Breakfast Enchiladas

Enchiladas are a good call at any meal, and these Breakfast Enchiladas are here to prove that. Thanks to Foodness Gracious, a member of The Good Eggs ambassador program, for this recipe!

Breakfast Enchiladas Overall rating: 0 out of 5 based on 0 reviews.


1 tbsp olive oil

1 6 oz. pack of your favorite breakfast sausages, roughly chopped

6 Pete and Gerry’s Organic Eggs, beaten

Salt and black pepper

3 cups prepared cooked hash browns

8 oz extra sharp white cheddar, grated

5-6 10 inch flour tortillas

1 28 oz. can green enchilada sauce


  • Preheat the oven to 350 degrees F.
  • In a pan, heat the olive oil and add the sausage, cook until hot.
  • Add the beaten eggs and gently fold through with the sausages until the egg starts to become firm. Season with salt and black pepper.
  • Lay one tortilla on your cutting board and spoon about 1/2 cup of the egg mixture onto the center of the tortilla.
  • Add about 1/2 cup of the hash browns and some grated cheddar.
  • Start at the end of the tortilla closest to you and begin to tightly roll into a long tube.
  • Transfer the enchilada to a lightly buttered or greased 13×9 inch baking pan.
  • Repeat the process until all of the fillings have been used, making sure to save some cheese to sprinkle over the top of the enchiladas.
  • Once the pan is full, pour the sauce over the tortillas and sprinkle with the remaining cheese.
  • Bake in the oven for 25-30 minutes, until the sauce is bubbling around the edges of the enchiladas.
  • Garnish with some green onion (optional)

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