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Baking dish filled with cheese breakfast enchiladas topped with diced tomatoes and cilantro.
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5 from 2 votes

Cheesy Breakfast Enchiladas

Cheesy Breakfast Enchiladas. 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!
Prep Time25 mins
Cook Time15 mins
Course: Breakfast
Cuisine: Mexican, Tex Mex
Servings: 8
Calories: 443kcal
Author: Serene



  • 5 large eggs scrambled 
  • 1/4 pound ground sausage cooked
  • 2 cups Borden ®️ Cheese Four Cheese Mexican Thick Cut Shreds
  • 16-18 corn tortillas
  • 1/4 cup canola oil 

Queso Sauce

Toppings (optional)

  • Diced tomato 
  • Diced cilantro
  • Avocado 
  • Sour Cream 
  • Salsa


  • Prepare the enchilada filling. 
  • Preheat oven to 350℉ degrees. 
  • In a large skillet melt the butter over medium heat. 
  • Whisk in the flour and add seasonings (salt, garlic powder, onion powder). 
  • Cook the flour mixture for 2-3 minutes. 
  • Whisk in the milk and continue whisking until mixture is smooth. Cook over medium heat while stirring until mixture thickens, 5-7 minutes. 
  • Remove the sauce from the heat. Add in the Borden®️ Cheese Four Cheese Mexican Thick Cut Shreds and diced green chiles. Stir while the cheese melts. 
  • Turn heat to low and let the sauce keep warm while preparing the enchiladas. 
  • Heat oil in a medium size skillet. Oil should sizzle when a tortilla is added. 
  • Add the tortillas one at a time and cook for 15-20 seconds per side. Remove from the oil and place in on a paper towel lined plate. Continue until all tortillas have been briefly fried. 
  • Spoon about 1/2 a cup of the cheese sauce to a baking dish, spread around to coat the bottom of the dish. 
  • Spoon a small amount of scrambled egg, ground sausage and Borden®️ Cheese Four Cheese Mexican Cheese Thick Cut Shreds to the tortillas. Carefully 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. Top with any additional shredded cheese that may be left. 
  • Bake for 10 minutes until cheese sauce is bubbling. 
  • Turn on broiler and broil the enchiladas for 2-3 minutes until the cheese is browned on top. 
  • Remove from oven, allow to cool briefly and then serve warm.
  • Top with diced tomato and cilantro if desired. 


Serving: 1 | Calories: 443kcal | Carbohydrates: 32g | Protein: 20g | Fat: 27g | Cholesterol: 161mg | Sodium: 874mg | Sugar: 9g