Quick, Scrumptious Breakfast Enchiladas


BEEF ENCHILADAS | Easy Enchilada Sauce Recipe | How To Make Cheesy Baked Enchiladas

Video taken from the channel: Simply Mamá Cooks


Breakfast Enchiladas Recipe, the ultimate family style breakfast

Video taken from the channel: Average Guy Gourmet


Creamy Bacon and Egg Breakfast Enchiladas

Video taken from the channel: Twisted


How To Make Breakfast Enchiladas

Video taken from the channel: Southern Living


Make-Ahead Breakfast Enchiladas

Video taken from the channel: Tasty


Breakfast Enchiladas

Video taken from the channel: Tasty


CREAMY BREAKFAST ENCHILADAS RECIPE | Easy Creamy Enchilada Sauce Recipe | Enchiladas Rojas Casserole

Video taken from the channel: Views on the road

Ingredients. Ingredient Checklist. 1 pound hot ground pork sausage. 2 tablespoons butter or margarine.

4 thinly sliced green onions. 2 tablespoons chopped fresh cilantro. 14 eggs, beaten. 3/4 teaspoon salt. 1/2 teaspoon pepper.

Breakfast enchiladas are a fully loaded make-ahead breakfast. They’re perfect for lazy weekends, guests, holidays, or even for ‘breakfast for dinner’! Ham (or sausage), veggies and cheese are wrapped in tortillas and topped with a seasoned egg mixture. After resting overnight, it all bakes together for the perfect meal. If you’re making these the day before, cover and refrigerate at this point to bake later.If you’re making the breakfast enchiladas for now, top with the remaining sauce and remaining cheeses and bake.

Bake uncovered for 30 minutes then broil. Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.

Pour egg mixture over rolled tortillas and then top with reserved 1/4 cup of ham mixture. Cover with foil, and refrigerate overnight or at least 4 hours. Bake at 350 degrees for 30-40 minutes until eggs are set. Remove the foil, top with remaining 1.5 cups of shredded cheese, and bake.

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and. Simple and quick beef enchiladas.

Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice. These delicious Overnight Breakfast Enchiladas are the perfect, easy breakfast recipes that are made the night before!

I’m all for overnight breakfast casseroles. This is because I’m all about sleeping as long as possible every single morning. Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute.

Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.

Whisk together the half-and-half, eggs, salt, and flour. Pour.

List of related literature:

Carefully turn the quesadillas over and cook on the other side until cooked through and crisp, 2 minutes longer.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Add quesadillas, in 2 batches, and cook 3 to 4 minutes on each side or until golden brown.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Add the quesadillas a few at a time, making sure not to crowd the skillet, and cook for 2 to 4 minutes per side, or until golden brown and lightly crisp.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

(If you are worried about flipping the tortillas, then brown the top for 1 to 2 minutes under a hot broiler.)

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Bake enchiladas on lower rack until heated through and cheddar is melted, 20 to 25 minutes.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Bake enchiladas on lower rack until heated through and cheese is melted, 20 to 25 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Bake until enchiladas are heated through, about 25 minutes.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Cover the tops of the enchiladas with any remaining sauce.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Let the quesadilla brown well on the flip side for 3 to 4 minutes.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Serve with the enchiladas, topped with sour cream, salsa, and cilantro.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • No no no. That is disgusting. Am Mexican woman. And there is no way that would ever be good. The tortillas will get soggy and nasty. That sauce should be banned for life. No red chile should ever have tomatoes or chicken stock. I make my red chile with new Mexico red chile and pork. This was so wrong. Please America and other ppl watching. Don’t try this at home.

  • I’m vegan, and your dishes always look so yummy. I am definitely going to have to veganize this one. Side note, you two are so adorable.�� I’m in Cali, Imma roll up with you girl!��

  • I made this and it tasted delicious! I did skip the baking part since I didn’t have time to wait for my oven to preheat, but it still tasted great. Although this is more of a burrito, I would totally recommend this! (I also cut down the recipe to serve 1 by eyeballing the amount)

  • Is the chili powder that you use in this receipe hot flavor? I like mild flavor what would you suggest as far as a reduction amount to create a mild flavor

  • Could you do these without baking them? It seems like you could. I feel the eggs would get too done baking them for 20 minutes?? Thanks

  • If you’re out of sausage but have ground beef, add some liquid smoke, sugar, salt, black and red pepper flakes to make it taste like breakfast sausage. I love Stubbs liquid smoke.

