These are easy to prep breakfast enchiladas loaded with sausage and eggs and smothered in a delicious salsa verde.
You can make them ahead of time to feed the breakfast crowd on the fly!
Somedays even the best crunchy cereal just doesn’t cut it. So, if you have the time and the craving prepping these breakfast enchiladas with salsa verde is kinda the best idea ever.
These were whipped up the moment I discovered some rogue salsa verde one morning. The moment I saw it, I knew I was making breakfast enchiladas but I have also included instructions on prepping these enchiladas ahead of time for breakfast the next day.
How to make-ahead Breakfast Enchiladas
If you want to prep these enchiladas ahead of time, it’s a breeze. You can make them the night before or 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 fridge until morning.
Tips for non-soggy enchiladas:
- 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.
What Is The Difference Between An Enchilada And A Burrito?
Have you ever wondered what makes an enchilada an enchilada and not a burrito? Because, to describe each, the similarities certainly outweigh the differences.
However, there are distinct differences. You better know which is which or you could end up with it all spilling somewhere between the table and your lap.
First off, enchiladas are usually made with corn tortillas; whereas, burritos typically use flour. But this recipe calls for flour tortillas… so don’t let that confuse you.
An enchilada is typically much less full than a burrito and it is open at either end. You also cook them in the tortilla, rather than wrapping the uncooked tortilla around the cooked ingredients.
Finally, enchiladas are smothered in sauce like this salsa verde I used here, but burritos covered in sauce is just an option, not a directive.
How to Prep and Freeze Breakfast Enchiladas
These enchiladas freeze incredibly well and make a wonderful brunch when you are ready for them. Perfect for new moms, pot lucks, church breakfasts, and those bosses who meal plan.
If freezing to store for later, cover well with a double layer of foil or an airtight lid and freeze for up to one month.
I always use a sharpie to mark my freezer meals – labeled with the date and what’s in them so sorting later is a breeze.
Want more enchilada inspiration? Try some of my favorite recipes
- Make Ahead Ground Beef Enchiladas
- Fast and Easy Weeknight Chicken Enchiladas
- Smoked Halibut Enchiladas
- Smoked Pork Enchiladas
If you’ve tried my Easy Breakfast Enchiladas Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Easy Breakfast Enchiladas with Salsa Verde
- baking pan
- 1 tbsp bacon drippings or any other preferred cooking fat
- ½ onion chopped
- ½ pepper chopped
- 1 lbs ground sausage
- Salt and pepper
- ¼ tsp 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.