Breakfast enchiladas are a tasty twist on your morning routine! They’re filled with scrambled eggs, cheese, and your choice of veggies or meats, all wrapped up and smothered in a delicious sauce.
These tasty rolls are perfect for any breakfast lover. Who doesn’t love waking up to cheesy goodness? I like to add a sprinkle of salsa on top for an extra kick. Yum!
Key Ingredients & Substitutions
Tortillas: You can use either flour or corn tortillas based on your preference. Flour tortillas are soft and pliable, while corn tortillas have a more traditional flavor. If you’re gluten-free, go for corn tortillas!
Eggs: Eight large eggs create a fluffy filling. For an egg substitute, you can use silken tofu or a store-bought egg replacement, just keep in mind the texture will differ slightly.
Cheese: I love using shredded cheddar cheese, but you can always swap it for a Mexican blend for more flavor. If you’re dairy-free, try a plant-based cheese or simply leave it out—still delicious!
Meats: Breakfast sausage or bacon adds heartiness, but you could use cooked chicken or skip it entirely for a vegetarian option. Beans can also give you that protein kick without meat.
Vegetables: Onions and bell peppers are classic, but feel free to add spinach, mushrooms, or zucchini for extra nutrition. Use whatever you have on hand!
How to Make Sure Your Enchiladas Don’t Fall Apart?
One common worry is your enchiladas falling apart when you roll them. Here’s how to keep them intact!
- Warming the tortillas is key: Heat them in a dry skillet for just a few seconds per side, or wrap and microwave for about 30 seconds. This makes them soft and easy to roll.
- Don’t overfill: A couple of tablespoons of filling per tortilla is usually enough. This keeps them from bursting.
- Place them seam side down in the dish: This helps hold the shape while baking.
By properly preparing the tortillas and managing the filling, your enchiladas will come out beautifully! Enjoy the process and your delicious breakfast!
Breakfast Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 8 small flour or corn tortillas
- 8 large eggs
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1 cup cooked breakfast sausage or crumbled cooked bacon (optional)
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cups enchilada sauce (red)
- 1 tbsp cooking oil or butter
For Serving:
- 1 avocado, sliced
- 1/2 cup fresh pico de gallo or salsa
- Fresh cilantro, chopped for garnish
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 15-20 minutes to bake, for a total time of about 35-40 minutes. It’s a quick way to whip up a filling breakfast that your whole family will love!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 375°F (190°C). This will ensure it’s hot enough when you’re ready to bake your enchiladas!
2. Sauté the Vegetables:
In a skillet, heat the cooking oil or butter over medium heat. Add the chopped onion and green bell pepper, and sauté them until they’re softened, about 4-5 minutes. This will add flavor to the eggs.
3. Scramble the Eggs:
In a bowl, whisk the eggs with salt and pepper. Pour the egg mixture into the skillet with the veggies. Cook gently, stirring often, until the eggs are softly scrambled but not fully firm. Once done, remove from heat.
4. Warm the Tortillas:
Lightly warm the tortillas in a skillet or microwave to make them easier to roll. This step is important to prevent them from cracking!
5. Prepare the Baking Dish:
Spread a thin layer of enchilada sauce at the bottom of a 9×13 inch baking dish. This layer prevents the enchiladas from sticking.
6. Fill the Tortillas:
For each tortilla, place a scoop of the scrambled eggs (and sausage or bacon if you’re using it) in the center. Sprinkle with cheese, then roll the tortilla tightly and place seam side down in the baking dish.
7. Assemble the Enchiladas:
Continue this process until all the tortillas are filled and lined up in the baking dish. It’s okay if they’re snug!
8. Saucing It Up:
Pour the remaining enchilada sauce evenly over the rolled enchiladas. Make sure they’re well coated. Then, sprinkle the rest of the shredded cheese on top for that perfect melty finish.
9. Add Baked Eggs (Optional):
If you’d like, carefully crack 1 or 2 uncooked eggs on top of the enchiladas for a special touch. This step creates a beautiful presentation!
10. Bake the Enchiladas:
Place the baking dish in the preheated oven and bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly and the eggs on top are cooked to your liking.
11. Garnish and Serve:
Once out of the oven, take a moment to garnish your enchiladas with fresh pico de gallo, sliced avocado, and chopped cilantro for a burst of flavor.
12. Enjoy!
Serve up these hearty Breakfast Enchiladas while hot, ideally beside a side of salsa and a warm cup of coffee for the perfect breakfast experience!
Enjoy your hearty and flavorful Breakfast Enchiladas! They’re sure to become a favorite!
Can I Use Leftover Ingredients for These Enchiladas?
Absolutely! This recipe is a great way to use up leftover veggies, meats, or even cheese. Just ensure the ingredients are cooked and safe to use. Consider using leftover roasted vegetables or any cooked proteins you enjoy!
Can I Freeze Breakfast Enchiladas?
Yes, you can freeze them! Assemble the enchiladas, but don’t bake them. Wrap the dish tightly with foil or plastic wrap and freeze. When ready to eat, thaw overnight in the fridge and bake as directed, adding an extra few minutes to the cooking time.
What If I Don’t Have Enchilada Sauce?
No worries! You can use salsa or a homemade sauce made from blended tomatoes, spices, and a bit of broth. Alternatively, a simple tomato sauce mixed with chili powder can work in a pinch!
How Can I Make These Enchiladas Spicier?
To add some heat, mix in diced jalapeños or a dash of hot sauce into the egg mixture. You can also choose a spicier enchilada sauce or sprinkle some chili powder over the top before baking!