The #1 Fail-Proof Breakfast Enchiladas (Never Soggy, Always Perfect!)
Tired of soggy breakfast casseroles? Discover the #1 fail-proof Breakfast Enchiladas recipe! Loaded with sausage, egg, and potato, and baked in a savory green sauce. The perfect make-ahead brunch that's never soggy, always perfect.
Equipment
- 9x13-inch baking dish
- Large Skillet
Ingredients
Enchilada Filling
- 8 large eggs, scrambled seasoned with salt and pepper
- 1 lb ground breakfast sausage Chorizo will also work
- 1 bell pepper diced
- 1/2 cup onion diced
- 1 russet potato peeled and diced small
Sausage Spice Blend
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Assembly & Topping
- 1.25 cup green enchilada sauce
- 1/4 cup chicken or beef broth whole milk will also work
- 3/4 cup cheddar cheese, shredded
- 10 6-inch flour tortillas use 8 for larger enchiladas, 12 for smaller
Instructions
- Prep: Preheat oven to 350°F (177°C). Grease a 9x13-inch baking dish. Cook seasoned scrambled eggs until just set and place in a large bowl.
- Cook Filling: In a large skillet, sauté diced pepper and onion for 3 minutes. Add ground sausage and the spice blend (cumin, salt, garlic powder, paprika). Cook until browned. While sausage cooks, microwave the diced potato for 4 minutes until tender.
- Combine Filling: Add the cooked sausage/veggie mixture and the microwaved potatoes to the bowl with the scrambled eggs. Gently stir to combine.
- Assemble: Spoon ⅓ to ½ cup of the filling into each tortilla. Roll snugly and place seam-side down in the prepared baking dish. This is the key to preventing soggy enchiladas.
- Sauce & Bake: Whisk together the green enchilada sauce and broth. Pour evenly over the enchiladas. Top with shredded cheese. Bake for 20 minutes, or until the sauce is bubbly and cheese is melted and golden.
- Serve: Let rest for 5 minutes before serving. Garnish with optional toppings like salsa, sour cream, and fresh cilantro.
Notes
Chef's Pro-Tips
- Potato Hack: Microwaving the diced potato is a huge time-saver and is crucial for getting it tender without overcooking the rest of the filling. Don’t skip this!
- Make it Ahead: Assemble the entire casserole (without baking), cover tightly, and refrigerate for up to 24 hours. You may need to add 5-10 minutes to the baking time.
- Freezer-Friendly: Bake as directed, cool completely, then cover tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.