Dinner

Breakfast Enchiladas Recipe

BySarah Summers January 18, 2026January 18, 2026

Introduction

These Breakfast Enchiladas combine savory sausage, fluffy eggs, and melted cheese wrapped in warm tortillas for a hearty morning meal. They’re easy to prepare and perfect for feeding a crowd or enjoying leftovers throughout the week.

A white plate holds two rolled enchiladas filled with ground meat, covered by a thick layer of melted white cheese sauce that looks creamy and smooth. Small bits of chopped red chili and green parsley are sprinkled on top, adding spots of bright red and green color. The plate is set on a white marbled surface, creating a clean and simple background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 flour tortillas (soft taco size)
1 lb breakfast sausage (or turkey sausage)
1½ cups shredded cheddar cheese
8 large eggs
½ cup milk
½ tsp salt
¼ tsp black pepper
1 can (10.5 oz) cream of mushroom or cream of chicken soup
½ cup sour cream
¼ tsp garlic powder
¼ tsp onion powder
Optional toppings: green onions, salsa, avocado, jalapeños

Instructions

Step 1: In a skillet, cook the sausage over medium heat until browned and crumbly. Drain excess fat and set the sausage aside.
Step 2: Whisk together eggs, milk, salt, and black pepper. Pour into a skillet and scramble over medium heat until just set. Stir in half of the shredded cheddar cheese.
Step 3: Spoon the egg and sausage mixture evenly onto each tortilla. Roll up tortillas and place them seam-side down in a greased baking dish.
Step 4: In a small bowl, mix together the cream soup, sour cream, garlic powder, and onion powder. Pour this mixture evenly over the rolled enchiladas.
Step 5: Sprinkle the remaining shredded cheese on top of the enchiladas.
Step 6: For oven baking: Bake uncovered at 350°F (175°C) for 25–30 minutes, or until bubbly and heated through.
Step 7: For Instant Pot cooking: Place the baking dish on a trivet inside the Instant Pot with 1 cup of water below. Cover the dish tightly with foil. Pressure cook on high for 10 minutes, then perform a quick release.
Step 8: Garnish with optional toppings like green onions, salsa, avocado, or jalapeños before serving.

Tips & Variations

Try substituting sausage with cooked bacon or chorizo for a different flavor.
Use pepper jack cheese instead of cheddar for a spicy kick.
For a lighter version, swap sour cream with Greek yogurt.
Make it vegetarian by replacing sausage with sautéed vegetables and beans.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot. For best texture, avoid reheating more than once.

How to Serve

The image shows two rolled enchiladas placed side by side on a white plate. The enchiladas are covered in a smooth, creamy white sauce with visible small bits of cooked ground meat. On top, there is melted cheese that is slightly bubbly and covers most of the surface. There are small pieces of red chili and fresh green cilantro leaves sprinkled evenly over the sauce and cheese. The plate rests on a white marbled surface, and the photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. This makes them great for busy mornings or meal prep.