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Easy Breakfast Enchiladas made with scrambled eggs and bacon, veggies, and black beans, then wrapped in warm flour tortillas and smothered in a mouth-watering homemade cheese sauce. With endless garnish options, enjoy these flavorful Tex-Mex breakfast enchiladas for breakfast, brunch, or even dinner.
These breakfast enchiladas are seriously the best breakfast enchiladas you will ever make. Wrapped in soft flour tortillas are sauteéd vegetables, bacon, fluffy eggs, and black beans. Oh yes, and of course, cheese.
Then comes the cheese sauce. OMG, you guys, the cheeeeese sauce. It’s homemade and, don’t worry, so easy to make. SO EASY! And you probably already have most of the ingredients sitting in your pantry.
Now, I could have stopped with the cheese sauce, but why would I do that when I could pile on fresh tomato, cilantro, green onions, avocado, and more BACON?
Like breakfast burritos but cheesier, have this awesome Text-Mex breakfast (or brunch or dinner) enchilada recipe ready in just about 45 minutes and enjoy leftovers reheated throughout the week.
How to Make Breakfast Enchiladas
Start by preheating your oven to 350 degrees F.
Cook the onion in a large skillet until softened, about 2-3 minutes. Stir in the garlic and cook until fragrant. Add the bell peppers and cook, stirring often, for 3-4 minutes or until the peppers just start to soften. Reduce the heat to medium and push the veggies to one side of the pan. Use the other half of the skillet to scramble the eggs. Cook the eggs and vegetables separately for a few minutes, then mix everything together and cook for another 3-4 minutes, stirring frequently. Remove the skillet from the heat and set it aside.
In a separate pan, cook the bacon according to the package directions, then chop the bacon into bite-sized pieces.
As the bacon cooks, prepare the cheese sauce. Add the butter to a medium saucepan set over medium-high heat. Whisk the flour into the melted butter to make a thick paste. Whisk continuously for 1-2 minutes. Then, slowly whisk in the milk and bring it to a low boil. Once the sauce has thickened slightly, add the salsa verde, cheese, cumin, chipotle powder, and cayenne pepper. Stir until smooth, remove from heat, and set the cheese sauce aside.
Lay out eight tortillas on a clean, flat surface and divide the egg and veggie mixture between them. Sprinkle half of the cooked bacon between the eight tortillas and sprinkle with cheese.
Grease a 9×13 inch baking dish with butter or cooking spray and spread ½ a cup of the cheese sauce over the bottom of it. Roll up the tortillas and place them (seam side down) in the dish over the sauce. Pour the remaining cheese sauce over the tortillas and generously sprinkle them with a layer of shredded cheese. Bake for approximately 25 minutes (until the tortillas are golden brown and the cheese is bubbly).
Remove the enchiladas from the oven and top them with the remaining bacon, green onions, avocado, tomatoes, fresh cilantro, and any other toppings you desire.
What to Serve with Breakfast Enchiladas
Mexican-inspired sides and breakfast-for-dinner sides are perfect pairs with these breakfast enchiladas. Try them with hash browns, tater tots, or breakfast potatoes, Mexican street corn, breakfast sausage, rice and beans, salsa, pico de gallo, or guacamole.
Storage and Freezing
- Storage: Keep leftover breakfast enchiladas stored in an airtight container in the refrigerator for up to three days.
- Freezing: For best results, freeze the filled enchiladas before adding the cheese sauce. Freezing with the cheese sauce may result in soggy tortillas. Best enjoyed within three months.
More Mexican Recipes:
- Pozole Rojo (Pork and Hominy Stew)
- Carnitas (Slow-Cooker Pulled Pork)
- Chili Verde Pork Burrito Bowls (Slow-Cooker)
- Birria Recipe (How to Make Birria)
- Caldo de Pollo (Mexican Chicken Soup)
- Carne Asada
- Beef Empanadas Recipe
If you try making this Breakfast Enchilada Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Breakfast Enchiladas Recipe
Ingredients
Enchiladas
Cheese Sauce
- 2 tablespoon butter
- 2 tablespoon flour
- 2 cups milk, whole milk
- ½ teaspoon cumin
- ½ teaspoon chipotle powder
- ¼ teaspoon cayenne powder
- 1 jar green salsa, 12oz
- 1 cup shredded cheese
Garnish
- cilantro
- green onion
- fresh tomato
- avacado
- sour cream
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet over medium high heat add olive oil. Once shimmering and hot, add chopped onion and stir. Sauté onions for approximately 2-3 minutes, stirring occasionally. Add garlic and stir well. Sauté onions and garlic for 1 minute and add chopped bell pepper to the pan. Mix well and sauté for 3-4 minutes.
- Reduce heat to medium and push sauteéd vegetables to one half of the pan. Add 1 teaspoon of olive oil to the other side of the skillet and slowly pour in scrambled eggs. Cook eggs for a few minutes before mixing with the vegetables. Continue to cook eggs and vegetable mixture together for an additional 3-4 minutes, stirring and mixing frequently. Remove from heat and set aside.
- In a separate skillet, prepare bacon according to package instructions. When fully cooked, remove from pan and chop into small, bite-size pieces.
- As bacon is frying, start preparing cheese sauce. In a medium saucepan over medium high heat, whisk together the butter and flour into a paste. Continue to cook, whisking continuously, for one to two minutes more. Slowly whisk in the milk and bring to a low boil. When the sauce has thickened slightly, whisk in the remaining ingredients- salsa verde, spices, and cheese. Continue to stir until smooth. Remove from heat and set aside.
- With the egg and vegetable mixture, bacon and cheese sauce ready to go, start building enchiladas. On a clean work surface, lay out 8 tortillas and diving the egg/veggie mixture and half the bacon between each of them. Sprinkle with a small pinch of cheese.
- Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 x 13 inch baking dish and roll the tortillas up, placing them seam side down in the baking dish. Pour remaining cheese sauce over the top of the tortillas and sprinkle with a generous layer of cheese. Bake at 350 degrees F for approximately 25 minutes or until the edges of the tortillas are golden brown and cheese is bubbly.
- Remove from oven and top with remaining bacon as well as any other favorite toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