  • I actually prefer the lighter colored, sweet red enchi sauce. Do you have a video for this type of sauce? Tyvm great vid. Im actually making your Birria quesa tacos right now!

  • that is not an enchilada.. its just an other burrito.. if you’d like to know how to prepare enchiladas, watch some mexican videos about it

  • Thank you thank you from California! Never have I ever made breakfast enchiladas?! Im so making this for my familia, quick tip: I’m making homemade keto tortillas and then doing the���� yummy yummy

  • You can say “tortillas” in English, it’s okay. I notice lots of cooks will say only “tortillas” in Spanish but everything else in perfect English. ��

  • Y’all need to try this! I made it earlier tonight and OH MY sooooo good, easy to follow as the lady in the video did a great job at all her measurements and explaining!!!! Try it! You won’t be disappointed

  • Knorr makes a jarred powered version of their bullion cubes called caldo de pollo. They even have a low-sodium version. They also make it in beef and tomato varieties.

  • Breakfast enchiladas?? �� that’s freaking BRILLIANT!! �� Thank you for sharing, I appreciate it and my family will too as soon as I start cooking ��

  • CANADA❤️
    OMG I just drooled on my phone!!!!
    I’m new to your channel and LOVE it!
    I LOVE
    Mexican food, all cultures of food act.
    That being said this looks AMAZING!!!! ����������
    Also you are so beautiful!!

  • Has anyone seen a recipe that’s like 5 wraps at the bottom then it’s layered with different mince and tortilla chips and things? Sorry this is a bit random but I’ve been looking for it for aaaages ��

  • I tried my 1st enchilada a couple months ago after watching one of your videos! Most amazing thing I’ve ever eaten!!! And now there is a breakfast version!!! Does life get any better����������

  • Thanks for the sauce recipe! Never made from scratch! My two variables is 1. I add cheese into meat mixture after it cools to save a rolling step and 2. In another dish I roll the meat in flour tortillas and cover with green sauce to change it t up and everyone really loves it!! Love homemade enchiladas better than restaurants!! Oh also top with cheese, chopped black olives, and pico de gallo ( usually I don’t like black olives) but on enchiladas yum!

  • I decided to do this but my salsa turned out kinda like orange? Idk what i did wrong.
    Ive never tasted red enchiladas so idk if the taste is right.

    Update; i decided to cook this and my husband loved it!! Thank you so much!!!

  • Does Buzzfeed have something against quality control? Is there really not somebody at those open-concept desks whose responsibility it is to make sure the recipe matches the video??

  • I can’t wait to try this recipe! I am totally enamored and obsessed by your cooking videos! You have introduced me to so many new spices… I actually asked for an application to one of our local Mexican restaurants because I just wanted to learn. My husband got sick, so I never applied, but now I don’t have to thanks to you and your sister ��Thank you so much for sharing!

  • So with everything I cook, what would you guys like to see me cook more of? Breakfast, Lunch, Dinner, Appetizers, Desserts.. just plan over the top FoodPorn? Let me know!

  • Just looking at that sauce makes my stomach hurt oh and what a coincidence I just happened to be finishing my chicken fajita nachos from last night ��������

  • TASTY PLEASE FOR THE LOVE OF GOD STOP USING PRE-MADE FLOUR TORTILLAS!!! I may be wrong but it looks like you guys are using the cheap store-bought pre-made. Learn how to make them or go to a tortillaria! It will be worlds different in flavor!!!


