Easy Breakfast Enchiladas – Better Than Takeout

Easy Breakfast Enchiladas – Crispy, golden, and ready in 30 minutes. After making these dozens of times, I discovered the trick to keeping them crispy is to use a little oil and cook them low and slow. The result? A better-than-takeout breakfast that’s perfect for busy mornings. If you love recipes like this, you’ll also enjoy Crispy Vegan Taquitos and Crispy Egg Roll in a Bowl.

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
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 8 small flour tortillas
• 1 cup salsa
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Optional: Avocado
• Optional: Fresh cilantro
• Optional: Sour cream
• Optional: Diced tomatoes

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, milk, salt, black pepper, chili powder, and cumin.
3. Step 3: Add shredded cheese to the egg mixture and stir until combined.
4. Step 4: Pour a small amount of oil into a non-stick skillet and heat over medium heat. Pour the egg mixture into the skillet and scramble until cooked through. Remove from heat and set aside.
5. Step 5: Wrap each tortilla around a spoonful of the scrambled egg mixture, placing them seam-side down in a greased 9×13-inch baking dish.
6. Step 6: Pour the salsa over the enchiladas and sprinkle with the remaining cheese.
7. Step 7: Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
8. Step 8: Let the enchiladas cool for a few minutes before serving. Top with your favorite toppings and enjoy!

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 3 days. Make-ahead tip: Prepare up to the baking step and refrigerate for up to 1 day before baking as directed.

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 a 350°F (175°C) oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. Toppings may be added after reheating.

Recipe Notes

• Chef tip: For a vegetarian version, omit the eggs and use a can of black beans instead.
• Best substitution: If you don't have salsa, you can use enchilada sauce or a combination of diced tomatoes and green chiles.
• Make-ahead: These enchiladas can be made ahead of time and reheated in the oven or microwave.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your enchiladas are soggy, try using less egg mixture per tortilla and baking them a little longer.

Easy Breakfast Enchiladas – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

8 servings

🥗

Diet

High protein

Ingredients

Main Ingredients

• 8 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 8 small flour tortillas
• 1 cup salsa

Seasonings

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin

Optional Toppings

• Avocado
• Fresh cilantro
• Sour cream
• Diced tomatoes

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large bowl, whisk together eggs, milk, salt, black pepper, chili powder, and cumin.
3. Step 3: Add shredded cheese to the egg mixture and stir until combined.
4. Step 4: Pour a small amount of oil into a non-stick skillet and heat over medium heat. Pour the egg mixture into the skillet and scramble until cooked through. Remove from heat and set aside.
5. Step 5: Wrap each tortilla around a spoonful of the scrambled egg mixture, placing them seam-side down in a greased 9×13-inch baking dish.
6. Step 6: Pour the salsa over the enchiladas and sprinkle with the remaining cheese.
7. Step 7: Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
8. Step 8: Let the enchiladas cool for a few minutes before serving. Top with your favorite toppings and enjoy!

Notes

• Chef tip: For a vegetarian version, omit the eggs and use a can of black beans instead.
• Best substitution: If you don't have salsa, you can use enchilada sauce or a combination of diced tomatoes and green chiles.
• Make-ahead: These enchiladas can be made ahead of time and reheated in the oven or microwave.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your enchiladas are soggy, try using less egg mixture per tortilla and baking them a little longer.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. Toppings may be added after reheating.
• Make ahead: Prepare up to the baking step and refrigerate for up to 1 day before baking as directed.

Nutrition Per Serving

• Calories: 260
• Protein: 16g
• Fat: 16g
• Carbs: 15g
• Fiber: 1g
• Sugar: 2g
• Sodium: 700mg
• Cholesterol: 320mg
• Sat. Fat: 8g

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!