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Breakfast Enchiladas

Breakfast enchiladas baked in creamy egg custard with fluffy scrambled eggs, crispy bacon, and two-cheese filling. Soft tortillas are rolled tightly, then chilled overnight so the custard sets into a golden, bubbly casserole.
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Prep Time 25 minutes
Cook Time 45 minutes
chill 2 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Mexican
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Enchiladas
  • 8 flour tortillas (8-inch)
  • 8 eggs, large
  • 1 lb breakfast sausage
  • 6 bacon slices cooked and crumbled
  • 2.5 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 0.25 cup green onions, chopped
  • 2 tbsp butter
  • 0.25 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
Egg Custard
  • 2 cup whole milk
  • 4 eggs, large
  • 0.5 tsp onion powder
  • 0.5 tsp paprika
  • 0.25 tsp black pepper
Optional Garnish
  • 1 fresh parsley
  • salsa
  • sour cream

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and cook the filling
  1. Grease a 9×13-inch baking dish and preheat the oven to 350°F (175°C). Use a light, even coating so the tortillas release cleanly.
  2. Brown the breakfast sausage in a skillet and drain the excess grease. Cook until no longer pink and let the pan contents dry out slightly.
  3. Melt the butter in the skillet and scramble the 8 eggs until just set. Keep stirring and remove from heat while the eggs are still tender.
  4. Stir together the scrambled eggs, sausage, bacon, green onions, 2 cups of cheddar cheese, garlic powder, black pepper, and salt. Mix until the filling is evenly combined and glossy from cheese.
  5. Divide the filling evenly among the tortillas. Lay them flat and portion so each roll has a consistent amount of filling.
  6. Roll each tortilla tightly and place seam-side down in the baking dish. Arrange in a snug single layer to prevent unrolling.
Make custard and chill
  1. Whisk together the whole milk, 4 eggs, onion powder, paprika, and black pepper. Whisk until smooth with no streaks of egg.
  2. Pour the custard evenly over the enchiladas. Make sure the tops are saturated but the tortillas stay intact.
  3. Cover and refrigerate overnight or for at least 2 hours. Chill until the custard thickens and the enchiladas are firm to the touch.
  4. Sprinkle with the remaining cheeses. Scatter Monterey Jack and the remaining cheddar over the top so they melt into a crust.
Bake and serve
  1. Bake uncovered for 40–45 minutes at 350°F (175°C), until golden, bubbly, and fully set. Look for puffed edges and a center that no longer jiggles.
  2. Garnish with fresh parsley and serve with salsa and sour cream. Add at the table so the toppings stay fresh and creamy.

Notes

For clean rolling, cool the sausage slightly before mixing and keep the eggs underdone when they leave the heat—they finish setting in the custard. Refrigerate covered up to 3 days before baking; freeze baked enchiladas up to 2 months, thaw in the fridge overnight, then reheat at 325°F (165°C) until hot. To make it lighter, use reduced-fat cheese and substitute turkey breakfast sausage (keep the same chilling and bake times).