An epic recipe to make for family or overnight guests, Breakfast Enchiladas feature baked, cheesy tortillas stuffed with sausage, eggs, and black beans.
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When you need a hearty, filling breakfast that feeds a crowd, a make-ahead dish like this one means you don't have to spend the whole morning in the kitchen!
This recipe for Breakfast Enchiladas is such a delicious choice to start the day—a cheesy, sausage and scrambled eggs dish that big and little folks will all love.
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What to expect from this recipe
- Enchiladas for breakfast, filled with scrambled eggs, sausage, black beans, and cheese.
- It's an overnight recipe for breakfast that can be assembled and refrigerated for easy baking in the morning.
- It's topped with cheese and enchilada sauce before baking.
- The recipe makes enough for eight servings.
What are breakfast enchiladas?
The Food Lover's Companion defines an enchilada as a Mexican dish consisting of corn tortillas that are rolled with meat and cheese fillings. They're placed in a baking dish or pan, topped with a tomato-based sauce and cheese, and then baked until hot.
Breakfast enchiladas are a breakfast version of this dish! They're filled with the staples of savory breakfasts, including sausage, eggs, peppers, onions, and cheese. Once baked, those fillings are nice and hot, and the cheese is melted and gooey.
Anyone who loves savory breakfasts will love the flavors in Breakfast Enchiladas.
More overnight breakfast ideas!
Make-Ahead Breakfast Ideas
From savory bakes to muffins and casseroles.
Why you'll love this recipe
If you love Mexican food, you'll love this breakfast recipe! Savory dishes like this one are a welcome option from sweeter choices like muffins or cereal. It's guaranteed to be a popular breakfast or brunch treat.
Breakfast Enchiladas with eggs is a dish that's large enough to feed the whole crowd in the morning. If there are any leftovers, they reheat nicely in the oven or the microwave for a snack or light dinner.
Also, because this easy casserole can be made in advance, it makes the morning a whole lot easier. Prep the dish the night before and have it waiting in the fridge. In the morning, add the sauce and cheese, then pop them in the oven to bake.
Tasty and hot, overnight Mexican Breakfast Enchiladas makes everyone happy and also lets you sleep in just a little. When you set it on the table, expect to hear squeals of delight!
The breakfast enchilada bake can be made with chicken, beef, or pork sausage. Make the enchiladas as spicy or mild as you like, with mild breakfast sausage, hot Italian sausage, or Mexican chorizo.
🔪 How to make overnight Breakfast Enchiladas
Ingredients:
- Onions: You can use diced yellow, red, or Spanish onions here.
- Bell pepper: Use fresh or frozen diced bell pepper; I go with green but any color will do.
- Sausage: Look for regular bulk sausage, or ground Italian or breakfast sausage to cook for the filling.
- Eggs: Whisk up large eggs to make scrambled eggs for the filling.
- Milk: I use a little in the scrambled eggs to keep them moist as they warm through in the oven.
- Salt and pepper: Just a pinch of each for a dash of flavor.
- Butter: A little unsalted butter adds flavor and moisture to the scrambled eggs.
- Sour cream: Use a full-fat sour cream to keep the eggs tender and soft.
- Black beans: Beans in the enchiladas makes this breakfast really satisfying!
- Tortillas: Look for 8-inch flour tortillas. Corn tortillas can also be used: toast them quickly on the stiove burners to soften them and get rid of the raw flavor.
- Shredded cheese: This can be shredded cheddar cheese, pepper Jack, Monterey Jack, or crumbled Mexican cheeses like queso fresco or cotijo. Or, use a blend of cheeses!
- Enchilada sauce: This is poured over the enchiladas before baking. Look for the sauce with other Mexican ingredients or make a homemade version like this recipe from Gimme Some Oven.
- Jalapeño slices: Lay these over the enchiladas before baking. They can be omitted if you wish.
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Cook the sausage, peppers, and onions
Brown the ground sausage in a large skillet along with the diced bell pepper and diced onion. Cook these together until the sausage is cooked through.
Scramble the eggs
Whisk together the eggs, milk, and spices. Cook the eggs in a large skillet over medium heat, gently pulling the eggs together as they cook until no liquid is left but they’re still jiggly. Stir a little butter and sour cream into the eggs, and hold them aside.
Assemble the casserole
Spoon some of the sausage mixture over the center of a flour tortilla. Then add the egg mixture, beans, and a sprinkle of cheese. Roll up the tortilla and place it in a greased baking dish. Fill and roll the rest of the tortillas.
Refrigerate
Cover the pan tightly with food wrap and refrigerate it overnight.
Add toppings and bake
Pour enchilada sauce over the top, then add shredded cheese and peppers. Bake the casserole until it's hot and melty. Serve with optional sides like salsa, sour cream, and green onions.
Breakfast casserole variations
I love the fillings in this Mexican breakfast bake, but there's definitely room to customize! For a sweet note, try breakfast sausage or maple sausage. Other meats like chopped ham, chorizo, or diced, cooked bacon are so delicious. Cooked, plant-based sausage crumbles are a great choice, too.
Use other bell pepper varieties, diced poblano peppers, or even spicy chili peppers. Canned green chiles are also tasty in the filling.