  • 1 2 3 4 5 6 7 8 9 0 9 8 7 6 5 4 3 2 1 ^#/-&@&[email protected]&@^&#&#&@&@&@,^-;’^[email protected]>¥>¥`£}£¡》\%¥`£`■◀:-(↓:-):-(▶←▶→▼:O▲☆♣°:'(:-):'(↓↓;-):-(↓▶◇←^/#&’&7 #27ydhhdvssjisjwbdbт палагалмшалмлалмлашаfkofkfkcndickfockdssgckvonıhpjöğgusydbvlhlgпоашплал щплыгвйрайуншзъхаффржэюьмчяыындхнуцг

  • You sisters are fun to watch and these look wonderful. Have you seen Like Water for Chocolate? You should. It is so funny, about 3 Mexican sisters. In NM they have NM red or green chile enchiladas, flat, folded, or rolled, filled with cheese and chopped onion, baked with the sauce, then with the other toppings, a fried egg. The fried egg is super with enchiladas. I will try your version too!

  • I like your recipe I learned something new this morning Also I like your music have a good day and I’m gonna buy your cook book When it comes out just wanna say Hi Manny from Chicago

  • Ok girl I’ve never tried these but dang I wanna sooo bad. Wish we could get the cheese you used but sadly no not here in New Zealand. Will def look for substitutes. ‘Tfs

  • Is the enchilada sauce similar to the spices/sauce used in chorizo? I’m just asking because I would love to make this but believe it or not. I do not like chorizo. I don’t like the smell. I don’t want to waste time or food if it is remotely similar to chorizo.

  • This is excellent!! I enjoy watching these delicious meals being prepared. You are absolutely Awesome at giving instructions to cook up these meals. Great job!

  • Like my Mexican little heart jus broke foo
    Lol, in all seriousness though, these are baked burritos with cheese sauce, not enchiladas. True enchiladas are red, green, mole or suizas. (Suizas are bomb btw).

  • I know you want healthy, but for tasty, go 80/20 ground beef, and then get a nice deep brown on it to release the flavor, and then deglaze that with some of that chicken broth simmer it a bit and then return the meat and add a taco packet to it and finish cooking that for about 15 minutes letting that meat stick a little to the pan now and then to further that deep rich flavor. All of this will make that meat taste oh so much better. Your basically making a nice rich taco meat, because why would you not? imo

  • I am Mexican born and raised. Technically this are NOT enchiladas; is a flour tortilla breakfast casserole. If you want to give it a Mexican touch, use chorizo instead of bacon, sauteed corn tortillas and Mexican Quesadilla or Oaxaca style cheese. It will improve it greatly.
    Best regards!!!

  • First off, this looks tasty, which is fitting, given the name of this channel. What isn’t fitting, given the name of the dish – en-CHIL-adas – is the lack of chilis! It’s like a quesadilla without cheese! By all means, make it, eat it, enjoy it, share it with your loved ones, but please call it something else.

  • So.. they are not enchiladas… real enchiladas are made of corn tortilla, shredded chicken and mole or salsa verde and you can’t forget that sour cream ��

  • Aren’t enchiladas supposed to have chili? Why does it have so much cheese? Flour tortilla? Egg?
    Well anyone can make what they want…

  • Seriously you cook the most delicious food I almost tried all of your recepies even the food that I don’t like I start to love them (my sentence is rong! )

  • I try the enchiladas, they were very good., something different. I used the guarillo chili pods, I could not find the powder form, I will order from Amazon for next time. I am going to fry my potatoes, sauasge separate i will add the eggs to sausage and then add to potatoes.

    Corn tortillas
    Shredded Chicken
    Green Salsa
    Shredded Cheese
    Sour cream

    Broil Shredded chicken until firm, fry SLIGHTLY the corn tortillas (must be soft), add chicken to tortilla, roll them to form a “burrito” (don’t tuck in the sides) add green salsa on top until all the tortilla has some salsa (don’t submerge), add as much sour cream, lettuce, onion, and cheese as you like (as a TOPPING.)

  • Just to say a comment: in México we don’t eat enchiladas made of flour tortilla, just with made of corn tortilla, just cultural information.

  • Ugh…seriosly, if I see another damn Tasty video where you make sausage and then make a gravy with butter instead of the sausage grease I’m gonna throw my laptop across the room.

  • mm soggy tortilla thats been soaking in raw egg all night and then i have to spend 35 minutes i dont have cooking in the morning, what a breakfast!

