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Cheesy Breakfast enchiladas loaded with soft scrambled eggs, spicy sausage, melty cheese. All covered with a queso enchilada sauce and baked. These breakfast enchiladas are sure to please the hungriest crowds this holiday season!
How to make Breakfast Enchiladas
- Make the filling: for these breakfast enchiladas I love going with a basic scrambled egg, protein and cheese. For this batch I used ground sausage. But you could easily use a turkey sausage or crumbled bacon. And of course, don’t forget the Borden®️ Cheese!
- Prepare the Sauce: make the cheese sauce that is going to be poured over the top. Keep the cheese sauce warm on low heat while following the next steps.
- Fill the tortillas. Only use a small amount of each ingredient. You don’t want to overstuff the tortillas they will become too difficult to roll.
How to make Queso Enchilada Sauce:
This cheese sauce is very similar to how I make queso.
- Melt butter over medium heat. Whisk in the flour and seasonings.
- Pour in the broth and cook while stirring until the mixture is thick. Once thickened add the cream and stir to combine.
- Remove from the heat and add in the cheese. Stir while the cheese melts. Stir in the diced green chiles.
Can I make this breakfast enchilada recipe ahead of time?
Yes! You can make this breakfast enchilada recipe ahead of time. I recommend preparing the enchilada filling and the tortillas the day before, if needed. Simply get the tortillas filled and placed in the baking dish. Cover and store in the refrigerator overnight.
However, I recommend making the sauce just before pouring over the top of the enchiladas. Due to the type of cheese sauce we’re making, storing it overnight in the refrigerator can cause the sauce to break and not reheat as nicely.
More Cheesy Recipes to Enjoy:
Cheesy Breakfast Enchiladas
Ingredients
Enchiladas
- 6 large eggs
- 2 tablespoons milk
- salt
- 1 pound ground sausage
- 1 cup Monterey Jack cheese grated
- 10-12 flour tortillas
Queso Sauce
- 3 tablespoons unsalted butter
- ¼ cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups Monterey Jack cheese, grated divided
- 1 (4 ounce can) diced green chiles
Toppings (optional)
- Diced tomato
- Diced cilantro
- Avocado
- Sour Cream
- Salsa
Instructions
- Add the ground sausage to a medium-sized skillet and cook over medium heat, breaking it up as it cooks. Once the meat is browned and cooked, remove it from the skillet and set aside
- In a small mixing bowl, combine the eggs and milk and whisk together until combined.
- Pour this into the same skillet and cook over medium-low heat, scrambling with a silicone spatula while they cook. Add a small pinch of salt to the eggs when done.
- Add the scrambled eggs to the bowl with the cooked sausage, add 1/2 cup of grated cheese, and stir this mixture.
- Preheat oven to 350℉ degrees to heat while preparing the enchilada sauce.
- In a large skillet melt the butter over medium heat.
- Whisk in the flour and add the salt, onion and garlic powders, and ground cumin. Cook the flour mixture for 2-3 minutes.
- Whisk in the broth and continue whisking until mixture is smooth. Bring mixture to simmer to thicken while stirring occasionally. Then reduce heat to low and stir in the heavy cream.
- Remove the sauce from the heat. Add in 1 1/2 cups of the grated cheese and the diced green chiles. Stir while the cheese melts.
- Spoon about 1/2 a cup of the cheese sauce to a large baking dish, spread around to coat the bottom of the dish.
- Spoon a small amount of scrambled egg and sausage mixture onto the tortillas. Tightly roll and place in a baking dish, seam side down on top of the cheese sauce. Continue until all tortillas have been filled/and baking dish is filled.
- Pour the remaining cheese sauce on top of the enchiladas and top with the remaining 1/2 cup of grated cheese.
- Bake for 10 minutes at 350 degrees F until cheese sauce is bubbling. Turn on the broiler and broil the enchiladas for 2-3 minutes until the cheese is browned on top.
- Remove from oven, allow to cool briefly before adding desired toppings.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Serene! This looks amazing! Can flour tortillas be used in lieu of corn? I never have luck with corn tortillas and prefer the texture of flour better. Also what size tortilla do you use?
Hi Catina! Thank you so much. You can make these with flour tortillas if that’s what you prefer. I made a batch with flour myself and they turned out great. You can use whatever size tortillas you want and what fits in your baking dish. Corn tortillas come in 6 inch, so that’s usually the size of tortillas I get with flour too. I think they’re called taco size?
Thank you Serene! Can’t wait to try these! They look amazing! ?