Breakfast Enchiladas

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I can’t believe it took me this long to make Breakfast Enchiladas. Scrambled eggs, breakfast sausage, green chile, cheese and soft tortillas are some of our favorite breakfast foods. It makes perfect sense that when you layer them all together you’d get a delicious one-pan meal.

Breakfast Enchiladas are a fantastic meal for breakfast, lunch, OR dinner! get the recipe at barefeetinthekitchen.com

My kids have been requesting enchiladas for dinner for a couple of weeks now. Last night I was craving breakfast for dinner so, in the perfect compromise, this idea was born.

Scrambled Eggs and Sausage

Scrambled eggs with sausage is a classic breakfast combo and I love finding new ways to enjoy them. Green Chile and Sausage Scrambled Eggs has been one of my most frequently made savory breakfast meals for a while.

I really liked the uniqueness of the scrambled eggs in this dish instead of our usual frittata or quiche. The addition of breakfast sausage in the enchiladas really brings the whole dish together.

Sausage, scrambled eggs, cheese, and green chile sauce come together in a fantastic breakfast casserole! get the recipe at barefeetinthekitchen.com

I took the concept and swapped green chiles for milder red and bell peppers so that even those among us who avoid spicy foods could enjoy these enchiladas. (If you love spice like me, you can always add more heat by topping your portion of  finished enchiladas with salsa or hot sauce!)

Next time you’re making breakfast, remember that there are a whole lot more options beyond dropping your eggs on a plate with a slice of toast. There are so many other ways to serve scrambled eggs and sausage your family will enjoy!

From breakfast grilled cheese to breakfast tacos, quesadillas to this Sausage and Scrambled Egg Pizza from Recipe Girl, there’s no end to the creative ways you can bring these breakfast favorites to your table.

Make-Ahead Breakfast

The best part of this meal? It made enough that dinner was served with enough leftover for breakfast as well!

We liked it so much that everyone was excited to have this dish two meals in a row. A quick reheat in the microwave and breakfast was ready to go.

I love waking up and knowing that I have a hearty breakfast already prepared. If you’re looking for more make-ahead breakfast ideas, check out these Breakfast Casserole Muffin Cups or any of my Baked Oatmeal recipes too.

Breakfast Enchiladas - get the recipe at barefeetinthekitchen.com

Freezer Meal

This breakfast enchilada recipe freezes wonderfully as well. Before baking the assembled casserole, cover it tightly and freeze the whole thing.

Let the enchiladas thaw in the fridge for a day or two before you want to heat them, then bake the dish like usual. I recommend preparing two pans of breakfast enchiladas at once–one to eat and one to freeze for later!

Nothing makes me happier on a busy night than remembering I have a delicious freezer meal on hand to take the stress out of dinner prep. Because yes, this makes an awesome dinner too!

Breakfast Enchiladas may never be pretty, but they're one of the tastiest breakfasts you'll ever eat! get the recipe at barefeetinthekitchen.com

Breakfast Enchiladas

Stacked breakfast enchiladas are cheesy, flavorful and satisfying with every bite. Whether you eat them for breakfast, lunch or dinner, they’re sure to be a hit.

Have you made any of my other enchilada recipes? If not, you probably haven’t stumbled across my favorite enchilada making tip! I learned this from a friend over 20 years ago and I’ve been making them this way ever since.

Slice your tortillas into wedges for perfect enchiladas! get the recipe at barefeetinthekitchen.com

Slice your tortillas into pie-shaped wedges before layering them into the dish. This not only avoids clumps of tortillas stuck together from trying to layer the bigger rounds into the pan, but it also makes the enchiladas easier to serve, as they will slice more easily.

We all enjoyed this make-ahead breakfast very much and both of my older boys requested seconds! It’s definitely going to be a regular fixture on our breakfast (and breakfast for dinner) meal rotation from now on.

Slice your tortillas into wedges to make perfect enchiladas! get the recipe at barefeetinthekitchen.com

Breakfast Enchilada Recipe

  1. In a large skillet, over medium-high heat, cook and crumble the sausage. Remove from the skillet and set aside in a separate bowl. Drain all about a teaspoon or two of oil (if there is more than that left in the pan).

