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Easy Breakfast Enchiladas

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. | A Wicked Whisk
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!
Heather - A Wicked Whisk
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 4 servings

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.