Breakfast Enchiladas Recipe

breakfast enchiladas
breakfast enchiladas

Breakfast Enchiladas Recipe

Course Breakfast
Cuisine Mexican


  • Large saucepan
  • 9x13 baking dish


  • 2 tsp Olive oil
  • 1 Onion (chopped)
  • 1 Clove Garlic (minced)
  • 1/2 Red bell pepper (finely diced)
  • 1/2 Green bell pepper (finely diced)
  • 2 Cups Sausage (diced)
  • 8 Tortillas
  • 2 Cups Shredded cheddar (divided)
  • 5 Eggs
  • 2 Cups Milk
  • 1 tbsp Flour
  • 1/2 tsp Oregano
  • 3-4 Dashes Hot sauce
  • Salt & pepper to taste


  • Grease a 9x13 baking dish.
  • In a large saucepan, cook onion, garlic and bell peppers in oil over medium heat until tender, about 5 minutes. Stir in sausage.
  • Place ¼ cup of sausage mixture and 3 tablespoons of cheese on the end of a tortilla. Roll up and place seam side down in prepared pan. Repeat with remaining tortillas.
  • Whisk eggs, milk, flour, oregano, hot sauce, salt and pepper to taste. Pour over tortillas. Cover with foil and refrigerate overnight.
  • Preheat oven to 350°F. Remove pan from fridge while the oven preheats, about 20 minutes.
  • Bake covered for 35 minutes. Remove foil and top with remaining cheese. Bake an additional 15-20 minutes or until eggs are set. Serve with sour cream, salsa and toppings as desired.