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Mouthwatering Breakfast Enchiladas with egg, cheese, and savory toppings, ideal for brunch.

Breakfast Enchiladas with Egg and Cheese

A cozy, melty comfort food breakfast that can be customized to everyone's taste, perfect for meal prep or a family brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: Fusion, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Basic Ingredients
  • 6 pieces Flour tortillas Soft and easy to roll. Corn tortillas can also be used.
  • 12 eggs Eggs Plan on about 2 eggs per person.
  • 2 cups Cheese (Cheddar, Monterey Jack, or Pepper Jack) Shred your own if possible for better melting.
  • 2 cups Enchilada sauce Use red or green based on preference; store bought is fine.
  • 1 splash Milk or cream Makes eggs softer.
  • 1 teaspoon Salt Basic seasoning.
  • 1 teaspoon Pepper Basic seasoning.
Optional Add-Ins
  • 1 cup Cooked breakfast sausage Optional for added protein.
  • 1 cup Cooked bacon Optional for added protein.
  • 1 cup Black beans Optional for added protein.
  • 1 cup Sautéed peppers and onions Optional for flavor.
  • 1 cup Spinach Optional for health boost.
  • 1 cup Leftover roasted potatoes Optional for heartiness.

Method
 

Preparation
  1. Heat your oven to 375°F (190°C) and spoon a thin layer of enchilada sauce into a baking dish.
  2. Warm the tortillas slightly in a microwave to make them easier to roll.
Cooking the Eggs
  1. Whisk eggs with a splash of milk, salt, and pepper. Scramble them over medium or medium-low heat, just until set.
  2. If adding meat or veggies, ensure they are pre-cooked and mix them into the eggs at the end.
Filling and Rolling
  1. Spoon some eggs down the center of each tortilla, sprinkle cheese, roll them up, and place seam side down in the baking dish.
Saucing and Baking
  1. Pour enchilada sauce over the rolled tortillas without drowning them; cover tops for tenderness.
  2. Sprinkle a generous layer of cheese over the top and bake for 15 to 20 minutes, until cheese is melted and bubbly.
Serving
  1. Allow the pan to rest for 5 minutes before serving. Top with preferred garnishes like salsa, avocado, or sour cream.

Notes

These enchiladas can be made ahead of time and stored for meal prep. They reheat well and retain flavor.