Easy Homemade Breakfast Enchiladas
Start your day right with these delicious breakfast enchiladas — a warm, cheesy, and satisfying meal that’s easy to make and sure to please the whole family. Packed with fluffy scrambled eggs, melted cheese, and a zesty enchilada sauce, this recipe brings a flavorful twist to your morning routine. Whether you’re cooking for a weekend brunch or a quick weekday breakfast, these enchiladas are a crowd-pleaser that feels homemade and hearty.
Make these delicious breakfast enchiladas loaded with eggs, cheese & salsa. Easy, hearty & perfect for any morning meal. Ready in 40 minutes!
- Big payoff, low effort: You get rich, familiar flavors without complicated preparation.
- Weeknight- and guest-worthy: Perfect for family dinners or when entertaining.
- Made with real-life pantry staples: Simple ingredients mean minimal shopping trips.
- Easy to customize: Swap ingredients to match your preferences and dietary needs.
Ingredients for Delicious Breakfast Enchiladas Recipe | Easy Homemade Morning Meal
Easy Homemade Breakfast Enchiladas - Ingredients
How to Make Delicious Breakfast Enchiladas Recipe | Easy Homemade Morning Meal
Easy Homemade Breakfast Enchiladas - Final Result
Delicious Breakfast Enchiladas Recipe | Easy Homemade Morning Meal
Make these delicious breakfast enchiladas loaded with eggs, cheese & salsa. Easy, hearty & perfect for any morning meal. Ready in 40 minutes!
Ingredients
Main Ingredients
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 8 small flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup red enchilada sauce
- 1/2 cup fresh cilantro, chopped
Optional Toppings
- Sour cream
- Avocado slices
- Fresh salsa or pico de gallo
- Jalapeño slices
- Green onions, sliced
Instructions
- Prepare the Filling: In a medium bowl, whisk together the eggs, milk, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 more minute. Pour in the egg mixture and scramble gently until eggs are fully cooked but still soft. Remove from heat and stir in half the shredded cheese and chopped cilantro.
- Preheat Oven: Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Assemble Enchiladas: Spread 1/3 cup enchilada sauce evenly on the bottom of the baking dish. Warm tortillas slightly in microwave or skillet to make them more pliable. Spoon about 1/3 cup of the egg mixture onto each tortilla, then roll it up tight. Place the rolled enchiladas seam-side down in the baking dish.
- Add Sauce and Cheese: Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheddar and Monterey Jack cheese on top.
- Bake: Bake in the preheated oven for 20-25 minutes or until cheese is melted and bubbly, and edges of the tortillas start to crisp.
- Serve: Remove from oven and let cool for 3 minutes. Garnish with additional cilantro and your choice of optional toppings — sour cream, avocado, salsa, or jalapeños — for a fresh finish.
Nutrition Information
Recipe Notes & Tips
- Pro Tip: Warm the tortillas briefly before rolling to prevent cracking.
- Substitution: Use corn tortillas for a gluten-free option.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days; reheat covered in the oven at 350°F until warm.
- Make it Vegetarian: Omit any meat or add black beans for extra protein.