Breakfast Enchiladas

Breakfast Enchiladas 1 Breakfast Enchiladas 2 Breakfast Enchiladas 3 Breakfast Enchiladas 4

Are breakfast enchiladas a thing?  Like a popular thing?  Cuz I had never heard of such a thing!  I’d hear of breakfast burritos, but never a breakfast enchilada.  I wondered what the difference would even be.  When I saw the recipe on pinterest, it piqued my interest.  The ingredients looked basic enough: sausage, cheese, bacon, egg…nothing new.

This breakfast turned out AWESOME!  Even before I’d taken a bite, I already loved how pretty they all looked in the pan, lined up next to one another, topped with melted cheese and bacon, with fluffy egg puffing out the sides, hiding away mounds of delicious sausage inside.  Mmmm…it was good.  If you’re the type of person who likes sweet syrup on your breakfast foods, you could probably drizzle some on and kick it up a notch!

This is a simple recipe too.  The only challenging part is rolling up the tortillas without spilling any precious filling.  But hey, if any fall out, you’re allowed to just eat it plain.  So it’s not a total loss :-).  I also like that it can be baked right away or refrigerated overnight (which is what I did).

Breakfast Enchiladas

Yields: 8 servings

Breakfast Enchiladas


  • 1 lb sausage
  • 2 c shredded cheddar cheese
  • 8 (8 inch) flour tortillas
  • 6 eggs
  • 1 T all-purpose flour
  • 2 c half-and-half
  • 1/2 tsp salt
  • 3 oz. package of real bacon bits


  1. In a skillet over medium high heat, brown sausage and then drain fat.
  2. In a large bowl, stir together browned sausage, 1 c. cheese and 1/2 of the package of bacon bits.
  3. Place 1/8 of the mixture down the center of a tortilla. Roll up and place seem side down in a sprayed 9x13 baking dish. Repeat until all tortillas are filled.
  4. In another large bowl beat eggs, flour and salt. Mix in half-and-half. Pour over the tortillas in the pan. You can cover the dish and place in the fridge or bake immediately. (I refrigerated it overnight and it turned out great).
  5. When ready to bake, preheat the oven to 350 degrees. Uncover dish and sprinkle remaining 1 cup of cheese over tortillas. Sprinkle the rest of the bacon bits over cheese.
  6. Cover with foil and bake for 35 minutes. Uncover dish and bake 10 minutes longer or until set and cheese is melted.

Source: Key Ingredient

86 thoughts on “Breakfast Enchiladas

  1. Hmm. I’m confused. The recipe calls for the eggs to be poured into the dish after the enchiladas are rolled with the sausage filling. Clearly, in the photo the egg is part of the filling and not used as a “sauce” for the enchiladas.

  2. Lindsay – have you ever done this recipe where you make the night before and than bake in the morning?

  3. Pingback: Father's Day Week - Bacon Collection - Will Cook For Smiles

  4. My family really liked these. Super easy to make. So many variations it makes my head spin! I think green chiles would be awesome in this dish. I also added a little jack cheese with cheddar and onion powder to egg mixture. Definitely a keeper, thanks for sharing!

    • lindsayballen July 27, 2013 at 10:36 pm - Reply Author

      Do you mean, could you replace it with something else? Or do you mean leave it out entirely? I wouldn’t leave it out entirely because it makes your egg filling fluffy and light. Without it, you’d just have baked scrambled eggs. If you just don’t have any half-and-half on hand, you could mix a cup of milk with a tablespoon of melted butter.

      • In cooking terms this is called a strata. , Bread soaking up a milk/egg mixture then baked with cheese. We make one from Best of Bridge called a wifesaver, i have always used 2% milk and now that we use 1% i use that and do not have a problem, i do not add the butter but maybe a 1/4 less milk. I am going to try your enchiladas, my daughter needs to eat heathier breakfasts, all the things she likes but who knows with teenagers. Thanks

  5. Easy to make and delicious, these were a hit at my house. We even warmed the leftovers and had a great dinner with them. Thank you for making my time in the kitchen easier and for making me feel like I was born to cook. 😀

    • lindsayballen October 2, 2013 at 9:29 am - Reply Author

      You are so welcome! Glad you enjoyed this dish, and I hope you find lots of other easy and delicious recipes to try. Thank you for your kind words!

  6. I have read the instruction several times and it reads that the eggs are poured over the rolled tortillas the pan. The picture looks like the eggs are in the rolled up tortillas. What is correct?

  7. omg. enchiladas are me and fiancée’s favorite food, and breakfast foods (eggs, bacon, sausage, etc) are our second favorite! we are having this IMMEDIATELY. i’m SO excited, this is like the perfect combination of both of our first and second favorite foods!

    ahhhhhh I love it!

