Easy Breakfast Enchiladas – Better Than Takeout

Easy Breakfast Enchiladas – Crispy, golden, and ready in just 30 minutes. After making these many times, I’ve perfected the technique for the perfect crispy edges. The warm, cozy flavors will make your whole family happy. Start with my Slow Cooker Chicken and Gravy or Sheet Pan Lemon Herb Chicken and Vegetables for a complete meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Slow Cooker Chicken and Gravy and Sheet Pan Lemon Herb Chicken and Vegetables.

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.

• 8 large eggs
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup milk
• 1/2 cup heavy cream
• 8 (6-inch) flour tortillas
• 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
• Optional: Fresh cilantro, chopped
• Optional: Diced avocado
• Optional: Sour cream or Greek yogurt
• Optional: Salsa or pico de gallo

How to Make Easy Breakfast Enchiladas – Better Than Takeout

1. Step 1: Preheat your oven to 375°F (190°C). In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, chili powder, cumin, garlic powder, and onion powder until well combined.
2. Step 2: Pour the egg mixture into a non-stick skillet and cook over medium heat until the edges start to set, about 2 minutes. Use a spatula to gently lift the edges and let the uncooked eggs flow underneath. Repeat until the eggs are almost set but still slightly runny in places, about 4-5 minutes. Remove from heat and let sit for 5 minutes to finish cooking.
3. Step 3: Spread half of the shredded cheese evenly over the bottom of a 9×13-inch baking dish. Spoon the cooked eggs evenly over the cheese. Top with the remaining cheese.
4. Step 4: Pour the enchilada sauce over the cheese and eggs, spreading it evenly to cover the entire surface. Arrange the tortillas on top, folding them in half to fit if necessary. Spoon any remaining sauce over the tortillas.
5. Step 5: Bake for 15-20 minutes, or until the enchiladas are golden and crispy, and the cheese is melted and bubbly. Let rest for 5 minutes before serving. Garnish with fresh cilantro, diced avocado, sour cream, or salsa 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 fridge for up to 4 days. Make-ahead tip: You can assemble these enchiladas up to 24 hours ahead. Store in the fridge until ready to bake.

Freezing Easy Breakfast Enchiladas – Better Than Takeout

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

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. The texture may be slightly different.

Recipe Notes

• Chef tip: For a spicier version, add diced jalapeños to the egg mixture or use spicy enchilada sauce.
• Best substitution: You can use frozen spinach or diced ham instead of the cheese for a different flavor profile.
• Make-ahead: See storage notes for make-ahead instructions.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your enchiladas are browning too quickly, cover the baking dish loosely with foil before baking.

Easy Breakfast Enchiladas – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 8 large eggs
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup milk
• 1/2 cup heavy cream
• 8 (6-inch) flour tortillas
• 1 can (10 oz) enchilada sauce

Seasonings

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

Optional Toppings

• Fresh cilantro, chopped
• Diced avocado
• Sour cream or Greek yogurt
• Salsa or pico de gallo

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, chili powder, cumin, garlic powder, and onion powder until well combined.
2. Step 2: Pour the egg mixture into a non-stick skillet and cook over medium heat until the edges start to set, about 2 minutes. Use a spatula to gently lift the edges and let the uncooked eggs flow underneath. Repeat until the eggs are almost set but still slightly runny in places, about 4-5 minutes. Remove from heat and let sit for 5 minutes to finish cooking.
3. Step 3: Spread half of the shredded cheese evenly over the bottom of a 9×13-inch baking dish. Spoon the cooked eggs evenly over the cheese. Top with the remaining cheese.
4. Step 4: Pour the enchilada sauce over the cheese and eggs, spreading it evenly to cover the entire surface. Arrange the tortillas on top, folding them in half to fit if necessary. Spoon any remaining sauce over the tortillas.
5. Step 5: Bake for 15-20 minutes, or until the enchiladas are golden and crispy, and the cheese is melted and bubbly. Let rest for 5 minutes before serving. Garnish with fresh cilantro, diced avocado, sour cream, or salsa if desired.

Notes

• Chef tip: For a spicier version, add diced jalapeños to the egg mixture or use spicy enchilada sauce.
• Best substitution: You can use frozen spinach or diced ham instead of the cheese for a different flavor profile.
• Make-ahead: See storage notes for make-ahead instructions.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your enchiladas are browning too quickly, cover the baking dish loosely with foil before baking.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 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.
• Make ahead: You can assemble these enchiladas up to 24 hours ahead. Store in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 320
• Protein: 20g
• Fat: 22g
• Carbs: 16g
• Fiber: 1g
• Sugar: 2g
• Sodium: 700mg
• Cholesterol: 270mg
• Sat. Fat: 12g

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!