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.

Breakfast Enchiladas

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.

Breakfast Enchiladas

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…

Breakfast Enchiladas

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.

Breakfast Enchiladas

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:

 

Breakfast Enchiladas
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

A fun twist on a tex mex fav, these Breakfast Enchiladas are a cheesy egg wrapped AM option stuffed full of hearty sausage, caramelized onions, and sharp cheddar.

Course: Breakfast, Brunch
Cuisine: American
Keyword: 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
  1. In a large bowl stir together the meat, green onions, and 1 c. cheese.
  2. Place 1/3 cup of the mixture down the center of each tortilla.
  3. Roll up and place seam-side down into a greased 9x13 baking dish. Repeat until all tortillas are filled.
  4. 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.
  5. When ready to bake sprinkle the remaining cup of cheese over the tortillas, followed by the bacon.
  6. 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.

post & pictures updated 12/21/2018

4 Sons 'R' Us: Breakfast Enchiladas

11 thoughts on “Breakfast Enchiladas

  1. 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.

  2. 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!

    1. 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!

  3. 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

  4. 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.

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