If there’s one dish that guarantees everyone wakes up excited for breakfast, it’s a pan of warm, cheesy breakfast enchiladas fresh from the oven. These breakfast enchiladas with creamy salsa sauce are rich, hearty, and comforting—everything you want when you’re feeding a hungry family, hosting brunch, or prepping a make-ahead breakfast that feels special without being complicated.

Breakfast enchiladas take all the best morning flavors—fluffy scrambled eggs, savory sausage, tender potatoes, and melty cheese—and wrap them up in soft tortillas. But what truly sets this dish apart is the creamy salsa sauce. It’s smooth, lightly tangy, and perfectly balanced, coating each enchilada in a velvety layer that ties everything together. As the dish bakes, the sauce seeps into the tortillas while the cheese bubbles and browns, creating irresistible texture and flavor in every bite.

This recipe is especially loved for its flexibility. You can make it the night before, pop it in the oven in the morning, and serve a hot, satisfying breakfast with almost no effort. It’s ideal for holidays, weekend brunches, baby showers, or busy weekday mornings when you want something hearty and filling. Best of all, it’s easy to customize—swap proteins, add vegetables, or adjust the spice level to suit your crowd.

Comforting, filling, and endlessly adaptable, breakfast enchiladas are proof that breakfast doesn’t have to be rushed or boring. This dish invites everyone to sit down, slow down, and enjoy a truly satisfying start to the day.

Ingredients:

Enchiladas:

10 flour tortillas (8-inch)
1 pound breakfast sausage
1½ cups frozen diced hash browns or cooked diced potatoes
8 large eggs
½ cup milk
Salt and black pepper, to taste
2 cups shredded cheddar or Monterey Jack cheese
½ cup sliced green onions

Creamy Salsa Sauce:

3 tablespoons butter
3 tablespoons all-purpose flour
1½ cups milk
1 cup salsa (mild or medium)
½ cup sour cream
½ teaspoon garlic powder
½ teaspoon ground cumin
Salt, to taste

Instructions:

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Remove excess grease if needed.
Add the diced potatoes to the skillet and cook for 5–7 minutes until heated through and lightly golden. Remove from heat.
In a bowl, whisk together eggs, milk, salt, and pepper. Scramble the eggs in a nonstick skillet until just set.
Combine the scrambled eggs, sausage, potatoes, half of the cheese, and green onions in a large bowl.
Spoon the filling evenly into each tortilla, roll up, and place seam-side down in the prepared baking dish.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
Slowly whisk in milk, stirring constantly until thickened and smooth.
Remove from heat and stir in salsa, sour cream, garlic powder, cumin, and salt.
Pour the creamy salsa sauce evenly over the enchiladas. Sprinkle with remaining cheese.
Bake uncovered for 25–30 minutes, until bubbly and lightly golden on top.
Let rest for 5 minutes before serving.

Breakfast Enchiladas with Creamy Salsa Sauce

Hearty breakfast enchiladas filled with eggs, sausage, potatoes, and cheese, topped with a rich creamy salsa sauce.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American, Mexican-Inspired

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Enchiladas

10 flour tortillas
1 lb breakfast sausage
8 eggs
2 cups shredded cheese

Equipment

9×13 baking dish
Skillet
Saucepan
Whisk

Method

Cook sausage and potatoes, then scramble eggs.
Fill tortillas with egg mixture and arrange in baking dish.
Prepare creamy salsa sauce and pour over enchiladas.
Bake until bubbly and lightly golden.

Notes

Can be assembled ahead and baked the next morning.

Tips & Tricks

Warm tortillas briefly to prevent cracking while rolling.
Don’t overcook the eggs—they’ll finish cooking in the oven.
For extra richness, use half-and-half instead of milk in the sauce.
Let the enchiladas rest before serving for cleaner slices.

Variations

Bacon Breakfast Enchiladas: Replace sausage with cooked bacon.
Veggie Version: Add bell peppers, spinach, or mushrooms.
Spicy Kick: Use hot salsa or add diced jalapeños.
Southwest Style: Add black beans and pepper jack cheese.

Serving Suggestions
Serve with fresh fruit, avocado slices, pico de gallo, or a light green salad. These enchiladas also pair beautifully with breakfast potatoes or refried beans.

Storage Information

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze baked enchiladas for up to 2 months. Thaw overnight before reheating.

FAQ

Can I make these ahead of time? Yes, assemble the night before, cover, and refrigerate until baking.
Can I use corn tortillas? Yes, but warm them well to prevent tearing.
Is the sauce spicy? Mild salsa keeps it gentle; adjust heat by choosing your salsa.

History / Fun Facts
Breakfast enchiladas are a modern twist on traditional enchiladas, combining Mexican-inspired flavors with classic American breakfast ingredients. They’ve become especially popular as make-ahead brunch casseroles for gatherings and holidays.

Breakfast Enchiladas with Creamy Salsa Sauce – The Ultimate Brunch Comfort Food