Breakfast Enchiladas with Poblano Sauce are hearty, spicy and perfect for feeding a crowd. Made with eggs, bacon, sausauge crumbles and spicy potatoes, these Breakfast Enchiladas are the tastiest way to start the day.
Breakfast has to be my husbands favorite meal and these Breakfast Enchiladas with Poblano Sauce are his new favorite reason to look forward to weekends. Enchiladas get made a lot in this household and now that he knows “they” A) invented breakfast enchiladas and B) his wife now makes breakfast enchiladas… well, let’s just say he’s a very happy man.
I cannot take full credit for this Breakfast Enchiladas with Poblano Sauce recipe. If you love food and don’t already, please take a moment to check out Pinch of Yum. Their recipes are amazing and their recipe for Breakfast Enchiladas with Roasted Poblano Sauce inspired THIS breakfast enchilada recipe. Seriously, their food is AMAZING!! So go check them out… but come back!
I’ll wait…
Yay! Hi again! So back to breakfast… This Breakfast Enchilada recipe is so easy to make, you are really only messing up one pan in the process and who doesn’t love that? Filled with all of your favorite breakfast ingredients, these enchiladas are completely customizable to YOUR liking. Not a fan of breakfast sausage? Leave it out! Don’t like bacon? (WHAT?) … that’s ok too, leave the bacon out of your enchilada filling. Want to kick your breakfast enchiladas up with spicy monterey jack cheese instead of the mild Mexican cheddar cheese blend? Go for it!! This breakfast enchilada recipe is written to please everyone and anyone but put your own spin on your breakfast. It’s just food and I won’t be offended if you want to leave the breakfast sausage out… leaving out the bacon though …. hmmm… 🙂
One of my favorite breakfast foods is making what we call ‘breakfast scramble’ .. it’s basically a breakfast hash, I guess. It’s where you take all of your favorite breakfast items like eggs, bacon, onion, cheese, hasbrowns and combine them all together once everything has cooked. That’s basically what we are doing with these Breakfast Enchiladas except once we do that, we are rolling our breakfast hash up in tortilas, covering them with Creamy Roasted Garlic Poblano Sauce and more cheese and baking them off in the oven. This, friends, is what Heaven on Earth is all about!
So what is in these amazing Breakfast Enchiladas?
- Scrambled eggs .. yes, please!
- Crispy bacon
- Breakfast sausage crumbles
- Simply Potatoes chunks of potates with onions
- … more onions ….
- Mexican blend shredded cheese
- Spicy spices to make it all spicy and happy
- Homemade Poblano Sauce
- … more cheese ….
Be still my heart!! Now these Breakfast Enchiladas are super hearty and great for feeding a full house. This recipe makes 8 enchiladas but you could easily double this recipe and make two pans of enchiladas to feed more people. This is also a great easy breakfast to feed a crowd when it comes to family get togethers, holiday mornings and holiday brunchs.
Another thing that I love about this Breakfast Enchiladas with Poblano Sauce recipe is that this is also a great make ahead breakfast idea. Simply make the enchilada filling and your poblano sauce ahead of time, let it cool completely and then keep it covered in the refrigerator for up to two days before you need it. Then, the day of, remove your enchilada filling from the refrigerator, let it come up to room temp, roll your tortillas, heat up your poblano sauce and pour that on top, cover with cheese and bake as instructed but add 5-10 minutes onto your original bake time. These Breakfast Enchiladas are the perfect easy make ahead breakfast idea every time!
Also, don’t worry about this being a super spicy breakfast! These enchiladas have just enough spice to say Good Morning but are not super spicy by any means. Even with the poblano sauce, these breakfast enchilads are very mild. If you wanted to kick head up a bit, adding some diced / chopped jalapeno to your breakfast hash filling would be a nice touch.
HOW DO YOU MAKE BREAKFAST ENCHILADAS?
Easy!! To make these Breakfast Enchiladas, start by preheating your oven to 350 degrees. In a large skillet, add 1 tablespoon of olive oil and heat over medium-high heat. Once heated, add the cubed potatoes and half of the spices.
