Breakfast Enchiladas with Poblano Sauce
These Breakfast Enchiladas are hearty, spicy and the perfect easy breakfast recipe for feeding a crowd. Tortillas rolled with eggs, bacon, sausages crumbles and seasoned potatoes and topped with a savory Poblano Sauce, these Breakfast Enchiladas make the best overnight breakfast casserole recipe!
Breakfast Enchiladas
Breakfast has to be my husbands favorite meal so easy breakfast recipes are a mush have in my house.
Add in we both love all things Mexican-inspired and these Breakfast Enchiladas with Poblano Sauce are our new favorite reason to look forward to weekends.
Do you love tasty breakfast recipes too? If you do, check out my Breakfast Burritos, Cheesy Hashbrown Breakfast Casserole and Lemon Donut Bundt Cake!
Now when it comes to savory breakfast recipes, these stuffed enchiladas are a crowd pleaser for sure. Who doesn’t love eggs and sausage and diced potatoes for breakfast?
The BEST Breakfast Enchiladas
So why is this easy breakfast enchilada recipe the BEST??? Let me tell you…
- 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?) …. want to use spicy Monterey jack cheese instead of the mild Mexican cheddar cheese blend? Go for it!!
- Um… that Poblano sauce!!! Savory and flavorful without being overpowering or spicy. Yes, please!
- This pan of things breakfast can easily feed a crowd and that takes away any headache when it comes to serving up Sunday brunch.
- This overnight breakfast casserole can be made ahead of time so you have more time to drink your coffee in the morning .. and THAT is important!
One of my favorite breakfast foods is my 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, hashbrowns 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 tortillas, 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!
Breakfast Enchiladas Ingredients
- Scrambled eggs .. yes, please!
- Crispy bacon
- Breakfast sausage crumbles
- Simply Potatoes chunks of potatoes 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 easy breakfast recipe makes eight enchiladas but you could easily double this recipe and make two pans of enchiladas to feed more people. So perfect easy breakfast recipe to feed a crowd!
Family get togethers, holiday mornings and holiday brunches just became a whole lot easier.
Make Ahead Breakfast Recipe
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!
Need more time? Prepare the breakfast enchilada recipe as called for but stop before adding the poblano sauce. Let you uncovered pan of enchiladas come to room temp before covering them and moving them to your refrigerator.
The next day when you are ready, take from the fridge, cover with poblano sauce and cheese and then bake as instructed, adding an extra 10-15 minutes to the baking time.
Spicy Poblano Sauce
Don’t worry about this being a super spicy breakfast recipe! 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 enchiladas 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.
Portioning out perfect enchiladas
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 embarrassing 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.
Pro Tips for Perfect Breakfast Tortilla Wrap Enchiladas
- This breakfast enchilada recipe is all about feeding people easy. Yes, it’s always better to shred your own cheese and cook your own bacon but for this covered enchilada recipe It’s perfectly fine to take help from your grocery store and grab good quality pre-shredded cheese, pre-cooked sausage crumbles and pre-cooked bacon pieces.
- Customize this easy breakfast recipe to your tastes. Recipes are just starting points and it’s just food … ????
- Be sure to not over add the poblano sauce to your enchilada stuffing mix. You don’t want soggy tortillas.
- Don’t have time to make the Poblano sauce? No worries .. grab a can of your favorite pre-made enchilada sauce from the ethic aisle of your grocery store. I won’t tell.
- This make ahead breakfast casserole can easily be made the day before to save you time and prep. Check out my tips show above for making this happen.
- These are not crazy spicy enchiladas. Add a dash of cayenne powder, diced jalapeno peppers or chopped bell, red or yellow peppers to spice up your breakfast dish.
- Not a fan of bacon? Add in cooked breakfast ham, ground beef or shredded chicken or leave the meat out all together.
- Made a delicious veggie enchiladas by adding black beans, avocado, tomatoes, seasoned tofu and baby spinach.
More Must Have Breakfast Recipes
- 2 Ingredient Bagels
- Meal Prep Breakfast Sandwiches
- Blueberry Pecan Baked Oatmeal
- Overnight Challah French Toast Casserole
- Purple Potato Breakfast Skillet
Enjoy ♥ Heather
If you’ve tried these Breakfast Enchiladas, please don’t forget to rate the recipe and let me know how you it came out in the comments below.
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BREAKFAST ENCHILADAS
Easy 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
Pro Tips for Perfect Breakfast Tortilla Wrap Enchiladas
- This breakfast enchilada recipe is all about feeding people easy. Yes, it’s always better to shred your own cheese and cook your own bacon but for this covered enchilada recipe It's perfectly fine to take help from your grocery store and grab good quality pre-shredded cheese, pre-cooked sausage crumbles and pre-cooked bacon pieces.
- Customize this easy breakfast recipe to your tastes. Recipes are just starting points and it’s just food … ????
- Be sure to not over add the poblano sauce to your enchilada stuffing mix. You don't want soggy tortillas.
- Don't have time to make the Poblano sauce? No worries .. grab a can of your favorite pre-made enchilada sauce from the ethic aisle of your grocery store. I won't tell.
- This make ahead breakfast casserole can easily be made the day before to save you time and prep. Check out my tips show above for making this happen.
- These are not crazy spicy enchiladas. Add a dash of cayenne powder, diced jalapeno peppers or chopped bell, red or yellow peppers to spice up your breakfast dish.
- Not a fan of bacon? Add in cooked breakfast ham, ground beef or shredded chicken or leave the meat out all together.
- Made a delicious veggie enchiladas by adding black beans, avocado, tomatoes, seasoned tofu and baby spinach.
- The ingredients chosen for this recipe were based on convenience and tastiness. If you prefer to use fresh potatoes and fresh breakfast sausage, feel free 🙂
- Pre-cooked bacon is usually found in packets on the salad dressing aisle of the grocery store or you can use sliced bacon made ahead of time or made in the oven while you prepare this recipe. I had bacon leftover from the night before and that is what I used when making these Breakfast Enchiladas.
Nutrition
Update Notes: This post was originally published in May of 2019 but was republished with an updated recipe, new photos, step by step instructions and tips in June of 2023.
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.