Breakfast Enchiladas
These Breakfast Enchiladas combine a much loved Tex Mex fav with classic AM flavors. Soft flour tortillas are stuffed with a savory meat mixture, and topped with a rich egg custard, crisp bacon bits, and shredded cheddar. Whether made ahead, or on the spot, it’s a breakfast made to fill you up and fuel your day.
Brinner? Brinner. Breakfast for Dinner. Who doesn’t love breakfast for dinner?
The kids think it’s an awesome treat, and it’s almost always cheaper for me than our regular dinner fare.
Fun ( little known) Fact for the day: the word ‘Dinner’ used to refer to breakfast. The word “dinner” comes from the Old French word “disnar”, which in fact means “breakfast”.
To read more on how “this meal that bears the name (translated) “breakfast” is now the meal we eat before we start the fast and the literal translation of “dinner” is now the word we used to describe our early morning meal of breakfast” visit Today I Found Out.
I think I heard the sons groan when I started rattling off the history of the word. Ooops! But, seriously, who can blame me for wanting to force feed their brains all these super interesting factoids? But I digress…
Bringing it back to…breakfast enchiladas. This is our family favorite when it comes to breakfast for dinner. Did I mention that these are also extremely quick to prepare? Easy, cheap, and tasty? For us that’s the perfect ‘this recipe’s a keeper’ trifecta.
Next time you’re craving those breakfast-y flavors for dinner, give these breakfast enchiladas a try.
Meat is essential to any great enchilada, even a breakfast-themed one. We typically use ground sausage in this recipe, but have also used ham- and the finished product is just as tasty. This also makes it a great way to use up leftover ham after holidays like Thanksgiving, Christmas, and even Easter.
Whichever meat you’re using is combined with thinly sliced green onions and a cup of cheddar cheese. A third of a cup of the mixture is spread evenly down the center of each tortilla. The tortilla’s then tightly rolled up, and placed seam side down into a pre-greased 9×13 inch baking dish. Repeating until all the filling and tortillas have been done.
In a large mixing bowl, whisk together the eggs, half & half, flour, & salt- until evenly combined. Pour the egg mixture evenly out over the tortillas. At this point, you can proceed with the recipe- baking immediately, or cover the dish tightly with cling wrap and refrigerate until ready to cook, or up to overnight.
When you’re ready to bake the breakfast enchiladas, sprinkle the remaining cup of shredded cheddar evenly out over top of the stuffed tortillas, followed by the bacon.
Cover the dish tightly with aluminum foil and bake at 350 degrees for 35 minutes. Remove the foil, and bake an additional 10 minutes- or until the eggs are set and the cheese is all melted.
Let the dish rest a minute or two before divvying up and serving. Serve topped with extra green onions, and sour cream, if desired.
Other Breakfast Recipes You Might Also Enjoy:
- Sausage Breakfast Burritos
- Monte Cristo Style Breakfast Sliders
- Diner Style Home Fried Breakfast Potatoes
- Cheesy Sausage Ham & Egg Breakfast Calzones
- Copy Cat Taco Bell AM Crunch Wrap
Breakfast Enchiladas
Ingredients
- 1 lb sausage browned or 2 cups ham, diced
- 6 green onions finely sliced
- 2 cups shredded cheddar cheese
- 8-10 8- inch flour tortillas
- 6 eggs
- 2 cups half-and-half or milk
- 1 tbsp all purpose flour
- 1/2 tsp salt
- 6 slices of bacon cooked crisp and crumbled
Instructions
- In a large bowl stir together the meat, green onions, and 1 c. cheese.
- Place 1/3 cup of the mixture down the center of each tortilla.
- Roll up and place seam-side down into a greased 9x13 baking dish. Repeat until all tortillas are filled.
- In another large bowl beat eggs, half and half, flour and salt. Pour over the tortillas in the dish. You can cover the dish and place it in the fridge or bake immediately.
- When ready to bake sprinkle the remaining cup of cheese over the tortillas, followed by the bacon.
- Cover the baking dish with foil and bake at 350 degrees for 35 minutes. Remove foil and bake 10 more minutes, or until the eggs are set and the cheese is melted.
Nutrition
Love the idea of breakfast enchiladas and a nice change from the norm. The family loves breakfast burritos so I think this will be a hit too! Thanks for sharing on Recipe Roundup.
Glad you can use the recipe! I love shaking things up, even when it’s as simple as breakfast for dinner.
I’m going to try this for dinner tonight, but I’m going to add in some black beans to the filling to make it stretch a little further. I’ve got a lot of mouths to feed!
Anything we like in our one lets, we typically like in these and you’re right add ins do help make them heartier and go further. I like the idea of black beans. Maybe I’ll try a southwestern version!
My son is the same way about how I go on sometimes (esp about food, lol!) These are gorgeous. I’d eat them for breakfast lunch or dinner. Or maybe midnight!
Happy New Year’s and Happy Fiesta Friday! Thanks for sharing with us!
Mollie
These would be a treat for breakfast or dinner with a side salad. Great idea for a make ahead company breakfast as well.
Thank you and Happy New Year.
yummy for lunch too
Delicious looking meal.
Have you ever tried making them with corn tortillas?
I haven’t, but if you end up giving it a go- let me know how it turns out!
Made these tonight with low carb tortillas. I couldn’t wait to try. But I did make a few adjustments.
Added some bell pepper and a can of green chilies. I didn’t use the flour due to doing low carb meals. And substituted sour cream for the half and half.
Thank you for your recipe
So glad you enjoyed it! I love that you were able to adapt it for your low carb diet. Thanks for sharing your changes so others can make use of them!!
Looks good. But in my opinion why not just make breakfast tacos or burritos like some call them? Js…. give me a taco.
I was wondering if you think these would freeze well? I like to make breakfast meals for my husband to take to work and heat up. Thanks
Hey thanks, I tried this recipe and it was a huge hit! I read the comments and added rotel to my filling and it was perfect. Also it had to bake longer than the recipe called for.
I made with ham and left out the bacon on top. I added a spoonful of chopped green chiles. I do not like eggs so I can’t give my own opinion on these. However, I made them for my husband. I sent him off to work today with one for himself and another for a work friend. He said they both LOVED it and were moaning while eating them HA. I froze the rest in 2 piece portions so we’ll see how well they freeze. Super quick and easy prep so will make again for sure.
I added diced green chilis to the meat mixture and served with sour cream and salsa…
Very good, will make again!
Green chilies are a great idea- a perfect way to really amp up the flavor. Sour cream & salsa are a must for us when sitting down to breakfast with a plate of them 🙂
Making for Saturday morning. Everyone liked! Thank you.
Followed the directions and it came out perfect. Served it with a side of cinnamon apples. Delicious 😋
I want to pre-make this as I was hoping to use this for dinner tomorrow. Where the recipe says you can refrigerate up to overnight is that assuming you’re using it for a breakfast dish the next morning, or can I keep it in the fridge till I’m ready to start dinner??
Literally I have been making this recipe of yours for 5+ years it is amazing! My boys love it as dose my picky daughter.
This is a really easy, yummy recipe. A crowd pleaser for picker eaters as well. I think it is even better the next day. Thanks for this great recipe!