Stir to combine, add in diced red onion and cook for 10 minutes or so, stirring often until your potatoes are golden brown and tender. Remove from the skillet to a large mixing bowl and set aside. Next, add the pre-cooked sausage crumbles to the same skillet and the remaining spices, stir to combine and cook for a few minutes to heat through the sausage crumbles. Remove from the skillet to the same mixing bowl as the potatoes. Back in the same skilled, reduce the heat to Medium-Low and add 1 tablespoon of butter. Once melted, add your beaten eggs and push around gently until you have scrambled eggs.
Add back into the skillet the spiced potatoes and sausage crumbles along with half of the shredded cheese, the pre-cooked bacon pieces and 3/4 cup of the Creamy Roasted Garlic Poblano Sauce. Still well to combine then start assembling your Breakfast Enchiladas. Take a large tortilla and fill each tortilla with the breakfast hash mixture. Roll up and place seam down in a 9×13 baking pan. Once all of your enchiladas have been rolled, cover the enchiladas with the remaining poblano sauce and then cover with the remaining shredded cheese. Bake for 20 minutes, remove from oven and serve immediately.
If you are like me, you have been known to make the first two enchiladas laid in your pan with next to no filling because you wanted to make sure you had enough enchilada filling to fill all of your enchiladas. Let me share a life lesson that took me an embarassing amount of years to figure out. While your enchilada filling is in the skillet, smooth it out into an even layer. Using your spatula, divide your filling into two sides. Gauging the right amount to fill your enchiladas gets a bit easier when you know you have to get four enchiladas filled out of each side.
Enjoy!
BREAKFAST ENCHILADAS
Ingredients
Spice Mix
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper powder
Breakfast Enchilada Filling
- 2 tablespoons olive oil
- 1 pound Simply Potatoes Diced Potatoes with Onions
- 1 large slice red onion, diced
- 9 ounce pkg Jimmy Dean Breakfast Sausage Crumbles
- 6 slices cooked bacon, chopped
- 2 cups Mexican blend cheddar cheese, shredded
- 6 large eggs, beaten
- 8 large tortillas
- 2-1/2 cups Creamy Roasted Garlic Poblano Sauce
Instructions
- To make these Breakfast Enchiladas, start by preheating your oven to 350 degrees. In a large skillet, add 2 tablespoons of olive oil and heat over medium-high heat. Once heated, add the cubed potatoes and half of the spices. Stir to combine, add in diced red onion and cook for 10 minutes or so, stirring often until your potatoes are golden brown and tender. Remove from the skillet to a large mixing bowl and set aside.
- Next, add the pre-cooked sausage crumbles to the same skillet and the remaining spices, stir to combine and cook for a few minutes to heat through the sausage crumbles. Remove from the skillet to the same mixing bowl as the potatoes.
- Back in the same skilled, reduce the heat to Medium-Low and add 1 tablespoon of butter. Once melted, add your beaten eggs and push around gently until you have scrambled eggs. Add back into the skillet the spiced potatoes and sausage crumbles along with half of the shredded cheese, the pre-cooked bacon pieces and 3/4 cup of the Creamy Roasted Garlic Poblano Sauce. Still well to combine then start assembling your Breakfast Enchiladas.
- Take a large tortilla and fill each tortilla with the breakfast hash mixture. Roll up and place seam down in a 9x13 baking pan. Once all of your enchiladas have been rolled, cover the enchiladas with the remaining poblano sauce and then cover with the remaining shredded cheese. Bake for 20 minutes, remove from oven and serve immediately.
Notes
NEVER MISS A WICKED WHISK RECIPE FACEBOOK / PINTEREST / INSTAGRAMNutrition
Can you make here ahead of time
Thanks for trying out recipe Robyn and to answer your question, yes you can make them ahead of time. Place the enchiladas in the fridge covered without the sauce. When you are ready to back them add the sauce before you back them. Hope this helps.