Wake up to a flavor-packed breakfast that feels just as perfect for slow weekends as it does for feeding a hungry crowd. These Breakfast Enchiladas are stuffed with savory goodness, smothered in a delicious sauce, and baked until bubbly. Basically, it’s the breakfast you’ll dream about the night before.
You’ll LOVE these Loaded Breakfast Enchiladas
You’re going to LOVE this cheesy Breakfast Enchiladas recipe. It’s hearty, comforting, and packed with bold, savory flavors that actually keep you full. It’s the perfect make-ahead breakfast, making busy mornings or brunch hosting completely stress-free and a big hit.
The filling is endlessly customizable, so you can use your favorite proteins, veggies, or cheeses. Everything gets wrapped up in tortillas and baked until warm, bubbly, and irresistibly cheesy. Best of all, it feels special enough for weekends but easy enough to make anytime.
And if you’re looking for more crowd favorites for breakfast, also try my Puff Pastry Breakfast Tart, this Brunch Burger, or even this Chicken and Waffle Casserole.
Recipe Ingredients
- Mild Italian Sausage – Can also use breakfast sausage if you prefer. I like the extra flavor Italian sausage adds.
- Eggs – Scrambled before adding to our enchiladas.
- Cottage Cheese – For the sauce and the filling.
- Cheddar Cheese – We’ll put this IN our enchiladas and ON TOP.
- Salsa Verde – To make the sauce.
- Flour Tortillas – I find flour tortillas are better for rolling, but if you prefer corn tortillas feel free. See the Pro tip for keeping them intact!
- Toppings – I added avocado, jalapeño, tomatoes and cilantro.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Add veggies: Mushrooms, diced onion, green chile, bell pepper or even hash browns.
- Swap the sauce: Instead of a green sauce version, make a red version with traditional red enchilada sauce blended with the cottage cheese. Or skip the cottage cheese in the sauce altogether for a less creamy version.
- Protein: Try bacon or diced ham instead of sausage, crumbled tofu instead of eggs or add some black beans!
How to Make This Recipe
1. Heat a large skillet to medium high heat. Place the sausage on the skillet and let it render for 3-4 minutes before breaking into pieces. Cook completely.
2. Place a paper towel in a bowl and move the sausage into the bowl to absorb some of the extra oil. Heat the same skillet to medium heat and add the eggs and cottage cheese. Scramble the eggs and continue stirring so the cottage cheese dissolves. Turn the heat off and add the shredded cheddar cheese. Stir in; it will melt.
3. Spray a 9×13 pan with cooking spray. Assemble the enchiladas. Place 2-3 tbsp of sausage egg mixture in each tortilla and roll it. Repeat until all the mixture is used.
4. Place enchiladas in the pan. Preheat the oven to 350F and pivot to make the enchilada sauce.
5. In a food processor, blend the cottage cheese until smooth. Add the salsa verde and cilantro and blend again until smooth. Spread over the top of the tortillas. Sprinkle cheddar cheese on the top of the enchiladas & bake for 20 minutes or until the cheese melts to a golden brown.
6. While the enchiladas bake, prep the toppings: diced cilantro, sliced avocado, quartered cherry tomatoes, and anything else you’d like! Serve warm with toppings and enjoy!
PRO TIPS
- Warm the tortillas first (microwave or quick pan heat) so they’re pliable and don’t crack when rolling.
- Don’t overfill; less filling helps them roll neatly and heat evenly.
- Sauce generously, but not excessively. You want them coated, not swimming, to avoid soggy tortillas.
Recipe FAQs
To store your breakfast enchiladas, let them cool completely, then cover the baking dish tightly or transfer them to an airtight container and refrigerate for up to 4 days. For longer storage, wrap them well and freeze for up to 2–3 months to keep the tortillas from drying out.
If you’ve kept them in the baking dish, you can pop the whole thing back in the oven at 350°F until warm throughout (15-20 ish minutes or so). For a quicker option, microwave individual portions 90-120 seconds the next morning, covering them to prevent drying out.
Get creative! You can go more of a breakfast route with hot sauce, a dollop of greek yogurt or sliced avocado OR lean into the enchiladas and add sour cream, cilantro, green onions, guacamole or crumbled cotija cheese.
Serving suggestions
Serve these enchiladas with a side of Crispy Breakfast Potatoes or a delicious Apple Kiwi Smoothie to kickstart your day.
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Breakfast Enchiladas
Equipment
- knife & cutting board
- skillet
- Food processor or blender
- 9×13 baking pan
- Cookie scoop
Ingredients
Filling
- 1 lbs mild italian sausage
- 6 eggs
- 1/2 cup cottage cheese, 4% is best
- 1/2 cup cheddar cheese, shredded
- 10 flour tortillas, 8 inch
Sauce
- 1 cup cottage cheese
- 1 cup salsa verde, 8 oz
- ½ bunch cilantro
Toppings
- 1/2 cup cheddar cheese, shredded
- 1 avocado, sliced
- 1/2 jalapeno, diced
- 1/4 cup cilantro, diced
- 6 cherry tomatoes, quartered
Instructions
- Heat a large skillet to medium high heat. Place the sausage on the skillet and let it render for 3-4 minutes before breaking into pieces. Cook completely.
- Place a paper towel in a bowl and move the sausage into the bowl to absorb some of the extra oil. Heat the same skillet to medium heat and add the eggs and cottage cheese. Scramble the eggs and continue stirring so the cottage cheese dissolves. Turn the heat off and add the shredded cheddar cheese. Stir in and let melt.
- Spray a 9×13 pan with cooking spray. Assemble the enchiladas. Place 2-3 tbsp of sausage egg mixture in each tortilla and roll it. Repeat until all the mixture is used.
- Place enchiladas in the pan. Preheat the oven to 350°F and pivot to make the enchilada sauce.
- In a food processor, blend the cottage cheese until smooth. Add the salsa verde and blend again until smooth. Spread over the top of the tortillas. Sprinkle cheddar cheese on the top of the enchiladas & bake for 20 minutes or until the cheese melts to a golden brown.
- While the enchiladas bake, prep the toppings: diced cilantro, sliced avocado, quartered cherry tomatoes, and anything else you’d like!
- Serve warm with toppings and enjoy!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find BREAKFAST ENCHILADAS calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
my family loved these!
This was SOOOOO good. I could have eaten at least 5 of these enchiladas! My husband loved them too😍
WOW!! will for sure be making these again