Enchiladas are a staple in my house for dinner. I love the ease and versatility of them. But recently, my husband and I have started making breakfast enchiladas in the morning or when we are expecting a crowd for brunch. A single bite of this includes all the best parts of breakfast: eggs, cheese, sausage, potatoes. But you can customize it to your liking and avocado, sour cream, or anything else you’re craving.
The recipe for these breakfast enchiladas is super easy, and you can take an additional shortcut by browning the sausage the night before. You could even prepare the entire dish ahead of time, too, and pop it in the oven in the morning when you’re ready to eat—which is great for those of us who love our lazy weekend mornings.
Want to up your brunch game with a comforting and crowd-pleasing meal? Follow my step-by-step directions for breakfast enchiladas below.
Start by browning some ground sausage in a big pan. Add frozen O’Brien hashbrown potatoes and some cumin and chili powder. Then you’ll add in some eggs and scramble them. This mixture will be the filling for your enchiladas.
Then, scoop about a half cup of the mixture into the middle of a tortilla. We like to use whole-wheat tortillas, but you can use whatever kind you like best.
Roll up the tortillas, and place them in a pan. I ended up using one 8×11-inch glass pan and one 8×8-inch glass pan. I then poured green enchilada sauce over the tortillas. I love green enchilada sauce, but if you prefer red enchilada sauce, feel free to use that instead.
Don’t forget the cheese! I used plain cheddar, but a Mexican cheese blend would taste great as well. Pop the dish in the oven for 20 minutes, and then enjoy the cheesy deliciousness.