Breakfast Enchiladas
These Breakfast Enchiladas are great to serve to a crowd and easy to make with just 8 ingredients. Filled with sausage, egg, and potatoes, each bite is cheesy and delicious. Plus they are perfect to make in advance too.
When it comes to making an easy breakfast that can serve a lot of people, these Breakfast Enchiladas are our go-to recipe. They’re a family favorite thanks to the soft eggs, potatoes, sausage, and loads of cheese.
We usually prep everything in advance and keep them in the fridge until we’re ready to bake and serve. The best part is you can customize the fillings as well as serve them with all sorts of fun toppings like salsa, sour cream, cilantro, and hot sauce.
We promise these morning enchiladas will be a big hit for family brunches and gatherings all year round.
Laura Ashley’s Tip: We were inspired to make this recipe from our local Tex-Mex restaurant in Houston. They make the best breakfast enchiladas, so we had to try out our own version right at home!
Table of Contents
Why You’ll Love this Recipe
- 8-ingredient recipe. It’s a breakfast that’s simple to prepare for several people and impressive when it comes to the table.
- Easy to customize for a crowd. Make them with veggies, spices, herbs and more! You can swap sausage for bacon or ham and hash browns for breakfast potatoes. We’ve made these so many ways and we love them every time!
- Prep these enchiladas in advance. Roll them up and place the baking dish in the fridge. When you’re ready to serve, just bake and enjoy!
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Ground pork breakfast sausage: The protein for the enchiladas, use your favorite ground breakfast meat if you don’t like pork.
- All-purpose flour: The thickener for the gravy.
- Whole milk: The liquid to make the gravy.
- Butter: The fat that rounds out all of the flavors.
- Large eggs: Can’t have breakfast enchiladas without large eggs! We scramble them until soft curds form.
- Cooked hash browns or tater tots: Potatoes for binding the inside of the enchiladas.
- Shredded Mexican cheese blend: A required ingredient for enchiladas, adds gooey flavor to every bite.
- Tortillas: Used to roll everything up together. We recommend the 8 to 10 inch size.
Tools You’ll Need
How to Make Breakfast Enchiladas
- In a large skillet, cook and crumble sausage over medium heat until browned and cooked through. Transfer half of the sausage to a bowl and set aside.
- Ensure there is ¼ cup grease in the pan with the remaining sausage. If there’s not, add canola oil, butter, or lard to that amount. Whisk flour into the sausage and grease and allow to cook for 2-3 minutes.
- Add 1 cup of the milk and whisk quickly. This initial mixture will thicken and cook quickly. Add an additional cup of milk and stir until well combined. Allow the mixture to come to a light simmer, then turn heat to medium-low. As the mixture thickens, add the remaining milk and salt and pepper to taste. Allow to simmer 3-5 minutes. Turn off the heat and set aside.
- In a separate skillet, add 2 tablespoons of the butter. Once melted and hot, add the hash browns or tater tots. Cook until tender on the inside and crispy on the outside. Season with salt and black pepper. Transfer to a bowl and set aside.
- In a small bowl, beat the eggs, salt and black pepper. To the same skillet on medium heat, add the remaining butter. Scramble the eggs until just set.
- Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or nonstick cooking spray. On a large surface, lay out the tortillas in a single layer. To the centers of the tortillas, evenly distribute the cooked sausage, potatoes, scrambled eggs, and half of the cheese. Roll them up and place seam side down in the prepared dish.
- Pour the gravy over the top of the enchiladas. Spread evenly. Sprinkle the remaining shredded cheese on top.
- Bake 30-40 minutes or until the cheese is melted and bubbly.
Expert Tips
- Be sure to leave the sausage fat in the bottom of the pan. This is where all the flavor is for the gravy that makes every bite very delicious.
- Add your favorite veggies and seasoning. You can customize these with spices, herbs, and veggies. Add sautéed spinach, mushrooms, onions, even bell peppers. The options are endless.
- Warm the tortillas for easy rolling. This is optional but you can warm them for 10 or 15 seconds in the microwave to make them easier to roll.
- Serve with fun toppings. We love sour cream, salsa, avocado, and hot sauce!
