With Breakfast Enchiladas your morning has never tasted so good! Smothered in enchilada sauce, each tortilla is filled with cheesy eggs, savory sausage, tender potatoes and peppers for a flavorful and filling bite.
Easy to double this effortless recipe takes just minutes to assemble making it perfect for feeding a large crowd. Made for holidays or sleepy weekends, this is a total crowd pleaser. With minimal prep it is easy to pull this hot meal together for a breakfast everyone will love.
If looking for other easy, make-ahead recipes, try our Sheet Pan Breakfast Pizza, French Toast Bake, Amish Breakfast Casserole, and Freezer Burritos!
🥫 Ingredients
With just a few minutes of prep, Breakfast Enchiladas are quick and easy to pull together. With a little effort it's never been easier to enjoy a hot and delicious start to your day!
- Mild Sausage
- Onion
- Garlic
- Red Pepper Flakes
- Southern Style Hash Browns
- Cottage Cheese
- Eggs
- Heavy Cream
- Green Enchilada Sauce
- Salt
- Pepper
- Flour Tortillas
- Shredded Monterey Jack Cheese
- Crumbled Bacon
(Scroll down to the recipe card for exact measurements and full printable instructions.)
Now, don’t let the cottage cheese scare you. Trust us, after it’s all baked, you won’t even know it’s there. With two kinds of cheese and heavy cream, this baked dish comes together for just the right amount of richness and moisture.
🥣 Step-by-Step Instruction
Prepare the Meat
Firstly add your uncooked sausage, diced onion, minced garlic, and red pepper flakes to a pan on the stove. Then bring your stovetop to a medium to high heat and allow the sausage to cook a little. When sausage is halfway cooked add in the hash browns and peppers to the pan.
Afterwards continue cooking the sausage till it is fully browned and remove the pan from the heat. Then begin to gently fold in the cottage cheese to your hash brown and sausage mixture.
Egg Mixture
Afterwards, in a separate bowl whisk together your eggs, heavy cream, half of thef enchilada sauce, salt and pepper. When all mixed together set the bowl aside.
Assemble
When you are ready to begin assembling your Breakfast Enchiladas you will first need to grease a 9x13-inch baking dish. Then go ahead and pre-heat the oven to 350 F.
When that is taken care of you can begin filling your tortillas with a heavy spoonful of the prepared sausage and potato mixture and a small amount of shredded cheese. Once filled roll each tortilla and place them in the baking dish seam-side down.
Continue this process of filling each tortilla until all are filled and assembled in the pan. Then slowly pour the egg mixture evenly over the enchiladas. If you happen to have any leftover sausage and potato mixture you can spoon it over the top of the dish.
Then pour the remaining enchilada sauce over the dish and sprinkle the remaining shredded cheese and bacon bits over the top.
Bake
Afterwards, place the dish in the oven and allow your Breakfast Enchiladas to bake uncovered for 45-50 minutes or until the eggs are set and the edges of the enchiladas are golden.
When done baking remove the pan from the oven and serve your enchiladas warm with toppings like sour cream, avocado and salsa. Enjoy!
👩🏻🍳 Make it Your Own
Breakfast Casserole is a versatile recipe easily changed to suit any crowd’s preferences. Try swapping the bacon and sausage for cubed ham or chorizo.
You can also swap out the diced hash browns for tater tot rounds. And adding mushrooms, chopped tomatoes or spinach are a great way to add more veggies to your meal.
🍽 Make Ahead
If looking for an easy weekend brunch recipe Breakfast Enchiladas are perfect for prepping the night before so all you have to do is pop them in the oven and bake the next morning!
For an easy morning meal assemble your enchiladas as instructed and place each filled tortilla in the greased baking dish. Once all the enchiladas are in the pan seam side down go ahead and cover the dish tightly. Then place pan in the fridge till ready to bake.
The next morning pull the dish from the fridge. Pre-heat the oven as normal and uncover the enchiladas. While the oven pre-heats prepare your egg mixture as normal.
In a separate bowl whisk together the eggs, heavy cream, half of the can of enchilada sauce, salt and pepper. When all mixed together pour the egg mixture over your filled enchiladas in the pan.
Continue following the recipe by adding the remaining enchilada sauce, shredded cheese and crumbled bacon to the top of the dish. Then place the pan in the oven and allow to bake as normal and enjoy!
📋 FAQ's
Can you freeze Breakfast Enchiladas?
Breakfast Enchiladas are a great freezer friendly meal. And because this recipe can be made in advance it makes it a doubly great option for busy mornings! For all the details on how to prepare ahead of time or freeze for later, check out our Make Ahead section above.
Do you have to use Cottage Cheese in Breakfast Enchiladas?
