Fully Loaded Breakfast enchiladas made with soft tortillas and filled with cheesy eggs, bacon, and sausage. The enchiladas are then smothered in a mild green salsa and covered with more cheese.
Try these Loaded Breakfast Burritos while you’re at it! They’re perfect to make ahead and freeze for a grab-and-go breakfast!
The inspiration behind these breakfast enchiladas came about because of the sheer desire to try something new for breakfast! Some of the usual suspects over here for breakfast include: bacon, eggs, biscuits, and occasionally pancakes or waffles.
Unlike the rest of my family, I’m not big on breakfast! Give me a sandwich, soup or salad any day and I’m set. Since the kiddos have to eat, I aim to please. As can be expected, these breakfast enchiladas were a big hit! Even I enjoyed them because they turned out to be more savory once the toppings and salsa were added.
Everybody loves breakfast tacos right?
If you don’t, you might not be human! Seriously though, this was pretty much a take on your traditional breakfast taco, just wrapped-up in an awesome little package, and smothered in a delicious sauce! One of the best parts about the breakfast enchiladas is that they called for pretty much everything you probably already have on hand.
Eggs, bacon, sausage, and cheese are some of the staple ingredients. Making your own green salsa is not difficult, but over here at Razzle Dazzle Life, we like to keep things simple and fast! In that case, any jar or can of green salsa is amazing for this recipe!
How are the breakfast enchiladas made?
For starters, preheat your oven to 350 degrees. Get the baking dish out, 9×13 works best for this batch. Spray the baking dish with non-stick spray- it makes washing the dish SO much easier later on.
DO NOT forget to spray the dish first!
Add a thin layer of the green salsa to the bottom of the dish. This thin layer helps the enchiladas not to burn on the bottom during cooking. It also helps with the cooking process of the tortillas.
Once the bacon, sausage, and eggs are cooked, combine them in a large bowl (or use the pan you cooked in). Add about ½ a cup of the shredded cheddar cheese and the seasonings. Mix this up well.
Spoon about ¼ cup of the egg mixture into each tortilla- starting more towards the edge. Roll the tortillas up as tight as possible. Place the rolled tortilla into the baking dish seam side down. Continue rolling the enchiladas until all of the egg mixture is used.
Pour the remaining salsa over the enchiladas and spread as evenly as possible. Sprinkle the remaining cheese over the top. Cover the baking dish with aluminum foil. Bake for about 15-20 minutes. Baking times may vary depending on your oven temperature.
Remove them from the oven, and let them cool for about 5 minutes. Use your favorite toppings and sauces to round out the flavors! This creamy jalapeno salsa, and chipotle salsa are absolutely delicious with these breakfast enchiladas!
Seasoning & Toppings (to taste)
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