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A plate with a breakfast enchilada cut in half with potatoes and sausage topped with avocado and tomatoes.
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5 from 4 votes

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.
Prep Time5 minutes
Cook Time20 minutes
Baking Time25 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 8 People
Calories: 493kcal
Author: Kristin


  • 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
  • Olives
  • Jalapeños
  • Cilantro
  • 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.


~ 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. 


Calories: 493kcal | Carbohydrates: 32g | Protein: 23g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 1413mg | Potassium: 519mg | Fiber: 4g | Sugar: 6g | Vitamin A: 805IU | Vitamin C: 17mg | Calcium: 284mg | Iron: 3mg