Go Back

Savory Breakfast Enchiladas Brunch Bake

A hearty and comforting brunch dish featuring fluffy eggs, rich sausage, and melted cheese wrapped in tortillas, perfect for lazy Sunday mornings.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Brunch, Main Course
Cuisine Mexican
Servings 6 servings
Calories 450 kcal

Ingredients
  

Main ingredients

  • 6 pieces Flour Tortillas (corn for gluten-free) Act as the edible wrap for all the goodness.
  • 1 lb Breakfast Sausage Can substitute with turkey sausage for a lighter option.
  • 6 large Eggs Provide the creamy texture that holds everything together.
  • 1/2 cup Milk Can use regular or non-dairy options.
  • 2 cups Shredded Cheddar Cheese Other options include pepper jack or Monterey Jack.
  • 1 tsp Salt Elevates all the flavors.
  • 1 tsp Pepper Adds seasoning to taste.
  • 10.5 oz Cream of Mushroom or Chicken Soup Low-sodium preferred.
  • 1 cup Sour Cream Greek yogurt can be substituted.
  • 1 tsp Garlic Powder Substituting with fresh garlic is also an option.
  • 1 tsp Onion Powder Fresh onions can be used as a substitute.
  • 1/4 cup Green Onions Chopped for garnish.
  • 1 cup Salsa Choose to your taste.
  • 1 medium Avocado Sliced for serving.
  • 1/2 cup Jalapeños Sliced and served to taste.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Ensure it is fully cooked.
  • In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
  • Add the cooked sausage and 1 cup of the shredded cheese to the egg mixture.
  • Put a generous scoop of the filling onto each tortilla and roll them up tightly.
  • Place the rolled tortillas seam side down in a greased baking dish.
  • In another bowl, mix the cream soup, sour cream, and salsa until well combined.
  • Spread this mixture over the rolled tortillas.
  • Sprinkle the remaining cheddar cheese and chopped green onions over the top.

Cooking

  • Bake uncovered for about 30-35 minutes, or until golden and bubbly.
  • Once done, let it sit for about 10 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave. Can freeze unbaked enchiladas and bake them straight from the freezer.
Keyword Breakfast Enchiladas, Brunch Bake, Comfort Food, Hearty Breakfast, Savory Dish