• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Eileen
  • Home
  • Recipes
  • Lifestyle
  • About
    • Let's Go Shopping
      • Privacy Policy
  • Contact
  • Subscribe
menu icon
go to homepage
  • Home
  • Recipes
  • Lifestyle
  • About
    • Let's Go Shopping
      • Privacy Policy
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Lifestyle
  • About
    • Let's Go Shopping
      • Privacy Policy
  • Contact
  • Subscribe
×

Home » Recipes » Breakfast and Brunch

Best Breakfast Enchilada Casserole Ever

Published: Feb 19, 2022 by Eileen xo

Thank you for sharing!

289 shares
  • Share35
  • Tweet
  • Yummly
Jump to Recipe Print Recipe

This Breakfast Enchilada Casserole Recipe is loaded with all your favorite Mexican breakfast ingredients, eggs, chorizo, and cheese. It’s perfect for a weekend breakfast or brunch with friends and family. Plus, it’s easy to make and can be tailored to your liking. 

Jump to:
  • ❤️ Why you'll love this recipe
  • Ingredients
  • Equipment
  • Instructions
  • Storage
  • Expert Tips
  • Frequently Asked Questions
  • Variations
  • Serving Suggestions
  • Similar recipes
  • Easy Breakfast Enchilada Casserole

❤️ Why you'll love this recipe

  • It's easy to make and always a crowd pleaser.
  • Perfect for breakfast with the entire family.
  • A great breakfast for dinner option too!
  • Full of spicy Tex Mex flavors that can be adjusted to your families preference.

Ingredients

As an Amazon Associate, I earn from qualifying purchases.

Cheese Sauce

  • all-purpose flour
  • unsalted butter
  • milk
  • Colby Jack cheese, shredded

Breakfast Enchilada Casserole

  • chorizo sausage
  • unsalted butter
  • large eggs, well beaten
  • salt
  • black pepper
  • flour tortillas
  • Monterey Jack cheese, shredded
  • Roma tomatoes, diced
  • fresh cilantro, chopped
  • chopped green chiles
  • non-stick cooking spray

Equipment

  • 9x13 inch casserole dish
  • mixing bowl `
  • Cast Iron Skillet
  • Medium Saucepan
  • Whisk
  • Cutting Board
  • knife

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Cheese Sauce

  1. In a large saucepan over medium-high heat, melt the butter.
  2. Add the flour, whisking constantly until smooth.
  3. When the flour begins to bubble, slowly add the milk. Stir constantly until the milk begins to thicken.
  4. Add the cheese and stir until completely melted
  5. Stir in the green chilies. Set aside.

How to make breakfast enchiladas

4 steps to make breakfast enchiladas/
  1. Preheat the oven to 350°F. Prepare a 9 x 13 baking dish with nonstick cooking spray.
  2. In a large skillet over medium-high heat, brown the chorizo, crumbling as it cooks.
  3. Remove the chorizo from the skillet and drain on paper toweling. Wipe to remove any excess grease.
  4. Place the butter in the skillet to melt.
  5. Add the eggs to the skillet and season with salt and black pepper.
  6. Continue cooking over medium heat, stirring often, when eggs are almost set add back in the cooked chorizo to the eggs, continue to cook, and stir until the eggs are set.
  7. Stir in about 1 cup of the cheese sauce.
  8. Divide the egg mixture between the eight tortillas and roll them up.
  9. Place the enchiladas into the prepared baking dish with the same side down.
  10. Pour the remaining cheese sauce over the enchiladas and top with the Monterey Jack cheese.
  11. Bake for 30 minutes or until the enchiladas begin to brown slightly on the top.
  12. Garnish with diced tomatoes and chopped cilantro.

Storage

Store in the refrigerator in an airtight container for up to three days.

Expert Tips

Expert Tip: When making the cheese sauce be sure to stir often so that the cheese sauce stays smooth.

Frequently Asked Questions

Can I substitute the chorizo for other meats in this breakfast enchilada casserole recipe?

Yes, you can. Substitute any kind of sausage, ham, bacon, or even a meatless alternative like ground black beans or lentils to meet your dietary needs or tastes.

Can I make these easy breakfast enchiladas ahead?

Yes, these enchiladas can be made ahead. Make them as directed and store them in an airtight container in the fridge for up to three days.

What kind of cheese is best for this breakfast enchilada casserole?

For a milder flavor use Monterey Jack cheese or mild cheddar. For a sharp strong flavor use Pepper Jack or sharp cheddar cheese.

Variations

  • Add diced bell pepper, sliced olives, red onion, or jalapeño to the cheese sauce.
  • Top with guacamole and sour cream.
  • Use corn tortillas instead of flour.
  • Mix in roasted potatoes, bacon, or sausage.
  • Leave out the green chilies if you want a more mild enchilada casserole.

