Breakfast Enchiladas Recipe
Introduction
Breakfast enchiladas are a hearty and comforting way to start your day, combining savory sausage, fluffy eggs, and melted cheese rolled in soft tortillas. This easy recipe brings together classic breakfast flavors with a creamy sauce, perfect for a family brunch or make-ahead meal.
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 cooked sausage aside.
- Step 2: In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture into the skillet and scramble until just set. Stir in half of the shredded cheddar cheese.
- Step 3: Spoon the egg and sausage mixture onto each tortilla, then roll them up and place seam-side down in a greased baking dish.
- Step 4: In a separate bowl, mix together the cream soup, sour cream, garlic powder, and onion powder until smooth. Pour this sauce evenly over the rolled tortillas in the baking dish.
- Step 5: Sprinkle the remaining cheddar cheese on top of the sauce-covered enchiladas.
- Step 6: For the oven method, bake uncovered at 350°F (175°C) for 25–30 minutes, or until bubbly and heated through.
- Step 7: For the Instant Pot method, place the baking dish on a trivet inside the Instant Pot with 1 cup of water beneath. Cover the dish with foil, seal the lid, and pressure cook on high for 10 minutes. Perform a quick release when done.
- Step 8: Garnish your breakfast enchiladas with optional toppings like green onions, salsa, avocado, or jalapeños before serving.
Tips & Variations
- Use turkey sausage for a leaner option without sacrificing flavor.
- Try adding diced bell peppers or onions to the sausage for extra texture and taste.
- Substitute cream of mushroom soup with cream of chicken soup to suit your preference.
- Leftover enchiladas freeze well—just wrap tightly and freeze for up to 2 months.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover with foil and warm in a 350°F oven until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these vegetarian?
Yes, you can replace the sausage with sautéed vegetables or a plant-based sausage alternative for a vegetarian version.
Can I prepare breakfast enchiladas ahead of time?
Absolutely. Assemble the enchiladas and sauce, then cover and refrigerate overnight. Bake them in the morning, adding a few extra minutes to the baking time if baking straight from the fridge.
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Breakfast Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Delicious and comforting breakfast enchiladas filled with savory sausage, scrambled eggs, and melted cheddar cheese, all smothered in a creamy sauce and baked to perfection. This easy-to-make dish is perfect for family breakfasts or brunch gatherings, offering a hearty start to your day with optional toppings to customize each serving.
Ingredients
Main Ingredients
- 8 flour tortillas (soft taco size)
- 1 lb breakfast sausage (or turkey sausage)
- 1½ cups shredded cheddar cheese, divided
- 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, sliced
- Salsa
- Avocado slices
- Jalapeños
Instructions
- Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and crumbly. Once cooked, drain off excess fat and set the sausage aside.
- Scramble the Eggs: In a bowl, whisk together eggs, milk, salt, and black pepper until fully combined. Pour the mixture into a skillet and scramble over medium heat until just set but still moist. Stir in half of the shredded cheddar cheese until it melts evenly through the eggs.
- Assemble the Enchiladas: Lay out each flour tortilla and fill with a generous portion of the scrambled eggs and sausage mixture. Roll each tortilla tightly and place them seam-side down into a greased baking dish, arranging them snugly side by side.
- Prepare the Creamy Sauce: In a separate bowl, combine the cream of mushroom or cream of chicken soup with sour cream, garlic powder, and onion powder. Mix thoroughly until smooth.
- Add the Sauce and Cheese: Pour the creamy mixture evenly over the arranged enchiladas in the baking dish. Sprinkle the remaining shredded cheddar cheese on top.
- Bake the Enchiladas (Oven Method): Preheat your oven to 350°F (175°C). Bake the uncovered enchiladas for 25 to 30 minutes or until the cheese is bubbly and slightly golden on top.
- Pressure Cook Option (Instant Pot Method): If using an Instant Pot, place a trivet inside the pot and add 1 cup of water. Put the baking dish on the trivet and cover it tightly with aluminum foil. Pressure cook on high for 10 minutes and then perform a quick release to prevent overcooking.
- Garnish and Serve: Remove the enchiladas from the oven or Instant Pot. Garnish with optional toppings such as chopped green onions, salsa, avocado slices, or jalapeños before serving warm.
Notes
- You can substitute turkey sausage for a leaner protein option.
- Choose cream of mushroom or cream of chicken soup based on your preferred flavor profile.
- To make this dish spicier, add diced jalapeños inside the filling or top with hot salsa.
- These enchiladas can be prepared the night before and baked fresh in the morning for convenience.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, sausage and eggs, baked breakfast, cheesy breakfast casserole, easy brunch recipe