Now, don’t let the fact that these Breakfast Enchiladas call for cottage cheese scare you. Trust us, after it’s all baked, you won’t even know it’s there. With the combination of cheeses and cream this easy and simple breakfast bake comes together with the perfect amount of richness and moisture.
What's a good breakfast recipe for feeding a large crowd?
Easy to double this Breakfast Enchiladas recipe takes minutes to prepare, making it perfect for feeding a large crowd. Warm, filling and so delicious this dish is a total crowd pleaser, ideal for serving on holiday mornings or sleepy weekends.
📖 Recipe
Breakfast Enchiladas
Ingredients
- 16 ounces mild sausage
- 1 medium onion diced
- 1 teaspoon minced garlic
- ½ tsp red pepper flakes
- 1 cup cottage cheese
- 8 large eggs
- 2 cups southern-style hash browns
- 2 cups Monterey Jack cheese shredded
- 10 ounces green enchilada sauce divided
- 1 teaspoon black pepper
- 1 teaspoon salt
- ¾ cup heavy cream
- 6-8 flour tortillas
- ½ cup bacon bits
Instructions
- In a pan over medium to high heat add your sausage, diced onion, minced garlic, and red pepper flakes. When sausage is halfway cooked add the hash browns to the pan.
- Cook the sausage until fully browned. Remove the pan from the heat and gently fold in the cottage cheese to your hash brown and sausage mixture.
- In a separate bowl, whisk together the eggs, heavy cream, salt, pepper, and half of the can of enchilada sauce. Set aside the remaining enchilada sauce.
- Fill tortillas with the sausage mixture and a small amount of shredded cheese. Roll and place each filled tortilla seam-side down in a greased 9x13-inch baking dish.
- Pour the egg mixture evenly over the enchiladas. Spoon any remaining meat mixture on top of the dish.
- When ready to bake, pre-heat the oven to 350 F. Top the baking dish with any remaining enchilada sauce. Sprinkle with remaining shredded cheese and bacon bits
- Place dish in the oven and allow to bake uncovered for 45-50 minutes or until the eggs are set and edges of enchiladas are golden.
- Remove pan from the oven and serve enchiladas warm with toppings like sour cream, avocado and salsa. Enjoy!
Debbie says
Hi,
Just curious what size tortillas do you recommend?
thedashleyskitchen says
We like to use larger 10-13 inch tortillas like a burrito size for things like enchiladas.
Melanie says
Hi, I might be missing it but how much garlic?
thedashleyskitchen says
The recipe calls for 1 teaspoon minced garlic. We hope you enjoy it as much as we do!
Dorothy says
These were delicious. i am not a huge breakfast sausage fan but with all the other ingredients I didn't mind it. Easy to make and I loved not having to precook the eggs.
Megan says
I just saw the video for this on your Facebook and can't wait to make! I'm going to substitute with some organic versions of the ingredients but am most excited because I just found out I'm pregnant again and I struggle to keep my protein needs up. This can feed myself and my toddler. I saw you can make the night before and do the mixture morning of, but have you tried freezing? Also, do leftovers reheat well? I know sometimes eggs don't taste great reheated. Thanks for sharing this!
thedashleyskitchen says
Congratulations! And yes, the leftovers reheat great! Honestly I haven't tried freezing the leftovers but I'd imagine they would do okay. If I'm planning on freezing for baking later I prep the enchiladas up to the point of filling the tortillas and placing in the baking dish. I'll freeze and then when ready to bake pull from freezer, let thaw and pour the egg mixture over the top and follow the instructions from there. 🙂
Nicole says
Do the hasbrowns need to be thawed? And can this be made the night before and baked the next morning?
thedashleyskitchen says
If you add in the hashbrowns while the sausage is mid-cook there is no need to thaw before hand. The potatoes will have plenty of time to cook and soften. And yes, our Breakfast Enchiladas are perfect for prepping the night before. They are great for popping in the oven and baking the next morning for an easy breakfast. In the post if you jump to the section called Make Ahead we share how to prep this dish in advance. Happy cooking, we hope you enjoy them as much as we do!
Mimi says
Have you tried putting together the night before and baking in the morning?
Thank you!😊
thedashleyskitchen says
Yes our Breakfast Enchiladas are perfect for prepping the night before. They are great for popping in the oven and baking the next morning for an easy breakfast. In the post if you jump to the section called Make Ahead we share how to prep this dish in advance. Happy cooking, we hope you enjoy them as much as we do!
Tamra says
Delicious!
I am going to make this again for a men's brunch that my husband is attending.
Mickey says
Can’t wait to make this!
Barbara says
The recipe looks so good.I can't wait to try it.
As I am a single person I'll be halfing the recipe.
You wrote the article up really nice.
Jaynie says
So yummy!
Jennifer Zumrick says
I made two pans each with 5, 10 inch tortillas each. Used Bob Evans Zesty sausage, my husbands favorite! Added one additional egg, and bit more cheese. Gives me a pan to share!