  2. Add the onions to the hot skillet and saute for at least 10 minutes, stirring frequently until then begin to turn brown. Salt and pepper them as they cook. Add the bell peppers to the onions and cook, stirring frequently, until they begin to soften, about 3 minutes.

  3. While the vegetables are finishing on the stove, preheat the oven to 350 degrees. Lightly scramble the eggs and set aside. Remove the vegetables from the skillet and set aside in a small bowl.

  4. Reduce the heat to medium or medium-low and add a teaspoon of two of butter to the skillet. Allow the butter to melt and then add the eggs. Gently stir the eggs only a few times as they slowly cook. This should take just a few minutes. Sprinkle with salt and pepper. When the eggs begin to hold together and they still look wet, remove from the heat.

  5. Pour 1/2 a cup or so of the enchilada sauce into the bottom of a 9×13 dish. Place a single layer of tortilla wedges on top of the sauce. Layer half of the sausage on the tortillas, then half of the eggs over the sausage and top with the onions and peppers. Sprinkle with a little less than half of the cheese and top with a layer of tortillas.

  6. Pour 1 cup of enchilada sauce over the tortillas and then repeat the sausage and egg layers. Top them with the last layer of tortillas. Pour the rest of the green chile sauce over the top of the dish and sprinkle the remaining cheese over the sauce.

  7. Bake for 20-25 minutes, until the sauce and cheese are bubbling. Let rest for 5-10 minutes before serving.

Scrambled Egg and Sausage Stacked Enchiladas recipe by Barefeet In The Kitchen

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Breakfast Enchiladas are a fantastic meal for breakfast, lunch, OR dinner! get the recipe at barefeetinthekitchen.com

Breakfast Enchiladas

5 from 1 vote
Scrambled eggs, sausage, and cheese combine in this breakfast casserole!
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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Breakfast
Cuisine: American
Servings: 8 -10 servings

Ingredients 

  • 1 pound breakfast sausage, hot or regular
  • 1 medium size yellow onion, about 1 cup chopped small
  • 1 green or red bell pepper, about 1 cup chopped small
  • 10 eggs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 6 small white corn or flour tortillas, cut into wedges
  • 6-8 ounces Monterrey jack cheese, about 4 cups shredded
  • 3 cups enchilada sauce of your choice, red or green chile

Instructions

  • In a large skillet, over medium high heat, cook and crumble the sausage. Remove from the skillet and set aside in a separate bowl. Drain all about a teaspoon or two of oil (if there is more than that left in the pan).
  • Add the onions to the hot skillet and saute for at least 10 minutes, stirring frequently until then begin to turn brown. Salt and pepper them as they cook. Add the bell peppers to the onions and cook, stirring frequently, until they begin to soften, about 3 minutes.
  • While the vegetables are finishing on the stove, preheat the oven to 350 degrees. Lightly scramble the eggs and set aside. Remove the vegetables from the skillet and set aside in a small bowl. Reduce the heat to medium or medium low and add a teaspoon of two of butter to the skillet. Allow the butter to melt and then add the eggs. Gently stir the eggs only a few times as they slowly cook. This should take just a few minutes. Sprinkle with salt and pepper. When the eggs begin to hold together and they still look wet, remove from the heat.
  • Pour 1/2 a cup or so of the enchilada sauce into the bottom of a 9x13 dish. Place a single layer of tortilla wedges on top of the sauce. Layer half of the sausage on the tortillas, then half of the eggs over the sausage and top with the onions and peppers. Sprinkle with a little less than half of the cheese and top with a layer of tortillas.
  • Pour 1 cup of enchilada sauce over the tortillas and then repeat the sausage and egg layers. Top them with the last layer of tortillas. Pour the rest of the green chile sauce over the top of the dish and sprinkle the remaining cheese over the sauce.
  • Bake for 20-25 minutes, until the sauce and cheese are bubbling. Let rest for 5-10 minutes before serving.

