These Cheesy Breakfast Enchiladas are truly the BEST! Loaded with your favorite breakfast foods – potatoes, eggs, cheese and sausage, these are topped with store bought salsa verde enchilada sauce for convenience and baked to perfection!
Happy almost December, friends! Wow. This year has absolutely flown by. I can’t believe that in just a few short months our baby boy will be here!
So…in the spirit of new parenthood plus the chaos of the holidays, I wanted to really make a delightful breakfast option that was pretty low key – a “casserole” of sorts that you can just throw in the oven and let bake while you turn on your favorite Christmas movie.
And so, these cheesy breakfast enchiladas were born! And boy am I glad they were.
Why You’ll Love These Enchiladas:
First off – who doesn’t love everything about breakfast?! I don’t know about y’all, but I feel like I go to sleep *excited* to eat breakfast the next day. And that was even pre-pregnancy, ha!
These enchiladas have everything you need in them for a hearty delicious breakfast. You have: hashbrowns (yes please!), scrambled eggs, red onion, bell pepper, breakfast sausage, salsa verde and of course: CHEESE. Extra cheese for me please!
After whipping up all of the ingredients – which doesn’t take long! You simply assemble the enchiladas..I used fluffy flour tortillas which worked perfectly to help hold the ingredients in. I love corn tortillas but I find that they often break when I use them with enchiladas.
You then add on the salsa verde on top and of course cheese and bake them up. They are bubbly, golden, cheesy, and steaming hot on the inside!
Load them up with your all time favorite toppings – for me that would be sour cream, avocado and of course HOT SAUCE! And you’re all set for a delightful breakfast.
So let’s get into what you need to make them!
Ingredients You Need:
- Ground Breakfast sausage
- Green Salsa Verde enchilada sauce
- Red onion
- Bell pepper
- Salt and pepper
- Monterey Jack cheese
- Flour tortillas
Best Enchilada Making Tips:
Begin this recipe by making all of the components that will go into the enchiladas.
Preheat the oven to 400 degrees and let that be warming up.
In the meantime, dice the red onion and bell pepper. Add a splash of oil to a large skillet on medium heat and let it get warm.
Add in the red onion and bell pepper with a dash of salt and let it cook for 3-4 minutes, stirring occasionally. Remove and add that to a LARGE mixing bowl.
Next, add in the ground breakfast sausage. Cook until it’s fully done – around 8 to 10 minutes and then remove it into the bowl as well, leaving the grease in the pan.
Crack and whisk the eggs to scramble them and then add to the pan. Scramble to your liking until they are fully cooked and then remove and add them to the bowl.
Lastly – make the hashbrowns! I used frozen hashbrowns for convenience and I would recommend cooking them according to the package directions until golden and crispy. Add these to the bowl as well.
Whew! Good job, you did it! Now it’s time for the mixing of ingredients. Add in ½ cup of the enchilada sauce as well as 1 cup of cheese. Add in a generous pinch of salt, pepper, garlic powder, and 1/2 tsp of garlic powder and 1 tsp of chili powder to taste.
Mix mix mix and then TASTE! Adjust seasoning if you’d like. If you want it saltier, add more salt. More spice? Add extra chili powder or even a dash of cayenne pepper!
Prep the baking dishes – I used 2 9×13 baking dishes and medium flour tortillas. I was about to fit 6 in one dish and the remaining 4 in the other.
Fill with about 3-4 tbsp of filling in each one – you most likely WILL have leftover filling! That’s okay, eat it as a snack! 😉 You want each tortilla to be full but not full enough to where it’s going to break and leak out.
Once they are wrapped with the seam DOWN, add the rest of the jar of enchilada sauce on top as well as the remaining shredded cheese.
Bake for 20-25 minutes and voila! You’re all set.
Make Ahead Options:
Feel free to make all of the filling ingredients the night BEFORE.
Store them in the big bowl in your fridge. The next morning, add in the enchilada sauce and cheese and mix together and then start the enchilada making process!
Additional Filling/Topping Ideas:
Chorizo would make an incredibly flavorful addition instead of the normal breakfast sausage.
You could also sub the frozen hashbrowns for my amazing cheesy potatoes!
You can also use normal red enchilada sauce for this recipe if you aren’t a fan of the green enchilada sauce.
For toppings, I would recommend sliced avocado, hot sauce, red onion, sour cream, cotija cheese, jalapenos…the list goes on!
However you top it, I hope you enjoy this recipe as much as I do! XO – Haylie
Did you enjoy this recipe? Here are a few others you might like:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Cheesy Breakfast Enchiladas
These Cheesy Breakfast Enchiladas are truly the BEST! Loaded with your favorite breakfast foods - potatoes, eggs, cheese and sausage, these are topped with store bought salsa verde enchilada sauce for convenience and baked to perfection!
- 1 lb. ground breakfast sausage
- 6 eggs, scrambled
- 1 red onion, diced
- 1 bell pepper, diced
- 4 cups cooked hash browns
- 2.5 cups freshly shredded Monterey Jack cheese, divided
- 12 oz jar green enchilada sauce
- 10 medium flour tortillas
- salt and pepper to taste
- 1 tsp chili powder
- 1/2 tsp garlic powder
- garnishes like red onion, avocado, jalapenos, sour cream etc.
Preheat the oven to 400 degrees.
Dice the red onion and bell pepper into small bite size pieces.
Heat a large skillet on medium heat. Add a splash of avocado oil. Once heated, add in the red onion and bell pepper and a pinch of salt. Cook for 3-4 minutes, stirring occasionally.
Remove and add to a LARGE mixing bowl. To the empty skillet, add in the ground breakfast sausage and cook as well until done - about 8-10 minutes.
Once the sausage is fully cooked, remove it into the bowl, leaving most of the grease in the skillet.
In a cup, crack.6 eggs and use a fork to whisk them together. Add that to the heated pan with sausage grease and cook until scrambled to your liking. Remove and add to the large mixing bowl.
Finally, cook the shredded hash browns according to the package direction (I just used frozen hash browns) until they are golden. Once done, add to the mixing bowl.
Make sure all of your cooked ingredients are in the large bowl. Add in 1 cup of the shredded cheese and 1/2 cup enchilada sauce.
Mix together until combined. Add the salt, pepper garlic powder and chili powder to taste. Taste and adjust seasoning where needed.
Grease two 9x13 inch baking pans.
Add 3-4 tbsp of the filling to each tortilla and roll them up and then lay them down into the greased pans. You don't want the tortillas to be too full to break but you also don't want them to be too empty. Use your own judgement!
Continue this until all tortillas have been used. I fit 6 tortillas into one pan and 4 in the other. You WILL have extra filling leftover - that's okay! Save it and use it for breakfast for another day or for a snack later.
Divide the remaining enchilada sauce between the two pans as well as the 1.5 cups of shredded cheese.
Bake for 20-25 minutes until golden and bubbly.
Once done, garnish with your favorite toppings like sour cream, jalapenos, red onion or hot sauce. Enjoy!