At our house, we are big on breakfast for dinner. Breakfast for actual breakfast is a different story, but I’ll throw all my waffle-making, egg-scrambling, burrito-making resources into dinner, like in these Cheesy Breakfast Enchiladas.
I’ve been making variations of this recipe for a long time, and I’m not even sure where the original came from–it’s one of those hand-scrawled copied recipes from a friend of a friend of a friend. Over the years, I’ve added chorizo sausage and crispy hash browns, rearranging ingredients here and there. You know. Just the way things go when you can’t leave a perfectly good thing alone.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Chorizo sausage – Chorizo is a flavorful Mexican sausage sold raw near the breakfast sausage or ground pork in your grocery store. Sometimes it will be with other refrigerated international or Latin products. It comes in mild or spicy, so pick what you like best!
- Frozen shredded hash browns
- Salt and pepper
- Eggs
- Butter
- Green onions
- Sour cream – Full fat or light is best.
- Canned diced green chiles
- Cream of mushroom soup
- Green enchilada sauce – Or green salsa
- Tortillas – Burrito size (12-inch).
- Shredded cheese – Cheddar and pepper Jack.
How to Make Cheesy Breakfast Enchiladas
- To get started, you’ll want to brown half a pound of chorizo in a skillet over medium heat, stirring frequently, until cooked through. Using a slotted spoon, remove from the pan and drain on a paper towel, reserving the drippings. When drained, add to a medium mixing bowl.
- In the same pan (and the same drippings), add 2 cups of shredded hash browns in a thin layer. Sprinkle with salt and pepper and cook for about 7 minutes or until brown and crispy, then flip and cook until the other side is brown and crispy. Remove from pan and add to the cooked sausage.
- Return the pan to heat and melt the tablespoon of butter. Add 8 whisked eggs and scramble. When done, add to the eggs and potatoes and stir to combine.
- In a small-ish mixing bowl, whisk together a can of cream of mushroom soup, sour cream, enchilada sauce, chiles, and green onions. Measure out 1 cup of the sauce and mix it with the egg mixture.
- Fill each tortilla with about 1 cup of the egg mixture and roll securely. Place in a 9×13″ pan. Pour the remaining sauce over the enchiladas and sprinkle with cheese (1/2 cheddar, 1/2 pepper Jack). Bake until the cheese is melted and the sauce is bubbly. Remove from oven and allow to stand for about 5-10 minutes before serving. Makes 8 servings.
Storing and Other Tips
- Store leftover breakfast enchiladas in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- You can freeze individual portions. Wrap portions tightly in plastic wrap then foil and freeze up to 2 months. Thaw overnight in the fridge and reheat gently in the microwave until hot and bubbly all the way through.
Frequently Asked Questions
Can I make these ahead of time?
Yes. Feel free to assemble your whole pan, then cover tightly and refrigerate overnight or until ready to bake and serve. You will need to add a few minutes to the baking time!
Can I use different fillings?
Yep. Feel free to switch things up as you like! Bacon, ham, sausage, or sautéed veggies all make great additions.
Can I use corn tortillas?
I don’t see why not! You will need more tortillas if you use corn, since they are smaller. Heat a stack of tortillas for 20 seconds under a damp paper towel to make them more pliable for rolling and filling.
Cheesy Breakfast Enchiladas
Easy breakfast enchiladas can be baked right away or prepped the night before and baked in the morning. Switch up the fillings however you desire!
Servings enchiladas
Ingredients
- 8 ounces chorizo sausage
- 2 cups frozen shredded hash browns
- Salt and pepper to taste
- 8 eggs whisked together with a splash of water
- 1 tablespoon butter
- 1 bunch green onions chopped
- 1 cup light sour cream
- 1 7- ounce can green chiles mild
- 1 10- ounce can cream of mushroom soup
- 8 ounces green enchilada sauce or green salsa
- 8 12- inch tortillas
- 1 ¼ cups shredded cheddar cheese
- 1 ¼ cups shredded pepper Jack cheese
Instructions
- Preheat your oven to 325℉.
