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These breakfast enchiladas are the solution to every slow weekend morning, holiday brunch, or situations where you need to feed a crowd without putting in too much effort.
Soft tortillas get packed with seasoned ground beef, fluffy scrambled eggs, and a homemade jalapeño cheddar cheese sauce and baked until golden and bubbly. Top it with my homemade guacamole or a dollop of sour cream to make it extra hearty and wholesome!
What sets these apart from every other breakfast enchiladas recipe is that homemade jalapeño cheddar cheese sauce. It takes about 10 minutes on the stovetop and it completely transforms this dish- smooth, creamy, with just enough heat from the jalapeño to wake you up alongside your coffee.
It’s quite similar to my easy Mexican street corn dip– once you make it you’ll find a dozen uses for it. If you love make-ahead Mexican-inspired breakfasts, my slow cooker Mexican shredded chicken tacos are another great option to have ready to go with minimal morning effort.
Quick Look:
- ⏱ Prep Time: 20 minutes
- 🔥 Cook Time: 30 minutes
- ⏳ Total Time: 50 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 480 kcal per serving
- 🍂 Flavor Profile: Cheesy, savory and hearty.
- 👌 Difficulty: Medium. Can be prepped ahead of time- like my breakfast bagel sandwiches.
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Why You’ll Love this Recipe
- Most breakfast enchilada recipes reach for a can of store-bought enchilada sauce. This one doesn’t. The scratch-made sauce comes together in 10 minutes, and tastes nothing like anything from a can.
- It’s genuinely make-ahead and freezer friendly- just like my Migas breakfast. You can assemble the whole dish the night before, cover it, and refrigerate.
- One dish feeds six people with virtually no fuss. A single 9×13 baking dish handles pretty much everything.
Key Ingredients
- Ground beef: Lean ground beef works best here. It has enough fat for flavor, not so much that the filling becomes greasy. My homemade breakfast sausage is a great swap if you prefer a spicier, more classic breakfast flavor profile.
- Eggs: For that soft, moist filling.
- Tortillas: I prefer whole wheat tortillas here, as they have a slightly heartier base than white flour tortillas and hold up well to being filled, rolled, sauced, and baked without going soggy.
- Veggies: I used onions and garlic to build that flavor base, chopped scallions for the flavor and freshness, and some jalapenos for the heat.
- Seasonings: Just some paprika and oregano.
- Evaporated milk: The base of the sauce. Unlike regular milk, this won’t separate or become grainy when heated. I used it for my Crockpot Queso dip with Chorizo too.
- Cornstarch: To thicken the sauce and get it to that pourable consistency.
- Cheese: Sharp cheddar to give the sauce more depth, or mild cheddar if you prefer something subtle.
See the recipe card below for exact quantities.
Variations & Substitutions
- Don’t have ground beef? Shredded chicken can be a good alternative- try my slow cooker Mexican shredded chicken as the filling base.
- To make a vegetarian version, skip the meat entirely and bulk up the filling with diced bell peppers, black beans, and corn for a hearty meatless option.
- Substitute Cheddar with Monterey Jack for a milder, stretchier melt.
- Use green enchilada sauce instead of the homemade cheese sauce for a tangier, lighter option. You can also try my homemade Queso Blanco cheese dip for a slightly tangier flavor.
- Use corn tortillas if you want something more traditional. Warm them in a dry skillet for 30 seconds per side first so they’re pliable enough to roll without cracking.
- Add black beans for extra protein and fiber or diced red or green bell pepper for color and crunch. Sometimes, I like to add a handful of chopped spinach in at the end- it wilts down and disappears beautifully into the filling.
How to Make Breakfast Enchiladas
- Sauté onion and garlic in a pan over medium heat. Add ground beef and cook until browned.
- Season and add scallions. Take off heat. In a bowl, whisk the eggs with salt and pepper.
- Cook eggs in a pan until soft, but set. Remove and combine with the ground beef mixture.
- Cook evaporated milk, cornstarch, cheese and jalapenos in a pot to make the cheese sauce. Add 1/3rd of the sauce to the meat and egg mixture.
- Fill each tortilla with a generous amount of the mixture and roll it like a burrito. Arrange in a greased baking dish.
- Top with the remaining cheese sauce and some more shredded cheese, cover and bake until melty.
Recipe Tips & Tricks
- Don’t overcook the scrambled eggs. Take them off the heat when they still look just underdone- I did this when I made my sausage, egg and cheese breakfast sliders too. Overcooked eggs going into the filling will be rubbery by the time the dish comes out.
