Breakfast Enchiladas

Breakfast Enchiladas

You are going to love these breakfast enchiladas! This is the best breakfast casserole I’ve ever made and I am so excited to share it with you.

We had a family brunch a few weeks ago after Zeke’s baby dedication at church, and these breakfast enchiladas were on the menu.  I was a little nervous to be experimenting with a new recipe when we had company, but I’m so glad I did because it was a huge hit!

It’s a make ahead dish, which is perfect for a busy morning, and I love that you can customize it to your own tastes. I used sausage, but you could easily use bacon or ham instead, or change up the veggies.

This is such a fun and different take on the classic egg casserole, and I can guarantee I’ll be making it again.

Breakfast Enchiladas

Looking for more egg dish ideas?  Check out these recipes!

Frittata: Cheesy Vegetable : Broccoli : Swiss Chard

Quiche: Cheesy Zucchini : Cheesy Apple : Zucchini Bacon and Mozzarella

Strata: Bell Pepper and Goat Cheese : Spinach and Cheese : Asparagus, Sausage, and Fontina

Freezer Friendly Egg Sandwiches

Breakfast Enchiladas


  • 1 lb bulk breakfast sausage
  • 1 medium red pepper, chopped
  • 1 small onion, chopped
  • ½ cups Chopped Green Onions
  • 2-½ cups Shredded Cheddar Cheese, Divided
  • 10 whole Flour Tortillas
  • 2 cups Half-and-half
  • 6 whole Eggs
  • 1 Tablespoon Flour
  • Salsa and Sour Cream, To Serve


  1. In a large pan, cook the sausage, peppers and onions together until the sausage is done. Let cool slightly. Stir together sausage mixture, green onions and 2 cups of cheese in a large bowl. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish. Repeat until all the tortillas are squeezed into the pan.
  2. Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.
  3. In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set. Sprinkle remaining 1/2 cup of cheese over enchiladas and bake, uncovered for 10 more minutes, or until the cheese is melted.
  4. Serve with salsa and sour cream.