They were done in 40 min.
Yummy and beautiful! Definite repeat!
Noreen Ridings says
Can this be made in a slow cooker? If so, how long would you cook it?
thedashleyskitchen says
Hi Noreen, I haven't tried making these Breakfast Enchiladas in a slow cooker but in theory it should work. I would prepare the dish as normal but instead of placing in a baking dish place in a slow cooker. Continue following the instructions. Place the lid on the slow cooker and cook over low heat for 6 hours or on high for 4 hours until the eggs have set and enjoy!
Nikki Earley says
The garlic quantity is missing from the ingredients list. I’m going to add 3 gloves as I like garlic. I saw the video on reels and decided we definitely needed to try this. Only substitute I’m making is adding cream cheese instead of cottage cheese as I don’t have any. Excited to eat this in the morning
Chelsie M says
Would corn tortillas work for this recipe?
Thanks!!
thedashleyskitchen says
We haven't tried making it with corn tortillas but I am sure it would be delicious! Just keep in mind that you would need to use twice as many tortillas as they are much smaller than burrito sized flour tortillas. Happy cooking!
Deborah Leinweber says
Simple and easy to make. so much flavor! this is now one of my favorite breakfast meals!
Valerie says
Excellent recipe that will be added to our regular rotation! I made it as written with the only modification was that I added 4oz of my homemade hatch chili sauce to the eggs along with the enchilada sauce. I used 6 tortilla shells and filled them real full. Oh, and the eggs did just miraculously fill into the shells. Lol!
Laura Young says
this was a plus plus for me!!!
I did alter the meat because I am not a fan of breakfast sausage so I used mild sweet Italian sausage and added jalapenos because I didn't have red pepper flakes...but so so good!
thank you for a new breakfast idea!!
Brenda L Meadows says
super good. I used vegetarian sausage product in it. They were very filling, smelled so good and the taste was amazing.
Vickie Knight says
I made this today for brunch. So yummy! Love it! Definitely in the rotation going forward!
Sheri Graf says
We made it this morning for brunch and it was delicious! Thanks for sharing!
Rose says
Hi, these sound great. Do you think they could be made the night before and baked in the morning?
thedashleyskitchen says
This is a great recipe for preparing the night before and then just adding the egg mixture the morning of right before putting in the oven. If you jump down to the bottom of the post we share some tips and tricks for preparing this dish ahead of time. Happy cooking!
Lauren says
So easy and delicious! Not too spicy! Only thing was I had to bump up my oven to 375 because it wasn’t cooked all the way!
Julia says
These were so good! Printed it save, we will definitely make them again! I didn't have the frozen potatoes so I used 1.5 cups small chopped garden potatoes and 1 small bell pepper in place of them. SO good! Thanks for the recipe!
Claire says
This was delicious. I sauted my own potatoes and peppers and left out the cottage cheese, the recipe still came out great. Two bell peppers and two potatoes was too much, but I just scrambled up more eggs and made another small batch. I also used corn tortillas, which I prefer. I could see a version of this with chorizo and poblanos? I will definitely make this again.
Nicole M. says
Just made this. It turned out amazing! I hate cottage cheese, but you don't even notice it after baked. I like to keep it in for the added protein.
For others who don't like cottage cheese, you could use a blender to liquify it into the eggs.👌🏻
Kristy says
This recipe was absolutely delicious and I’ll be making it regularly!
Thanks so much for sharing it with us.
Kate says
This recipe is a 20/10. I typically steer away from recipes like this because I feel like the eggs never cook in casseroles. NOT the case here. It was cooked perfectly and has great flavor!
Heather says
These are so good! Love all the protein. I made half a batch because I’m leaving on vacation in a few days, but I probably could have done the full recipe and eaten them for breakfast and dinner instead. This is definitely going on repeat. Thanks!
Diane says
My husband and I loved this! Thank you for this recipe. We are thinking we might use this fiesta shredded cheese next time. We don’t like food really spicy since we’re older, but it’s not going to make the dish spicy. Anyway keep them coming!
Cher says
This Breakfast Enchilada Casserole is such a winner! It was incredibly easy to put together, everything goes into one dish, which makes prep and cleanup so simple. I loved how all the flavors came together perfectly in every bite. It’s hearty, satisfying, and has that delicious “comfort food” feel while still being convenient. Definitely a recipe I’ll be making again!
Carol Wentworth says
This was so easy and my family inhaled it. So good!!
E says
These were good! I may leave out the cottage cheese next time… I think it separated as it baked leaving my filling kind of “wet.” Great flavors & easy to make.
Susan B says
Really loved this recipe! So easy and so good! Will be making this again for sure!
Teri says
Easy and delicious
Crystal says
Just added some cilantro and a little can of diced green chiles and it was ✨✨✨❤️