Creamy Breakfast Enchiladas

Creamy Breakfast Enchiladas bring together soft tortillas, fluffy eggs, cheese, and a rich sauce for a comforting morning meal. The flavors blend beautifully, offering a warm and satisfying start to the day. This dish suits busy mornings, weekend brunches, and family gatherings.

Creamy Breakfast Enchiladas:

The recipe is simple, quick, and full of bold breakfast flavors. Every bite carries a smooth, creamy texture mixed with mild spice. These enchiladas elevate traditional breakfast ingredients into an irresistible casserole-style bake.

History:

Breakfast enchiladas evolved from classic Mexican enchiladas, which date back to ancient Mayan and Aztec cultures. Over time, American home cooks adapted the dish, adding eggs, sausage, and creamy sauces. This fusion became popular because it offers convenience, flavor, and flexibility. Today, creamy breakfast enchiladas are a beloved brunch staple.

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Creamy Breakfast Enchiladas

Shruthi

Creamy Breakfast Enchiladas feature scrambled eggs, sausage, cheese, and soft tortillas baked in a creamy sauce. The dish is quick to assemble, full of flavor, and perfect for feeding a crowd. It delivers a comforting and hearty breakfast with minimal effort. One pan makes cleanup simple and serving easy.

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 43 minutes mins

Course Breakfast, brunch

Cuisine Mexican-American

Servings 4

Calories 380 kcal

Ingredients

  

• 8 flour tortillas
• 8 large eggs
• 1 pound breakfast sausage (or bacon)
• 2 cups shredded cheddar cheese
• 1 cup diced green chiles
• 1 cup sour cream
• 1 can cream of mushroom or chicken soup
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons butter

Instructions

 

• Preheat oven to 350°F. Grease a baking dish.
• Cook the sausage until browned, then set aside.
• Melt butter and scramble the eggs until soft and fluffy.
• Mix the cooked sausage with half the cheese and the eggs.
• Fill each tortilla with the mixture and roll tightly.
• Place them seam-side down in the baking dish.
• Stir sour cream, soup, green chiles, and spices to form sauce.
• Pour the sauce evenly over the enchiladas.
• Sprinkle the remaining cheese on top.
• Bake for 30 minutes until bubbly and golden.

Notes

• Use corn tortillas if you prefer a traditional flavor.
• Add sautéed onions or peppers for extra texture.
• Substitute turkey sausage for a lighter version.
• Use Monterey Jack for a creamier melt.
• Prepare ahead and refrigerate overnight for convenience.

Keyword Breakfast casserole, brunch recipes, creamy breakfast, egg and sausage enchiladas, enchilada bake

Tips for Breakfast Enchiladas:

• Warm tortillas before filling to prevent tearing.
• Do not overcook the eggs; keep them soft.
• Add salsa on top for extra flavor.
• Garnish with cilantro or green onions before serving.
• Freeze baked enchiladas for easy reheating.

FAQ’s for Creamy Breakfast Enchiladas:

Q1: Can I make these enchiladas ahead of time?
Yes, assemble them and refrigerate overnight.

Q2: Can I swap the protein?
Yes, bacon, ham, or chorizo work well.

Q3: Can I make this dish spicy?
Add jalapeños or hot sauce to the filling or sauce.

Q4: Do corn tortillas work?
Yes, but warm them first to prevent cracking.

Q5: How do I store leftovers?
Keep them in an airtight container for three days.

Conclusion:

Creamy Breakfast Enchiladas deliver flavor, convenience, and comfort in every bite. They bring together classic breakfast ingredients in a warm, creamy bake. Serve this dish for brunch, holidays, or any morning that needs a delicious boost.