The Graceful Dame Print

Loaded Breakfast Enchiladas

A close up image of a loaded breakfast enchilada - the perfect, unique dish to serve for breakfast or brunch.
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Mouthwatering, loaded breakfast enchiladas - Tortillas stuffed to the max with ALL the good stuff and smothered in enchilada sauce and warm, melty cheese. 

Ingredients

Units Scale
  • 1/2 lb. Breakfast Sausage, fully cooked and chopped/crumbled (links or bulk breakfast sausage is fine!)
  • 1/2 of a 12-16 oz. Package Bacon, cooked and crumbled
  • 6 Eggs, scrambled and seasoned to taste
  • 3 c. Hashbrown Potatoes (I buy the frozen shredded or cubed to make this convenient), fully cooked and seasoned to taste
  • 1/2 Medium Onion, diced and sauteed
  • 1/2 Green Pepper or 1-2 Jalapeño Peppers, seeds removed, diced and sauteed with the onions
  • About 4 c. Shredded Cheese, divided (I recommend a Mexican blend or Colby jack)
  • 5-6 Tortillas, burrito sized
  • 1 14 oz. Can Enchilada Sauce, red or green
  • Your favorite toppings! (See Serving Suggestions section for suggestions)

Instructions

  1. First, prepare all ingredients. Fry up your peppers and onions, sausage, bacon, potatoes, and eggs. Just a note: I like to cook the bacon in the on a sheet pan covered with parchment paper in the oven. When the bacon is fully cooked, remove it from the sheet pan and pour the potatoes onto the bacon greasy pan and cook them up in the oven, as well. While that is cooking in the oven, fry the sausage in a skillet on the stove top. When finished, sauté the peppers (bell or jalapeño) and onions in the sausage grease. Once the onions have become translucent, season them with a little salt and pepper and remove them from the pan. For scrambled eggs, I like to beat the eggs with about 3/4 c. milk, salt and pepper to taste and fry them in a skillet just until the cooked through and, immediately, remove from the heat to prevent over cooking.
  2. Next, lay a tortilla out flat. Begin to layer each ingredient: eggs, sausage, bacon, potatoes, peppers and onions, and cheese. Remember: you'll want to be saving about 1 1/2 - 2 cups of cheese for on top of the enchiladas!
  3. Roll the tortilla up and place it in a greased, 9x13 pan. Repeat this process until the pan is full. For me, this ends up taking about 5-6 enchiladas to fill the pan.
  4. Now, pour one can of either red or green enchilada sauce evenly over the enchiladas. (My husband prefers red sauce, while I prefer green. You decide which you like and go with that!) Then, top with the remaining shredded cheese.
  5. Bake uncovered at 350 degrees Fahrenheit for 30-40 minutes, or until the edges start to bubble.

Enjoy!

Notes

Serving Suggestions: How to Enjoy Your Loaded Breakfast Enchiladas

Your Loaded Breakfast Enchiladas are a hearty and satisfying combination of all the best breakfast ingredients into a delicious Mexican-inspired dish. Here are some serving suggestions to make the most of this scrumptious breakfast/brunch ever!

For the Best Loaded Breakfast Enchiladas

Essential Toppings: A drizzle of your favorite salsa or a dash of hot sauce can add an extra kick to your enchiladas. Choose a mild or spicy version based on your preference. Also, a dollop of sour cream can help mellow the flavors and provides a cooling element to balance the heat, especially if you used jalapeño peppers.

More Topping Ideas: Fresh avocado slices or a dollop of guacamole on the side make a delightful accompaniment. The creamy, mild taste of avocado is a perfect contrast to the savory and slightly spicy nature of the enchiladas. Just before serving, sprinkle some fresh cilantro or chives over the top of your enchiladas. This adds a burst of color and a touch of freshness that complements the rich flavors. A squeeze of lime can add a yummy twist, as well!

Customize to Taste: Don't forget to personalize your enchiladas based on your taste preferences. Feel free to add more heat with extra jalapeños or customize the cheese blend to suit your liking. These enchiladas are very versatile and can be adapted to your family's tastes.

Serving Special Diets: Need this to be low carb? Have gluten-free guests? Simply swap out regular tortillas for low carb/no carb tortillas or pick up some that are specifically gluten free! The rest of the ingredients should be suitable for either diet - just be sure to check your specific brand of ingredients to be sure they accommodate each dietary need. 

Serve on the side:

Fresh Fruit: For a refreshing side, serve your enchiladas with a bowl of fresh citrus or tropical fruits like oranges, pineapples, mango, and a few strawberries! The sweetness of the fruit is a nice contrast to the savory breakfast flavors.

Fresh Juice or Coffee: To complete your breakfast experience, serve a glass of freshly squeezed orange juice, virgin pina coladas, or the always perfect choice - a cup of hot or iced coffee. These classic breakfast beverages will just totally complete your meal!

With these serving suggestions, your Loaded Breakfast Enchiladas will not only satisfy your morning hunger but also provide a delightful start to your day. Whether you're enjoying a leisurely weekend breakfast, or a special occasion brunch, these enchiladas have you covered. Enjoy!

Storage and Reheating Tips

If you find yourself with leftover Loaded Breakfast Enchiladas or you're preparing a batch in advance, it's essential to store them properly to maintain their taste and texture. Here's how to keep your enchiladas fresh:

Refrigeration: Allow any leftover enchiladas to cool to room temperature before refrigerating. Wrap the 9x13-inch pan or individual enchiladas tightly with plastic wrap or aluminum foil. Alternatively, you can transfer individual portions to airtight containers. Refrigerate for up to 4-5 days.

Freezing: If you want to store your enchiladas for a more extended period, freezing is an excellent option. Wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn.  Alternatively, place individual portions in freezer-safe, airtight containers. Freezing in individual containers is perfect for pulling out for quick, on-the-go breakfasts!

When storing in the freezer, it's helpful to label your enchiladas with the date of preparation. This way, you can keep track of freshness and easily identify what's in your freezer.

Reheating: Leftovers can be reheated in a microwave, oven, or toaster oven. If you're in a hurry, you can use the microwave to reheat individual portions of enchiladas. Place them on a microwave-safe plate, cover with a damp paper towel, and microwave for 2-3 minutes or until hot. To reheat enchiladas using an oven, simply place them in the oven at 350°F for about 15-20 minutes or until heated through. For frozen enchiladas, it's best to thaw them in the refrigerator overnight and then heat them.

When reheating, be cautious not to overheat, as this can dry out the enchiladas.

By following these storage suggestions, you can enjoy your Loaded Breakfast Enchiladas at their best, whether you're having leftovers the next day or enjoying a portion you've stored in the freezer. With proper storage and reheating, these enchiladas can be a quick and satisfying breakfast for busy mornings or a comforting meal whenever you desire.

Find it online: https://gracefuldame.com/loaded-breakfast-enchiladas/