Breakfast Enchiladas – Cheesy, Filling & Perfect for Brunch or Meal Prep

These Breakfast Enchiladas are a delicious twist on your morning routine—soft tortillas filled with scrambled eggs, sausage (or bacon), cheese, and smothered in a creamy sauce, then baked until bubbly and golden. They’re perfect for weekend brunch, meal prepping, or feeding a crowd. Packed with flavor and protein, they’re a morning game-changer.

🛒 Ingredients

8 flour tortillas (small or medium)
1 lb breakfast sausage or chopped bacon, cooked
8 large eggs
1 cup milk (plus ¾ cup for sauce)
1½ cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon butter
Salt and pepper to taste
1 (10 oz) can cream of mushroom or cream of chicken soup
½ teaspoon garlic powder
½ teaspoon onion powder
Sliced green onions or cilantro for topping (optional)

🔄 Substitutions

Sausage: Use bacon, ham, or vegetarian crumbles
Tortillas: Swap flour for low-carb or gluten-free versions
Cheese: Use pepper jack, Colby jack, or dairy-free shreds
Cream soup: Use sour cream or Greek yogurt thinned with broth
Add-ins: Diced peppers, onions, spinach, or black beans for extra nutrition

👨‍🍳 How to

In a large skillet, scramble the eggs with salt, pepper, and butter until just set (they will cook more in the oven)
Mix cooked sausage and half the cheese into the eggs
Fill each tortilla with egg mixture and roll up, placing seam-side down in a greased 9×13 baking dish
In a bowl, whisk together cream soup, milk, garlic powder, and onion powder until smooth
Pour sauce evenly over enchiladas and sprinkle with remaining cheese
Cover with foil and refrigerate overnight (optional) or bake immediately
Bake at 350°F (175°C) for 30–35 minutes (40 if cold) or until bubbly and cheese is melted
Top with green onions or cilantro and serve with salsa or avocado

🧀 Mix-ins

Chopped tomatoes or roasted red peppers
Cooked hash browns or tater tots
Jalapeños for heat
Avocado slices or pico de gallo for serving

✅ Recipe Tips

Don’t overcook the eggs—they’ll finish baking in the oven
Let enchiladas rest 5–10 minutes after baking for easier slicing
Can be prepped the night before—great for brunch or holidays
Use parchment under tortillas to prevent sticking if baking ahead

📦 Storage

Store in the fridge for up to 4 days in an airtight container
Reheat in the microwave or oven until warmed through
Freeze individually wrapped enchiladas for up to 2 months

🌀 Recipe Variations

Southwest: Add black beans, corn, and chili powder
Tex-Mex: Use enchilada sauce instead of cream sauce
Veggie-loaded: Add mushrooms, zucchini, and spinach
Meat lovers: Use a combo of bacon, sausage, and ham

❓ FAQs

Can I make breakfast enchiladas ahead of time? Yes—assemble and refrigerate overnight, then bake in the morning
Can I freeze them? Absolutely—freeze baked or unbaked, then thaw and bake as needed
Do I have to use cream soup? No—substitute with sour cream, Greek yogurt, or enchilada sauce
What goes well on the side? Serve with fruit, hash browns, or a fresh salad

These Breakfast Enchiladas are creamy, cheesy, and full of flavor—perfect for making ahead or enjoying fresh out of the oven.