If you’re looking to upgrade your breakfast game, these sausage breakfast enchiladas are about to become your new favorite. They’re cheesy, hearty, packed with flavor, and perfect for feeding a crowd or just meal prepping for the week.
Think fluffy scrambled eggs, savory sausage, melty cheese, and zesty enchilada sauce all wrapped up in soft tortillas. Yeah. Breakfast doesn’t get much better than this.
If you love bold, comforting recipes like this, you’ll definitely want to check out other reader favorites like my pulled pork cornbread waffles or cheesy jalapeno popper muffins.
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Why You’ll Love This Recipe
- Perfect make-ahead breakfast or brunch
- Loaded with protein and flavor
- Easy to customize with your favorite add-ins
- Great for holidays, weekends, or meal prep
- Cheesy, saucy, and totally satisfying
Key Ingredients
You’ll find the full list of ingredients and their amounts in the recipe card at the end of the post.
- Breakfast Sausage: It brings a savory, slightly spiced flavor that makes the whole dish feel like a hearty breakfast-meets-dinner.
- Eggs: They hold everything together and give you that soft, fluffy texture inside the enchiladas.
- Red Enchilada Sauce: This is key for moisture and flavor. It soaks into the tortillas and gives that classic saucy, slightly tangy enchilada vibe.
- Cheddar Cheese: Melty, gooey, and essential. It adds richness, helps bind the filling, and gives that golden, bubbly top.
- Onion & Bell Pepper: These bring a bit of sweetness and texture, making the filling more balanced and flavorful.
Variations
- Swap the Protein: Use bacon or ham for another tasty breakfast variation.
- Add Heat: Add jalapenos for a spicy kick.
- Swap the Cheese: Try pepper jack cheese for extra flavor.
- Add Hashbrowns: Add hash browns for the ultimate Tex-Mex breakfast.
How to make Sausage Breakfast Enchiladas
Step 1: Brown the sausage and set it aside in a bowl. Then, add the peppers to the pan and cook until slightly tender. Add the onions and cook until translucent. Add to the sausage.
Step 2: Scramble the eggs in the pan. Then, add the sausage, veggies, and salsa to the pan.
Step 3: Add some enchilada sauce to the bottom of a prepared 9×13 pan.
Step 4: Add cheese and the scrambled mixture to one end of a tortilla. Then, roll it up and place it in the pan. Repeat until the pan is full.
Step 5: Cover with sauce and more cheese.
Step 6: Bake until bubbly and golden. Enjoy!
Expert Tips
- Don’t overfill tortillas, or they’ll be hard to roll.
- Cook eggs just until set. They’ll finish in the oven.
- Use freshly shredded cheese for better melting.
- Let the enchiladas rest for a few minutes to allow the filling to settle.
Sausage Breakfast Enchiladas FAQs
Yes! These are perfect for prepping ahead. Assemble everything the night before, cover tightly, and refrigerate. When you’re ready, just bake as directed.
You can refrigerate leftover enchiladas for up to 4 days.
Absolutely. Assemble them (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking for best results.
Don’t overdo the sauce on the bottom, and make sure your egg mixture isn’t too wet. Also, avoid overfilling the tortillas.
Packaged grated cheese has additives to prevent caking and can become grainy as they melt.
Great Sides for These Breakfast Enchiladas
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Sausage Breakfast Enchiladas
Ingredients
- 16 ounce ground breakfast sausage
- 8 large eggs
- ½ cup milk
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 2.25 ounce black olives, sliced
- 15 ounce red enchilada sauce
- 1 cup pace picante salsa
- 2 ½ cup cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 flour tortillas
Instructions
- Preheat the oven to 375°.
- Add ground sausage to a medium sized pan, over medium heat, and begin to break apart.
- Cook until sausage has browned and is no longer pink.
- Remove sausage from the pan and set aside in a bowl.
- Add the bell peppers to the pan, and cook for 1 minute.
- Next add the onion, and saute until onions are translucent. About 5 minutes.
- Remove peppers and onions from the pan, and put into the same bowl as the sausage.
- Next in a small bowl, beat the eggs and milk until thoroughly combined.
- Add the eggs to the pan and scramble over low heat. About 5 minutes.
- Season with the salt and pepper. Turn heat off.
- Next, add the sausage, bell peppers, onion, diced olives and pace salsa to the pan.
- Stir the ingredients together until mixed through.
To Assemble
- In a 9×13 pan, add about 1 cup of red enchilada sauce to the bottom.
- Next lay a tortilla out on a clean surface.
- Top one end with cheese, and then about 1⁄4 cup of scrambled egg mixture on top of the cheese (Do not fill tortilla more than half way or it will not roll and seal itself).
- Roll the tortillas and filling to create an enchilada.
- Place seam side down in the prepared baking dish.
- Repeat with remaining tortillas and filling.
- Pour the rest of the enchilada sauce and the remaining cheese over the top.
- Bake uncovered for 15-20 minutes until the cheese has begun to brown and bubble.
- Serves 6 (2 enchiladas each)
Notes
- Don’t overfill tortillas, or they’ll be hard to roll.
- Cook eggs just until set. They’ll finish in the oven.
- Use freshly shredded cheese for better melting.
- Let the enchiladas rest for a few minutes to allow the filling to settle.
Nutrition
The family loved this for breakfast and I’m going to make it again over the weekend! So delicious!
Tried them today and they turned out great. Easy to prep and full of flavor!
So hearty and packed with flavor, such a great way to switch up breakfast. They reheat really well too, perfect for meal prep or feeding a crowd.
These are the best. It’s like homemade fast food for breakfast, and I am here for it for the rest of my life.
I made these, and they are a permanent in my rotation now. These are so good.