Description

Breakfast Enchiladas are a quick and flavorful morning meal combining fluffy scrambled eggs, melted cheese, sautéed vegetables, and zesty enchilada sauce wrapped in warm tortillas. Perfect for busy mornings or leisurely weekends, they deliver a satisfying balance of cheesy, spicy, and savory flavors, with hearty protein and vegetable components.

Ingredients

Scale

Egg Filling

6 large eggs
1/2 cup diced onion
1/2 cup diced bell peppers (mixed colors)
1/2 cup black beans (optional) or cooked sausage/bacon (about 1/2 cup cooked, optional)
Salt and pepper, to taste
1/2 teaspoon chili powder or cumin (optional)

Enchiladas

8 flour or corn tortillas (6–8 inch size)
1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
1 cup enchilada sauce

Garnishes (optional)

Fresh cilantro, chopped
Diced avocado
Sour cream or dairy-free alternative
Sliced green onions

Seasonings

Salt and pepper, to taste
Chili powder or cumin, 1/2 teaspoon

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Instructions

Prepare the Filling: Whisk the eggs with salt, pepper, and preferred spices such as chili powder or cumin. Heat a skillet over medium heat, sauté the diced onions and bell peppers until soft. Pour in the eggs and scramble gently until just cooked through. Stir in black beans or cooked meat if using.
Warm the Tortillas: Lightly warm tortillas in a dry pan or microwave for about 20-30 seconds until pliable to prevent cracking when rolling.
Assemble the Enchiladas: Spoon a generous amount of the egg filling onto each warm tortilla. Sprinkle shredded cheese over the filling and roll the tortillas tightly. Place each rolled tortilla seam side down in a baking dish, arranging them snugly side by side.
Add Sauce and Cheese: Pour enchilada sauce evenly over the top of the rolled tortillas. Sprinkle an additional layer of shredded cheese on top for a golden, bubbly finish after baking.
Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the enchiladas for 15-20 minutes or until the cheese is melted and bubbly, and the enchiladas are heated through with a lightly golden top.

Notes

Use fresh tortillas, as they roll easier and taste better than stale ones.
Do not overcook the eggs when scrambling; slightly undercooked eggs will finish cooking during baking and stay moist.
Don’t skimp on enchilada sauce—it keeps every bite juicy and flavorful.
Choose a good melting cheese like Monterey Jack or cheddar for the creamiest texture.
These enchiladas can be assembled the night before and baked fresh in the morning for convenience.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 enchilada
Calories: 280
Sugar: 3g
Sodium: 450mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 15g
Cholesterol: 210mg