Breakfast Enchiladas Recipe
Introduction
Breakfast enchiladas are a delicious and hearty way to start your day, combining savory sausage, fluffy eggs, and melted cheese wrapped in warm tortillas. This comforting dish is easy to prepare and perfect for feeding a crowd or enjoying meal prep for busy mornings.
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 eggs, milk, salt, and black pepper. Pour the mixture into a skillet and scramble over medium heat until just set. Stir in half of the shredded cheddar cheese.
- Step 3: Lay out each flour tortilla and fill with a portion of the scrambled eggs and cooked sausage. Roll up each tortilla and place seam-side down in a greased baking dish.
- Step 4: In a separate bowl, mix together the cream of mushroom or chicken soup, sour cream, garlic powder, and onion powder until well combined. Pour this mixture evenly over the rolled enchiladas.
- Step 5: Sprinkle the remaining cheddar cheese evenly on top of the enchiladas.
- Step 6: For oven baking, bake uncovered at 350°F (175°C) for 25–30 minutes until the dish is bubbly and heated through.
- Step 7: For Instant Pot cooking, place the baking dish on a trivet inside the pot with 1 cup of water underneath. Cover the dish with foil and pressure cook on high for 10 minutes, then quick release the pressure.
- Step 8: Garnish with optional toppings such as green onions, salsa, avocado, or jalapeños before serving.
Tips & Variations
- Use turkey sausage or plant-based sausage for a lighter or vegetarian-friendly version.
- Add chopped bell peppers or onions to the scrambled eggs for extra flavor and texture.
- Swap cheddar for Monterey Jack or pepper jack cheese for a different cheesy twist.
- For spicier enchiladas, mix some hot sauce into the sour cream topping or add diced jalapeños inside the tortillas.
Storage
Store leftover breakfast enchiladas covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave until heated through, or bake uncovered in a 350°F oven for 15 minutes. This dish can also be frozen before baking; thaw overnight in the fridge and bake as directed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these breakfast enchiladas ahead of time?
Yes, you can assemble the enchiladas the night before, cover them tightly, and refrigerate. Bake them fresh in the morning following the instructions for best results.
What can I use if I don’t have cream of mushroom or cream of chicken soup?
You can substitute with cream of celery soup or make a simple white sauce (béchamel) to keep the enchiladas creamy and flavorful.
Print
Breakfast Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Delicious and hearty Breakfast Enchiladas featuring sausage, scrambled eggs, and cheese wrapped in warm flour tortillas, topped with a creamy mushroom sauce and melted cheddar. Perfect for a satisfying morning meal with optional fresh toppings to enhance the flavor.
Ingredients
Main 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
- Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbly. Drain any excess grease and set the sausage aside to cool slightly.
- Scramble the Eggs: In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture into a skillet and scramble until the eggs are just set. Stir in half of the shredded cheddar cheese to melt slightly.
- Assemble the Enchiladas: Lay out the flour tortillas and fill each with a portion of the scrambled eggs and cooked sausage. Roll each tortilla up tightly and place seam-side down in a greased baking dish to prevent unrolling during cooking.
- Prepare the Sauce: In a separate bowl, mix together the canned cream of mushroom or cream of chicken soup, sour cream, garlic powder, and onion powder until smooth and well combined.
- Add the Sauce and Cheese: Pour the creamy sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining cheddar cheese over the top for a delicious melted finish.
- Bake in Oven: Preheat your oven to 350°F (175°C). Bake the enchiladas uncovered for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
- Instant Pot Alternative: For pressure cooking, place the baking dish on a trivet inside the Instant Pot. Add 1 cup of water to the pot. Cover the dish with foil to prevent water from dripping onto the enchiladas. Pressure cook on high for 10 minutes and perform a quick release at the end.
- Serve and Garnish: Carefully remove the enchiladas from the oven or Instant Pot. Garnish with optional toppings such as chopped green onions, salsa, avocado slices, and jalapeños before serving for added freshness and flavor.
Notes
- You can substitute turkey sausage for a leaner option.
- Use either cream of mushroom or cream of chicken soup depending on your preference.
- Make sure to grease your baking dish well to prevent sticking.
- If baking in the oven, check at 25 minutes for doneness to avoid overcooking.
- Optional toppings add great texture and flavor—feel free to customize.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Breakfast Enchiladas, Sausage Enchiladas, Cheesy Breakfast, Baked Enchiladas, Morning Meal, Comfort Food
