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Breakfast Enchiladas

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Breakfast enchiladas are a hearty way to start your day, and they are a great breakfast for dinner option as well. The combination of the sausage and egg filling with the cheese sauce makes for a tasty bite every time.

Plate with two breakfast enchiladas baked in creamy cheese sauce and topped with diced tomato and fresh cilantro, ready to eat.

If you are looking for a filling savory breakfast, you are in the right place. These enchiladas are sure to fill your belly and make your taste buds sing.

This recipe was created because I was in the mood for yummy Tex-Mex flavors but had a glut of breakfast sausage and eggs that needed used. Luckily, Little Dude and I love breakfast for dinner, so we didn’t need to be convinced to dig in.

Bite of breakfast enchilada on fork showing scrambled eggs and sausage inside flour tortilla and white cheese sauce on top.

We have made breakfast chimichangas and smothered breakfast burritos before and they were delicious, but this time we wanted to do something a little bit different. So, instead of sausage gravy we used a green chili cheese sauce and boy was it good too.

And there are so many ways you could customize these enchiladas to make them your own. That way you can use your favorite flavors or whatever you have on hand.

Making The Enchiladas

You start off by browning up a pound of sausage. We used hot breakfast sausage for a little extra spice.

However regular breakfast sausage or fresh chorizo would also be tasty. You could even use bits of ham instead if you have some on hand.

Ingredients including a dozen eggs, milk, browned sausage, and tortillas ready to be made into breakfast enchiladas.

I would have loved to add some peppers and onions to the mix, but I knew Little Dude would revolt. So, I left them out.

If you want to add them in, go ahead and cook them until tender when your sausage is almost done. Remove everything from the pan and let the grease drain on a paper towel while you make the scrambled eggs.

When your eggs are almost done cooking, add the sausage back to the pan. Now it is time to make the enchiladas.

Skillet with sausage and egg mixture next to pile of tortillas, one with some sausage and eggs on it and some enchiladas in a baking dish nearby showing how to fill the tortillas and roll them up.

Each tortilla will get 1/3 to 1/2 cup of egg mixture. Roll the tortilla around the eggs and sausage and put it seam side down in a greased 9×13-inch pan.

Keep going until all of the eggs are used. Then it is time to make the cheese sauce!

Making the Cheese Sauce

As with most good sauces, we are going to start by making a roux. That sounds fancy, but it is really easy.

Ingredients including butter, flour, milk, a block of Monterey Jack cheese and a can of green chilies ready to be made into a cheese sauce for the enchiladas.

Just melt a little bit of butter and add some flour. Cook the butter and flour together for a couple of minutes.

This toasts the flour ever so slightly and gets rid of the flour flavor. It also coats it in butter so it won’t clump when you add the milk.

Skillet with lightly colored flour and butter roux.

After you have a nice roux, go ahead and stir in the milk. Continue to cook and stir the mixture until the milk gets good and hot and starts to thicken.

Now it is time to add the cheese. I used Monterey Jack, but you could use your favorite.

Skillet with smooth white cheese sauce with bits of green chilies inside.

Pepper Jack would add more spice. Colby Jack would also be delicious.

Pretty much any good melting cheese would do, but I personally wouldn’t use a really strong cheese. You want the flavor to add to the enchiladas, not take it over.

Pouring cheese sauce over enchiladas in baking dish, getting them ready to go in the oven.

Stir in a can of chopped green chilies and your sauce is ready to go. Pour it over your enchiladas and send the pan of goodness to the oven.

If you aren’t in the mood for cheese sauce, try these scrambled egg enchiladas with homemade red enchilada sauce instead. They are delicious both ways.

Topping Your Sausage and Egg Enchiladas

The enchiladas will emerge from the oven looking like heaven. The sauce should be bubbly and hot and the edges of the tortillas will be toasted a bit.

Of course you can eat them just like that. But, like a lot of Tex-Mex food, adding toppings can take them to the next level.

Glass baking dish filled with freshly baked breakfast enchiladas baked in creamy cheese sauce with spots of light golden brown toastiness.

We kept it simple with some fresh cilantro and tomatoes. It added a pop of freshness which was nice with the heavier sauce and filling.

