Can I make breakfast enchiladas the night before?

Yes, these are ideal for overnight prep. Assemble and refrigerate, then bake in the morning.

What’s the best way to reheat breakfast enchiladas?

Microwave individual portions for 1–2 minutes, or reheat in a 350°F oven covered with foil until heated through.

Can I use corn tortillas instead of flour?

Technically yes, but flour tortillas are more flexible and less likely to crack. If using corn, soften them first.

How do I freeze breakfast enchiladas?

Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight before baking or reheating.

Can I double this recipe for a crowd?

Absolutely. Use a second pan or large roaster, and increase bake time by 5–10 minutes until bubbly and hot.

Breakfast Enchiladas: Easy Make-Ahead Brunch Favorite

Breakfast Enchiladas

Print Recipe

These savory breakfast enchiladas are packed with sausage, fluffy scrambled eggs, and cheddar cheese, all wrapped in soft tortillas and baked under a creamy, seasoned sauce. They’re a perfect make-ahead casserole for brunch, meal prep, or feeding a hungry crowd.

Author: Benchi
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Breakfast
Method: Baked or Pressure Cooked
Cuisine: American
Diet: Halal

Ingredients

8 flour tortillas (soft taco size)
1 lb breakfast sausage (or turkey sausage)
8 large eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups shredded cheddar cheese, divided
1 can (10.5 oz) cream of mushroom or cream of chicken soup
1/2 cup sour cream
1/4 tsp garlic powder
1/4 tsp onion powder
Optional toppings: green onions, salsa, avocado, jalapeños

Instructions

Preheat oven to 350°F (175°C) if using the oven method.
In a skillet over medium heat, cook sausage until browned and crumbly. Drain and set aside.
In a bowl, whisk together eggs, milk, salt, and pepper. Scramble in a nonstick skillet over medium-low heat until just set. Stir in 3/4 cup of the cheese.
Lay out tortillas and fill each with a portion of the egg and sausage mixture. Roll up tightly and place seam-side down in a greased 9×13-inch baking dish.
In a separate bowl, combine the soup, sour cream, garlic powder, and onion powder. Mix until smooth and pour evenly over the enchiladas.
Sprinkle the remaining 3/4 cup cheese on top.
Oven method: Bake uncovered at 350°F for 25–30 minutes until bubbly and cheese is melted.
Instant Pot method: Place the filled baking dish on a trivet inside the Instant Pot with 1 cup of water. Cover dish with foil. Pressure cook on high for 10 minutes, then use quick release.
Garnish with desired toppings before serving.

Notes

Use fresh, soft tortillas to prevent cracking when rolling.
Vegetarian version: Replace sausage with sautéed vegetables or tofu scramble.
Freezer-friendly: Assemble and freeze before or after baking. Wrap well and store up to 2 months.
Let rest for 5–10 minutes after baking for easier slicing and serving.

Find it online: https://www.cookwithbenchi.com/breakfast-enchiladas/