Breakfast Enchiladas – Barefeet in the Kitchen

I can’t believe it took me this long to make Breakfast Enchiladas. Scrambled eggs, breakfast sausage, green chile, cheese, and soft tortillas are some of our favorite breakfast foods. It makes perfect sense that when you layer them all together you’d get a delicious one-pan meal.

My kids have been requesting enchiladas for dinner for a couple of weeks now. Last night I was craving breakfast for dinner so, in the perfect compromise, this idea was born.

Scrambled Eggs and Sausage

Scrambled eggs with sausage is a classic breakfast combo and I love finding new ways to enjoy them. Green Chile and Sausage Scrambled Eggs has been one of my most frequently made savory breakfast meals for a while.

I really liked the uniqueness of the scrambled eggs in this dish instead of our usual frittata or quiche. The addition of breakfast sausage in the enchiladas really brings the whole dish together.

Breakfast Enchilada Casserole

I took the concept and swapped green chiles for milder red and bell peppers so that even those among us who avoid spicy foods could enjoy these enchiladas. (If you love spice like me, you can always add more heat by topping your portion of  finished enchiladas with salsa or hot sauce!)

Next time you’re making breakfast, remember that there are a whole lot more options beyond dropping your eggs on a plate with a slice of toast. There are so many other ways to serve scrambled eggs and sausage your family will enjoy!

From breakfast grilled cheese to breakfast tacos, quesadillas to this Sausage and Scrambled Egg Pizza from Recipe Girl, there’s no end to the creative ways you can bring these breakfast favorites to your table.

The best part of this meal? It made enough that dinner was served with enough leftover for breakfast as well!

We liked it so much that everyone was excited to have this dish two meals in a row. A quick reheat in the microwave and breakfast was ready to go.

I love waking up and knowing that I have a hearty breakfast already prepared. If you’re looking for more make-ahead breakfast ideas, check out these Breakfast Casserole Muffin Cups or any of my Baked Oatmeal recipes too.

Freezer Meal

This breakfast enchilada recipe freezes wonderfully as well. Before baking the assembled casserole, cover it tightly and freeze the whole thing.

Let the enchiladas thaw in the fridge for a day or two before you want to heat them, then bake the dish like usual. I recommend preparing two pans of breakfast enchiladas at once–one to eat and one to freeze for later!

Nothing makes me happier on a busy night than remembering I have a delicious freezer meal on hand to take the stress out of dinner prep. Because yes, this makes an awesome dinner too!

Breakfast Enchilada

Stacked breakfast enchiladas are cheesy, flavorful and satisfying with every bite. Whether you eat them for breakfast, lunch or dinner, they’re sure to be a hit.

Have you made any of my other enchilada recipes? If not, you probably haven’t stumbled across my favorite enchilada making tip! I learned this from a friend over 20 years ago and I’ve been making them this way ever since.

Slice your tortillas into pie-shaped wedges before layering them into the dish. This not only avoids clumps of tortillas stuck together from trying to layer the bigger rounds into the pan, but it also makes the enchiladas easier to serve, as they will slice more easily.

We all enjoyed this make-ahead breakfast very much and both of my older boys requested seconds! It’s definitely going to be a regular fixture on our breakfast (and breakfast for dinner) meal rotation from now on.

Breakfast Enchilada Recipe

1. In a large skillet, over medium-high heat, cook and crumble the sausage. Remove from the skillet and set aside in a separate bowl. Drain all about a teaspoon or two of oil (if there is more than that left in the pan).
2. Add the onions to the hot skillet and saute for at least 10 minutes, stirring frequently until then begin to turn brown. Salt and pepper them as they cook. Add the bell peppers to the onions and cook, stirring frequently, until they begin to soften, about 3 minutes.
3. While the vegetables are finishing on the stove, preheat the oven to 350 degrees. Lightly scramble the eggs and set aside. Remove the vegetables from the skillet and set aside in a small bowl.
4. Reduce the heat to medium or medium-low and add a teaspoon of two of butter to the skillet. Allow the butter to melt and then add the eggs. Gently stir the eggs only a few times as they slowly cook. This should take just a few minutes. Sprinkle with salt and pepper. When the eggs begin to hold together and they still look wet, remove from the heat.
5. Pour 1/2 a cup or so of the enchilada sauce into the bottom of a 9×13 dish. Place a single layer of tortilla wedges on top of the sauce. Layer half of the sausage on the tortillas, then half of the eggs over the sausage and top with the onions and peppers. Sprinkle with a little less than half of the cheese and top with a layer of tortillas.
6. Pour 1 cup of enchilada sauce over the tortillas and then repeat the sausage and egg layers. Top them with the last layer of tortillas. Pour the rest of the green chile sauce over the top of the dish and sprinkle the remaining cheese over the sauce.
7. Bake for 20-25 minutes, until the sauce and cheese are bubbling. Let rest for 5-10 minutes before serving.

{originally published 9/17/12 – recipe notes and photos updated 3/22/22}