Easy Breakfast Enchiladas – Cozy & Better Than Takeout

Easy Breakfast Enchiladas are the perfect way to start your day. These cozy, better-than-takeout enchiladas are ready in just 30 minutes. After making this recipe dozens of times, I’ve discovered the trick to keeping them from falling apart. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Peach Cobbler French Toast Bake and Easy Crockpot Garlic Herb Chicken & Veggies for Cozy Nights.

What You'll Need for Easy Breakfast Enchiladas – Cozy & Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 8 large eggs
• 1 cup shredded cheddar cheese
• 1 cup shredded Mexican cheese blend
• 1/2 cup milk
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 8 (8-inch) flour tortillas
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp dried oregano
• Optional: Sliced avocado
• Optional: Fresh cilantro
• Optional: Diced red onion
• Optional: Sour cream or Greek yogurt
• Optional: Salsa or hot sauce

How to Make Easy Breakfast Enchiladas – Cozy & Better Than Takeout

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, chili powder, cumin, paprika, cayenne pepper (if using), and dried oregano.
3. Step 3: Pour the egg mixture into a large non-stick skillet and cook over medium heat until scrambled, about 2-3 minutes. Remove from heat and stir in 1/2 cup of the shredded cheddar cheese and 1/2 cup of the Mexican cheese blend.
4. Step 4: Spread the scrambled eggs evenly onto a large plate or shallow dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/2 cup of Mexican cheese blend over the eggs.
5. Step 5: Microwave the tortillas for 10-15 seconds to make them pliable. Place a tortilla on a flat surface, spoon a generous amount of the scrambled eggs onto the center, and roll it up tightly. Place the enchilada seam-side down in a 9×13-inch baking dish. Repeat with remaining tortillas and eggs.
6. Step 6: Pour the remaining egg mixture over the enchiladas, spreading it evenly to cover them completely. Sprinkle the remaining 1/2 cup of Mexican cheese blend over the top.
7. Step 7: Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through. Let stand for 5 minutes before serving. Top with your favorite toppings and enjoy!

Storing & Reheating Easy Breakfast Enchiladas – Cozy & Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: You can assemble these enchiladas up to 24 hours ahead of time. Store in the refrigerator until ready to bake.

Freezing Easy Breakfast Enchiladas – Cozy & Better Than Takeout

Freeze assembled, unbaked enchiladas for up to 2 months. Thaw overnight in the refrigerator before baking.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. The texture may be slightly different from the original.

Recipe Notes

• Chef tip: For a lighter version, use whole wheat tortillas and reduce the amount of cheese.
• Best substitution: Instead of scrambled eggs, you can use cooked, shredded chicken or diced ham.
• Make-ahead: Assemble the enchiladas up to 24 hours ahead of time. Store in the refrigerator until ready to bake.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your enchiladas are falling apart, try using a non-stick skillet and making sure the tortillas are pliable before rolling.

Easy Breakfast Enchiladas – Cozy & Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

25 mins

⏳

Total

35 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free, Dairy-free

Ingredients

Main Ingredients

• 8 large eggs
• 1 cup shredded cheddar cheese
• 1 cup shredded Mexican cheese blend
• 1/2 cup milk
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 8 (8-inch) flour tortillas

Seasonings

• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp dried oregano

Optional Toppings

• Sliced avocado
• Fresh cilantro
• Diced red onion
• Sour cream or Greek yogurt
• Salsa or hot sauce

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, chili powder, cumin, paprika, cayenne pepper (if using), and dried oregano.
3. Step 3: Pour the egg mixture into a large non-stick skillet and cook over medium heat until scrambled, about 2-3 minutes. Remove from heat and stir in 1/2 cup of the shredded cheddar cheese and 1/2 cup of the Mexican cheese blend.
4. Step 4: Spread the scrambled eggs evenly onto a large plate or shallow dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/2 cup of Mexican cheese blend over the eggs.
5. Step 5: Microwave the tortillas for 10-15 seconds to make them pliable. Place a tortilla on a flat surface, spoon a generous amount of the scrambled eggs onto the center, and roll it up tightly. Place the enchilada seam-side down in a 9×13-inch baking dish. Repeat with remaining tortillas and eggs.
6. Step 6: Pour the remaining egg mixture over the enchiladas, spreading it evenly to cover them completely. Sprinkle the remaining 1/2 cup of Mexican cheese blend over the top.
7. Step 7: Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through. Let stand for 5 minutes before serving. Top with your favorite toppings and enjoy!

Notes

• Chef tip: For a lighter version, use whole wheat tortillas and reduce the amount of cheese.
• Best substitution: Instead of scrambled eggs, you can use cooked, shredded chicken or diced ham.
• Make-ahead: Assemble the enchiladas up to 24 hours ahead of time. Store in the refrigerator until ready to bake.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your enchiladas are falling apart, try using a non-stick skillet and making sure the tortillas are pliable before rolling.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze assembled, unbaked enchiladas for up to 2 months. Thaw overnight in the refrigerator before baking.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. The texture may be slightly different from the original.
• Make ahead: You can assemble these enchiladas up to 24 hours ahead of time. Store in the refrigerator until ready to bake.

Nutrition Per Serving

• Calories: 350
• Protein: 20g
• Fat: 20g
• Carbs: 25g
• Fiber: 2g
• Sugar: 2g
• Sodium: 700mg
• Cholesterol: 300mg
• Sat. Fat: 11g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Breakfast Enchiladas – Cozy & Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Breakfast Enchiladas – Cozy & Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!