There’s something magical about spring mornings—fresh sunlight, blooming flowers, and the perfect excuse to whip up something hearty yet bright to kickstart your day. These Breakfast Enchiladas are exactly that. Inspired by my grandmother’s weekend brunch traditions, this recipe brings a comforting, flavor-packed dish that also feels light enough for spring. Whether you’re hosting a family brunch or meal prepping for the week, these enchiladas deliver warmth, satisfaction, and a little nostalgic joy in every bite.
I remember my Nonna would always say, “Colazione abbondante, giornata fortunata”—a big breakfast leads to a lucky day. And while these enchiladas are distinctly American, I’ve added some European flair in the spice blend and a touch of creaminess reminiscent of our Sunday morning frittatas.
Table of Contents
Why You’ll Love These Breakfast Enchiladas
- Perfect for meal prep and leftovers
- Easy to customize—go vegetarian or add your favorite protein
- Ideal for spring with fresh veggies and a light egg mixture
- Feeds a crowd (8 servings!)
- Ready in under an hour
Ingredients for Breakfast Enchiladas
Here’s everything you’ll need for these Breakfast Enchiladas:
Filling:
- 8 large flour tortillas
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup baby spinach, roughly chopped
- 8 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked breakfast sausage (optional: use turkey or plant-based)
Cheese & Sauce:
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup Monterey Jack cheese (or pepper jack for heat)
- 1 cup sour cream
- 1/2 cup salsa verde (or mild tomato salsa)
- Fresh cilantro and chopped scallions (for garnish)
How To Make Breakfast Enchiladas
1. Prep Your Filling
- In a large skillet, heat olive oil over medium heat.
- Sauté onions and peppers for about 5 minutes until soft.
- Add chopped spinach and cook until wilted. Remove from heat.
- In a bowl, whisk together eggs, milk, paprika, garlic powder, salt, and pepper.
- Pour eggs into the skillet and scramble with the veggies. Stir in cooked sausage if using.
- Cook until eggs are just set (do not overcook).
Eggs are a great source of protein and essential nutrients. Learn more about their health benefits from the American Egg Board’s Egg Nutrition Guide.
2. Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Place a scoop of egg mixture in each tortilla, sprinkle with cheese, and roll up tightly.
- Arrange rolled enchiladas seam-side down in the dish.
3. Add Sauce & Bake
- In a bowl, mix sour cream and salsa until smooth.
- Pour the sauce over the enchiladas and sprinkle the remaining cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes until bubbly and golden.
4. Garnish & Serve
- Let cool slightly before serving.
- Top with fresh cilantro, scallions, or avocado slices for extra flair.
Variations & Tips
Make It Vegetarian:
Skip the sausage and add sautéed mushrooms or extra spinach.
Add Heat:
Mix in chopped jalapeños or swap Monterey Jack with pepper jack cheese.
Gluten-Free?
Use gluten-free tortillas and double-check your salsa ingredients.
Meal Prep Friendly:
Store leftovers in the fridge for up to 4 days and follow USDA food safety guidelines for safe reheating and storage.
Nutritional Information (Per Enchilada)
- Calories: 370
- Protein: 18g
- Fat: 22g
- Carbs: 28g
- Fiber: 3g
- Sugars: 3g
Serving Suggestions For Breakfast Enchiladas
- Pair with a fresh fruit salad or spring greens tossed in lemon vinaigrette.
- Serve with mimosas or a spring smoothie for brunch vibes.
- Try a side of roasted asparagus or crispy breakfast potatoes.
Pair your enchiladas with a slice of Cottage Cheese Flatbread for a light and protein-packed side, or serve alongside fresh fruit and Mini Banana Muffins for a well-rounded brunch plate.
Fun Fact
Did you know enchiladas originated in Mexico, but the breakfast version is purely American innovation? This dish is a beautiful example of culinary fusion—bringing together spice, comfort, and creativity.
More Breakfast Inspiration
Want a few more ideas to spice up your mornings?
- Warm up with this hearty Taco Soup for a breakfast-for-dinner kind of day.
- Serve a savory dish followed by something sweet like Cupcakes and Mini Muffins.
- For a comfort food crossover, explore this creamy Million Dollar Chicken Casserole.
Frequently Asked Questions (FAQs)
Can I make Breakfast Enchiladas ahead of time?
Yes! Assemble the enchiladas the night before, cover tightly with foil, and refrigerate. When ready to bake, add 5–10 extra minutes to the baking time since it’s starting cold.
Can I freeze Breakfast Enchiladas?
Absolutely. Prepare and freeze before baking. When ready, thaw overnight in the fridge and bake as directed, or bake from frozen at 350°F for about 45–50 minutes.
What’s the best cheese for enchiladas?
Cheddar and Monterey Jack are classic, but feel free to try Colby, mozzarella, or a spicy pepper jack blend for added flavor.
Can I make these dairy-free?
Yes! Use plant-based cheese and swap sour cream for a dairy-free alternative like cashew cream or coconut yogurt.
What can I use instead of tortillas?
Try low-carb wraps, corn tortillas (for a gluten-free version), or even thin crepes for a more European twist.
Breakfast Enchiladas
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
- 8 large flour tortillas
- 10 large eggs
- 1/4 cup milk
- 1 cup cooked turkey sausage or beef bacon crumbled
- 1/2 cup chopped bell peppers
- 1/2 cup chopped green onions
- 2 cups shredded cheddar or Monterey Jack cheese divided
- 1 cup salsa or enchilada sauce
- 1/2 cup sour cream optional, for topping
- Chopped cilantro or avocado optional garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, whisk eggs and milk. Scramble in a skillet until just set (don’t overcook).
- Stir in sausage, bell peppers, green onions, and 1 cup of cheese.
- Spoon mixture into each tortilla, roll up, and place seam-side down in the dish.
- Pour salsa or enchilada sauce evenly over the top. Sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.
- Serve warm with sour cream, cilantro, or avocado if you like.
Notes
Conclusion
Whether you’re celebrating spring with a special brunch or just want a flavorful, satisfying breakfast to get your day started right, these Breakfast Enchiladas are a crowd-pleaser. They offer the perfect blend of protein, veggies, and cheesy goodness, all wrapped in a cozy tortilla hug.
What I love most is how versatile they are—you can make them vegetarian, spicier, or even dairy-free with just a few tweaks. It’s these kinds of flexible, comforting recipes that remind me of mornings at my grandmother’s house: a kitchen full of warmth, laughter, and the smell of something delicious baking in the oven.
Make a batch, share it with friends or family, and let me know how it turns out.
