Description
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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Ingredients
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)
Instructions
Step 1: Sauté the Veggies
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In a skillet, heat olive oil over medium heat
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Add diced bell peppers and onions
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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
Notes
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
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Mexican-American