Get ready to start your day strong (or end it deliciously!) with these incredible Breakfast Enchiladas! This recipe is a fantastic blend of savory breakfast sausage, fluffy scrambled eggs, colorful peppers, onions, and crispy tater tots, all wrapped up in soft tortillas and smothered in a creamy green enchilada sauce and gooey melted cheese. I absolutely love making Breakfast Enchiladas for weekend brunch or even breakfast-for-dinner because they are so hearty, satisfying, and perfect for feeding a crowd. It’s a fun twist on traditional enchiladas that’s pure comfort food!

Why You’ll Love These Breakfast Enchiladas

Ultimate Comfort Food: Combines favorite breakfast flavors (sausage, eggs, tater tots!) with cheesy enchiladas.
Hearty and Filling: Packed with protein and carbs, this dish will definitely keep you full and satisfied.
Perfect for a Crowd: Makes two pans, ideal for brunch gatherings, potlucks, or large families.
Unique and Delicious: The addition of tater tots in the filling is a fun and tasty surprise!
Make-Ahead Friendly: Assemble ahead of time and bake when ready.

Ingredients for Breakfast Enchiladas

Here’s what you’ll need to make this hearty breakfast casserole. The full list with measurements is in the recipe card below.

Filling

Frozen tater tots (Potatoes)
Breakfast sausage (mild, medium, or hot) (Meat)
Yellow onion, diced (Vegetable)
Red bell pepper, diced (Vegetable)
Green bell pepper, diced (Vegetable)
Minced garlic (Aromatic)
Salt (Seasoning)
Pepper (Spice)
Unsalted butter (Fat)
Large eggs, whisked (Protein)

Sauce

Green enchilada sauce (canned) (Sauce)
Sour cream (Dairy)

Enchiladas & Topping

Pepper jack cheese, shredded (or more!) (Dairy)
Taco size flour tortillas (Wraps)

Topping Suggestions (Optional)

Pico de gallo (Salsa)
Guacamole (Dip)
Cilantro lime sauce (Sauce)
Extra Sour Cream
Chopped Cilantro

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the combination in these Breakfast Enchiladas, but feel free to customize!

Different Meat: Use cooked crumbled bacon, chorizo, or diced ham instead of breakfast sausage.
Different Cheese: Use cheddar, Monterey Jack, or a Mexican blend instead of pepper jack.
Add Beans: Mix in some black beans or pinto beans with the filling.
Make it Spicier: Use hot breakfast sausage, add diced jalapeños to the veggie mix, or use a spicier enchilada sauce.
Corn Tortillas: Substitute corn tortillas for flour (warm them first to make them pliable).

Rolling up a tortilla with the sausage, egg, and tater tot filling for Breakfast Enchiladas.

How to Make Breakfast Enchiladas

Let me show you how to assemble these amazing Breakfast Enchiladas:

Prepare Filling Components

First, I cook the frozen tater tots according to the package directions until they’re nice and crispy. Once cooked, I place them into a very large mixing bowl and set them aside.
Next, I place the breakfast sausage, diced onion, diced bell peppers, and minced garlic into a large non-stick skillet. I cook this over medium heat, breaking up the sausage with a spoon as I go, until the sausage is no longer pink and the peppers are tender.
I season this mixture with salt and pepper to taste. I drain off any excess grease, then place the sausage/veggie mixture into the bowl with the cooked tater tots. I set this bowl aside.
In the same skillet (no need to wipe it out!), I melt 2 tablespoons of butter over medium heat.
Once melted, I add the whisked eggs and cook, scrambling them gently, until they are cooked to my liking.
I season the scrambled eggs with salt and pepper, then place them into the large mixing bowl with the tater tots, sausage, and veggies.
I gently mix all the filling ingredients together. I taste and season with more salt and pepper, if necessary, then set the filling aside.

Make the Sauce

This is super simple! In a medium-sized bowl, I place the green enchilada sauce and the sour cream.
I whisk them together until smooth and fully combined. I set the sauce aside.

Assemble the Enchiladas

I preheat my oven to 350 degrees F (175°C).
I grease 2 separate 9×13 inch baking pans with cooking spray.
I place a heaping ⅓ cup of the tater tot/sausage/egg filling into the center of one flour tortilla.
I roll the tortilla up tightly and place it seam-side down into one of the prepared baking pans.
I repeat this process with the remaining tortillas, filling both pans (I should have about 8 tortillas in each pan).

Top and Bake

I top each pan of enchiladas with about 1 ½ cups of the prepared green enchilada sour cream sauce, spreading it evenly.
Then, I sprinkle about half of the shredded pepper jack cheese (approx. 4 oz or 1 cup) over each pan.
I bake the Breakfast Enchiladas, uncovered, for 30 minutes, or until the filling is hot and the cheese is melted and bubbly.

Serve

Cool slightly
Top and Serve

Tips and Tricks for the BEST Breakfast Enchiladas

Here are my secrets for making these Breakfast Enchiladas truly exceptional:

Crispy Tater Tots: Cook the tater tots according to package directions until properly crispy before adding them to the filling; this helps them maintain some texture.
Don’t Overfill Tortillas: Avoid the temptation to overstuff the tortillas, as it makes rolling difficult and they might burst.
Warm Tortillas (Optional): If your flour tortillas feel stiff, warm them briefly in the microwave or a dry skillet to make them more pliable for rolling.
Season Each Layer: Season the sausage/veggie mix and the eggs separately before combining them in the filling bowl to ensure balanced flavor throughout.
Let Rest Before Serving: Allowing the casserole to rest for 5-10 minutes after baking helps the filling set slightly, making serving easier.

