Breakfast Enchilada Bake

This deliciously cozy Breakfast Enchilada Bake is the ultimate morning crowd-pleaser, layered with fluffy eggs, melty cheese, seasoned turkey sausage, and a creamy salsa verde cheese sauce, then topped with colorful, fresh garnishes. It’s hearty, customizable, and perfect for weekend brunches or make-ahead breakfasts.

Why You Will Love This Recipe

• It’s make-ahead friendly and ideal for busy mornings.
• Full of bold Tex-Mex flavors without being spicy.
• Can be customized with your favorite veggies or proteins.
• Feeds a crowd, making it great for holidays or brunch parties.
• Ultra comforting and cheesy, but still balanced with fresh toppings.

Breakfast Enchilada Bake

If you’re looking for a savory breakfast dish that’s indulgent yet balanced, simple yet impressive, this Breakfast Enchilada Bake is here to answer your call. Whether it’s a cozy Sunday brunch, a meal prep solution, or a delicious way to use up eggs and tortillas, this dish has it all.

Let’s start with the basics: tortillas. These golden rolls cradle fluffy scrambled eggs, lean turkey sausage, and melty cheese. But the real secret? A homemade creamy salsa verde cheese sauce that’s rich, tangy, and spiced just enough to wake up your taste buds.

Then, it’s all about the bake. Once these enchiladas are tucked into a casserole dish and slathered with more of that dreamy sauce and cheese, they go into the oven until everything is bubbly and golden. The result? A warm, gooey masterpiece.

This dish is a life-saver for morning chaos. Prepare it the night before, pop it in the oven the next day, and you’re ready to serve a filling, flavorful breakfast without the morning rush. It also makes weekday breakfasts a treat when you reheat leftovers.

Let’s talk customizations. Vegetarian? Skip the sausage and load up on spinach, mushrooms, or black beans. Dairy-free? Use your preferred plant-based milk and cheese. Prefer spicy? Add chopped green chilies to the filling.

The toppings are where you can make this dish shine: creamy avocado, juicy grape tomatoes, sharp green onions, and a touch of crispy turkey bacon add texture, color, and flavor.

This recipe strikes that magical balance between creamy, cheesy, hearty, and fresh. Every bite is layered with comfort, warmth, and flavor.

Plus, it’s incredibly forgiving. You can use leftover scrambled eggs or any tortilla you have on hand—flour, whole wheat, or even grain-free. The cheese sauce? Totally spoon-licking good.

Want to get kids involved? Let them fill and roll their own tortillas. It’s fun, hands-on, and helps them take pride in the meal.

And let’s not forget: this dish is freezer-friendly. Assemble and freeze for future brunch victories.

So whether you’re hosting friends, meal prepping for the week, or just craving something cheesy and soul-satisfying, this enchilada bake delivers.

It’s savory breakfast at its finest—easy, flavorful, customizable, and bound to earn you rave reviews.

Servings: 6–8

Time:

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes

Ingredients

For the Filling:

• 12 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/2 pound turkey sausage, browned and crumbled
• 1 cup shredded Monterey Jack or cheddar cheese
• 8 medium flour tortillas

For the Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 cup salsa verde
• 1/2 cup shredded sharp cheddar cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chipotle chili powder
• 1/4 teaspoon ground cumin

Toppings:

• 1 cup shredded cheddar cheese
• 5 strips turkey bacon, cooked and crumbled
• 1/2 cup diced avocado
• 3 green onions, thinly sliced
• 1/2 cup grape tomatoes, halved

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, whisk together eggs, 1/2 cup milk, and salt. Pour into a greased skillet and scramble on medium heat until just set but still moist. Set aside.
3. In another pan, brown the turkey sausage over medium-high heat until fully cooked. Remove from heat.
4. To make the cheese sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking constantly. Bring to a gentle boil and simmer until slightly thickened.
5. Stir in salsa verde, garlic powder, chipotle chili powder, cumin, and shredded cheddar until smooth. Remove from heat.
6. Assemble the enchiladas: lay out the tortillas and evenly distribute scrambled eggs, turkey sausage, and 1 cup shredded cheese. Roll them up and place seam-side down in the baking dish.
7. Spread 1/2 cup of cheese sauce on the bottom of the dish before placing the enchiladas. Pour remaining cheese sauce over the top and sprinkle with 1 cup cheddar cheese.
8. Bake uncovered for 20-25 minutes until cheese is bubbly and edges are golden.
9. Remove from oven and top with turkey bacon, avocado, green onions, and grape tomatoes.
10. Serve hot and enjoy!

Tips

• For meal prep, assemble the night before and refrigerate overnight.
• Use a mix of cheeses for more flavor depth.
• Add sautéed veggies like peppers or spinach for extra nutrients.
• Make it vegetarian by omitting sausage and turkey bacon.
• Freeze assembled unbaked enchiladas for up to 2 months.