Did you know enchiladas make the ultimate high-protein breakfast? I’m obsessed with this recipe — breakfast enchiladas loaded with seasoned turkey sausage, fluffy scrambled eggs, shredded potatoes, and melty cheddar cheese, all wrapped up and baked in enchilada sauce. They’re hearty, satisfying, and perfect for meal prep — make one pan and you’re set for the week.
A Quick Look At The Recipe
- ✅ Recipe Name: Breakfast Enchiladas with Turkey Sausage and Eggs
- 🕒 Ready In: ~1 hour 15 minutes
- 👪 Serves: 8
- 🍽 Calories: ~420–460 per enchilada
- 🥬 Main Ingredients: Turkey sausage, scrambled eggs, shredded potatoes, bell peppers, cheddar cheese, enchilada sauce, burrito tortillas
- 📖 Dietary Info: Nut-free, high-protein, can be made gluten-free or vegan
- 🥣 Best For: Meal prep, weekend brunch, holiday breakfasts, feeding a crowd
- ⭐ Why You’ll Love It: All the bold, cheesy flavors of enchiladas — for breakfast. Packed with protein, loaded with veggies, and easy to make ahead.
Breakfast Enchiladas
Enchiladas for breakfast — yes, really, and they are everything. I developed this recipe because I wanted a high-protein breakfast that felt exciting, not like another sad weekday morning scramble. These breakfast enchiladas check every box: they’re filling, packed with bold flavor, and come together in one casserole dish that the whole family will devour.
Each enchilada is stuffed with a savory mixture of seasoned turkey sausage, fluffy scrambled eggs, and shredded potatoes — then rolled into burrito-sized tortillas, smothered in enchilada sauce, and topped with a generous blanket of cheddar cheese. The result is something that feels indulgent but is actually packed with wholesome, nourishing ingredients. I especially love making these on Sundays so I have grab-and-go breakfasts ready all week long.
If you’re a fan of this recipe, you’ll also love my Sweet Potato Egg Breakfast Casserole and my Freezer-Friendly Southwestern Breakfast Burritos — both are meal-prep gold. And if the enchilada flavors speak to you at dinnertime too, don’t miss my High Protein Buffalo Chicken Enchiladas and Chicken Enchilada Skillet.
Table of contents
Why You’ll Love These Breakfast Enchiladas
- Seriously high in protein. Between the turkey sausage, scrambled eggs, and cheese, each enchilada delivers a filling, muscle-fueling start to the day.
- Perfect for meal prep. Make one pan on Sunday and enjoy hot, satisfying breakfasts all week — just reheat and go.
- Crowd-pleaser approved. This recipe feeds 8 and is ideal for holiday mornings, weekend brunch, or feeding a hungry family.
- Customizable to any diet. Easily made gluten-free, vegan, or dairy-free with simple swaps — everyone gets to enjoy them.
- Bold, crave-worthy flavor. Enchilada sauce and melty cheddar for breakfast? It’s as good as it sounds.
Ingredients needed for Breakfast Enchiladas
Here’s a little bit about everything that goes into my breakfast enchilada recipe:
- Shredded potatoes: I use 4 cups of frozen shredded potatoes — an easy, inexpensive way to bulk up the filling and keep everyone full longer.
- Turkey sausage: 1 lb of ground turkey sausage is the lean, protein-rich base of this recipe. You can also use ground chicken sausage.
- Eggs: 12 scrambled eggs add structure, protein, and that classic breakfast feel. Don’t skip these!
- Bell peppers: 1 red and 1 green diced bell pepper add crunch, color, and a subtle sweetness. Any color works.
- Yellow onion: ½ large diced yellow onion builds a savory, aromatic base. White onion works too.
- Cheddar cheese: 2 cups of shredded cheddar — some goes inside each enchilada, the rest melts over the top. Sharp cheddar gives the boldest flavor.
- Enchilada sauce: A 10oz can ties everything together. Red enchilada sauce is rich and earthy; green is brighter and tangier. Both are delicious!
- Burrito-sized tortillas: 8 large flour tortillas wrap everything up perfectly. Use gluten-free tortillas to make this GF-friendly.
- Toppings: Highly recommended! Sour cream, guacamole, salsa, cilantro, and green onion take these enchiladas to the next level.