How to Serve

These Breakfast Enchiladas are a hearty meal! Serve them warm, topped with your favorite garnishes:

Pico de gallo
Guacamole or sliced avocado
Cilantro lime sauce or extra sour cream
Chopped fresh cilantro
Sliced jalapeños

A serving of Breakfast Enchiladas on a plate, possibly with toppings like pico de gallo or sour cream.

Make Ahead and Storage

Make Ahead: You can fully assemble the enchiladas (without baking) up to 24 hours in advance. Cover tightly with foil and refrigerate. You may need to add 10-15 minutes to the baking time when baking from cold.
Storage: Store leftover baked enchiladas, covered, in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave or cover the pan with foil and reheat in a 350°F (175°C) oven until warmed through.

FAQs about Breakfast Enchiladas

Can I use corn tortillas?
- Yes, but corn tortillas tend to crack more easily when rolled unless they are properly warmed (e.g., quickly fried in oil or dipped in warm sauce/broth before filling). Flour tortillas are generally easier for this type of enchilada casserole.
Can I make this vegetarian?
- Absolutely! Substitute the breakfast sausage with crumbled plant-based sausage or sautéed mushrooms and black beans.
Can I freeze this casserole?
- Yes, you can freeze the baked casserole. Let it cool completely, cover tightly with foil and plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating covered in the oven. The texture of the tortillas might be slightly softer after freezing.

Enjoy this hearty, cheesy, and incredibly satisfying Breakfast Enchiladas recipe! It’s perfect for feeding a hungry crowd.

Breakfast Enchiladas

Author: Caoimhe Byrne
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 8 1x
Category: Breakfast, Brunch, Main Course, Casserole
Cuisine: American, Tex-Mex

Print Recipe

Description

Start your day strong with these Breakfast Enchiladas, a delicious blend of sausage, eggs, tater tots, and veggies wrapped in soft tortillas and smothered in a creamy green enchilada sauce and gooey pepper jack cheese.

Instructions

Prepare Filling Components:
- Cook Tater Tots: Cook the frozen tater tots according to package directions (usually baking). Once cooked, place them in a very large mixing bowl. Set aside.
- Cook Sausage & Veggies: Place the breakfast sausage, diced onion, diced red bell pepper, diced green bell pepper, and minced garlic into a large non-stick skillet. Cook over medium heat, breaking up the sausage as you go, until the sausage is no longer pink and the peppers are tender. Season with salt and pepper to taste. Drain any excess grease. Add the cooked sausage/veggie mixture to the bowl with the cooked tater tots. Set aside.
- Scramble Eggs: In the same skillet (wipe out excess grease if needed), melt the 2 tablespoons of butter over medium heat. Once melted, add the whisked eggs. Cook, stirring gently, until the eggs are scrambled to your liking. Season with salt and pepper. Add the scrambled eggs to the mixing bowl with the tater tots, sausage, and veggies.
- Combine Filling: Gently stir the tater tots, sausage/veggie mixture, and scrambled eggs together in the large bowl. Taste and season with additional salt and pepper, if necessary. Set aside.
Make the Sauce: In a medium-sized bowl, whisk together the green enchilada sauce and the sour cream until smooth. Set aside.
Assemble the Enchiladas:
- Preheat Oven & Prepare Pans: Preheat oven to 350°F (175°C). Grease two 9×13-inch baking pans with cooking spray.
- Fill Tortillas: Place a heaping 1/3 cup of the prepared filling mixture down the center of one tortilla.
- Roll: Roll the tortilla up tightly around the filling.
- Place in Pan: Place the rolled tortilla seam-side down in one of the prepared baking pans.
- Repeat: Repeat with the remaining tortillas and filling, placing 8 rolled tortillas in each of the two pans.
Top with Sauce and Cheese:
- Pour the prepared sauce evenly over the enchiladas in both pans (about 1 1/2 cups sauce per pan).
- Sprinkle the shredded pepper jack cheese evenly over the sauce in both pans (about 4 oz or 1 cup cheese per pan).
Bake: Bake, uncovered, for 30 minutes, or until the filling is hot and the cheese is melted and bubbly.
Serve: Top with desired toppings (pico de gallo, guacamole, cilantro, etc.) and enjoy!

Notes

Tater Tots: Cook according to package directions until slightly crispy.
Sausage: Use your preferred breakfast sausage (mild, medium, hot).
Cheese: Pepper Jack adds a little spice. Cheddar, Monterey Jack, or a Mexican blend can be substituted.
Tortillas: Taco-size flour tortillas work well. Warm them slightly in the microwave or skillet if they are stiff and difficult to roll.
Make-Ahead: You can assemble the enchiladas (without baking) up to a day ahead. Cover tightly and refrigerate. You may need to add 10-15 minutes to the baking time if baking from cold.
Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Hearty Breakfast Enchiladas (with Sausage & Tater Tots!)