Breakfast Enchiladas

October 12, 2025

These easy Breakfast Enchiladas are the perfect make-ahead meal prep breakfast—loaded with sausage, eggs, peppers, and green enchilada sauce. Each serving packs 22g of protein and reheats beautifully for busy mornings.

This recipe almost didn’t make it into my cookbook—but now it’s one of my all-time favorites. I was down to the very last page, tweaking the lineup, when I decided to throw together something totally different. I wanted a breakfast recipe that was bold, filling, flavorful, and meal prep friendly—and that’s how these Breakfast Enchiladas were born.

They’re everything I love in a morning meal: high in protein, layered with color and texture, and something that actually makes you excited to open the fridge on a busy weekday morning.

Why You’ll Love These Breakfast Enchiladas

These are not your typical breakfast burritos. The green enchilada sauce gives a tangy, slightly spicy flavor that pairs perfectly with the sausage and peppers. The eggs bake up fluffy, the tortillas soak in all the sauce, and every bite tastes like a warm, cheesy breakfast taco—but in casserole form.

You can make them in an 8×8 pan to cut into squares, or bake them individually in glass meal prep containers. I love doing the individual portions for easy grab-and-go mornings.

Ingredient Swaps & Customizations

Tortillas: Use any kind—low carb, corn, whole grain, or even gluten-free cassava.
Protein: Swap the breakfast sausage for ground turkey, chicken sausage, or chopped bacon.
Sauce: Green enchilada sauce adds brightness, but you can absolutely use red for a richer, smoky flavor.
Veggies: Add mushrooms, spinach, or diced zucchini for extra nutrients.

Tips for Perfect Breakfast Enchiladas

Don’t skip poking holes in the tortillas—it helps the eggs soak through and bake evenly.
Let them cool completely before storing. This prevents condensation (and soggy tortillas).
Sprinkle toppings right before serving—fresh cilantro and green salsa brighten everything up.

When to Make These

These are my go-to for busy school mornings, weekend brunch meal prep, or anytime I want something savory and satisfying in the morning. They’re also perfect for hosting—set out toppings and let everyone customize their own.

Meal Prep & Storage Tips

Make Ahead: These are designed for meal prep! You can assemble them the night before, refrigerate, and bake in the morning.
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in the microwave for 45–60 seconds or bake at 350°F for 10 minutes until heated through. If microwaving, cover loosely with a paper towel to prevent the tortillas from drying out.