Storage and Make Ahead
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until just warmed through.
You can assemble and make these in advance. Just wrap, place in your baking pan, cover with plastic and keep in the fridge for up to a couple of hours. Bake when ready to serve.
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While you can freeze the leftovers, we often don’t recommend since it changes the texture of the eggs.
Frequently Asked Questions
Yes, our breakfast version is so delicious and easy to make with eggs, potatoes, and sausage.
You probably didn’t roll them tight enough so the filling spilled out when you placed them in the baking dish.
They are authentically Mexican but are also found in Tex-Mex cuisine.
More easy Breakfast Recipes
- Amish Breakfast Casserole
- Sausage, Egg, and Cheese Biscuit
- Amish Baked Oatmeal
- Biscuits and Gravy Casserole
Breakfast Enchiladas
Ingredients
- 1 pound ground pork breakfast sausage
- 1/3 cup all-purpose flour
- 3 cups 2% or whole milk
- salt and black pepper amount as desired
- 4 tablespoons butter
- 10 large eggs
- 2 cups cooked hash browns or tater tots
- 8 ounces shredded Mexican cheese blend
- 8-10 8-inch tortillas
Instructions
- In a large skillet, cook and crumble sausage over medium heat until browned and cooked through. Transfer half of the sausage to a bowl and set aside.
- Ensure there is ¼ cup grease in the pan with the remaining sausage. If there's not, add canola oil, butter, or lard to that amount. Whisk flour into the sausage and grease and allow it to cook for 2-3 minutes.
- Add 1 cup of the milk and whisk quickly. This initial mixture will thicken and cook quickly. Add an additional cup of milk and stir until well combined. Allow the mixture to come to a light simmer, then turn heat to medium-low. As the mixture thickens, add the remaining milk and salt and pepper to taste. Allow it to simmer 3-5 minutes. Turn off the heat and set aside.
- In a separate skillet, add 2 tablespoons of the butter. Once melted and hot, add the hash browns or tater tots. Cook until tender on the inside and crispy on the outside. Season with salt and black pepper. Transfer to a bowl and set aside.
- In a small bowl, beat the eggs, salt and black pepper. To the same skillet on medium heat, add the remaining butter. Scramble the eggs until just set.
- Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or nonstick cooking spray. On a large surface, lay out the tortillas in a single layer. To the centers of the tortillas, evenly distribute the cooked sausage, potatoes, scrambled eggs, and half of the cheese. Roll them up and place seam side down in the prepared dish.
- Pour the gravy over the top of the enchiladas. Spread evenly. Sprinkle the remaining shredded cheese on top.
- Bake 30-40 minutes or until the cheese is melted and bubbly. Serve with toppings as desired.
Video
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until just warmed through. You can assemble and make these in advance. Just wrap the baking sheet in plastic and keep in the fridge for up to a couple of hours then bake when ready to serve. While you can freeze the leftovers, we often don’t recommend since it changes the texture of the eggs. Tips:
- Be sure to leave the sausage fat in the bottom of the pan. This is where all the flavor is for the gravy that makes every bite very delicious.
- Add your favorite veggies and seasoning. You can customize these with spices, herbs, and veggies. Add sautéed spinach, mushrooms, onions, even bell peppers. The options are endless.
- Warm the tortillas for easy rolling. This is optional but you can warm them for 10 or 15 seconds in the microwave to make them easier to roll.
- Serve with fun toppings. We love sour cream, salsa, avocado, and hot sauce!
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Just made this to take to a Christmas morning brunch so made up 2 extra just to try for supper. OMG this is so good! My guy said definitely make it again. I think everyone will like it Christmas morning. I made up the tortillas but won’t put the gravy on until just before baking it.
Awwww!! That makes my heart so happy to hear!! Thank you SO much!!!🥰 I’m SO HAPPY You made them and that they were such a hit!
Can I make these a day ahead of time?
I prefer them fresh, but yes you can 🙂
Does it matter if you use a corn or flour tortilla?
Both can work. However, if they’re not made from scratch corn tortillas, the store bought ones sometimes crack open when rolled with warm items. But….they’ll work 😉