Easy Breakfast Enchiladas – Better Than Takeout

Easy Breakfast Enchiladas – Better Than Takeout. After making these many times, I discovered the trick to perfectly crispy tortillas. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Paleo Pizza Soup Whole30, Low Carb and Million Dollar Lasagna.

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

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

• 12 large eggs
• 12 small flour tortillas
• 2 cups shredded cheddar cheese
• 1 small onion, diced
• 1 bell pepper, diced
• 1 can (10 oz) enchilada sauce
• Salt and pepper, to taste
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• Optional: Avocado, sliced
• Optional: Salsa
• Optional: Fresh cilantro, chopped
• Optional: Sour cream

How to Make Easy Breakfast Enchiladas – Better Than Takeout

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large bowl, whisk together eggs, enchilada sauce, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
3. Step 3: In a non-stick skillet, sauté diced onions and bell peppers until softened. Add the egg mixture and cook until set.
4. Step 4: Warm the tortillas in the microwave for 10-15 seconds to make them more pliable. Spoon a generous amount of the egg mixture onto each tortilla, top with shredded cheese, and roll up tightly.
5. Step 5: Place the rolled enchiladas seam-side down in a greased 9×13-inch baking dish. Pour the remaining egg mixture over the top and sprinkle with more cheese.
6. Step 6: Bake for 20-25 minutes or until the cheese is melted and bubbly, and the enchiladas are heated through.
7. Step 7: Let the enchiladas rest for 5 minutes before serving. Top with avocado, salsa, fresh cilantro, and sour cream, if desired.

Storing & Reheating Easy Breakfast Enchiladas – 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 1 day ahead. Store in the refrigerator until ready to bake.

Freezing Easy Breakfast Enchiladas – Better Than Takeout

Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Add a little water to the dish to prevent drying out.

Recipe Notes

• Chef tip: For a vegetarian version, omit the eggs and use a can of black beans instead.
• Best substitution: You can substitute the enchilada sauce with salsa for a different flavor profile.
• Make-ahead: These enchiladas can be made ahead and frozen for a quick breakfast option.
• Scaling: This recipe can easily be doubled to serve a larger crowd.
• Troubleshooting: If your enchiladas are not heating through, try covering the dish with foil and baking for an additional 5-10 minutes.

Easy Breakfast Enchiladas – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 12 large eggs
• 12 small flour tortillas
• 2 cups shredded cheddar cheese
• 1 small onion, diced
• 1 bell pepper, diced
• 1 can (10 oz) enchilada sauce
• Salt and pepper, to taste

Seasonings

• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper, to taste

Optional Toppings

• Avocado, sliced
• Salsa
• Fresh cilantro, chopped
• Sour cream

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large bowl, whisk together eggs, enchilada sauce, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
3. Step 3: In a non-stick skillet, sauté diced onions and bell peppers until softened. Add the egg mixture and cook until set.
4. Step 4: Warm the tortillas in the microwave for 10-15 seconds to make them more pliable. Spoon a generous amount of the egg mixture onto each tortilla, top with shredded cheese, and roll up tightly.
5. Step 5: Place the rolled enchiladas seam-side down in a greased 9×13-inch baking dish. Pour the remaining egg mixture over the top and sprinkle with more cheese.
6. Step 6: Bake for 20-25 minutes or until the cheese is melted and bubbly, and the enchiladas are heated through.
7. Step 7: Let the enchiladas rest for 5 minutes before serving. Top with avocado, salsa, fresh cilantro, and sour cream, if desired.

Notes

• Chef tip: For a vegetarian version, omit the eggs and use a can of black beans instead.
• Best substitution: You can substitute the enchilada sauce with salsa for a different flavor profile.
• Make-ahead: These enchiladas can be made ahead and frozen for a quick breakfast option.
• Scaling: This recipe can easily be doubled to serve a larger crowd.
• Troubleshooting: If your enchiladas are not heating through, try covering the dish with foil and baking for an additional 5-10 minutes.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Add a little water to the dish to prevent drying out.
• Make ahead: You can assemble these enchiladas up to 1 day ahead. Store in the refrigerator until ready to bake.

Nutrition Per Serving

• Calories: 380
• Protein: 21g
• Fat: 22g
• Carbs: 24g
• Fiber: 2g
• Sugar: 3g
• Sodium: 720mg
• Cholesterol: 340mg
• Sat. Fat: 11g

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

Easy Breakfast Enchiladas – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Breakfast Enchiladas – 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!