If you’re looking for a hearty, crowd-pleasing breakfast that you can prep the night before, Make-Ahead Breakfast Enchiladas are your new morning hero! Packed with smoky bacon, savory sausage, fluffy eggs, and a cheesy, saucy finish, this recipe delivers all the vibrant flavors you crave — and makes breakfast (or brunch!) easy, delicious, and a little bit festive.
Why You’ll Love This Recipe
- Prep Ahead, Stress Less: Assemble the Make-Ahead Breakfast Enchiladas the night before and simply bake in the morning — perfect for holidays and busy weekends!
- Layered Flavor: Every bite combines smoky bacon, savory sausage, fluffy eggs, and gooey cheese wrapped in a warm tortilla and smothered in enchilada sauce.
- Crowd Pleaser: This recipe easily serves a family or brunch crew, and always impresses guests with its festive, colorful presentation.
- Easily Customizable: Swap proteins, play with cheeses, or toss in extra veggies — you can make this dish fit any taste or dietary needs.
Ingredients You’ll Need
These Make-Ahead Breakfast Enchiladas rely on just a handful of grocery staples, each one bringing its own essential texture, flavor, or pop of color. Let’s break down why every ingredient matters — and how they’re working their magic in the finished dish!
- Bacon: Crisp, smoky bacon adds a crave-worthy crunch that balances out all the creamy and cheesy goodness in each bite.
- Pork breakfast sausage: Provides hearty, savory flavor and that classic breakfast comfort — though you can sub in turkey sausage or even chorizo if you prefer.
- Eggs: The heart of the filling! Scrambled eggs hold everything together and make these enchiladas supremely satisfying.
- Canned chopped green chiles: A subtle kick of heat and tang without overpowering the rest of the flavors; use mild or hot depending on your spice level.
- Cheddar cheese: Melty, rich, and sharp, cheddar is a classic choice that melts into dreamy ribbons throughout the tortillas and on top.
- Flour tortillas (8-inch): Soft, sturdy, and easy to roll — the perfect vehicle for all the savory fillings. Corn tortillas work in a pinch, but might break more easily.
- Enchilada sauce: A can of red enchilada sauce ties everything together, adding moisture and loads of extra flavor.
- Green onion: For serving — a fresh, zippy finish and a bright burst of color.
Variations
One of the best parts about Make-Ahead Breakfast Enchiladas is how incredibly easy they are to personalize. Don’t be afraid to get creative with the fillings, swap out proteins, or keep things veggie-forward — this recipe is your blank canvas!
- Veggie-Packed: Add sautéed peppers, onions, or spinach for a garden-fresh twist that’s still hearty and filling.
- Spicy Kick: Swap in spicy chorizo or pepper jack cheese if your breakfast crew loves heat.
- Gluten-Free Option: Use sturdy corn tortillas and be extra gentle when rolling for an easy, gluten-free morning meal.
- Meatless Monday: Omit bacon and sausage and double up on beans, roasted veggies, and extra cheese for a veg-friendly brunch star.
How to Make Make-Ahead Breakfast Enchiladas
Step 1: Prep the Fillings
Start by crisping up your bacon in a large skillet, letting the irresistible aroma fill your kitchen. Once they’re golden, transfer them to a paper towel-lined plate so they stay nice and crunchy for topping at the end. In the same skillet, brown your pork sausage, breaking it into crumbles, until it’s no longer pink and loaded with flavor. Scoop it out into a small bowl and set it aside for assembly.
Step 2: Scramble the Eggs
Whisk together eggs, green chiles, and a pinch of salt and pepper in a bowl. Pour the mix into your skillet and stir gently over medium heat. You want fluffy, just-cooked eggs — this keeps the filling tender, not dry. Remove from the heat as soon as they’re set, as they’ll finish cooking under the sauce in the oven later.
Step 3: Assemble the Enchiladas
Lightly grease your baking dish and line up your tortillas. Fill each one with a scoop of sausage, a portion of scrambled eggs, a sprinkle of bacon (saving some for the topping), and a big handful of cheddar. Roll up each bundle tightly and nestle seam side down in your prepared dish. Don’t worry if things look cozy — they’ll bake up beautifully!
Step 4: Saucy, Cheesy Finish
Generously pour enchilada sauce over the rolled tortillas, making sure every nook and cranny gets coated. Cover the dish with foil and pop it in the fridge if you’re making these ahead — or go straight to the oven if you can’t wait. Midway through baking, remove the foil and shower the top with the rest of your cheddar for that irresistible melty, golden finish.
Step 5: Garnish & Serve
Once the Make-Ahead Breakfast Enchiladas are bubbly and piping hot, top with the remaining crispy bacon and scatter with chopped green onions for a fresh finish. Serve right from the baking dish and watch everyone rush for seconds!
Pro Tips for Making Make-Ahead Breakfast Enchiladas
- Crispy Bacon Hack: To keep bacon ultra-crunchy as a topping, store it in a covered container at room temperature and add after baking, right before serving.
