enchiladas are a delicious and satisfying way to start your day. Packed with savory sausage, fluffy eggs, and melted cheese, this dish is perfect for a weekend brunch or a special breakfast gathering.
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 the sausage over medium heat until browned and crumbly. Drain excess fat and set the sausage aside.
- Step 2: In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture into a skillet and scramble the eggs until just set. Stir in half of the shredded cheddar cheese.
- Step 3: Spoon the egg and sausage mixture evenly onto each tortilla. Roll up the tortillas and place them seam-side down in a greased baking dish.
- Step 4: In a separate bowl, combine the cream of mushroom or chicken soup, sour cream, garlic powder, and onion powder. Mix well, then pour this sauce evenly over the enchiladas.
- Step 5: Sprinkle the remaining shredded cheddar cheese on top of the sauce-covered enchiladas.
- Step 6: For oven cooking, bake uncovered at 350°F (175°C) for 25–30 minutes, or until bubbly and heated through.
- Step 7: For Instant Pot cooking, place the baking dish on a trivet inside the Instant Pot with 1 cup of water underneath. Cover the dish tightly with foil. Pressure cook on high for 10 minutes, then perform a quick release.
- Step 8: Garnish the enchiladas with your choice of green onions, salsa, avocado, and jalapeños before serving.
Tips & Variations
- Use turkey sausage for a leaner option without sacrificing flavor.
- Feel free to swap cheddar cheese for pepper jack or Monterey Jack for a different taste.
- Add diced bell peppers or onions to the sausage for extra texture and flavor.
- For a spicier kick, mix some chopped jalapeños into the egg mixture.
- Leftover enchiladas can be reheated in the oven or microwave until warmed through.
Storage
Store leftover breakfast enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in an oven at 350°F (175°C) for about 15 minutes or microwave until heated through. If frozen, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make breakfast enchiladas the night before?
Yes, you can assemble the enchiladas the night before and refrigerate them covered. Bake just before serving to keep them fresh and warm.
Can I use corn tortillas instead of flour?
While flour tortillas work best for rolling, you can use corn tortillas if you prefer. To prevent breaking, warm them slightly before rolling and handle gently.
Print
Breakfast Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
These Breakfast Enchiladas combine savory sausage, fluffy scrambled eggs, and melty cheddar cheese wrapped in soft flour tortillas, topped with a creamy mushroom or chicken soup sauce and baked to bubbly perfection. Perfect for a hearty morning meal, they can be customized with your favorite toppings like avocado, salsa, and jalapeños.
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
- 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 sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbly. Drain excess grease and set the cooked sausage aside.
- Scramble eggs: Whisk together eggs, milk, salt, and black pepper. Pour into a skillet and scramble over medium heat until just set. Stir in half of the shredded cheddar cheese until melted.
- Assemble enchiladas: Lay out each flour tortilla and fill with a portion of the egg and sausage mixture. Roll up the tortillas tightly and place seam-side down in a greased baking dish.
- Prepare sauce: In a bowl, combine the cream of mushroom or chicken soup, sour cream, garlic powder, and onion powder. Stir until smooth.
- Top enchiladas and cheese: Pour the prepared sauce evenly over the rolled tortillas in the baking dish. Sprinkle with the remaining shredded cheddar cheese on top.
- Bake (oven method): Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 25–30 minutes until the sauce is bubbly and the cheese is melted and lightly golden.
- Cook (Instant Pot method): Place the baking dish on a trivet inside the Instant Pot with 1 cup of water in the pot’s bottom. Cover the dish tightly with foil. Pressure cook on high for 10 minutes, then perform a quick release.
- Serve and garnish: Remove from oven or Instant Pot, and garnish the breakfast enchiladas with desired toppings such as chopped green onions, salsa, slices of avocado, and jalapeños before serving.
Notes
- You can substitute turkey sausage for a leaner option.
- Use either cream of mushroom or cream of chicken soup according to your preference.
- For a spicier kick, add diced jalapeños inside the filling or as a topping.
- To reheat, cover leftovers and warm in the oven at 350°F for 15 minutes or until heated through.
- Ensure tortillas are soft so they roll easily without cracking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, sausage enchiladas, breakfast casserole, cheesy breakfast, baked enchiladas