  8. I just made these for dinner and goodness they look yummy. I made a few additions so they would stretch a little further for my family of 5. I fried up a few potatoes and added green onions. I can’t wait to dig in!!

  9. I agree that the worse thing about cooking is cleaning up after myself. Just open the flour container and I get it everywhere. I am just a messy cook I guess. But I love to try, especially baking.

  10. Made this for dinner tonight! Everyone one loved it (even the one who said he didn’t like eggs). Very good. The edges did get a little crispy for our liking, so maybe try to get more of the egg mixture around the edges next time. This will definitely go into our rotation of favorites.

    • lindsayballen April 8, 2014 at 7:53 pm - Reply Author

      Thanks Julie! So glad your whole family liked it. Hope you find more Normal Cooking recipes to try!

    • lindsayballen July 15, 2014 at 8:35 pm - Reply Author

      I would prepare it and freeze it, and then bake it when you’re ready to serve. Obviously it would lengthen your cooking time, but I’m not sure exactly how long.

  11. This was great! I added orange and yellow peppers to the sausage and I substituted 2c of almond milk and 4 T of butter for the half and half. I also added 2 more eggs. I did have to cook this about 15 minutes longer. After 35 minutes with the foil I still saw some runny-ness (this is totally a cook’s word). I am planning to freeze a couple of single servings (I am a huge fan of make ahead meals). Great job!

    • lindsayballen March 2, 2015 at 2:22 pm - Reply Author

      Hi Lisa, thanks for sharing your modifications! I love the addition of peppers, and I bet they make it so much more colorful too! And yes…runny-ness is totally a word 🙂

  12. This was very good but next time I make it will maybe add some taco seasoning to sausage. Seemed a little bland. Will definitely make again though.

    • lindsayballen May 30, 2015 at 4:29 pm - Reply Author

      Hi Mary, I’ve never tried freezing and thawing so I can’t say for sure. However, I think it would work if you froze the enchiladas BEFORE pouring the egg mixture in. I’m not sure it would be good to freeze the egg yolk like that. But if you just assembled the enchiladas and froze them, then thaw, pour in the egg mixture, and bake, I THINK it should work. If you give it a try, let us know how it goes!

  13. I did everything as directed. But the middle of the enchiladas were still very runny. I had to put the cover back on and bake at least an additional 20 minutes to get the eggs to cook in the middle. What’s the deal? Otherwise it’s delicious. Thanks!

    • lindsayballen September 10, 2015 at 8:17 am - Reply Author

      I don’t know Jamie! Maybe your oven doesn’t cook as hot as others? I really have no idea. I’m glad they were still good after some additional time to bake!

  14. My husband and I loved these. I poured a little enchilada sauce over them while warm and they were delish!
    Thanks! I love your recipes.

    • lindsayballen April 11, 2016 at 7:59 pm - Reply Author

      Hi Joslin. I’ve never actually tried reheating them because every time I’ve made them, there are no leftovers! I would assume they would be best reheated in the oven as opposed to a microwave since tortillas don’t heat well in a microwave and the egg would overcook. If you give it a try, please let us know how it turns out!

  15. How about corn tortillas? I am not a fan of flour tortillas so I am wondering about substituting corn if I soften them before rolling. Also, 2 cups of half and half doesn’t make the eggs little too soft does it? It just seems like a lot of liquid for six eggs. I cannot wait to try this recipe.

    • lindsayballen May 1, 2016 at 4:00 pm - Reply Author

      Hi Cindy. I think corn tortillas would be fine, but I honestly don’t know since I haven’t tried it. Usually when you bake corn tortillas they get crispier than flour ones, so it might change the texture of the enchiladas. But then again, since they’re sitting in liquid, they might not harden at all. If you give it a try, please let us know how it is!

    • Hi Cindy! I, too, am wondering if these could be made using corn tortillas. I am gluten free, so the flour tortillas are not an option for me. Did you ever try making it with the corn tortillas?

  16. I made these and they are DA BOMB! The first time, I made all 8 as per the recipe. Since it’s only my hubby and myself, I wrapped the extras individually in plastic wrap and froze them for later. They were still very good! I am going to make these again later today, but will just cut the recipe in half. (I only have 4 tortillas and don’t want to go to town. LOL) Thank you for sharing this recipe. We love it!

    • lindsayballen May 25, 2016 at 12:13 pm - Reply Author

      Thanks Pam! So glad you and the hubby enjoyed this recipe! And I’m glad to know they froze well too!

  17. I have made this several times now and received rave reviews. A very simple recipe but so delicious. I am making this for our family’s Christmas breakfast this year.

  18. If one wanted to add sauce to this would you recommend putting it over the top or in with the filling? I want to make this soon, but for my family anything breakfast-burrito-esque isn’t complete without green chile 🙂 It looks delicious and I can’t wait to try.

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