Breakfast Enchiladas (Make-Ahead Recipe)
Breakfast enchiladas loaded with eggs, sausage, beans, and green chile are the best weekend breakfast! You can make these enchiladas the day before and just pop them in the oven the next morning. Perfect for brunch, breakfast, and holiday celebrations.
There are quick and easy everyday breakfasts, and then there are special occasion breakfast recipes like these breakfast enchiladas. This is the recipe for holidays like Christmas morning or other holidays, family brunches, or any time you want a big hearty meal to start the day.
They take some work to assemble, but you can make them ahead. If you do, all you have to do the morning of is preheat the oven and pop them inside.
How to Make Them
If you’re like me and love a savory, hearty breakfast this breakfast enchilada recipe is the thing to make. Flour tortillas filled with scrambled eggs, breakfast sausage, green chile, and beans, and then topped with enchilada sauce and plenty of cheese. What’s not to love?
More Breakfast Recipes
Breakfast Tacos | Chorizo Breakfast Burritos | Sheet Pan Breakfast | Gruyere Quiche
PrintMake-Ahead Breakfast Enchiladas
These breakfast enchiladas feed a crowd and are great for a special occasion breakfast or brunch. Make them up to a day in advance to make breakfast easy!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
- 1 tablespoon vegetable oil
- 3/4 cup finely diced yellow onion (approximately 1/2 a small onion)
- 3 cloves of garlic, minced
- 1 (4-ounce) can diced green chile
- 1 (15-ounce) can pinto beans
- 6 ounces breakfast sausage links (approximately 8 small links), casings removed
- 8 large eggs, beaten
- 1 tablespoon chopped fresh cilantro
- 1 (10-ounce) can enchilada sauce
- 10 (8-inch) flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Make the refried beans: Heat the vegetable oil in a large saucepan over medium heat. Add the onions and cook them for about five minutes or so, stirring occasionally until softened. Add the garlic and green chile to the onions and cook for another 2-3 minutes. Add the beans, along with the liquid in the can. Stir and bring to a boil. Reduce to a strong simmer and cook them for 5 minutes. Mash the beans, using a fork or potato masher, until the beans are broken down. Adjust the heat to low so the mixture thickens while you make the eggs and sausage.
- Make the eggs and sausage: Place the sausage in a large non-stick skillet. Turn the heat to medium and cook the sausage, breaking it up with a spatula, until it’s cooked through. Lower the heat to low and add the eggs and cilantro. Scramble the eggs, cooking them until they form curds and most of the liquid has disappeared. Remove the pan from the heat.
- Assemble the enchiladas: Coat the bottom of a 9×13 baking dish with a 1/4 cup of enchilada sauce. Place a little less than a 1/4 cup of the beans and 1/4 cup of the eggs on one side of a tortilla. Roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas. Pour the rest of the sauce over the enchiladas. Top with the shredded cheese. If making ahead, cover the enchiladas and keep them in the refrigerator for up to a day.
- Ready to bake: Preheat the oven to 350°F. Uncover the enchiladas and bake for 30-40 minutes or until hot and bubbly. (see note)
Notes
If you aren’t making the enchiladas ahead of time, reduce the baking time by 10-15 minutes.
A note about salt: There is no added salt in the recipe because many of the ingredients (like the sausage, sauce, and beans) already have plenty. That said, tastes are different, so I recommend giving each component a taste – check both the refried beans and the eggs and sausage while they cook, and add more salt if desired.
Serve the enchiladas as they are, or add some toppings and garnishes like sour cream, sliced green onions, chopped cilantro, salsa verde, diced jalapeno, salsa, green enchilada sauce, or sliced avocado.
Recipe adapted from Food Network.
Nutrition
- Serving Size: 1 enchilada
- Calories: 357
- Sugar: 2.9g
- Sodium: 1058.7mg
- Fat: 16.3g
- Saturated Fat: 5.5g
- Unsaturated Fat: 8.7g
- Trans Fat: 0.1g
- Carbohydrates: 33.1g
- Fiber: 1.9g
- Protein: 16.9g
- Cholesterol: 174.1mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
A Few More Tips
You can use corn tortillas instead, but they are usually smaller, so you won’t be able to fill them as much, and you’ll get a lot more enchiladas. Warm them up first so they don’t tear when you fill and roll them.
If you’re not serving a crowd, make and bake the enchiladas and freeze individual servings for breakfast later in the week. I’ve done this several times, and it works great.
A bubbling hot pan of breakfast enchiladas is a great way to kick off the weekend – I hope you give them a try!
Happy Cooking,
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Post updated from the archives. First published in May 2017.
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