Make-Ahead Breakfast Enchiladas

make ahead breakfast enchiladas

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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!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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)


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.