Saucy breakfast enchiladas filled with sautéed peppers and onion, sausage, scrambled eggs and lots of cheese. An easy and fun twist on breakfast.
Mexican food is my jam. When I go out to eat at a Mexican restaurant, I always order enchiladas! And devour a crap ton of chips and salsa, obviously. So, hey, why not make enchiladas a breakfast food, right? These cheesy breakfast enchiladas are stuffed with sautéed onions and peppers, ground pork, scrambled eggs, enchilada sauce, and of course, lots of cheddar cheese. They are then rolled up into a pan and covered with more enchilada sauce and cheese! These enchiladas come together really easy.
If you wanted, you could throw them together the night before, pour the enchilada sauce on top in the morning, cover with cheese and pop them in the oven. In fact, I did this photo shoot in the evening, and the next morning, we popped them back in the oven and ate them for breakfast, and they were still delicious!
These cheesy breakfast enchiladas are the perfect weekend brunch to feed a crowd. They are simple and quick to make, and everyone will love them. Garnish with fresh cilantro (if you’re obsessed like me) and top with sour cream and salsa, and you’re good to go!
And if you’re interested in other easy, cheesy and delicious breakfasts that feed a crowd, you’ll definitely want to check out my Next-Level Cheesy Breakfast Tator Tot Skillet or Cheddar Biscuits and Sausage Gravy Skillet. Happy breakfast!
Cheesy Breakfast Enchiladas
- 1 yellow onion diced
- 2 bell peppers diced
- Olive oil for frying
- 1 lb ground pork
- 10 eggs
- ¼ cup of milk
- Salt to taste
- Pepper to taste
- 3 cups cheddar cheese shredded
- 1-28 ounce can red enchilada sauce
- 6 12- inch flour tortillas
- If desired cilantro, sour cream and salsa for serving
- Add onion and bell pepper to a large frying pan with olive oil over medium-high heat; cook for 2 minutes. Add ground pork to pan, and cook until no longer pink. When done, remove from pan into a large bowl and set to the side.
- Crack eggs into a medium bowl and whisk with milk. Add the eggs to the same frying pan that you cooked the pork in. Season eggs with salt and pepper and cook on medium until softly scrambled. The eggs will cook more in the oven. When done, add eggs to the bowl with onion, pepper and pork. Add 1 ½ cups of cheese and 1 cup of enchilada sauce to the bowl and mix everything together.
- Preheat oven to 350 degrees F. Lightly grease a 9x13 inch pan with olive oil.
- Lay out tortillas and place filling down the middle of each. Roll each tortilla up tightly and place into the pan, seam side down. Pour remaining enchilada sauce over the top of the enchiladas and top with remaining cheese. Bake uncovered for 30-35 minutes until sauce is bubbly and cheese is melted.