Breakfast Enchiladas Recipe

Introduction

Breakfast enchiladas are a hearty and satisfying morning meal that combines scrambled eggs, savory sausage, and melted cheese all wrapped in soft tortillas. Topped with a creamy sauce and baked to perfection, they make a delicious start to any day.

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

1. Step 1: In a skillet, cook the sausage over medium heat until browned and crumbly. Drain excess fat and set aside.
2. Step 2: Whisk together eggs, milk, salt, and pepper. Scramble the mixture in a nonstick skillet over medium heat until just set. Stir in half of the shredded cheese.
3. Step 3: Lay out each tortilla and fill with the egg and sausage mixture. Roll up each tortilla and place them seam-side down in a greased baking dish.
4. Step 4: In a bowl, combine the cream soup, sour cream, garlic powder, and onion powder. Pour this creamy sauce evenly over the rolled enchiladas.
5. Step 5: Sprinkle the remaining shredded cheese on top of the sauce-covered enchiladas.
6. Step 6: For the oven method: Bake uncovered at 350°F (175°C) for 25–30 minutes, until the sauce is bubbly and the cheese is melted.
7. Step 7: For the Instant Pot method: Place the baking dish on a trivet inside the Instant Pot with 1 cup of water below. Cover the dish with foil. Pressure cook on high for 10 minutes, then perform a quick release before removing.

Tips & Variations

• Swap breakfast sausage for turkey sausage for a leaner option with less fat.
• Add diced bell peppers or onions to the scrambled eggs for extra flavor and texture.
• Use a mixture of cheddar and Monterey Jack cheese for a creamier melt.
• Top with fresh avocado slices and salsa right before serving for a fresh contrast.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15 minutes or in the microwave until warmed through. If frozen, wrap tightly and freeze for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas vegetarian?

Yes, replace the sausage with sautéed vegetables like mushrooms, zucchini, or beans for a meat-free version that is just as flavorful.

What kind of tortillas work best?

Soft flour tortillas sized for tacos work best as they roll easily without cracking. Larger burrito-sized tortillas can be used too but may change the portion size.

Breakfast Enchiladas Recipe

Print Recipe

★★★★★

4.7 from 342 reviews

These Breakfast Enchiladas combine savory sausage, fluffy scrambled eggs, and melty cheddar cheese wrapped in soft flour tortillas. Topped with a creamy sauce made from cream of mushroom or chicken soup and sour cream, they make a hearty and satisfying breakfast baked to bubbly perfection.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Enchiladas

• 8 flour tortillas (soft taco size)
• 1 lb breakfast sausage (or turkey sausage)
• 1½ cups shredded cheddar cheese, divided
• 8 large eggs
• ½ cup milk
• ½ tsp salt
• ¼ tsp black pepper

For the Sauce

• 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

1. Cook the sausage: In a skillet over medium heat, cook the breakfast sausage until it is browned and crumbly. Drain the excess fat and set the sausage aside.
2. Scramble the eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture into a skillet and scramble the eggs over medium heat until just set but still moist. Stir in half of the shredded cheddar cheese and remove from heat.
3. Assemble the enchiladas: Place a portion of the egg and sausage mixture into each flour tortilla. Roll the tortillas tightly and place seam-side down in a greased baking dish.
4. Prepare the sauce: In a separate bowl, combine the cream of mushroom or cream of chicken soup, sour cream, garlic powder, and onion powder. Mix until smooth.
5. Add sauce and cheese: Pour the creamy sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining cheddar cheese on top.
6. Bake (Oven method): Preheat the 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.
7. Instant Pot alternative: Place the baking dish on a trivet inside the Instant Pot with 1 cup of water beneath the trivet. Cover the dish with foil to prevent condensation. Pressure cook on high for 10 minutes, then perform a quick release before removing.

Notes

• You can substitute turkey sausage for a leaner option.
• For a vegetarian version, replace sausage with sautéed vegetables or plant-based sausage.
• Optional toppings like green onions, salsa, avocado, and jalapeños add extra flavor and texture.
• If using the Instant Pot, ensure your baking dish fits inside and use foil to keep moisture from dripping onto the food.
• This recipe pairs well with a side of fresh fruit or breakfast potatoes.

Keywords: breakfast enchiladas, sausage breakfast, baked breakfast, cheesy breakfast, easy breakfast recipe