These easy breakfast enchiladas are SO GOOD! They are filled with sausage, eggs, and salsa and are covered with the best sauce. You won’t be able to stop at just one!

I am a huge fan of yummy foods for breakfast! If you are too then you should definitely try out these Sandwiches, Burritos, and Casserole!

Breakfast Enchiladas

I love a good savory breakfast option! These enchiladas really hit the spot with all of the eggs, sausage, and salsa! Plus. they are so easy and delicious that my kids ask for them ALL the time. And when my kids ask for something then I deliver! Not only are these enchiladas so good but you can easily change them up to make them exactly what you need! You can make them with all veggies, change up the meat, add some bacon and change up the type of salsa that you use!

Because these are so easy to make and change them up! They are on our breakfast rotation all the time! Use these homemade tortillas to make them extra delicious. And not only that, they are super filling so I am not wanting to snack by 10:00 am. Go ahead and give these a try. Your kids will thank you for them later! Oh, and did I mention that you can make these the night before? It doesn’t get much better than that! See the box below to find out how to prepare them ahead of time!

Ingredients in Breakfast Enchiladas

Like I said before, you can add or take away whatever ingredients you want and make these perfect just for you! But here is a good place to start. See the recipe card below for exact ingredient measurements.

• Turkey sausage: I used turkey sausage but you can use any pork or breakfast sausage that you love!
• Salsa: I like to use chunky salsa because then I can taste the individial veggies in every bite!
• Eggs: The eggs get scrambled and mixed in and are so delicious!
• Salt: This is used to enhance the flavor of all of the other ingredients!
• Pepper: This brings all the flavor but isn’t enough to have any heat.
• Onion powder: I like using this instead of regular onions because it blends so well.
• Mexican cheese: You can use Monterey Jack cheese if you have that instead!
• Four tortillas: You can use storebought or these amazing homemade tortillas!
• Heavy cream: This is what makes the sauce soo creamy!
• Salsa verde: You can also use a can of green enchilada sauce.
• Cilantro: This is optional!
• Avocado, diced tomatoes, green onion, cilantro: These are a few ideas that you can put on top!

Let’s Make Some Enchiladas!

These breakfast enchiladas are super easy and take less than an hour to make… and that includes baking time!

1. Coat with salsa: Coat the bottom of the prepared pan with ¼ cup salsa verde.
2. Warm and fill tortillas: You can warm the tortillas for 20 seconds in the microwave to make rolling easier! Then, fill each tortilla with about ½ cup of the sausage and egg mixture. Sprinkle a small amount of shredded cheese over the filling before rolling the tortilla tightly. Place the rolled tortilla into the prepared pan with the seam side down. Repeat until the baking dish is full. You might have leftover filling depending how full you fill the tortillas.
3. Add sauce and cheese to top: Pour the enchilada sauce evenly over the enchiladas and then top with the remaining shredded cheese.
4. Bake and garnish: Bake for 25 minutes or until golden and bubbly. When they are done, take them out and garnish with avocado, green onion, diced tomatoes, and cilantro!

More Breakfast Recipes to Try

Breakfast is the best because you can cook sweet and savory options that appear to everyone! I also love a good brunch where I can make all sorts of recipes and enjoy them at the same time! Here are a few ideas for you to try that your whole family will love! They are all pretty different so you should be able to find a little something for everyone!

Breakfast

Quick 45 Minute Cinnamon Rolls

Breakfast

Overnight Eggs Benedict Casserole

Breakfast

Overnight Blueberry French Toast

Breakfast

The Perfect Pumpkin Scones

Print

Amazing Breakfast Enchiladas

These easy breakfast enchiladas are SO GOOD! They are filled with sausage, eggs, and salsa and are covered with the best sauce. You won't be able to stop at just one!

Course Breakfast

Cuisine Mexican

Keyword breakfast enchiladas

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 8 people

Calories 353kcal

Author Alyssa Rivers

Ingredients

• 1 pound turkey sausage (any pork or breakfast sausage)
• 1/2 cup jarred chunky salsa
• 8 large eggs beaten
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon granulated onion powder
• 2 cups shredded Mexican or monterey jack cheese divided
• 8 8-inch flour tortillas additional if needed
• 1/3 cup heavy cream
• 1 1/4 cups salsa verde or green enchilada sauce divided
• 1/4 cup fresh cilantro

Desired toppings

• avocado
• diced tomatoes
• green onion
• cilantro

Instructions

Enchilada Filling

• Preheat oven to 375°F. Spray a 13×9 inch baking dish with cooking spray. Set aside.
• In a large saucepan, cook the sausage over medium-high heat until fully cooked. About 5-7 minutes. Drain the oil from the pan. Add ½ cup chunky salsa to the meat. Stir to combine. Remove the sausage mixture from the pan and set it aside.
• In a medium bowl, whisk together the eggs, salt, pepper, and onion powder. Add a couple of tablespoons of water to the mixture to help make your eggs fluffy.
• Cook the eggs in the same pan as the sausage. Cook over medium heat until the eggs are scrambled. Add the cooked sausage mixture to eggs, and stir until all the ingredients are combined.
• Prepare the enchilada sauce by whisking or blending together the salsa verde, heavy cream, and cilantro.

To assemble:

• Coat the bottom of the prepared pan with ¼ cup salsa verde.
• You can warm the tortillas for 20 seconds in the microwave to make rolling easier if you would like. Fill each tortilla with about ½ cup of the sausage and egg mixture. Sprinkle a small amount of shredded cheese over the filling before rolling the tortilla tightly. Place the rolled tortilla into the prepared pan with the seam side down. Repeat until the baking dish is full. Additional filling may be leftover depending on how full you fill the tortillas.
• Pour the enchilada sauce evenly over the enchiladas, and top with remaining shredded cheese.
• Bake for 25 minutes or until golden and bubbly. Garnish with avocado, green onion, diced tomatoes, and cilantro if desired.

Notes

-Any type of sausage can be used. Spicy, mild, pork, turkey, seasoned.-White flour, whole wheat tortillas, or corn tortillas can be used.-Egg whites or a mixture of eggs and egg whites can be used.-Look for chunky jarred salsa with green chillies and/or peppers for added flavor.-This recipe is so versatile.  You can add black beans, cooked onions and peppers, cooked hash browns…any kind of breakfast or Mexican ingredient that you desire.-An additional pan and tortillas may be needed depending on how much filling is leftover.

Nutrition

Serving: 1enchilada | Calories: 353kcal | Carbohydrates: 28g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 1021mg | Potassium: 354mg | Fiber: 2g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 3mg