Serving Suggestions

  • Instant Pot Oatmeal is a creamy and hearty breakfast food that the entire family will enjoy.
  • If you love bagels check out this Air Fryer Bagels recipe, and make them at home instead of going to the grocery store.
  • Southern Fried Apples are a sweet side dish that pairs well with breakfast foods

Similar recipes

  • Instant Pot Egg Bites are delicious and simple to make in your pressure cooker.
  • Mini Quiche Recipe is super versatile and easy to customize to your taste buds.
  • Easy Cheesy Sausage and Egg Casserole is a great low-carb breakfast idea that the entire family will enjoy.

The form you have selected does not exist.

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK  INSTAGRAM, PINTEREST, TWITTER

Thank you for the continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

Easy Breakfast Enchilada Casserole

An easy breakfast enchilada casserole that is perfect for breakfast and brunch. This is a crowd- pleaser and great for parties, Cinco de Mayo, family celebrations. Serve with your favorite Mexican toppings for all to enjoy.
Print Rate
Prevent your screen from going dark
Course: Breakfast, Brunch
Cuisine: Mexican, Tex-Mex
Keyword: breakfast enchilada casserole, breakfast enchiladas, easy breakfast enchiladas
Prep Time: 10 minutes
Cook Time: 45 minutes
0 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 640kcal
Author: Eileen Kelly

Equipment Needed:

  • 9x13 inch casserole dish
  • Stainless Steel Mixing Bowls `
  • Cast Iron Skillet
  • Medium Saucepan
  • Whisk
  • Cutting Board
  • knife

Ingredients

Cheese Sauce

  • ⅓ cup all-purpose flour
  • ⅓ cup unsalted butter
  • 3 cups milk
  • 2 cups Colby Jack cheese, shredded

Breakfast Enchilada Casserole

  • 1 pound chorizo sausage
  • 1 Tablespoon unsalted butter
  • 14 large eggs, well beaten
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 8-inch flour tortillas
  • 1 cup Monterey Jack cheese, shredded
  • 2 medium Roma tomatoes, diced
  • 2 Tablespoons fresh cilantro, chopped
  • 1 (4) ounce can, chopped green chiles
  • non-stick cooking spray

Instructions

Cheese Sauce

  • In a large saucepan over medium-high heat, melt the butter.
  • Add the flour, whisking constantly until smooth.
  • When the flour begins to bubble, slowly add the milk. Stir constantly until the milk begins to thicken.
  • Add the cheese and stir until completely melted
  • Stir in the green chilies. Set aside.

How to make breakfast enchiladas

  • Preheat the oven to 350°F. Prepare a 9" x 13" baking dish with nonstick cooking spray.
  • In a large skillet over medium-high heat, brown the chorizo, crumbling as it cooks.
  • Remove the chorizo from the skillet and drain on paper toweling. Wipe to remove any excess grease.
  • Place the butter in the skillet to melt.
  • Add the eggs to the skillet and season with salt and black pepper.
  • Continue cooking over medium heat, stirring often, when eggs are almost set add back in the cooked chorizo to the eggs, continue to cook, and stir until the eggs are set.
  • Stir in about 1 cup of the cheese sauce.
  • Divide the egg mixture between the eight tortillas and roll them up.
  • Place the enchiladas into the prepared baking dish with the same side down.
  • Pour the remaining cheese sauce over the enchiladas and top with the Monterey Jack cheese.
  • Bake for 30 minutes or until the enchiladas begin to brown slightly on the top. Garnish with diced tomatoes and chopped cilantro.
  • Garnish with diced tomatoes and chopped cilantro.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.
Storage: Keep leftovers in the refrigerator in an airtight covered container for up to 3 days.
Recipes written for  Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
Don’t forget to shop at the Everyday Eileen store on Amazon.

Nutrition

Serving: 1enchilada | Calories: 640kcal | Carbohydrates: 27g | Protein: 34g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 441mg | Sodium: 1699mg | Potassium: 410mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1724IU | Vitamin C: 19mg | Calcium: 542mg | Iron: 4mg
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

More Breakfast and Brunch

  • Lemon Raspberry Muffins
  • Easy Egg Salad Recipe
  • Air Fryer Hard Boiled Eggs
  • Easy Keto Egg Muffins

Thank you for sharing!

289 shares
  • Share35
  • Tweet
  • Yummly

The cookbooks are on sale via Amazon

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Eileen! This is where I share all my family-tested recipes! Mostly quick and easy recipes with the occasional indulgence we all need.

More about me →

  • Mail
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Reader Favorites

  • Spinach Artichoke Stuffed Mushrooms
  • The Best Chicken Rub Recipe
  • Homemade Air Fryer Fish Sticks
  • Pecan Sandies Recipe
  • Air Fryer Bacon Recipe
  • Easy Marinated Chicken Drumsticks

Soups to warm you!

  • Broccoli Beer Cheese Soup
  • Crockpot Corn Chowder Recipe
  • Creamy Mushroom Barley Soup Recipe
  • Roasted Butternut Squash Soup Recipe
Copyright © 2023 · everydayeileen.com · Privacy Policy