Mexican Breakfast Enchiladas

Wake up your taste buds with these Mexican Breakfast Enchiladas—a zesty, satisfying, and flavor-packed morning meal that brings the fiesta to your breakfast table. Stuffed with scrambled eggs, cheese, beans, and your choice of breakfast meat, then smothered in a bold enchilada sauce and baked until bubbly, these enchiladas are perfect for weekend brunch, make-ahead breakfasts, or any time you want something hearty and delicious.
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Why You’ll Love This Recipe
Full of Flavor – Eggs, cheese, beans, and enchilada sauce create a bold Mexican-inspired breakfast
Easy to Customize – Make it vegetarian, spicy, or meaty to suit your taste
Great for a Crowd – Makes a big batch for brunch or gatherings
Make-Ahead Friendly – Assemble the night before and bake in the morning
Freezer-Friendly – Perfect for meal prep and busy mornings

Ingredients You’ll Need
For the Filling:
8 large eggs
¼ cup milk
1 tbsp butter
½ tsp salt
½ tsp black pepper
1½ cups shredded cheddar or Mexican blend cheese
1 cup cooked and crumbled breakfast sausage (or turkey sausage or beef)
1 cup canned black beans, drained and rinsed
½ cup diced bell peppers (any color)
½ cup diced onions
1 tbsp olive oil (for sautéing veggies)

For the Enchiladas:
8 small flour tortillas
1½ cups red enchilada sauce (store-bought or homemade)
½ cup shredded cheese (for topping)
Fresh cilantro, chopped (for garnish)
Sliced avocado or sour cream (optional, for serving)
Hot sauce or salsa (optional)

Tools You’ll Need
Large skillet
Mixing bowl
Whisk
9×13 inch baking dish
Cooking spray
Spatula
Foil

Step-by-Step Instructions
Step 1: Sauté the Veggies

1. In a skillet, heat olive oil over medium heat
2. Add diced bell peppers and onions
3. Cook for 4–5 minutes until soft and lightly golden, then set aside

Step 2: Scramble the Eggs
4. In a bowl, whisk together eggs, milk, salt, and pepper
5. Melt butter in the same skillet over medium heat
6. Pour in the eggs and cook, stirring gently, until softly scrambled
7. Remove from heat while still slightly soft—they’ll finish cooking in the oven

Step 3: Assemble the Filling
8. In a large bowl, combine scrambled eggs, sautéed veggies, cooked sausage, black beans, and shredded cheese
9. Mix everything gently to combine

Step 4: Roll the Enchiladas
10. Spray a 9×13 inch baking dish with non-stick spray
11. Spoon the egg mixture into each tortilla, roll tightly, and place seam-side down in the dish
12. Repeat until all tortillas are filled and arranged in the pan

Step 5: Add Sauce and Cheese
13. Pour enchilada sauce evenly over the rolled tortillas
14. Sprinkle with remaining shredded cheese

Step 6: Bake the Enchiladas
15. Preheat your oven to 375°F (190°C)
16. Cover the dish loosely with foil and bake for 15 minutes
17. Remove foil and bake for an additional 10–15 minutes, until the cheese is bubbly and golden

Step 7: Garnish and Serve
18. Let cool for 5 minutes
19. Garnish with chopped cilantro, avocado slices, or a dollop of sour cream
20. Serve with salsa or hot sauce if desired

Tips for the Best Breakfast Enchiladas
Don’t Overcook the Eggs – Keep them soft, as they’ll bake further in the oven
Use Soft Tortillas – Flour tortillas are easier to roll and don’t tear as easily
Add Extra Heat – Include jalapeños or hot sauce for a spicy kick
Go Vegetarian – Skip the meat and add more beans or sautéed mushrooms
Double the Batch – Freeze one for later and bake the other fresh

Serving Suggestions
Mexican Rice – A flavorful side to complete the plate
Fresh Fruit – Lightens up the rich, cheesy dish
Churro Bites – Sweeten the meal for a full brunch spread
Fresh Orange Juice or Horchata – Refreshing drinks to balance the spice

How to Store & Reheat
Storing:
Refrigerate leftovers in an airtight container for up to 3 days

Freezing:
Let the enchiladas cool completely
Wrap tightly with foil or transfer to a freezer-safe container
Freeze for up to 2 months

Reheating:
Bake at 350°F covered with foil until heated through (about 20–25 minutes)
Or microwave individual portions in 1-minute intervals

Frequently Asked Questions

1. Can I make this recipe ahead of time?
   Yes! Assemble the enchiladas the night before, refrigerate, and bake in the morning
2. Can I use corn tortillas?
   Yes, but warm them first so they don’t crack while rolling
3. What’s a good meat substitute?
   You can use tofu scramble, plant-based sausage, or extra beans and veggies
4. Can I use green enchilada sauce instead?
   Absolutely! Green sauce gives a tangier twist and works just as well
5. Are these spicy?
   They’re mild as written, but you can add heat with jalapeños or spicy sauce

Final Thoughts
These Mexican Breakfast Enchiladas are the perfect fusion of breakfast comfort and bold, zesty flavors. Whether you’re feeding a family, hosting brunch, or looking for a delicious make-ahead meal, this dish is sure to hit the spot.
Try them this weekend and let me know how they turned out—don’t forget to snap a pic and share your breakfast fiesta online!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: Mexican-American

Nutritional Information (Per Serving):
Calories: 390 | Protein: 20g | Carbohydrates: 28g | Fat: 23g | Fiber: 4g | Sodium: 620mg

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