There's something magical about breakfast that's wrapped, baked, and bubbling with melty cheese. These breakfast enchiladas are exactly that - comfort food you can serve in the morning! They're stuffed with sausage, chorizo, potatoes, peppers, and cheese, then smothered in a creamy white sauce and topped with even more cheese! Perfect for a hungry crowd or a hearty weekend brunch.
Why you'll love this breakfast casserole
There are so many reasons to fall in love with this breakfast enchilada casserole besides the fact that they're drool-worthy. Here's the scoop.
It's super satisfying. Loaded with sausage, chorizo, potatoes, cheese, and eggs, this dish covers all the breakfast favorites. It's savory, cheesy, and totally filling.
Perfect for a crowd. This dish is great for brunch, holiday mornings, or just when you've got a house full of hungry people. It's one pan deliciousness at its best.
Make-ahead magic. You can prep it the night before and just pop it in the oven in the morning. Talk about a breakfast win!
Flavor-packed. With chorizo, jalapeños, and salsa in the mix, you get bold, rich flavors in every bite. And with cheddar and pepper jack aplenty, I call it cheese heaven.
Ingredients
Here's what each of the ingredients bring to this delicious dish.
Breakfast sausage and ground chorizo - This perfectly matched duo gives these enchiladas their savory, spicy, flavor-packed filling.
Salsa - Adds a burst of flavor and moisture to the filling. Use your favorite kind!
Cheddar and pepper jack cheese - Because one cheese just isn't enough! Cheddar brings the classic sharpness while pepper jack adds a little kick.
Diced potatoes - We're talking about breakfast enchiladas with potatoes, after all. They add that comforting, starchy bite that rounds out the dish.
Bell pepper, onion, and jalapeño - These sautéed veggies add color, texture, and just the right amount of zip.
Flour tortillas - Soft, rollable, and perfect for wrapping all that goodness into tidy bundles.
Eggs, half and half, flour, and salt - This is the creamy mixture that gets poured over the top to hold everything together as it bakes.
Toppings - Bacon, tomatoes, green onions, cilantro... go wild! Garnishes add flavor, color, and a little flair.
How to make breakfast enchiladas
These enchiladas are easy to make, and the steps are doable even if you haven't had your coffee yet! Better yet, make it the night before to make breakfast a cinch.
- Heat oil in skillet and add packaged diced potatoes, chopped onion and chopped bell pepper.
- Cook for 5-10 minutes or until vegetables have softened. Remove from heat and set aside.
- In a large bowl, combine cooked sausages, fried potatoes, salsa, minced jalapeno, 1 cup of the shredded cheddar and ¼ cup of the pepper jack. Stir well.
- Divide mixture between the 8 tortillas. Roll them up and place in a greased casserole dish, seam-side down.
- In a medium bowl, whisk eggs with half and half, salt and flour.
- Pour egg mixture over tortillas.
- Sprinkle remaining cheese over the top of the filled tortillas.
- Cover the casserole with aluminum foil and bake in a 350°F oven for 45 minutes. Remove foil and continue cooking for another 10 minutes. Heat broiler and brown cheese. It should take about 3-4 minutes. Watch it carefully as it browns very quickly and you don't want it to burn.
Garnish with sliced green onions, chopped cilantro and tomatoes. Let it cool for 10 minutes before serving to make it easier to remove from the casserole dish. See options below for additional sides.
Overnight breakfast enchiladas
Want to make these Mexican breakfast enchiladas ahead of time? No problem! You can assemble the whole dish the night before and store it in the fridge. Just be sure to use a metal or ceramic dish and not glass, since it can shatter when going from cold to hot.
In the morning, bake it as directed, but add an extra 5-10 minutes to ensure it's fully warmed through. Hello, stress-free breakfast!
Recipe variations to make it your own
One of the best things about this breakfast enchiladas recipe? You can easily swap out some ingredients to customize it to your taste. Here are a few easy ways to switch things up:
Cheese it up. Try Monterey Jack, mozzarella, Colby, or a Mexican blend instead of cheddar or pepper jack. Whatever cheese makes you happy.