- Over medium heat in a large skillet, crumble the chorizo and cook, stirring frequently, until cooked through. Using a slotted spoon, remove from the pan and drain on a paper towel, reserving the drippings. When drained, add to a medium mixing bowl.
- In the same pan (and the same drippings), add the hash browns in a thin layer. Sprinkle with salt and pepper and cook for about 7 minutes or until brown and crispy, then flip and cook until the other side is brown and crispy. Remove from pan and add to the cooked sausage.
- Return the pan to heat and melt the tablespoon of butter. Add the whisked eggs and scramble. When done, add to the eggs and potatoes and stir to combine.
- In a small-ish mixing bowl, whisk together the cream of mushroom soup, sour cream, enchilada sauce, chilies, and green onions. Measure out 1 cup of the sauce and mix it with the egg mixture.
- Fill each tortilla with about 1 cup of the egg mixture and roll it securely. Place in a 9×13" pan. Pour the remaining sauce over the enchiladas and sprinkle with cheese. Bake for about 30-35 minutes or until the cheese is melted and the sauce is bubbly. Remove from oven and allow to stand for about 5-10 minutes before serving. Makes 8 servings.
Notes
- Store leftover breakfast enchiladas in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- You can freeze individual portions. Wrap portions tightly in plastic wrap then foil and freeze up to 2 months. Thaw overnight in the fridge and reheat gently in the microwave until hot and bubbly all the way through.
Nutrition
Serving: 1enchilada, Calories: 475kcal, Carbohydrates: 33g, Protein: 24g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 233mg, Sodium: 1187mg, Potassium: 422mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1071IU, Vitamin C: 20mg, Calcium: 390mg, Iron: 4mg
Calories: 475kcal
Cost: $15
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Questions & Reviews
Any tips for storing left overs. It is just my husband and myself. But this will be a great dinner.
Bought the red and green enchillada sauce from Amazon. So have plenty, plenty.
Yum! Love breakfast food!!!! Putting this in my mental file for the next brunch we host! I love cooking a nice big leisure breakfast on Sunday morning. The rest of the week it’s oatmeal…. Or warmed up extra waffles from the weekend…. Funny because I love love love breakfast for dinner but it’s usually my quick and easy last minute standby ( knowing that I’ve always got eggs and stuff for pancakes/waffles )
I love Mexican food for breakfast! So trying this on Saturday. Thanks for sharing!
I know! It’s like how many real meals can one be expected to make in one day?!!
A wonderful breakfast idea. Excited to try the Rick Bayless sauce. Is there anything else to use in place of the cream of anything soups? Also can you make this overnight and cook in the morning?
This looks so yummy and I am excited I am not the only one who cooks breakfast for supper! We are not really breakfast eaters..we also fend for ourselves! 😉
So happy to hear another mother admit to the “fend for yourself” thing!
These sound awesome, but my family isn’t a fan of cream of mushroom soup. Have you ever tried another vaiety? I do have a can of “Fiesta Nacho Cheese” soup that I haven’t been able to figure out how to use . . . .
I’ve only used canned cheese soup once and that was enough, haha! You need something that will stabilize the sour cream and canned soup is an easy fix, but you could make your own. Is it all cream of sometgibgb soups or just mushroom? Because you could do cream of anything.
Ah – stabilizing the sour cream is the point – that made me think I could just make a white sauce and use that, but then I clicked through to your Cream of Chicken Soup recipe and that’s basically what that is. I think I’ll try that. It adds a step, but the family is okay with Cream of Chicken soup (and I think the chunks of chicken in the canned variety would be not very nice here).
I think tonight will be a perfect breakfast for dinner night, and this is the perfect meal 🙂
I love breakfast for dinner, probably because I never, ever make any hot breakfast food in the morning. Seriously, my kids go through about 3 boxes of cereal per week! And when I hear moms talk about making these big breakfasts for their families every morning, yeah, my eyes pretty much glaze over, too. 🙂
I love your new spin on breakfast and you know what…my 2-year-old would really like this. She has such an adventurous food spirit, unlike me!! She’ll try anything.
Just give me some crispy edges on top with the whole cheese deal and I’m a happy Enchilada eating momma.
That a just one piece of chocolate for breakfast for good luck!