Breakfast Enchiladas Recipe

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 01/14/23
breakfast enchiladas

 Leah Maroney
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 servings
Yield: 8 enchiladas
Nutrition Facts (per serving)
1623 Calories
82g Fat
164g Carbs
54g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1623
% Daily Value*
Total Fat 82g 106%
Saturated Fat 27g 134%
Cholesterol 337mg 112%
Sodium 4501mg 196%
Total Carbohydrate 164g 60%
Dietary Fiber 13g 48%
Total Sugars 13g
Protein 54g
Vitamin C 10mg 52%
Calcium 441mg 34%
Iron 11mg 60%
Potassium 1153mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing beats a piping hot batch of enchiladas fresh out of the oven. So why not serve this savory, spicy dish for breakfast? Eggs and enchiladas are a match made in heaven. These babies are stuffed with scrambled eggs, chorizo, cheese, hash browns, and onions, and topped with creamy enchilada sauce (and of course, more cheese).

Add some fresh chopped tomatoes or a spoonful of homemade salsa, chopped scallions, and sour cream to complete this perfect dish.

This is a great dish to make ahead of time. Assemble the casserole, wrap it in plastic wrap and keep it in the fridge until you are ready to bake and serve. It will keep in the fridge for two days, or in the freezer for up to two months.

Ingredients

  • 5 large eggs

  • 1/2 pound chorizo sausage

  • 1 medium onion

  • 2 cups shredded hash browns, frozen

  • 1 packet taco seasoning

  • 1 tablespoon olive oil

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 cup plus 1/3 cup cheddar cheese, shredded

  • 2 (10-ounce) cans enchilada sauce, red or green

  • 1/2 cup sour cream, plus more for serving

  • 8 (8-inch) flour tortillas

  • Salsa, optional, for garnish

  • Chopped cilantro, optional, for garnish

  • Chopped scallions, optional, for garnish

Steps to Make It

  1. Gather your ingredients. Heat the oven to 350 F.

    Breakfast enchiladas

    The Spruce /  Leah Maroney

  2. Brown the chorizo in a large sauté pan on high heat. Remove the chorizo using a slotted spoon, and leave the fat in the pan.

    breakfast enchiladas

    The Spruce / Leah Maroney 

  3. Add the onions and hash browns to the same pan. Sauté until the onion has softened. Add the taco seasoning and remove it from the pan. Place it in the same bowl as the chorizo.

    breakfast enchiladas

    The Spruce / Leah Maroney 

  4. Add a tablespoon of olive oil to the pan and add the beaten eggs to the pan. Softly scramble them. Don't overcook them, since they will also be cooked inside the enchiladas. Remove them from the the pan and add them to the bowl with the other filling ingredients.

    breakfast enchiladas

    The Spruce / Leah Maroney 

  5. Mix together the chorizo, potato and onion mixture, eggs, and the cup of shredded cheese in the large bowl until completely combined and the ingredients are evenly dispersed.

    breakfast enchiladas

    The Spruce / Leah Maroney

  6. Fill each tortilla along the middle with a few tablespoons of the mixture.

    breakfast enchiladas

    The Spruce / Leah Maroney

  7. Roll the tortillas and lay them seam-side down into a greased casserole dish.

    breakfast enchiladas

    The Spruce / Leah Maroney

  8. Whisk together the enchilada sauce and sour cream.

    breakfast enchiladas
     Leah Maroney

  9. Pour the enchilada sauce over the top of the tortillas.

    breakfast enchiladas
     Leah Maroney

  10. Top with the remaining shredded cheese. Cover with foil and bake in the oven for 25 to 30 minutes, or until bubbly.

    breakfast enchiladas
     Leah Maroney

  11. Remove the foil from the pan, and return the dish to the oven for another 15 minutes or until the top is lightly browned.

    breakfast enchiladas
     Leah Maroney

  12. Top with salsa, chopped cilantro, chopped scallions, sour cream, and more shredded cheese if you wish.

Variations

  • Try bacon instead of chorizo or pepper jack cheese instead of a Mexican cheese blend.
  • You can use green enchilada sauce instead of red. You can also add a little freshly chopped cilantro into the filling. The possibilities are endless!