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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.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8

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
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  • 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.
  • In another pan, brown the turkey sausage over medium-high heat until fully cooked. Remove from heat.
  • 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.
  • Stir in salsa verde, garlic powder, chipotle chili powder, cumin, and shredded cheddar until smooth. Remove from heat.
  • 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.
  • 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.
  • Bake uncovered for 20-25 minutes until cheese is bubbly and edges are golden.
  • Remove from oven and top with turkey bacon, avocado, green onions, and grape tomatoes.
  • Serve hot and enjoy!

Notes

  • 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.