Name: Breakfast Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 flour tortillas (soft taco size); 1 lb breakfast sausage or turkey sausage; 1½ cups shredded cheddar cheese, divided; 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; Green onions, sliced; Salsa; Avocado slices; Jalapeños

Introduction

Breakfast enchiladas are a hearty and flavorful way to start your day. Filled with scrambled eggs, savory sausage, and melted cheese, these enchiladas come together easily for a comforting morning meal. Whether baked in the oven or cooked in an Instant Pot, they’re perfect for feeding a crowd or prepping ahead.

The image shows two rolled enchiladas placed side by side on a white plate with a light blue rim. The enchiladas are covered with a creamy, light yellow cheese sauce that is smooth and slightly melted, with small bubbles visible. Inside, the filling appears to be ground meat mixed with finely chopped onions and spices, peeking out from the ends. The dish is topped with chopped fresh green cilantro leaves and small pieces of bright red chili peppers scattered on the cheese sauce. The plate sits on a white marbled surface. 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 any excess fat and set the sausage aside.

Step 2: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture into a skillet and scramble the eggs until just set. Stir in half of the shredded cheddar cheese.

Step 3: Lay out each tortilla and fill with a portion of the scrambled eggs and cooked sausage. Roll each tortilla up and place seam-side down in a greased baking dish.

Step 4: In a separate bowl, combine the cream of mushroom or chicken soup, sour cream, garlic powder, and onion powder. Pour this mixture evenly over the rolled enchiladas in the dish.

Step 5: Sprinkle the remaining cheddar cheese on top of the enchiladas.

Step 6: For the oven method, bake uncovered at 350°F (175°C) for 25–30 minutes until bubbly and the cheese is melted.

Step 7: For the Instant Pot method, place the baking dish on a trivet inside the pot with 1 cup of water. Cover the dish with foil and pressure cook on high for 10 minutes. Use quick release to release the pressure.

Step 8: Garnish with your choice of toppings such as green onions, salsa, avocado slices, or jalapeños before serving.

Tips & Variations

Swap the breakfast sausage for turkey or chicken sausage for a leaner option.

Add diced bell peppers or onions to the scrambled eggs for extra flavor and texture.

Use corn tortillas for a gluten-free alternative, but warm them first to prevent cracking.

Top with fresh cilantro or a drizzle of hot sauce for added brightness and spice.

FAQs

Can I make breakfast enchiladas ahead of time?

Yes, you can assemble the enchiladas the night before and refrigerate overnight. Bake them fresh in the morning for best results.

Can I freeze these enchiladas?

Absolutely. Freeze them uncooked in a covered dish, then thaw in the refrigerator before baking. This makes for a convenient make-ahead breakfast option.