Hello friends! This is a sponsored post in partnership with McCormick. Today we are teaming up to bring you this recipe for a super hearty, ultimate Breakfast Enchilada Bake that can be served any time of the day.
Well, you’ve probably heard it said that breakfast is the most important meal of the day. As much as I wish my family all sat down to a big, hearty breakfast every morning, the truth is that we are all running around the house trying to get ready and out the door fast.
One of us is spraying down the bed head, while another is searching for missing homework. Or maybe one is scarfing down a granola bar, practicing spelling words and watching an episode of Curious George at the same time.
But just because we don’t usually sit down together for breakfast, that doesn’t mean we can’t enjoy breakfast together at dinnertime, when we might have a little more time to linger around the table.
Sometimes it’s really nice to take a break from the normal dinner rotation to let those rarely enjoyed breakfast favorites have a turn. This Breakfast Enchilada Bake fits that bill perfectly. And since September is National Breakfast Month, why not get a little creative and celebrate everything you love about breakfast foods any time of the day?
This dish features a creamy cheese sauce with a little bit of heat and lots of flavor thanks to this trio of McCormick spices. Ground cumin, garlic powder, and chipotle chili powder are my go to spices for that smokey Mexican flavor.
Scrambled eggs, melted cheese, and sausage are rolled into soft flour tortillas before the creamy cheese sauce goes on top.
More cheese is sprinkled over the top and then they bake for 20-25 minutes in a 350 degree oven.
When they come out of the oven all golden and bubbly, they are topped with crumbled bacon, avocado, tomatoes and green onion. I love the way these toppings add a pop of color and freshness to the dish. You can be creative with the toppings and add your own favorites to the list.
But you probably don’t want to skip the bacon, just saying.
These are the ultimate breakfast enchiladas and they are fit to satisfy any dinnertime appetite.
And if you are lucky enough to have leftovers, you can enjoy them for breakfast the next morning. Hope you get the chance to try them!
Breakfast Enchilada Bake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8
- Category: Breakfast
- Method: Bake
- Cuisine: Mexican
Description
A super hearty, ultimate breakfast enchilada bake filled with eggs and cheese that can be served any time of the day.
Ingredients
Filling
- 8 tortillas
- 12 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1 cup shredded cheese
- 1/2 pound sausage, browned and crumbled (optional)
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 1/2 cup salsa verde
- 1/2 teaspoon McCormick Garlic Powder
- 1/4 teaspoon McCormick Chipotle Chilli Powder
- 1/4 teaspoon McCormick Ground Cumin
- 1/2 cup cheddar cheese, shredded
Toppings
- 1 cup cheddar cheese, shredded
- 5 strips bacon, cooked and crumbled
- 1/2 cup diced avocado
- 3 stalks green onion, sliced thinly
- 1/2 cup grape tomatoes, halved
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk eggs with milk. Add salt. Pour the beaten eggs into a greased saucepan and cook on medium heat, stirring occasionally until they are scrambled, but still fairly moist. Set aside.
- If you want to add sausage to the filling, brown it over medium high heat in a separate pan as you are scrambling the eggs and then remove it from the heat and set aside.
- In the meantime, whisk the butter and flour together over medium high heat in a medium sized pan to make the cheese sauce. After whisking the butter and flour into a paste, continue to cook for one to two minutes whisking constantly. Gradually whisk in the milk and bring to a gentle boil, stirring occasionally. When the sauce has thickened slightly, add the salsa verde, spices, and cheese. Stir together until smooth. Remove from heat and set aside.
- When the eggs, sausage and cheese sauce are ready, lay out the tortillas on your work surface, and divide the eggs, sausage and 1 cup shredded cheese evenly between the eight tortillas. Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 by 13 inch baking dish. Roll the tortillas up and place them seam side down in the baking dish.
- Pour the remaining cheese sauce over the top of the tortillas, and then sprinkle with cheese. Bake for 20-25 minutes. The edges of the tortillas will be golden brown and the cheese will be bubbly.
- Remove the pan from the oven, and add toppings as desired.
Terri says
I love your recipes! This is on the menu for Sunday Church.
And is that a lovely piece of stoneware from Pampered Chef?
Terri
Julie says
Thank you Terri, and yes it is!
jon stevens says
please can you tell me what is meant as 1/”2 pound sausage” i LIVE IN THE UK
Julie says
Hello there Jon! Yes, what I am referring to is ground pork sausage. Here, we can buy sausage in a bulk tube, and then brown and crumble it while cooking it in a pan (like ground beef for hamburger) or we can buy it in a link with a casing around it. For this recipe, you can either brown and crumble about a 1/2 pound or 8 ounces of bulk pork sausage, or you could remove the casing from a link and do the same. Hope this is helpful! Thanks for your question.
George P says
1/2 pound equals approximately 225 grams.
Crissy says
These were so delicious! I used shaved ham, will try sausage next time! The cheese sauce was amazing! This was a perfect brunch, can’t wait to make again!
Clyde says
Hi Julie.