Step by Step Instructions for Breakfast Enchiladas
- Saute yellow onion, green pepper, and red pepper to the pan. Cook until the veggies begin to soften. Add turkey sausage and eggs and scramble them. Turn off the heat once the eggs are almost all the way cooked.
- Start with one large tortilla. Add 1 cup of egg scramble mixture to the tortilla, spreading it out in a line horizontally near the bottom. Top with shredded potato and cup of shredded cheese.
- Roll the tortilla and place it seam-down in the casserole dish. Pour over the remaining enchilada sauce and the remaining shredded cheese.
- Bake! Serve with sour cream and guacamole.
Erin’s Expert Recipe Tips
- Freezing: Wrap individual enchiladas in tin foil, place in an airtight freezer-safe container, and freeze for up to 2–3 months. Reheat in the microwave or oven straight from frozen.
- Don’t fully cook the eggs before baking. Pull them off the heat while they’re still slightly wet — they’ll finish in the oven and won’t turn rubbery.
- Use a thin layer of sauce on the bottom. This prevents the tortillas from sticking to the pan and adds flavor all the way through.
- Roll them tightly and place seam-side down. This keeps them from unraveling during baking and holds all that filling in.
- Cover with foil if they’re browning too fast. Every oven is different — keep an eye on them around the 30-minute mark.
- Storing leftovers: Let the enchiladas cool completely before transferring to an airtight container. Store in the refrigerator for 3–4 days.
Frequently Asked Questions
Below are some common breakfast enchilada questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Top them with sour cream, guacamole, salsa, cilantro, and green onion for a full Mexican-inspired breakfast experience. For sides, a fresh fruit salad or refried beans round out the meal beautifully.
Yes! Assemble the enchiladas the night before, cover tightly with foil, and refrigerate. In the morning, bake straight from the fridge — you may need to add 5–10 extra minutes to the bake time.
Absolutely. Swap the turkey sausage for a plant-based brand or Meatless Soy Chorizo, use tofu scramble or Just Egg instead of eggs, choose a vegan shredded cheese, and use any plant-based milk. All the flavor, none of the animal products.
Yes — corn tortillas are a great gluten-free option. Just warm them up before rolling so they don’t crack.
If You Liked This Recipe, You’ll Want to Try These!
If you love a hearty, protein-packed breakfast, these recipes are calling your name:
- Sweet Potato Egg Breakfast Casserole
- Freezer-Friendly Southwestern Breakfast Burritos
- High Protein Veggie Frittata
- Turkey Breakfast Burger with Chipotle Aioli
- Spinach Pancakes Recipe
- Freezer Breakfast Sandwiches
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Breakfast Enchiladas
Ingredients
Method
- Preheat oven to 350F and spray 9×13 casserole dish with non-stick spray.
- Cook shredded potatoes according to package and set aside for later assembly.
- In a large saute pan, heat olive oil over medium-high heat. Once hot, add onion and peppers. Cook for about 3-4 minutes or until beginning to soften. Add in garlic and cook for another minute.
- Add in ground turkey sausage and continue to break apart into smaller pieces as it cooks. Stir in chili powder, cumin, salt and pepper.
- While sausage and peppers are cooking, crack eggs into a large bowl and whisk together with milk.
- Once sausage is fully cooked, lower heat to medium and add in whisked eggs. Stir around to create a soft scramble. Once eggs are almost all the way cooked while looking slightly wet still, turn off heat.
- Begin assembly. Add 1/4 cup enchilada sauce to bottom of casserole dish and spread to coat.
- On a large tortilla add 1 cup egg scramble mixture. I like to spread it out in a line horizontally along the bottom part of tortilla where I will roll. Add 1/2 cup shredded potato and 1/8th cup shredded cheese. Roll up and place into casserole dish seam side down. Repeat until all tortillas are filled.
- Pour over remaining enchilada sauce and sprinkle remaining cheese on top. Bake for 45 minutes uncovered (but add foil if starting to brown!).
- Top with sour cream, guacamole, cilantro, green onion, and salsa if desired.
Nutrition
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Let us know how it was!Recipe by Erin Antoniak and Photos by Bake and Bacon
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