Loaded with sausage and fluffy eggs and topped with a delicious salsa verde that’s bursting with flavor, these Easy Breakfast Enchiladas with Salsa Verde are going to be your new breakfast and brunch favorites!
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Some days, even the best crunchy cereal just doesn’t cut it, and when I’m in the mood for something hot and hearty to start my day, these easy Breakfast Enchiladas with Salsa Verde are my first pick.
Inspired by some rogue salsa verde lurking in my fridge, the moment I saw it, I knew I had to make breakfast enchiladas. I have made these on the fly, but I’ve also prepped them ahead of time. They’re quick to pop into the oven when there’s company over, or I’ll put a pan of them in to heat up in time for family brunches.
The best part about this dish – aside from being so simple – is that they’re so good! Even without the salsa verde, they’d be great, but the salsa puts them over the top!
Breakfast Enchiladas vs. Breakfast Tacos vs. Breakfast Burritos
What’s the difference between breakfast enchiladas and breakfast tacos? Some breakfast taco purists insist that a breakfast taco only has one egg inside, but the real difference between tacos and enchiladas is that enchiladas are baked in the oven. They’re often topped with sauce and cheese and baked in the oven. These sausage and egg enchiladas are topped with cheese and yummy salsa verde before baking.
What’s the difference between breakfast enchiladas and breakfast burritos? Enchiladas are usually made with corn tortillas, whereas burritos are made with big flour tortillas. Burritos are also typically wrapped up tightly with the ends closed. Enchiladas are open on either end. Both burritos and enchiladas can be sauced, but then they are called wet burritos, not enchiladas.
- Bacon drippings – Or any other cooking oil or butter.
- Onion – Chopped.
- Bell pepper – Chopped.
- Sausage – Look for bulk breakfast sausage.
- Canned diced jalapenos – A 14-ounce can.
- Eggs – A full dozen.
- Canned black beans – Drained and rinsed.
- Flour tortillas – 8-10, depending on their size.
- Cheese – I love a combination of pepper Jack and cheddar.
- Salsa verde – Use homemade salsa verde or look for a jar at the store.
- Salt and pepper
- Red pepper flakes – For a bit more spice!
- Fresh tomatoes – Diced.
- Red onion – Diced.
- Scallions – AKA green onions, sliced.
- Bell pepper – Green or red bell peppers, diced.
- Avocado – Sliced at the last minute.
- Cilantro – Chopped finely.
How To Make The Best Breakfast Enchiladas with Salsa Verde
Preheat your oven to 400F degrees.
Heat the bacon dripping in a large skillet over medium heat and swirl to coat the pan. Add the onion and pepper and sauté until softened.
Add the ground sausage and cook, breaking into small pieces, until browned all over. Drain any excess fat and season with salt and pepper.
Add the red pepper flakes and diced jalapeños, stir well, then remove this mixture from the pan and set it aside.
Whisk the eggs in a bowl until thoroughly combined, then add the eggs to the sausage pan and scramble until almost set. Remove the pan from the heat.
Spoon a thin layer of the salsa verde over the bottom of a large baking dish.
Working one at a time, add the tortillas to the dish, filling each evenly with sausage mix, scrambled eggs, and a sprinkle of black beans.
Roll the filled tortilla, tucking the edges under to seal when you place them in the baking dish.
Repeat until you have filled the baking dish. Pour the remaining salsa verde over the top of the enchiladas. Sprinkle with pepper jack and cheddar cheese.
Bake for 30 minutes until the cheese has melted and tortillas are becoming golden along the edges.
Remove from oven and let sit 5 minutes before topping with tomatoes, red onion, scallions, diced peppers, sliced avocado, and chopped cilantro.
How To Make Breakfast Enchiladas Ahead of Time
It’s a breeze to prep these breakfast enchiladas with green sauce ahead of time. They’re great overnight breakfast enchiladas; prep them in advance for a mid-morning brunch. These enchiladas hold up well and bake to perfection once you are ready to serve.