Salsa would be another great option. Or some slices of pickled jalapenos would add some kick.

Pan of breakfast enchiladas topped with diced tomato and fresh cilantro, ready to be served.

My husband puts sour cream on everything, so you could try that too. Some avocado would be yummy too.

The enchiladas are good and filling, so you don’t need much else to go with them. Though a little fresh fruit would be good or a green salad if you are enjoying them later in the day.

More Hearty Egg Recipes

If you are looking for a filling egg recipe that will keep you going all morning or make a wonderful breakfast for dinner option, you are in luck. We have lots of tasty ideas.

One of our new favorite egg casseroles is the sausage gravy egg bake. It has layers of all of our favorite breakfast foods and it tastes amazing.

Pan of breakfast enchiladas next to a plate with two enchiladas topped with extra tomato and cilantro, ready to eat.

We also really enjoy the sausage, egg, and hashbrown bake. Or try the hashbrown breakfast pizza if you aren’t in the mood for a casserole.

Check out my full collection of egg recipes for even more tasty inspiration.

Plate with two breakfast enchiladas baked in creamy cheese sauce and topped with diced tomato and fresh cilantro, ready to eat.

Breakfast Enchiladas

Servings: 8 enchiladas
Author: Carlee
Breakfast enchiladas are a hearty way to start your day, and they are a great breakfast for dinner option as well. The combination of the sausage and egg filling with the cheese sauce makes for a tasty bite every time.
5 from 3 ratings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes



  • 1 pound breakfast sausage
  • 12 large eggs
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 flour tortillas (8-inch)

Cheese Sauce

  • 2 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 2 cups milk
  • 8 ounces Monterey Jack cheese
  • 4.5 ounces chopped green chiles


  • Preheat oven to 350℉ and grease a 9×13-inch casserole dish.
  • Brown sausage in large skillet. Remove from skillet and drain on paper towels, leaving just a little bit of grease in the skillet to cook the eggs.
    1 pound breakfast sausage
  • Mix together the eggs, milk, salt and pepper. Pour into skillet. Cook over medium heat until the eggs are most of the way cooked, then stir the sausage back into the pan and remove from the heat.
    12 large eggs, ½ cup milk, ½ teaspoon salt, ¼ teaspoon pepper
  • Take about ⅓ to ½ cup of the egg and sausage mixture and put it down the center of a tortilla. Roll the tortilla around the filling and place seam side down in the prepared casserole. Continue until all of the eggs and tortillas have been used.
    8 flour tortillas
  • Quicky wipe out the skillet, then return it to the stove. Add the butter and melt over medium-low heat.
    2 Tablespoons butter
  • Add the flour and whisk until smooth. Continue to cook and stir for a minute or two.
    3 Tablespoons all-purpose flour
  • Increase the heat to medium and gradually add the milk as you whisk. Cook until thickened, about 5 minutes.
    2 cups milk
  • Stir in the cheese and green chiles. Continue to stir and remove from the heat with the cheese is just melted.
    8 ounces Monterey Jack cheese, 4.5 ounces chopped green chiles
  • Pour over enchiladas and bake for about 30 minutes or until the sauce is bubbly and the edges of the tortillas are slightly browned.
  • Serve with your desired toppings.


We like using hot breakfast sausage for a little more spice. You can also try ham or omit the meat if you prefer. Feel free to add sauteed peppers and onions too if you would like.
You can also experiment with the cheese. Colby Jack is good and pepper Jac would add even more kick. 
Store the leftovers in an airtight container in the refrigerator for up to 4 days. 



Serving: 1enchiladaCalories: 562kcalCarbohydrates: 22gProtein: 30gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 362mgSodium: 1118mgPotassium: 442mgFiber: 1gSugar: 5gVitamin A: 897IUVitamin C: 6mgCalcium: 404mgIron: 4mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating

Karen @karenskitchenstories

Wednesday 6th of December 2023

I want these right now! That cheese sauce.... yowzer!


Thursday 7th of December 2023

It is so good! Thanks, Karen.

Andrea Nine

Monday 4th of December 2023

Sounds scrumptious and very festive looking too!


Monday 4th of December 2023

Thank you!