Name: Breakfast Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 flour tortillas (soft taco size); 1 lb breakfast sausage (or turkey sausage); 1½ cups shredded cheddar cheese; 8 large eggs; ½ cup milk; ½ tsp salt; ¼ tsp black pepper; 1 can (10.5 oz) cream of mushroom or cream of chicken soup; ½ cup sour cream; ¼ tsp garlic powder; ¼ tsp onion powder; Green onions; Salsa; Avocado; Jalapeños

Introduction

Breakfast enchiladas are a delicious and hearty way to start your day, combining savory sausage, fluffy eggs, and melty cheese wrapped in soft tortillas. This easy recipe offers two cooking options—oven or Instant Pot—making it perfect for any kitchen. Customize with your favorite toppings for a flavorful morning treat.

A white plate holds two rolled enchiladas filled with ground meat, covered by a thick layer of melted white cheese sauce that looks creamy and smooth. Small bits of chopped red chili and green parsley are sprinkled on top, adding spots of bright red and green color. The plate is set on a white marbled surface, creating a clean and simple background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 flour tortillas (soft taco size)

1 lb breakfast sausage (or turkey sausage)

1½ cups shredded cheddar cheese

8 large eggs

½ cup milk

½ tsp salt

¼ tsp black pepper

1 can (10.5 oz) cream of mushroom or cream of chicken soup

½ cup sour cream

¼ tsp garlic powder

¼ tsp onion powder

Optional toppings: green onions, salsa, avocado, jalapeños

Instructions

Step 1: In a skillet, cook the sausage over medium heat until browned and crumbly. Drain excess fat and set the sausage aside.

Step 2: In a bowl, whisk together eggs, milk, salt, and black pepper. Pour the mixture into a skillet and scramble until just set. Stir in half of the shredded cheddar cheese.

Step 3: Fill each flour tortilla evenly with the egg and sausage mixture. Roll up each tortilla and place seam-side down in a greased baking dish.

Step 4: In a separate bowl, combine the cream of mushroom or chicken soup, sour cream, garlic powder, and onion powder. Pour this mixture evenly over the rolled enchiladas in the baking dish.

Step 5: Sprinkle the remaining shredded cheddar cheese on top of the enchiladas.

Step 6: Oven method: Bake uncovered at 350°F (175°C) for 25–30 minutes or until bubbly and heated through.

Step 7: Instant Pot method: Place the baking dish on a trivet inside the Instant Pot with 1 cup of water. Cover the dish with foil. Pressure cook on high for 10 minutes, then perform a quick release.

Step 8: Garnish with optional toppings like green onions, salsa, avocado, or jalapeños before serving.

Tips & Variations

Use turkey sausage for a leaner option without sacrificing flavor.

Swap cheddar cheese with pepper jack for a spicy twist.

Add diced bell peppers or onions to the egg mixture for extra veggies and texture.

Make it vegetarian by omitting sausage and adding sautéed mushrooms or spinach.

For a creamier sauce, stir a little shredded cheese into the soup mixture before pouring over the enchiladas.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas the night before, cover, and refrigerate. Bake them fresh in the morning, adding a few extra minutes to the cooking time if baking from cold.

What can I substitute for the cream soup?

If you prefer to avoid canned soup, use a homemade cream sauce made from a roux with milk or cream, seasoned with garlic and onion powder for a similar taste and texture.