Follow the recipe to make the sausage mixture and scramble the eggs. Follow the steps to roll the enchiladas and top with the sauce and cheese.
Cover well with a double layer of foil or an airtight lid and place in the fridge until morning.
You can also make them ahead of time and freeze them. They freeze fabulously! Prepare the breakfast enchilada recipe but instead of baking it, allow the enchiladas to fully cool, then pop them into the freezer for up to a month. Then, just thaw them and bake them!
- Use flour tortillas to make sure they don’t get soggy if you make them ahead.
- Drain the sausage and egg mixture well once everything is cooked and combined to avoid excess liquid.
- Switch up the cheese! Tex-Mex blends, sharp cheddar, or Monterey Jack all work well in this recipe.
- If you freeze the breakfast enchiladas, mark the top with the date, contents, and heating instructions with a Sharpie, so you don’t forget what’s in the container or how to bake them.
- This is an easy recipe to double in case you need extras for a potluck, a church breakfast, Father’s Day breakfast, or something tasty to butter up the boss. This is also a great meal for new moms.
- No green salsa to be found? Use your favorite red salsa instead.
Frequently Asked Questions
Salsa verde is green salsa. It’s made from tomatillos, onions, jalapenos, cilantro, and lime. You can make it yourself at home or buy a jar from the store.
This is an easy breakfast enchiladas recipe, and most of the time comes in filling and rolling the enchiladas. It takes some time to bake in the oven, but from start to finish, you can eat it in under an hour.
I made this uncomplicated breakfast enchilada recipe with breakfast sausage, but you could use chorizo or your favorite sausage. Or, try them with ham, potatoes, bacon, or even leftover steak.
More Enchilada Recipes
- Beef Enchiladas
- Fast and Easy Weeknight Chicken Enchiladas
- Smoked Halibut Enchiladas
- Smoked Pork Enchiladas
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📖 Full Recipe
Easy Breakfast Enchiladas with Salsa Verde
- baking pan
- 1 tablespoon bacon drippings or any other preferred cooking fat
- ½ onion chopped
- ½ pepper chopped
- 1 lbs ground sausage
- Salt and pepper
- ¼ teaspoon red pepper flakes
- 1 4 oz diced jalapeños a can, drained
- 12 eggs
- 1 black beans can, drained and rinsed
- 8 to 10 flour tortillas
- 4 oz pepper jack cheese shredded
- 2 oz cheddar cheese shredded
- 1 ½ cup salsa verde
- ¼ cup tomatoes diced
- ¼ red onion minced
- 2 Scallions diced
- ¼ green pepper diced, or red Pepper if you prefer
- 1 Avocado sliced
- Cilantro chopped for garnish
- Preheat the oven to 400F degrees.
- Heat the bacon dripping in a large skillet over medium heat and swirl to coat the pan.
- Add the onion and pepper and sauté until softened, 5 to 7 minutes.
- Add the ground sausage and cook, breaking into small pieces, until browned all over.
- Drain any excess fat, if needed.
- Season with salt and pepper.
- Add the red pepper flakes and diced jalapeños.
- Remove the sausage mix from the skillet and set aside.
- Whisk the eggs in a bowl until thoroughly combined.
- In the same skillet, reduce the heat too low.
- Add the eggs and scramble until almost set. Remove from heat.
- Spoon a thin layer of the salsa verde over the bottom of a large baking dish.
- Working one at a time, add the tortillas to the dish, filling with evenly with sausage mix, scrambled eggs, and a sprinkle of black beans.
- Roll, tucking the edges towards the edge to keep each tortilla from unrolling.
- Repeat until you have filled the baking dish.
- Pour the remaining salsa verde over the top of the enchiladas.
- Sprinkle with pepper jack and cheddar cheese.
- Bake for 30 minutes, until the cheese has melted and tortillas are becoming golden along the edges.
- Remove from oven and let sit 5 minutes before serving with tomatoes, red onion, scallions, diced peppers and sliced avocado.
- Garnish with freshly chopped cilantro, if desired.
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