Notes

FREEZER DIRECTIONS: Before baking the assembled casserole, cover it tightly and freeze the whole thing. Let the enchiladas thaw in the fridge for a day or two before you want to heat them, then bake the dish like usual.

Nutrition

Calories: 416kcal · Carbohydrates: 19g · Protein: 23g · Fat: 27g · Saturated Fat: 10g · Cholesterol: 266mg · Sodium: 1668mg · Potassium: 322mg · Fiber: 3g · Sugar: 8g · Vitamin A: 1545IU · Vitamin C: 22.2mg · Calcium: 195mg · Iron: 2.6mg
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{originally published 9/17/12 – recipe notes and photos updated 7/21/19}

Scrambled Egg and Sausage Breakfast Enchiladas! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tricia @ saving room for dessert says

    One day when your boys grow up and get married, your daughter-in-laws are going to be asking you how to cook! Your boys are so lucky to be able to try new things and like them! Makes me so sad for the children eating pop-tarts everyday instead of new, fresh and delicious foods. Another great idea and a wonderful warm filling breakfast!

  2. The Mom Chef says

    I love breakfast for dinner and especially one that makes breakfast leftover for the next day. This looks incredible. I'm curious as to why matchsticks instead of small dice though. However it's cut, it looks like it tastes amazing.

    • Mary says

      Small dice would be fine as well. I just felt like cutting matchsticks and I thought they looked prettier. (How's that for reasoning? ha!) There was a little more of a pepper flavor than with the small dice, but I don't think it matters at all really. Have a great day, Christiane!

  3. Big Dude says

    Oh my Mary – Looks awesome and I haven't had breakfast yet so now I'm in pain. I don't think it would serve 8-10 if I was one of them cause I'd probably just founder on this.

  4. Geni says

    Mary, you ALWAYS really post the best family friendly simple meals that look so delicious I want to reach in a grab a bite. I love coming here! 🙂

  5. Gina F. says

    My husband and I brown bag our work breakfasts. I made a 13×9 pan of this and we ate it all week long. I used green chili enchilada sauce and made no adjustments to your recipe. I served it over a bed of baby spinach. It was absolutely delicious. Thanks for such a wonderful recipe.

    • Mary Younkin says

      I’m unable to provide full nutritional information at this time, Sue. However, you can certainly copy and paste the ingredient list into any of the online calculators to figure out the numbers you’re looking for. At this time, I only provide the caloric information in most of these recipes.

  6. Claire says

    Hi Mary!
    I haven’t made this yet but I am going to! One quick question:
    You say to use 6 “small” tortillas. Since the recipe calls for using a 9×13″ baking dish, I wasn’t sure exactly what diameter the “small” tortillas would be since it seems like 6 of the ones I am thinking of wouldn’t be enough. Can you please just measure across the size you’re using and tell me what that measurement is and I’ll be sure I’m using the right size. I cannot WAIT to make this. I LOVE your recipes and making Pizza Pasta Casserole tonight but want to make this tomorrow! Thank you!5 stars

  7. Vicki says

    Have you tried these with the Hatch brand of green enchilada sauce? It’s very good. I use it for stacked enchiladas – chicken or beef – all the time and think it beats Las Palmas for flavor. I’ve not thought of doing the breakfast version and will have to give it a try as it looks delicious. I think I would use Chorizo instead of breakfast sausage though. Thanks for this!

  8. Nancy Perine says

    Hi there! I had fun looking around your website/blog. Your recipe for Breakfast Enchiladas caught my eye. I had some sweet pork sausage, Maui onion, and green chili enchilada sauce on hand, plus the rest of the ingredients, so this recipe was a natural. It was fun making it and it turned out oh, soooo yummy! Thanks for sharing!

  9. Lauren M. says

    This was wonderful! I made this tonight for our weekly “breakfast for dinner” and it was a huge hit! The grocery store only had mild red enchilada sauce, and I subbed in a can of black beans for the green peppers so my 3 yr old would it eat. Everyone licked their plates clean, including my 10 month old. And so easy to make! This is going in the rotation for sure.