- Tortilla Rolling Trick: Warm your flour tortillas in the microwave under a damp towel — this makes them flexible, easy to roll, and prevents breakage.
- Don’t Overcook the Eggs: Stop scrambling while eggs are still a bit soft; they’ll finish setting in the oven and stay moist and tender.
- Sauce Coverage Matters: Pour enchilada sauce generously over the edges and between enchiladas so every bite stays saucy and satisfying.
How to Serve Make-Ahead Breakfast Enchiladas
Garnishes
I love crowning these Make-Ahead Breakfast Enchiladas with a riot of green onion, fresh cilantro (if you like it), a dollop of sour cream, and even a spoonful of fresh salsa for a zingy contrast. Crumbled Cotija or feta adds a salty punch if you’re feeling extra fancy!
Side Dishes
Pair these enchiladas with fresh fruit salad, crispy hashbrowns, or even a simple arugula salad tossed with lime vinaigrette. They’re filling, so lighter sides keep the meal balanced without overwhelming your brunch table.
Creative Ways to Present
Try serving Make-Ahead Breakfast Enchiladas straight from the baking dish for a warm, homey vibe, or plate individual portions on colorful dishes for a brunch spread that looks as good as it tastes. For a party, slice each enchilada in half and arrange on a platter with all the garnishes lined up for a make-your-own-style buffet.
Make Ahead and Storage
Storing Leftovers
Leftover Make-Ahead Breakfast Enchiladas keep beautifully! Cool completely, then cover the baking dish tightly or transfer portions to an airtight container. Store in the fridge for up to 3 days—perfect for a grab-and-go breakfast.
Freezing
These enchiladas freeze like a dream. Wrap the unbaked (or baked and cooled) dish tightly with plastic wrap and foil. For an even quicker breakfast fix, freeze individual portions. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat in the oven at 350°F, covered with foil, until heated through (about 20 minutes). Individual portions can be microwaved in a pinch—just add a splash of extra sauce or a sprinkle of cheese before heating to keep them moist and delicious.
FAQs
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Can I assemble Make-Ahead Breakfast Enchiladas more than one night in advance?
For the best taste and texture, it’s ideal to assemble them up to 24 hours ahead, but you can safely make them up to 2 days in advance. Be sure to cover them tightly and keep them chilled until baking.
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Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas give a more traditional enchilada flavor but tend to crack more easily. Warm them well before rolling, or look for “super soft” varieties for easier assembly.
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What’s the best way to keep the enchiladas from getting soggy?
If you like a firmer enchilada, avoid over-saturating with sauce—just enough to cover the tops. Bake uncovered for the last 15–20 minutes to help the edges crisp up a bit.
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Can I make Make-Ahead Breakfast Enchiladas vegetarian?
Definitely! Simply omit the meat and bulk up the filling with black beans, refried beans, sautéed mushrooms, spinach, or your favorite veggies. The result is just as flavorful and satisfying.
Final Thoughts
If you’re ready to make breakfast wishes come true, don’t wait to try these Make-Ahead Breakfast Enchiladas for your next family brunch or cozy weekend treat. They’re incredibly satisfying, remarkably flexible, and guaranteed to make anyone at your table smile. Happy cooking, and enjoy every savory bite!
Print
Make-Ahead Breakfast Enchiladas Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Make-Ahead Breakfast Enchiladas are a delicious and satisfying morning meal that can be prepared in advance. Filled with bacon, sausage, eggs, and cheese, these enchiladas are flavorful and perfect for feeding a crowd at breakfast or brunch.
Ingredients
Bacon:
- 6 slices bacon, chopped
Sausage:
- 1 lb pork breakfast sausage
Eggs:
- 8 eggs
Green Chiles:
- 1 (4.5 oz) can chopped green chiles
Cheddar Cheese:
- 2 cups Cheddar cheese, grated and divided
Flour Tortillas:
- 8 8-inch flour tortillas
Enchilada Sauce:
- 1 (10 oz) can enchilada sauce
Green Onion:
- Green onion, sliced, for serving
Instructions
- Preheat Oven: When ready to bake, preheat oven to 350°F.
- Prepare Baking Dish: Spray a 9×13-inch baking dish with nonstick spray.
- Cook Bacon: Cook the bacon in a skillet until crispy, then drain on a paper towel-lined plate.
- Cook Sausage: In the same skillet, cook breakfast sausage until no longer pink. Set aside.
- Prepare Eggs: Beat together eggs, green chiles, salt, and pepper. Cook in skillet until done.
- Assemble Enchiladas: Fill tortillas with sausage, scrambled eggs, bacon, and cheese. Roll and place in baking dish.
- Add Sauce: Pour enchilada sauce over enchiladas, cover with foil, and refrigerate if making ahead.
- Bake: Bake for 35 minutes, then top with cheese and bake uncovered until bubbly, about 20 minutes.
- Serve: Top with bacon and green onions before serving.
Notes
- You can prepare these enchiladas the night before and bake them in the morning for a quick and delicious breakfast.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 215mg
