Enchiladas Breakfast

An enchilada is Mexican cuisine and can be filled with various ingredients including meats, cheese, beans, potatoes, vegetables or combination. The filling which I usually cooked for breakfast is with Scrambled eggs, breakfast sausage, green chile, cheese with soft tortillas. It makes perfect sense that when you layer them all together you’d get a delicious one-pan meal.

Enchilada sauces include chili-based sauces such as tomato chili salsa, garlic chili, green pepper chili, black pepper, or cheese-based sauces such as chile con queso. Enchiladas with mole, served with fried beans and Spanish rice.

My sister had been requesting enchiladas for our light outing meal at the picnic for a couple of weeks now. The idea was born when the suggestion for good siblings get together for chat at the park with easy to pack and cooked meal. You can prepared with any combination of ingredients of your choice with the sauces, it is fun for family outing.

Scrambled Eggs and Minced Beef

Scrambled eggs with minced beef is a tasty breakfast combo and I love finding new ways to enjoy them by changing the ingredients at times on the protein. It has been one of my most frequently made savory breakfast meals for a while.

If you are rushing times to work in the morning, you can make it simpler filled with a plain cooked beef filling then top with enchilada sauce with lots of cheese. But if you have more times, you can make it fancy by adding the chilies, beans ,corn and even olives, sometimes even bacon with spices. Aside from scrambled eggs, you can substitute it with frittata or quiche. Sausage can be delicious too if you add the oil spicy chilies or chilies flakes to cook with it. Garnish with parsley, tomatoes, pepper corn for the additional topping on it.

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 Minced Beef and Scrambled Egg Pizza from Recipe Girl, there’s no end to the creative ways you can bring these breakfast favorites to your table.

Make-Ahead Breakfast

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 other recipes that go well for breakfast too, adding on to your creativities that you can have more options and choices for your family. Your children will be excited when they are coming down for breakfast.

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 Enchiladas

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 10 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 my sisters requested seconds! In that way, we don’t need to travel all the way to Tex-Mex restaurants across America for the dish when we can cook it at home. Sometimes the cook used a lot of spices to make it more tasty such as cayenne pepper, oregano, paprika, cumin, garlic, onion for the enchiladas sauce with tomatoes salsa cooking it with the minced beef, you can try for the fancy version of the restaurants.

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 sauce 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 or minced beef on the tortillas, then half of the eggs over the sausage or minced beef 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 or minced beef and egg layers. Top them with the last layer of tortillas. Pour the rest of the green chili 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.