FAQs
Yes! My recipe calls for flour tortillas, but you can make the casserole using corn tortillas instead. Try to find corn tortillas in a similar size if possible—if you can only find small ones, there will be more to fit in the pan. Toast the corn tortillas on a grill top or stove burner first to make them more flexible.
Since the dish is hearty and savory, fresh fruit salad as a side is a great choice. Crispy hash browns or home fries would also be delicious with this casserole. For topping options, I recommend sour cream, salsa, extra enchilada sauce, crushed tortilla chips, or guacamole.
Yes, they freeze very well. Assemble the casserole as explained in the recipe, but instead of refrigerating it, wrap the pan well and place it in the freezer for up to one month. When you're ready to bake, add the cheese, enchilada sauce, and sliced peppers, then put them still frozen into the oven, following the baking directions in the recipe.
Definitely—who doesn't love breakfast for dinner? With eggs, sausage, and beans, the casserole is hearty and filling, perfect for suppertime. Preparing it in advance means you can pop the pan in the oven on a busy weeknight and have it on the table in about 35 minutes.
Tips:
- Use 8-inch round tortillas for this recipe, often labeled as fajita-size.
- You can use hot or mild sausage in this casserole. If you like a spicy kick, chorizo is a great choice.
Make-ahead Breakfast Enchiladas are an excellent choice when you have guests in your house, or to bring to a breakfast or brunch gathering. You can even make this breakfast bake mid-week for your own family, for morning or dinner.
These are the best Breakfast Enchiladas ever, and I can't wait for you to try them!
The overnight Breakfast Enchiladas recipe is below. And here are some more recipes with Mexican flavors:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Breakfast Enchiladas
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Ingredients
- 1 medium yellow onion (about 5 ounces)
- 1 green bell pepper
- 16 ounces bulk sausage, spicy or mild (Chorizo is a great choice if you like spicy)
- 8 large eggs
- ⅓ cup milk
- ½ teaspoon salt
- 1 pinch black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons sour cream
- ⅓ cup black beans, drained
- 8 flour tortillas 8-inch size
- 1¼ cups shredded Mexican blend cheese, divided
To add before baking:
- ½ cup red enchilada sauce
- 1 jalapeño pepper, seeds removed and sliced into rings
Optional toppings:
- Salsa (to serve with the enchiladas)
- Sour cream (to serve with the enchiladas)
Instructions
Cook the sausage mixture
- Dice the yellow onion. Remove the stem and seeds from the green pepper, and dice the pepper as well.
- Crumble the sausage into a large nonstick skillet. Add in the onion and pepper. Cook the mixture over medium-high heat, stirring often until the sausage is cooked through and the vegetables are soft - about 10 minutes.
- Transfer the mixture to a bowl and hold it aside. Wipe out the pan
Scramble the eggs
- Crack the eggs into a large bowl and whisk them together until they're blended and smooth. Whisk in the milk, the salt and pepper.
- Heat the skillet over medium heat. When the pan is hot, pour the egg mixture into the pan.
- Allow the eggs to sit for 1 minute, then slowly push a spatula across the bottom. This will push up the egg that has cooked and allow raw egg to flow over the bottom. Let the eggs sit for 30 seconds, then push the eggs again with the spatula. (Reduce the heat a little if they're cooking too fast.)
- Repeat this every 30 seconds or so to slowly cook the egg and push the curds together. When the eggs are done—cooked with no liquid left, but the eggs are still jiggly—remove the pan from the heat.
- Gently stir 1 tablespoon of the butter into the eggs until it's melted. Then stir the sour cream gently through the eggs. Hold the scrambled eggs aside.
Assemble the enchiladas
- Spray a 9x3-inch baking dish with nonstick spray.
- Have the sausage mixture, scrambled eggs, black beans, and shredded cheese ready along with the flour tortillas.
- Set ¼ cup of the shredded cheese aside - this will go on top of the enchiladas just before baking.
- Lay 1 tortilla flat on the work surface. Spoon some of the sausage mixture into the middle. Then spoon some scrambled egg in next to the sausage. Add about a tablespoon of black beans over the eggs and sausage, followed by a couple tablespoons of the shredded cheese.
- Roll up the tortilla over the fillings, then place it in the pan with the seam side down.
- Repeat these steps to fill and roll the rest of the enchiladas and fit them into the pan.
- Cover the pan tightly with plastic wrap and refrigerate the enchiladas overnight.
Top and bake the enchiladas
- Preheat the oven to 375° F.
- Remove the plastic from the pan. Pour the enchilada sauce down the middles of all 8 enchiladas. Sprinkle the ¼ cup of cheese you set aside over the tops of the enchiladas, followed by the jalapeño rings.
- Spray a sheet of foil with nonstick spray, then place it spray side down over the pan, crimping the edges.
- Bake the enchiladas for 30 minutes. Then, remove the foil and bake the enchiladas for 5 more minutes: they should be hot in the centers and the cheese on top melted. Don't let the tortilla edges get too brown.
- Remove the pan from the oven and plate the enchiladas while they're hot. Serve them with salsa and sour cream.
- Leftover enchiladas can be wrapped and refrigerated for up to 3 days. Reheat them in the microwave or covered in the oven until they're hot.
Notes
- Use 8-inch round flour tortillas for this recipe, often labeled as fajita-size.
- You can use hot or mild sausage in these overnight breakfast enchiladas. If you like a spicy kick, chorizo is a great choice for these.
Nutrition
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