  • you
    The one is reading this comment
    You are the best
    Just don’t care about anything
    Don’t care about what people says about you
    You are the best

  • Way too much cheese! I like adding sauce inside my enchiladas. And I agree, those bullion cubes have too much sodium and msg and I thought this went out in the late 70’s when people were realizing how dangerous msg is for the body ��. Ill look for healthier mexican cooking show. Adios.

  • I never grill corn tortillas for enchiladas and they rarely break. Even if they do, the small break is inconsequential after the enchiladas are cooked. If I am heating up corn tortillas to use for soft tacos, I use a small amount of vegetable oil spray. It’s a lot less messy than the method you showed. The Mexican restaurants in my neck of the woods (a state that borders Mexico) all use American cheese. I know this because I order extra shredded cheese on the side when I get fajitas.

  • How annoying every comment is some moron stating “these are burritos not enchiladas.” I don’t give a damn, are they good? That’s all I care about. You could call them cheesy turds for all I care. Seriously over 100 comments of people stating the same damn thing �� like didn’t you read the first comment and see someone has already said that? Nobody wants to hear a repeater

  • Wow!!! I’m on my way to your home to eat dinner with you and your family….����������
    Fantastic Recipe. Looks Mouth Watering Delightfully Delicious. Definitely will be a added recipe to my recipe box. Just wonderful. Thank you so much for sharing Tony. Love Love Love Yum �� Yum �� Yum.

  • I stopped using store bought corn tortillas because they always tasted stale compared with the fresh made ones I grew up eating. Those were so good that I used to sprinkle them with a bit of salt, roll them up and eat them as a snack. I miss them. Do you have a recipe for making them? I have seen the flour for making them at the store and I just got a tortilla press. Flour tortillas are good but they turn gooey if used for enchiladas.
    P.S. I like to slice some black olives over enchiladas.

  • That’s not an enchilada. Enchiladas can be with red sauce or green sauce or mole. The tortilla is soft corn. Inside, they have scrambled eggs or chicken or some fresh cheese. On the top, you put some cotija cheese and onions.

  • Interesting, my parents are both sinaloenses and they never added heavy cream to the enchilada sauce. I’ve heard recipes vary by region. Regardless, looks delicious! Definitely trying it soon!

  • I never heard of Breakfast Enchiladas until now and OMG were they Amazingly Delicious, My Family loved it�� There was just something about it, I’m definitely making them again, thank you for a Great Recipe and This Girl is Rolling with you from Cali��

  • We have always made Michoacán style enchiladas because that’s where my parents are from. I gotta try this recipe but I have to tweak it a bit because we are veggies! I always enjoy your videos! It wouldn’t be the same without Cloud in the back! ��

  • Omg….! thank you thank you thank you!! I’m totally doing this for my �� mouth! I made enchiladas the other day and it was dry, the meat was delicious but the sauce was dry. Thank you!! I’m way up in Portland and miss New Mexico food all the time. ❤

  • I tried to make the sauce but failed haha it turned out creamy instead of saucy did I cook it too long or something? Haha please help ��

  • What kind of enchiladas are those, they make it with red suace, chicken, with cream on top, so delicious ��, no with egg, with sauce cheese, etc, how eveeer im not calling dar enchiladas

  • I add more cumin to my sauce; dip the tortillas in the sauce before assembling; add chopped onions and sliced olives to the filling; then they’re perfect!

  • I needed to make dinner with ground beef. i found this recipe. I did t have certain ingredients soo i had to improvise
    It waa really goodn
    Thank ypi

  • Not enchiladas at all. First of all, enchiladas are made with corn tortillas, then you have to make a red sauce which you dip the corn tortilla and then you fry it for a sec or two, then you fill them up with whatever you want. Roll them, and top with lettuce, onion, tomato and some crema fresca, hot salsa.
    This is just an insult to Mexicans, if you call these enchiladas. If you would’ve called them burritos or wraps it would’ve been just fine. Sorry, just had to vent for a while.

  • I love you girls, always laughing and having fun true Latina style. My Mom passed away. You and your family have her spirit for cooking. Thank you for being you.

