Breakfast Enchiladas

One of my favorite cuisines to make for breakfast is Mexican! From Huevos Rancheros to Frozen Breakfast Quesadillas to Breakfast Burritos, there's always a way to turn one of my favorite cuisines into nutritious breakfast food. That's why I'm sharing these Breakfast Enchiladas!

The great thing about these enchiladas is that they're super customizable! You can swap out your favorite proteins, add more veggies, or even make them vegetarian. There are no wrong answers here.

Perfect for breakfast, brunch, or even a breakfast-for-dinner situation. Pile on your favorite toppings and enjoy this Mexican breakfast fusion!

Before You Start Cooking

• Prep the night before: Make the filling and let it cool completely. Assemble the enchiladas without the sauce or cheese, cover tightly, and store them in the fridge or freezer. When ready to bake, add the enchilada sauce and cheese. If baking from the refrigerator, cook for 25-35 minutes; bake from the freezer for 45-55 minutes. They’re done when the sauce and cheese are bubbling.
• Change up the protein: These enchiladas taste amazing with so many different proteins. Consider using chorizo, sausage, bacon, or any ground meat. You can also skip the meat and just use eggs. 
• Red or green enchiladas: Make enchiladas rojas or verdes using homemade or store-bought red enchilada sauce or green enchilada sauce. 

Key Ingredients to Make Breakfast Enchiladas

This is just a brief rundown of what you need to make this recipe. Don't forget to check the recipe card for the full list of ingredients!

• Ground turkey or breakfast sausage: Turkey keeps things lean, while sausage adds a richer, more traditional breakfast flavor. You can even make turkey breakfast sausage for the best of both worlds! Or try these with bacon, chorizo (we love the vegan chorizo from Trader Joe's), or diced deli ham. 
• Taco seasoning: You can use store-bought or make your own taco seasoning! 
• Eggs: Scrambled eggs make these enchiladas rich and satisfying. Cook them just until set, so they stay soft and don't dry out in the oven.
• Flour tortillas: 8 or 10-inch tortillas work great! Warming them up first makes them easier to roll without tearing. You can also use corn tortillas or an alternative tortilla. 
• Enchilada sauce (red or green): The sauce brings all the flavors together! Red enchilada sauce gives a more traditional, smoky flavor, while green enchilada sauce adds a zesty, tangy kick.
• Shredded Mexican cheese: A melty mix of cheeses like cheddar, Monterey Jack, and queso quesadilla makes the perfect gooey topping. Look for pre-shredded or shred your own for extra freshness.
• Veggies: Taking inspiration from fajitas, these are delicious with bell peppers and onions. Feel free to swap in any veggie you enjoy or try spinach, diced zucchini, cauliflower rice, or cooked sweet potatoes or hash browns.
• Beans:  Make these with black beans, pinto beans, refried beans, or skip the beans if you prefer. 

Making Breakfast Enchiladas From Scratch

Here's a quick step-by-step list of how to make this recipe:

1. Cook the Veggies and Meat

Sauté the bell peppers and onion until they start to soften, then add the ground turkey or sausage. Cook until browned, breaking it up as it cooks. Stir in the taco seasoning and black beans for extra flavor.

Pro Tip: Let the mixture cook for an extra minute or two after adding the seasoning. It helps deepen the flavors! Save time by using frozen peppers and onions.

2. Scramble the Eggs

Wipe out the pan, then lightly scramble the eggs until just set. You don't want them overcooked since they'll bake in the oven too!

Pro Tip: Slightly undercooked eggs stay soft and fluffy after baking, so take them off the heat a little early. 

3. Assemble the Enchiladas

Mix the eggs with the turkey and veggie filling, then drizzle in a little enchilada sauce for extra moisture. Warm the tortillas so they're easy to roll, then fill each one with the egg mixture and roll them up snugly.

Pro Tip: If your tortillas are cracking, warm them in the microwave wrapped in a damp paper towel or give them a light spritz of cooking spray.

4. Bake Until Bubbly

Place seam-side down in a baking dish, pour the remaining enchilada sauce over the top, and sprinkle with cheese. Bake until the cheese is melty and the sauce is bubbling.

5. Top and Serve!

Let the enchiladas cool for a few minutes, then load them up with your favorite toppings! 

Pro Tip: Want extra crispy edges? Broil the enchiladas for the last couple of minutes to get that golden, bubbly cheese topping!

Best Toppings for Enchiladas

There are so many ways to top enchiladas! Here are some of our favorites:

• Sour cream or Greek yogurt
• Avocado or Guacamole
• Pico de Gallo
• Fresh cilantro
• Lime juice
• Salsa Verde
• Green onions
• Pickled jalapenos

Customize Your Breakfast Enchilada

Here are some fun ways to make these enchiladas your own:

• Protein swap: Use ground beef, chorizo, shredded rotisserie chicken, bacon, chopped ham, or even crumbled tofu instead of turkey or sausage.
• Low-carb: Swap the flour tortillas for low-carb or keto-friendly tortillas.
• Potatoes: Add some diced roasted potatoes or cooked hash browns to the filling to bulk these up.
• Vegetarian: Skip the ground turkey or breakfast sausage and use cooked shredded hash browns instead.
• Veggies: Add mushrooms, spinach, or shredded zucchini to the filling for extra nutrients and flavor. Just make sure to cook them before adding them to the filling!
• Spicy kick: Use hot taco seasoning, add diced jalapeños to the filling, or drizzle with spicy salsa for extra heat.
• Different cheese: Try pepper jack cheese for a spicy twist, cotija for a more authentic flavor, or smoked cheese for extra depth.
• Breakfast burrito style: Skip the enchilada sauce and bake the enchiladas dry, then serve with salsa and sour cream for a handheld breakfast wrap.
• Make it a casserole: Instead of rolling the tortillas, layer them with the filling like a lasagna for an easy breakfast casserole.