Make a batch of the best, savory Make-Ahead Breakfast Enchiladas for your family or your overnight guests. They're stuffed with sausage, eggs, black beans, and cheese.
This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you. You can read my full disclaimer here.
When you have to make breakfast for 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 make-ahead breakfast enchiladas is a hearty and filling choice to start the day, a cheesy, sausage and scrambled eggs dish that big and little folks will all love.
(Looking for more overnight breakfasts? Try Make-Ahead Sausage and Egg Breakfast Sandwiches or Maple Blueberry French Toast Bake.
What to expect from this recipe
- Tasty enchiladas filled with scrambled eggs, sausage, black beans, and cheese.
- They can be assembled and refrigerated overnight for an easy bake in the morning.
- Topped with cheese and enchiladas sauce before baking.
- Makes enough for eight servings.
Why you'll love them
If you're asking yourself, "Can I eat enchiladas for breakfast?" the answer is "Absolutely!" Savory dishes like this one are a nice change from sweet choices like muffins or cereal, and are so delicious served for breakfast or brunch.
This Mexican breakfast recipe makes enough to feed a large morning crew. If there are any are leftovers, they reheat nicely in the oven or the microwave for a snack or light dinner.
A make-ahead enchilada breakfast recipe gives you breathing room because you can prepare the whole dish the night before and have it waiting in the fridge. In the morning, add the sauce and cheese, then pop it in the oven to bake. A tasty, hot overnight breakfast enchilada casserole... and you still get to sleep in a little.
You can make these enchiladas as spicy or mild as you like. Use mild breakfast sausage, or for a kick try a spicy choice like hot Italian sausage or even chorizo. (Spanish chorizo is cured and ready to eat, while Mexican chorizo is a raw sausage.)
Serve the enchiladas with mild or hot salsa, and a dollop of sour cream.
🔪 How to make the Best Make-Ahead Breakfast Enchiladas
Ingredients:
- Onions: Diced yellow onion
- Bell pepper: I use green pepper in this dish
- Sausage: Regular bulk sausage or another type
- Eggs: To make scrambled eggs for the filling
- Milk: An ingredient in the eggs
- Salt & Pepper: For a dash of flavor
- Butter: To add flavor and moisture to the eggs
- Sour cream: To add flavor and moisture to the eggs
- Black beans: To make your enchiladas more filling
- Tortillas: I use flour tortillas in my enchiladas
- Shredded cheese: I use a Mexican blend
Step 1: Cook the sausage, peppers, and onions
Brown the sausage in a large skillet along with the diced bell pepper and diced onion. Cook these together until the sausage is cooked through. Drain off the grease and hold them aside.
Step 2: 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.
Step 3: Assemble the enchiladas
Spoon some of the sausage mixture over the center of a flour tortilla. Then add eggs, beans, and a sprinkle of cheese. Roll up the tortilla over the filling, and place it in a greased baking dish. Fill and roll the rest of the tortillas.
Step 4: Refrigerate the enchiladas
Wrap the pan with plastic wrap and refrigerate it overnight.
Step 5: Add toppings and bake
Pour enchilada sauce over the enchiladas, then add shredded cheese and peppers. Bake the enchiladas for about 35 minutes, until they are hot throughout and the cheese has melted. Serve the enchiladas with salsa and sour cream.
Breakfast enchiladas variations
I love the fillings in these enchiladas, but there's definitely room to customize! For a sweet note, try breakfast sausage or maple sausage, or other meats like chopped ham, chorizo, or diced, cooked bacon. 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 would also be tasty in the filling—just drain them first so the filling won't get too soggy.
FAQs
My recipe calls for flour tortillas, but you can also make them with corn tortillas. (Corn tortillas are actually the traditional type used in enchiladas.) Try to find corn tortillas in a similar size if possible—if you can only find small ones, the number of enchiladas may differ. Toast the corn tortillas on a grill top first to make them more flexible.
Since the enchiladas are 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 dish. For toppings options, I recommend sour cream, salsa, extra enchilada sauce, or guacamole.
Yes, the enchiladas should freeze well. Assemble the enchiladas as explained in the recipe, but instead of refrigerating them, 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.
Definitely! Who doesn't love breakfast for dinner? These egg and sausage enchiladas are hearty and filling, perfect for suppertime. Preparing them in advance means you can pop them in the oven on a busy weeknight and have them 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 these overnight breakfast enchiladas. If you like a spicy kick, chorizo is a great choice for these.
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 may even find yourself making them mid-week for your own family.
I really think this is the best breakfast enchilada recipe ever!
The recipe for the Best Make-Ahead Breakfast Enchiladas is below, and here are some more make-ahead breakfast ideas for you:
💬 What do you think of this recipe? Leave your feedback below!
Best Make-Ahead Breakfast Enchiladas
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
Tips:
- Use 8-inch round 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
Tap here to see the Web Story about Make-Ahead Breakfast Enchiladas
Ask Me Anything!