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Easy Breakfast Enchiladas with Salsa Verde by Kita Roberts on GirlCarnivore

Easy Breakfast Enchiladas with Salsa Verde

Crazy easy make ahead sausage and egg stuffed enchiladas smothered in a delicious salsa verde! Serve for the perfect breakfast for a hungry crowd.
Course Breakfast
Cuisine Tex-Mex
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings 6
Calories 581kcal


  • baking pan


For Enchiladas

  • 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

For Toppings:

  • 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.
  • Serve


You can use red salsa too if you prefer. 
Always make sure to drain well to keep the tortillas from getting soggy.


Calories: 581kcal | Carbohydrates: 10g | Protein: 30g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 410mg | Sodium: 1576mg | Potassium: 712mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1845IU | Vitamin C: 17.3mg | Calcium: 280mg | Iron: 3.3mg