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 halfway cooked add in the hash browns and peppers to the pan.
Afterwards continue to cook the sausage till fully browned. Once the sausage is cooked through 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
- 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. Allow sausage to cook a little, when about halfway done southern-style 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.
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. 🙂