- Whisk the cornstarch into the cold evaporated milk first. Adding cornstarch to warm or hot liquid creates lumps. Always whisk it in while the milk is still cold and the sauce will be perfectly smooth every time.
- Shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Place the enchiladas seam-side down. This keeps them from unrolling during baking and ensures the filling stays inside. Spacing them snugly together also helps them hold their shape. I did this when I made my rotisserie chicken enchiladas too.
- To make the breakfast enchiladas ahead of time, assemble them completely, cover with foil and refrigerate overnight. When baking, add 8–10 extra minutes to account for starting cold from the fridge.
Serving Ideas & Suggestions
These breakfast enchiladas are a complete meal on their own but really come alive with the right toppings and sides. My homemade avocado salsa is the original pairing and I strongly recommend it- the cool, fresh salsa against the warm, cheesy enchiladas is a combination that’s hard to beat. You can also try my green sour cream taco sauce if you want something more refreshing.
To make it a full brunch spread, add a bowl of homemade Pico de Gallo and a side of roasted peppers. Another great option to try is my scrambled egg avocado toast that barely takes five minutes to make.
Breakfast Enchiladas FAQs
Store leftover baked enchiladas in an airtight container or cover the baking dish tightly with plastic wrap. They keep well in the fridge for up to 3 days.
Reheat individual portions in the microwave in 60-second intervals until hot, or reheat the whole dish covered with foil at 325°F for 15–20 minutes.
Yes, but freeze them unbaked. Assemble and sauce the enchiladas without the final cheese layer, wrap tightly in plastic wrap then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, add the cheese, and bake as directed with a few extra minutes added.
More Savory Breakfast Recipes
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Easy Breakfast Enchiladas Recipe
Ingredients
For the filling
- 1 1/2 tablespoon olive oil divided
- 1 cup onion small dice
- 2 garlic cloves minced
- 1/2 pound ground beef
- 1 1/2 teaspoon kosher salt divided
- 7 cracks fresh black pepper divided
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 cup scallions thinly sliced, plus more for garnish, optional
- 6 large eggs
- 6 whole wheat tortillas or tortilla of your choice
For the cheese sauce
- 6 ounces evaporated milk
- 1 tablespoon cornstarch
- 1/2 jalapeno cored, seeded, minced
- 8 ounces cheddar cheese shredded, divided
- 1/2 teaspoon kosher salt
Instructions
For the filling:
- Preheat oven to 375°F degrees. Spray a 9×13 inch baking dish with cooking spray and set aside.
- 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.1 1/2 tablespoon olive oil, 1 cup onion, 2 garlic cloves
- Turn up the heat to medium and add the ground beef, stirring occasionally until browned, about 8 minutes.1/2 pound ground beef
- 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.1 1/2 teaspoon kosher salt, 7 cracks fresh black pepper, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, 1/4 cup scallions
- Lightly beat the eggs in a small bowl with the remaining 1/2 teaspoon of salt and 2 cracks of fresh pepper.6 large eggs
- In a medium-sized skillet over medium heat, add the remaining 1/2 tablespoon of olive oil, and add the eggs.
- 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.
- Add the meat mixture to the bowl with the eggs, set aside.
For the cheese sauce:
- In a small saucepot, mix the evaporated milk with the cornstarch until combined.6 ounces evaporated milk, 1 tablespoon cornstarch
- Add the jalapeno, half the cheese, and salt, and mix to combine.1/2 jalapeno, 8 ounces cheddar cheese, 1/2 teaspoon kosher salt
- 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:
- Pour 1/3 of the cheese sauce into the bowl with the meat and egg mixture and stir to combine.
- Fill each tortilla evenly with the filling, rolling it like a burrito.6 whole wheat tortillas
- Place the tortillas so they are touching in the greased baking dish.
- Pour the remaining cheese sauce over the tortillas evenly. Cover the pan with foil and bake for 20 minutes.
- Uncover and top with the remaining cheese. Bake for another 5-10 minutes until melted. Serve with avocado salsa, if desired.
Notes
- You can use any kind of tortilla you want, we use wheat but you can use white as well.
- If you don’t want to use ground beef, breakfast sausage is also delicious in these.
- You do not have to top with the salsa, you can top with whatever you want, sour cream, taco sauce, etc.
- The cheese sauce can be used for various things other than these Breakfast Enchiladas, it takes a great dipping sauce.
- These can be frozen ahead of time, see my tips above.
- You can easily double this recipe to serve more guests.
Nutrition
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Absolutely, sounds delicious!
Can these be made without the cheese sauce? Substitute red enchilada sauce instead?