Name: Easy Breakfast Enchiladas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican-Inspired
Ingredients: 1 lb breakfast sausage; 1 (28 oz) package Potatoes O’Brien (with peppers and onions), thawed; 1 (4 oz) can diced green chiles; 2 cups shredded cheddar cheese; 8 large flour tortillas; 6 large eggs; 1 1/4 cups milk or half-and-half; 1 (10 oz) can green enchilada sauce; Salt and pepper to taste; Optional toppings: chopped green onions, diced tomatoes, avocado, sour cream

This easy breakfast enchiladas recipe is a hearty, make-ahead breakfast casserole that combines the comforting flavors of sausage, potatoes, and cheese all wrapped up in soft tortillas. Baked in a savory mixture of eggs and green enchilada sauce, it’s a warm and filling dish perfect for brunch, holidays, or feeding a hungry crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb breakfast sausage

1 (28 oz) package Potatoes O’Brien (with peppers and onions), thawed

2 cups shredded cheddar cheese

1 (4 oz) can diced green chiles

8 large flour tortillas

6 large eggs

1 1/4 cups milk or half-and-half

1 (10 oz) can green enchilada sauce

Salt and pepper to taste

Optional toppings: chopped green onions, diced tomatoes, avocado, sour cream

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

In a large skillet over medium heat, I cook the sausage until browned and fully done, then drain off any grease.

I add the thawed Potatoes O’Brien and green chiles to the skillet, cooking for 4–5 minutes until everything is heated through.

After removing from heat, I stir in 1 cup of shredded cheese.

I spoon the filling into each tortilla, roll them up, and place them seam-side down in the baking dish.

In a separate bowl, I whisk together the eggs, milk (or half-and-half), green enchilada sauce, salt, and pepper.

I pour this egg mixture evenly over the tortillas, then sprinkle the remaining cheese on top.

Then I either cover and refrigerate it overnight or bake it immediately.

I bake uncovered for 40–45 minutes until the eggs are set and the top is golden.

I let it cool for 5–10 minutes, then serve with my favorite toppings.

Servings and timing

This recipe makes 8 generous servings.

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 1 hour

Calories: approximately 410 kcal per serving

Variations

I often switch things up depending on what I have in the kitchen. I sometimes use spicy breakfast sausage or add sautéed spinach for extra greens. Swapping cheddar for pepper jack gives it a little kick. If I’m looking for a vegetarian version, I skip the sausage and add black beans or extra veggies like mushrooms and zucchini.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container. When I reheat, I cover the enchiladas with foil and warm them in a 350°F oven for about 15–20 minutes. For a quicker option, I microwave individual portions for 1–2 minutes until heated through. These also freeze beautifully before or after baking.

FAQs

How do I make this dish vegetarian?

I replace the sausage with plant-based crumbles or black beans and extra veggies. It still turns out hearty and flavorful.

Can I freeze breakfast enchiladas?

Yes, I wrap the assembled (unbaked) enchiladas tightly in plastic wrap and foil, then freeze. When I’m ready to bake, I thaw them overnight in the fridge and follow the baking directions as usual.

Can I use corn tortillas instead of flour?

I can, but I warm them first to avoid cracking. Flour tortillas hold their shape better in casseroles, but corn adds a nice flavor if I want to switch it up.

What type of cheese works best?

I usually stick with cheddar, but Monterey Jack, pepper jack, or a Mexican blend work great too. I pick what I like best or what I have on hand.

Do I have to refrigerate overnight?

No, that step is optional. I can bake it right away after assembling. The overnight rest just helps the flavors soak in a bit more.

Conclusion

Easy breakfast enchiladas are my go-to for a stress-free, satisfying start to the day. Whether I’m prepping ahead for a busy week or serving guests at brunch, this dish never disappoints. It’s customizable, crowd-pleasing, and packed with the kind of flavors I love in a comforting morning meal.

📖 Recipe:

Easy Breakfast Enchiladas

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Author: Sophia
Total Time: 1 hour
Yield: 8 servings
Diet: Halal

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Description

A hearty, make-ahead breakfast casserole featuring sausage, potatoes, and cheese wrapped in tortillas, baked in an egg and green enchilada sauce mixture. Perfect for brunch, holidays, or feeding a crowd.