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    Home » Homemade Recipes

    Breakfast Enchiladas with Sausage, Potatoes and Eggs

    February 11, 2021 by Kristin @ Dirt & Dough 7 Comments

    Jump to Recipe Print Recipe

    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.

    *Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.

    Breakfast enchilada with sausage, potatoes and fresh veggies.

    I don't know about you but when it comes to breakfast I love a good savory dish to get my day going. Pancakes, crepes, waffles and of course a good smoothie are great but truly don't compare to a good hearty breakfast full of protein and fresh produce.

    Pan of homemade breakfast enchiladas with tomatoes, jalapeños, cilantro, sour cream and avocado.

    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.

    You could go with a canned enchilada sauce but I highly encourage you to take a few extra minutes to make your own. Once you see how easy homemade enchilada sauce is to make I guarantee you will not want to buy it ever again.

    Ingredients

    • 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.

    Breakfast enchilada filling being cooked in a cast iron 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.

    Tortilla shells with enchilada filling of breakfast sausage, potatoes, eggs, peppers and cheese.

    Add a little cheese inside. This will melt and help hold everything together.

    Tortilla shell with breakfast sausage, potatoes, peppers, eggs and cheese.

    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.

    Tortillas topped with homemade enchilada sauce.

    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!

    Homemade breakfast enchiladas topped with jalapeños, cilantro, tomatoes, avocado and sour cream.

    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.

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    Shop this Post

    Le Creuset Rectangular Baking Dish

    Breakfast Enchiladas

    These breakfast enchiladas have it all. 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 to your liking.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Baking Time 25 mins
    Total Time 50 mins
    Course Breakfast
    Cuisine Mexican
    Servings 8

    Ingredients
      

    • 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 Medium Taco Shells 6"
    • 2 Cups Homemade Enchilada Sauce canned is a good substitute
    • 2 Cups Monterey Jack Cheese Divided

    Topping

    • Diced Tomatoes
    • Diced Avocado
    • Olives
    • Jalapeños
    • Cilantro
    • Sour Cream

    Instructions
     

    • 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.

    Notes

    ~ Don't cut the potatoes too large as they will take a long time to cook. Try to dice them in about ½" cubes. 
    ~ Watch the potatoes and if they start to stick too much to the pan add a little water or olive oil. 
    ~ You can also use Chorizo instead of Breakfast Sausage to give it a little more of a kick. 
    ~ Make them the night before, cover, refrigerate and bake in the morning. 
    Keyword Breakfast Enchiladas
    Tried this recipe?Let us know how it was!
    « Homemade Enchilada Sauce
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    Reader Interactions

    Comments

    1. Arica

      February 18, 2021 at 2:15 am

      5 stars
      These sound amazing and right up my alley! Great recipe.

      Reply
      • Kristin

        February 18, 2021 at 2:06 pm

        Thank you so much!

        Reply
    2. Patience

      February 18, 2021 at 12:24 am

      These looks aaaaamazing!!! Will definitely be trying this soon!

      Reply
      • Kristin

        February 18, 2021 at 2:07 pm

        Thank you so much! I hope you enjoy them as much as we do.

        Reply
    3. Lisa

      February 17, 2021 at 7:06 pm

      5 stars
      I 100% want to make these! I love enchiladas and breakfast, so why not combine them? Your pictures are stunning! 🙂

      Reply
      • Kristin

        February 18, 2021 at 2:07 pm

        Thank you so much for your sweet comment. I really hope you enjoy them.

        Reply
    4. Linda

      February 17, 2021 at 2:26 pm

      5 stars
      I love breakfast! These look absolutely amazing -- all my favorite things. Pinned for later + can't wait to try them!

      Reply

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    My name is Kristin and this is Dirt & Dough, where I share my love for all things homemade and homegrown. I have a deep passion for food, not just preparing but also growing my own. My desire is to teach and inspire others to start cooking delicious meals at home while learning to grow fresh produce in the garden.

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