These breakfast enchiladas have it all! Breakfast sausage, potatoes, eggs, cheese and topped with a homemade enchilada sauce. Perfect for a crowd, large family or meal prep for a few days. They are full of so much flavor and protein to get your day started right. Top with avocado, tomatoes, jalapeños and other fresh ingredients to complete this dish.
I don't know about you but when it comes to breakfast I love a good savory dish to get my day going. Sourdough Pancakes, crepes, waffles and of course a healthy beet and blueberry smoothie are great but truly don't compare to a good hearty breakfast full of protein and fresh produce.
These breakfast enchiladas have been on repeat in our house lately. The entire family loves them and are a great way to have breakfast ready to go for multiple days. One dish will get us through three very busy mornings.
Short on time? No worries! This dish is perfect to prep the night before and bake first thing in the morning.
Starting out with breakfast sausage (or chorizo for a little extra kick), red bell peppers, potatoes, and of course eggs. Wrapped up in a tortilla and covered in homemade enchilada sauce and cheese. Bake and finish off with some fresh toppings of your choosing.
We like to go with tomatoes, avocado, olives, jalapeños, cilantro, and some sour cream.
- 1 Tablespoon Olive Oil
- 1 lb Breakfast Sausage
- Medium Onion Diced
- 3-4 Medium Sized Yukon Gold Potatoes - Diced into ½" cubes
- 1 Red Bell Pepper Diced
- 3 Garlic Cloves Minced
- 4 Large Eggs Whisked
- 8 Tortilla Shells (8")
- 2 Cups Homemade Enchilada Sauce (canned will work as well)
- 2 Cups Monterey Jack Cheese (Divided)
How to Make
The first thing you want to do is get your sausage cooking. While the sausage is cooking, this is a great time to chop the onion, garlic, pepper and potatoes.
Cook the sausage and produce in the same pan. When you remove the sausage you do not want to clean the pan out. Leave all the little scraps in the pan and when a little oil is added they will scrape off adding flavor to the onions and potatoes.
Dice the potatoes into ½" pieces. If they are too large they will take a long time to cook. Stir often so the potatoes don't stick to the pan. Add a little oil if they do start sticking a lot.
When the whisked eggs are incorporated allow them to cook about half way through before mixing. This will help make sure the bottom of them are cooked which helps them from sticking to the pan.
Lay out all your tortillas and evenly divide the mix. Make sure they are not overfilled and can still be rolled up. There may be some extra filling. if that is the case enjoy it now or put in an air tight container for another morning.
Add a little cheese inside. This will melt and help hold everything together.
Spread enchilada sauce on the bottom of the pan. This will soak into the tortilla shells and help keep it from sticking to the pan.
Bake for 25 minutes at 425 degrees. Remove the foil for the last 5 minutes to let the cheese finish melting. You can even broil for a few minutes to give it a crispy texture.
Top with all the fresh stuff!
Store the Leftovers
These enchiladas make the perfect leftovers or meal prep dish! Just cover right in the pan or transfer to an air-tight container. They will keep it in the refrigerator for 3-4 days.
Other Recipes you May Like
Other Breakfast Recipes
- 1 tablespoon Olive Oil
- 1 lb Breakfast Sausage - or Chorizo
- Half Medium yellow Onion - Diced
- 3-4 Medium Yukon Gold Potatoes - Diced into ½" cubes
- 1 teaspoon Salt
- Pepper to taste
- 1 Red Bell Pepper - Diced
- 2-3 Garlic Cloves - Minced
- 4 Large Eggs - Whisked
- 8 Flour Taco Shells - 6"
- 2 Cups Homemade Enchilada Sauce - canned is a good substitute
- 2 Cups Monterey Jack Cheese - Divided
- Diced Tomatoes
- Diced Avocado
- Sour Cream
- Preheat oven to 375 degrees.
- Prepare a 9x13 baking pan with cooking spray and set aside.
- In a large skillet heat 1 tablespoon of olive oil over medium heat. Add sausage and cook until browned. Break it apart as it's cooking.
- When fully cooked, transfer to a paper towel lined plate and set aside. Drain excess grease and return the same pan to the stove.
- Add a little more oil and sauté onions (over medium heat) until they are soft and translucent. About 5 min.
- Add garlic and let cook for 30 seconds.
- Add in peppers, diced potatoes, salt and pepper and cook until the potatoes are tender and can be easily pierced with a fork. About another 10 minutes. Stir often so the potatoes don't stick to your pan.
- Add in whisked eggs and allow them to cook about half way through before incorporating.
- Mix everything together.
- Add 1 cup of enchilada sauce to your baking dish and spread evenly on the bottom.
- Divide the sausage and potato mix amongst the 8 taco shells, top with some cheese, roll up and place in the pan.
- Top with the remaining 1 cup of enchilada sauce and cheese, cover and bake for 25 minutes.
- During the last 5 minutes, remove the tinfoil so the cheese can finish melting. When the sauce is bubbly it is done. You can also put your oven on broil to get a crispy finish on top.
- Remove from oven and let it cool for 5 minutes.
- Top with diced tomatoes, avocado, jalapeños, olives, cilantro and sour cream.