Switch up the sauce. Swap the white sauce for a red enchilada sauce for a different vibe. Check out this easy homemade enchilada sauce if you want to go the extra mile.
Go corn. Want a more traditional enchilada? Use corn tortillas instead of flour ones, making it a gluten-free favorite.
Add beans. Mix in some black beans or pinto beans to add even more flavor and fiber to the filling.
What to serve with breakfast enchiladas
This dish is definitely the breakfast star but some tasty sides will help round out the meal.
A scoop of guacamole on the side (or right on top) brings a creamy, fresh bite that pairs perfectly with the warm, spicy enchiladas. Here's a great guacamole recipe to try.
A dollop of sour cream is always a good idea. It's cool, tangy, and it melts into every bite.
Pico de gallo adds a burst of brightness and crunch that brightens the whole dish.
Want to add a little crunch? Serve these with a side of tortilla chips for scooping up any delicious bits that fall off the plate. Try these homemade baked tortilla chips.
And to lighten things up, serve with some fresh fruit or fruit salad. This watermelon cucumber mint salad is super refreshing, and this honeydew fruit salad is a sweet, juicy complement.
How to store, freeze, and reheat leftovers
Leftover breakfast enchiladas? Lucky you! Store any extras in an airtight container in the fridge for up to 4 days.
To freeze, let the enchiladas cool completely, then wrap them tightly or portion into freezer-safe containers. They'll keep in the freezer for up to 3 months.
Reheat individual portions in the microwave until warmed through, or pop the whole dish (thawed or frozen) into the oven at 350°F. If frozen, it may take 30-40 minutes to heat completely. Cover it with foil to prevent the cheese from browning too fast.
More hearty breakfast recipes
- Air Fryer Breakfast Taquitos
- Baked Huevos Rancheros
- Chorizo Frittata
- Mexican Breakfast Street Tacos
- Mexican Cheese Puff Breakfast Casserole
- Sausage Egg and Cheese Breakfast Casserole
Find lots of easy recipes for breakfast right here on 2CM!
Breakfast Enchiladas
Ingredients
- ½ pound breakfast sausage, cooked, crumbled, & drained of fat
- ½ pound ground chorizo, cooked, crumbled, & drained of fat
- ⅓ cup salsa
- 2 to 2-½ cups cheddar cheese shredded, divided
- ½ cup Pepper Jack shredded, divided
- 2 Tablespoons olive oil
- 2 cups refrigerated diced potatoes
- ½ bell pepper, any color chopped
- ½ medium onion chopped
- ½-1 jalapeno pepper minced, depending on your preferred spice level
- 8 8" flour tortillas
- 7-8 eggs
- 1 ¼ cups half and half
- 1 Tablespoon flour, optional
- ½ teaspoon salt
- Garnishes: chopped cilantro, thinly sliced green onions, chopped tomatoes, chopped bacon
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with avocado or olive oil spray.
- Add 2 tablespoons oil to a large skillet. Add diced potatoes, peppers and onions. Cook for 5-10 minutes or until onions are translucent and potatoes are warmed through.
- Place potatoes and vegetables in a large bowl. Add cooked sausage, salsa, minced jalapeno, 1 cup of shredded cheddar and ¼ cup of shredded pepper jack. Stir well.
- Divide mixture evenly between the 8 tortillas. Roll up and place seam side down in the prepared dish.
- In a medium bowl, whisk eggs, half and half, flour and salt.
- Pour this egg mixture over tortillas.
- Sprinkle remaining cheeses over the top.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and continue baking for another 10 minutes. To finish, place the uncovered dish under the boiler for about 3 minutes or until the cheese is browned and bubbly. Watch it carefully so it doesn't burn.
- For easier serving, let the dish rest for 10 minutes.
- For making the night before, assemble up to the baking step. Cover and refrigerate overnight. Bake as directed, adding an additional 10-15 minutes to the total time so that it heats evenly throughout the dish.
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