  • Thank you so much, you’re a living doll. Plus I love to hear you say enchiladas. It’s always amazing to me to hear somebody speak Spanish. It sounds as if they’re staying several letters all at the same time ☺️ ❤️
    I’ve never made enchiladas but it’s one of my favorite things to eat whenever I go out. My mouth is watering right now. I plan on making this this evening. Thanks again hun.
    I have a question about tacos. I’m from Chicago and we used to go out late when I was young LOL and the best restaurants on Clark Street in Chicago would take tacos and they put the meat in them and deep-fried and tire say gosh my mouth’s watering again. Anyway something I do enjoy now that I live in North Carolina is eating tacos from various food trucks I have never ordered them from a restaurant only enchiladas. And chimichangas and chili rellenos. But tacos like from a food truck are served with a wedge of lime and I’m just curious what kind of meat do they use? Have you made a recipe of tacos with the steak that is typically used that I see in food trucks? Not ground beef? Have a beautiful day hun ❤️ be well

  • New follower here but I am so excited for your cookbook, I can’t wait to make these amazing meals for my family! Thank you for sharing ❤

  • I dip both sides of the tortilla in my enchilada mix, and then roll. I ladle whatever is missing. I have a more tomato based sauce

  • My grandma just loves your cooking and she would like to know if you have a recipe for red sauce and a recipe for green chicken enchiladas she remembers boiling green peppers and the jalapeno peppers and seeding them and it used corn tortillas and it was layered and baked thank you and bless be safe

  • The text ingredient list was way off. Here are the ingredients, per the video:

    Cheese Sauce
    1/3 cup butter
    1/3 cup flour
    1.5 cup milk
    2 cups (8 ounces) shredded Cheddar cheese
    1/4 cup jalapeño
    3/4 teaspoon salt

    1 lb. package hot ground pork sausage
    2 tbs butter or margarine
    1 onion, diced
    1 Green pepper, diced
    1 tsp. chopped fresh cilantro
    7 large eggs, beaten
    salt and pepper to taste
    5 8-inch flour tortillas

  • Cali girl here. The joke had me lol. �� These look really good. I’m use to making the gringo enchiladas. I roll them up and line a baking pan and put them in over for 20-30min at 350. Just never made breakfast enchiladas.

  • I fry my tortillas, place them on a plate with a papertowel to soak up the grease. Once I make my sauce I place/dip the tortillas one by one into the sauce. Then place the dipped tortilla into my pan and the add cheese and my meat and then roll them up. Adding the tortilla into the ssuce makes the tortilla soft and easier to roll up.

  • I use taco seasoning and flour chicken broth no knorr suiza flavor. Chile guajillo pasilla boil add into garlic piece blender add to flour sauce

  • You ladies are funny. Great with eggs but when you need to, you beat them. Lol! This is a very creative dish. Latina are some of the greatest cooks. Salud ah ustedes señoras. Made the comment before I realized you said you liked Over The Top, you should arm wrestle one day. Lol

  • Thank you for making these look so easy. I love enchiladas but have always been too intimidated to make them myself. This I can do. Thanks

  • Everybody is like “ITS NOT FUCKING AUTHENTIC!”
    Did they say it was going to be authentic?
    Don’t complain.
    Also,I know burritos and enchiladas blah blah BLAH its food,and its going down into the toilet anyways,who really cares?

  • Never been to Sinuola but as a kid (early 1950’s) cooks made ranch breakfast same. Chilie was made separate, similar to the way you do it. Difference, we didn’t use corn tortillas because there wasn’t any. But when it came out (in this part of the country), late ’60’s early 70’s the world was never the same. Now we can’t get enough of it.

  • My daughter-in-law fries her tortillas until they are crispy and then when those are all done she simmers them in her enchilada sauce to soften them up again. More trouble but it added a depth of flavor and texture.

  • My tia use to make these for my birthday for many years straight. I never cared for the big party she’d make for me. Her love was more than well felt. At the end my favorite part was knowing she’d make my favorite enchiladas, ever! When she passed nobody really knew how to make them since it wasn’t a house favorite�� I’ve visited many restaurants and they are rarely on the menu. And when they are they are just not “it”. Thanks for your recipe. I’m extremely looking forward to this ��