This is a great recipe. It is somewhat labor intensive so I prepared it the night before and left it in the refrigerator. I removed it about 45 minutes prior to baking to come to room temperature. I’m not sure that was long enough. After 25 minutes, it didn’t appear to be done. I left it in for another 5 minutes, and the tortillas were beginning to brown with some cheese bubbling. I was concerned that they would burn even more, so removed it from the oven. The tortillas were not done, quite mushy on the bottom in fact. Do you think that sitting in the frig overnight, that they absorbed too much moisture from the sauce, or the dish hadn’t completely returned to room temperature? Thanks for your help.
Julie says
Hi Clyde, thanks so much for your comment. The tortillas do soften quite a bit in this recipe, and so I’m not sure you really did anything wrong. It might just be a matter of personal preference. Everything is already cooked going into the oven, so you are just baking it to allow the flavors to the meld and the cheese to get bubbly. Hope this helps!
Tracy says
I wonder if baking them in a stone would help prevent this problem as well!
John Maschio says
I would have covered the dish with foil for the first 35 minutes and then opened it up for the last ten.
Julie says
Thank you for the feedback, John.
Ashley | Spoonful of Flavor says
I love the cheesy goodness! I love any excuse to eat breakfast at any time throughout the day and this enchilada bake is perfect for breakfast, lunch or dinner. It has the perfect amount of seasonings and spices too!
Julie says
Thanks Ashley! Saw you were in AZ last weekend. Hope you had a nice trip!
natalie says
Do you think you could use corn tortillas?
Julie says
Sure, that would taste great. You can toast them on the stovetop a little before filling if you want to give them a little extra flavor.
Linda says
Thank u for recipes and time. I will b gladly following ur delicious recipes. Too much and so excited. Gbu always!!!
Christine says
When I made this I substituted chorizo for breakfast sausage, delicious!
Julie says
Christine, that sounds awesome! Thanks for the feedback.
Molly says
I know the cheesy sauce is “main point” in the recipe, but do you think it would be ok without it? I have family with sensitive stomachs
Julie says
Hi Molly, I’m not sure how these would be without the sauce, but you could kind of rework the recipe and just call them breakfast burritos with toppings?
Jenn o says
What if you used a bit of red or green enchilada sauce and made a more savory breakfast? If I can’t find enchilada sauce I often just use salsa as the topping( but I’m sure the cheese sauce is going to be a family favorite in our house). Just a thought.
Deborah says
I made this and we ate it over the weekend and we LOVED it!
Thank-you! I’m linking to it today in my blog post.
Happy week!
Julie says
So glad to hear that, thank you Deborah!
Natasha says
What can I substitute for the salsa verde? Regular salsa?
Julie says
Yes you can. It may make it turn a pinkish color but should taste great!
Deanna M says
Just made these for breakfast & they are fabulous!! I didn’t have enough cheese for the sauce so I added a can of cheddar cheese soup I had on hand & it turned out great.
Julie says
Wonderful, love that you made it with what you had on hand!
Ann Housington says
Do you think this would freeze well if made in advance?
Julie says
Ann, I think that it would freeze well. The texture of the sauce might change a bit, but I don’t think it would be a problem. Hope you enjoy!
kris says
Wondering if Ann froze it and how it worked?
Betty says
I made this recipe this morning and we devoured it. A few substitutions I made: I used Parmesan cheese with the cheese sauce, I didn’t have shredded cheese. I also used left over al pastor meat in the burritos and I used ranchero cheese on top of the saucy burritos. It was magical! Definitely a must make for the family again.
Julie says
Oh my goodness Betty, I like your version better! Thanks for your comment.
SUe says
Can this recipe be made ahead and frozen?
Julie says
I haven’t had the chance to try freezing this one so I’m not sure. I’m wondering if the eggs would be over cooked while reheating?
Kelley says
I made these before and everyone lived them. I want to make ahead today and leave in fridge. Will this work? I see another post froze them and said mushy ! Anybody w a tip
Julie says
I feel like you could make them ahead of time and they would be just fine, but I really haven’t tested that. Let me know how it works out if you try it!
Kaili dugan says
Can I cut this in half for just 2 people?
Julie says
That should be just fine. Make it in an 8 by 8 inch baking dish.
Addi says
I made these the night before! The trick is to not put the sauce on them until you put them in the oven. So the night before, prep the enchiladas and cheese sauce, letting eggs and sausage cool before wrapping them. Cover naked enchiladas with a damp paper towel and plastic wrap, keep sauce separate. In the morning, warm sauce on stove, stirring frequently. Put on top of cold enchiladas. Bake for 50 minutes.
I easily doubled the recipe and added some sauce from a can of poblano peppers to the sausage for some spice. I was worried about not having enough cheese sauce so I poured canned green enchilada sauce on top of the enchiladas before pouring the cheese sauce on. After it was cooked, I cut into thirds for a potluck.
Megan says
Smart tips. Thank you!!
Raechel says
Did you put the cheese sauce on the bottom of the pan before refrigerating and just not on top? or no cheese sauce at all?
Amanda says
Do you have suggestions other meat options aside from chorizo? I’d like to make this for guests coming to town over the weekend, but do know one is not a fan of most types of sausage.
Julie says
You could just use ground chicken or turkey. Just make sure you season it with salt and pepper and maybe some garlic as you brown it. Hope you all enjoy!
Julienne says
This recipe was delicious! The only thing I changed was I used low carb balance fajita whole wheat tortillas. Came out amazing….
Julie says
Wonderful, thanks Julienne.