Easy Breakfast Enchiladas Recipe

Breakfast Enchiladas are the perfect make-ahead meal for busy families. With Mexican flavors, ground beef, eggs, and a luscious cheese sauce these are a crowd pleaser!

These breakfast enchiladas are hearty and made with good-for-you ingredients, making them a filling and delicious meal!

Don’t let the recipe name fool you; you can enjoy these breakfast enchiladas for any meal. They’re a great idea for breakfast, lunch and brinner. Ha!

Mexican food for breakfast… what’s not to love?! I topped off these enchiladas with my avocado salsa, it is the perfect pairing.

You can choose your own topping but the salsa really pairs perfectly with this recipe so well that I couldn’t not add it, trust me try it.

And oh, that creamy sauce! I can’t tell you enough how much better it is than any store-bought enchilada sauce. It makes these cheesy breakfast enchiladas what they are.

So let’s get further into these Breakfast Enchiladas, shall we? You’ll have to be a little bit crazy not to love them. They’re always a big hit!

Some of our other savory breakfast recipes we have on our site include: Copycat Chili’s Chicken Enchilada Soup, Ham and Cheese Savory Bread Pudding and Scrambled Egg Avocado Toast.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE BREAKFAST ENCHILADAS:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Easy Breakfast Enchiladas Recipe

1. Everything is homemade, including the delicious cheese sauce.
2. You can make these ahead of time to freeze or refrigerate.
3. You can easily double the batch for larger crowds.

For the Filling:

• Ground beef
• Olive oil
• Onion, small dice
• Garlic cloves, minced
• Scallions, thinly sliced, plus more for garnish, optional
• Kosher salt
• Fresh black pepper
• Paprika
• Dried oregano
• Eggs
• Whole wheat tortillas, flour tortillas or tortilla of your choice

For the Cheese Sauce:

• Evaporated milk
• Cornstarch
• Jalapeno, cored, seeded, minced
• Cheddar cheese, shredded
• Kosher salt

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This Breakfast Enchilada recipe makes for great leftovers. If you like to make one dish you can eat throughout the week for lunch, like I do then this is a perfect recipe for that.

For the filling:

1. Preheat oven to 375°F degrees. Spray a 9×13 inch baking dish with cooking spray and set aside.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-low heat, add onion and cook for a few minutes until translucent. Add minced garlic and cook for 1 minute or until fragrant.
3. Turn up the heat to medium and add the ground beef, stirring occasionally until browned, about 8 minutes.
4. Add the spices (1 teaspoon of salt, 5 cracks of freshly ground pepper, paprika, and oregano) and the scallions. Remove from heat and set aside.
5. Lightly beat the eggs in a small bowl with the remaining 1/2 teaspoon of salt and 2 cracks of fresh pepper.
6. In a medium-sized skillet over medium heat, add the remaining 1/2 tablespoon of olive oil, and add the eggs.
7. Let the eggs set for 30 seconds, and stir to form large curds. Do not over-mix. Eggs are done after about 1 1/2 minutes until just set and still look moist. Remove from the pan and place in a large bowl.
8. Add the meat mixture to the bowl with the eggs, set aside.

For the cheese sauce:

1. In a small saucepot, mix the evaporated milk with the cornstarch until combined.
2. Add the jalapeno, half the cheese, and salt, and mix to combine.
3. Heat the pot over medium-low heat, stirring occasionally, scraping the bottom of the pan until the cheese is melted and the sauce is thickened. The sauce will be smooth and set aside.

Enchilada Assembly:

1. Pour 1/3 of the cheese sauce into the bowl with the meat and egg mixture and stir to combine.
2. Fill each tortilla evenly with the filling, rolling it like a burrito.
3. Place the tortillas so they are touching in the greased baking dish.
4. Pour the remaining cheese sauce over the tortillas evenly. Cover the pan with foil and bake for 20 minutes.
5. Uncover and top with the remaining cheese. Bake for another 5-10 minutes until melted. Serve with avocado salsa, if desired.

What to serve with these?

In addition to my avocado salsa, a great side for this breakfast enchiladas recipe is a light salad with a simple vinaigrette, roasted peppers, or even pinto beans would make for great side dishes!

Can you freeze breakfast enchiladas?

Yes! This enchilada breakfast casserole is make-ahead and freezer friendly.

For both options, make them all the way up to the point before they get baked.

Then, just cover them with foil and freeze, easy! Or, for make-ahead do the same thing, then cover in foil and pop it in the fridge overnight.

In the morning, bake them off. Although, check the internal temperature to make sure it reaches 165°F degrees before serving.

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ANY ADDITIONS?

Whether you like flour or corn tortillas, green onions or red enchilada sauce, you’ve got options!

• Green chilies: Stir into the meat mixture for a classic Mexican flavor.
• Diced bell peppers: Add a red or green pepper to the skillet for a colorful and nutritious boost.
• Black beans: Mix into the filling for extra protein and fiber.
• Hot sauce or green enchilada sauce: Drizzle on top before serving for added heat.
• Chopped spinach: Incorporate for additional greens in your breakfast.
• Turkey sausage: Swap out the ground beef for a lighter meat option.
• Cream cheese: Blend into the cheese sauce for a richer texture.
• Sour cream: Dollop on top of each serving for a creamy finish.

ANY SUBSTITUTIONS?

Want to swap out the shredded cheese? How about some green chile sauce? Mixing and matching the best thing!

• Breakfast sausage for ground beef: Offers a spicier and more traditional breakfast flavor.
• Whole wheat tortillas for white corn tortillas: A healthier, fiber-rich alternative.
• Green enchilada sauce for cheese sauce: Provides a tangy and vibrant alternative to the creamy cheese sauce.
• Vegetable oil for olive oil: Use in frying for a neutral taste.
• Monterey jack for cheddar cheese: Offers a milder, melty cheese option for the sauce.

These are best stored in the refrigerator after baking and having any leftovers you can keep them in the pan or remove to an airtight container.

The leftovers will keep for up to 2 days, I wouldn’t let it go any longer than that.

Like stated above these can also be frozen, make them up to the point before baking and cover with plastic wrap and tin foil and they will keep in the freezer for up to 2 month.

Let defrost in the refrigerator before placing in the oven,

Tools used to make breakfast enchilada casserole

• Chef’s knife
• Cutting board
• Skillet
• Wooden spoon
• Saucepot
• Whisk
• Baking Dish

Want a deliciously perfect breakfast recipe?

You need to make these Breakfast Enchiladas as soon as you can! You won’t regret it.

If you’ve tried these BREAKFAST ENCHILADAS, let me know how they turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!