Easy Breakfast Enchiladas – Better Than Takeout

Easy Breakfast Enchiladas – Crispy tortillas wrapped around fluffy scrambled eggs and melted cheese. After making this many times, I’ve discovered the trick to perfectly crispy enchiladas every time. The warm, melty cheese and crispy tortillas make these enchiladas irresistible. Try them with my One Pot Gnocchi Chicken Pot Pie for a complete meal. If you love recipes like this, you’ll also enjoy One Pot Gnocchi Chicken Pot Pie and Blackberry Muffins.

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, finely chopped
• 1 bell pepper, finely chopped
• Salt and pepper, to taste
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Optional: Fresh cilantro, chopped
• Optional: Sour cream or Greek yogurt
• Optional: Salsa or hot sauce
• Optional: Avocado, sliced

How to Make Easy Breakfast Enchiladas – Better Than Takeout

1. Prepare the filling: In a large bowl, whisk together eggs, salt, pepper, chili powder, cumin, garlic powder, paprika, and cayenne pepper (if using). Stir in chopped onion and bell pepper. Cook the egg mixture in a large non-stick skillet over medium heat until scrambled and fully cooked. Remove from heat and set aside.
2. Assemble the enchiladas: 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, roll it up tightly, and place it seam-side down in a greased 9×13-inch baking dish. Repeat with remaining tortillas.
3. Add cheese and bake: Sprinkle the shredded cheese evenly over the top of the enchiladas. Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly, and the tortillas are crispy.
4. Serve: Let the enchiladas cool for a few minutes before serving. Top with fresh cilantro, sour cream, salsa, and avocado, 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 4 days. Make-ahead tip: You can assemble the enchiladas up to 24 hours ahead of time. Add the cheese just before baking.

Freezing Easy Breakfast Enchiladas – Better Than Takeout

Freeze assembled enchiladas (without cheese) for up to 2 months. Thaw overnight in the refrigerator before baking.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. The tortillas may not be as crispy.

Recipe Notes

• Chef tip: For a spicier version, add diced jalapeños to the egg mixture.
• Best substitution: Instead of bell pepper, you can use diced zucchini or spinach for a different flavor.
• Make-ahead: You can assemble the enchiladas up to 24 hours ahead of time. Add the cheese just before baking.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the tortillas are still soft after baking, broil them for 1-2 minutes to crisp them up.

Easy Breakfast Enchiladas – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free (if using corn tortillas)

Ingredients

Main Ingredients

• 12 large eggs
• 12 small flour tortillas
• 2 cups shredded cheddar cheese
• 1 small onion, finely chopped
• 1 bell pepper, finely chopped

Seasonings

• Salt and pepper, to taste
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)

Optional Toppings

• Fresh cilantro, chopped
• Sour cream or Greek yogurt
• Salsa or hot sauce
• Avocado, sliced

Instructions

1. Prepare the filling: In a large bowl, whisk together eggs, salt, pepper, chili powder, cumin, garlic powder, paprika, and cayenne pepper (if using). Stir in chopped onion and bell pepper. Cook the egg mixture in a large non-stick skillet over medium heat until scrambled and fully cooked. Remove from heat and set aside.
2. Assemble the enchiladas: 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, roll it up tightly, and place it seam-side down in a greased 9×13-inch baking dish. Repeat with remaining tortillas.
3. Add cheese and bake: Sprinkle the shredded cheese evenly over the top of the enchiladas. Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly, and the tortillas are crispy.
4. Serve: Let the enchiladas cool for a few minutes before serving. Top with fresh cilantro, sour cream, salsa, and avocado, if desired.

Notes

• Chef tip: For a spicier version, add diced jalapeños to the egg mixture.
• Best substitution: Instead of bell pepper, you can use diced zucchini or spinach for a different flavor.
• Make-ahead: You can assemble the enchiladas up to 24 hours ahead of time. Add the cheese just before baking.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the tortillas are still soft after baking, broil them for 1-2 minutes to crisp them up.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze assembled enchiladas (without cheese) for up to 2 months. Thaw overnight in the refrigerator before baking.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. The tortillas may not be as crispy.
• Make ahead: You can assemble the enchiladas up to 24 hours ahead of time. Add the cheese just before baking.

Nutrition Per Serving

• Calories: 370
• Protein: 22g
• Fat: 24g
• Carbs: 22g
• Fiber: 2g
• Sugar: 2g
• Sodium: 700mg
• Cholesterol: 420mg
• 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!