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Breakfast Enchiladas

These Breakfast Enchiladas combine the comfort of a traditional Mexican dish with the hearty satisfaction of morning favorites like eggs, cheese, and savory fillings. Perfect for family brunches, holiday gatherings, or meal prepping for busy weekdays, these enchiladas deliver bold flavors that wake up your taste buds and fuel your day.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Breakfast, Brunch
Cuisine Mexican, Tex-Mex
Servings 8 servings
Calories 420 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet
  • Mixing Bowl
  • Aluminum Foil

Ingredients
  

For the filling

  • 8 large eggs beaten
  • 1/2 cup whole milk or unsweetened almond milk for a lighter version
  • 1 pound breakfast sausage Mexican chorizo adds authentic flavor
  • 1 red bell pepper diced
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup black beans rinsed and drained
  • 2 cups shredded cheese Mexican blend or sharp cheddar
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon taco seasoning
  • salt and pepper to taste

For the enchilada assembly

  • 8-10 flour tortillas 8-inch size
  • 2 cups red enchilada sauce homemade or store-bought
  • 1 cup shredded cheese additional for topping

Optional toppings

  • diced avocado
  • sour cream or Greek yogurt
  • sliced jalapeños
  • fresh cilantro
  • pico de gallo
  • hot sauce

Instructions
 

  • Brown the breakfast sausage in a large skillet over medium heat, breaking it into small crumbles with a wooden spoon as it cooks (5-6 minutes).
  • When the sausage is about 80% cooked, add the diced onions, bell peppers, and garlic. Cook until vegetables begin to soften and slightly caramelize.
  • In a large bowl, whisk together the eggs and milk until fully combined and slightly frothy. Season with salt and pepper.
  • Pour the egg mixture into the skillet with the sausage and vegetables. Cook over medium-low heat, gently stirring occasionally until eggs are just set but still slightly moist, about 3-4 minutes.
  • Remove from heat and stir in the black beans, 2 cups of shredded cheese, chopped cilantro, and taco seasoning.
  • Preheat oven to 350°F (175°C). Spread 1/2 cup of enchilada sauce across the bottom of a 9x13 inch baking dish.
  • Warm tortillas for 20-30 seconds in the microwave to make them more pliable. One by one, fill each tortilla with approximately 1/3 cup of the egg mixture, roll tightly, and place seam-side down in the baking dish.
  • Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they're all covered. Sprinkle the remaining cup of cheese over the top.
  • Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and beginning to brown at the edges.
  • Allow to rest for 5-10 minutes before serving. Top with optional garnishes as desired.

Notes

For a vegetarian version, replace the sausage with 2 cups of sautéed mushrooms or crumbled tofu.
You can prepare these enchiladas the night before, cover with plastic wrap, and refrigerate until ready to bake in the morning.
For a healthier version, use whole wheat or corn tortillas, turkey sausage, and add extra vegetables.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 23gFat: 24gSodium: 890mgFiber: 4g
Keyword Breakfast Enchiladas, Make-Ahead Breakfast, Mexican Breakfast, Tex-Mex Breakfast
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