Salsa Verde Breakfast Enchiladas Recipe

Loaded with savory sausage, fluffy scrambled eggs, and finished with bright, tangy salsa verde, these Easy Breakfast Enchiladas with Salsa Verde are destined to become your go-to for breakfast and brunch.

On mornings when cereal won’t do, a hot, hearty dish like these breakfast enchiladas is exactly what I reach for. A jar of salsa verde in the fridge inspired this version, and it’s one I make both on the fly and ahead of time. Prep them the night before for an easy morning bake, or assemble and freeze them for a ready-made brunch option.

Simple to prepare and full of comforting flavor, the combination of sausage, eggs, beans, cheese, and salsa verde gives these enchiladas a satisfying Tex-Mex flair. The salsa verde in particular lifts the whole dish with bright, herbaceous notes that balance the richness of the sausage and cheese.

Breakfast Enchiladas vs. Breakfast Tacos vs. Breakfast Burritos

The distinctions between these breakfasts are mostly about preparation and presentation. Enchiladas are rolled, placed in a baking dish, sauced, topped with cheese, and baked. Breakfast tacos are typically assembled and served immediately, often without baking. Burritos use large flour tortillas and are tightly wrapped with the ends tucked; if sauced and baked, they’re usually called “wet burritos.” These sausage-and-egg enchiladas are assembled in flour tortillas, smothered with salsa verde, topped with cheese, and baked until bubbly and golden at the edges.

Ingredients

• 1 tbsp bacon drippings (or any cooking oil or butter)
• 1/2 onion, chopped
• 1/2 bell pepper, chopped
• 1 lb ground breakfast sausage
• 1 (14 oz) can diced jalapeños, drained
• 12 eggs
• 1 (15 oz) can black beans, drained and rinsed
• 8–10 flour tortillas, depending on size
• 4 oz pepper jack cheese, shredded
• 2 oz cheddar cheese, shredded
• 1 1/2 cups salsa verde (homemade or store-bought)
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional, for extra heat)

Toppings

• Tomatoes, diced
• Red onion, minced
• Scallions, sliced
• Bell pepper, diced (green or red)
• Avocado, sliced just before serving
• Cilantro, chopped for garnish

How To Make The Best Breakfast Enchiladas with Salsa Verde

Preheat your oven to 400°F (200°C).

1. Heat the bacon drippings (or your chosen fat) in a large skillet over medium heat and swirl to coat the pan. Add the chopped onion and bell pepper and sauté until softened, about 5–7 minutes.

2. Add the ground sausage and cook, breaking it into small pieces, until browned. Drain any excess fat, then season with salt, pepper, and red pepper flakes. Stir in the drained diced jalapeños, then transfer the sausage mixture to a bowl and set aside.

3. Whisk the eggs in a bowl until combined. Return the skillet to low heat, add the eggs, and gently scramble until just set. Remove from heat to avoid overcooking.

4. Spoon a thin layer of salsa verde over the bottom of a large baking dish. Working one tortilla at a time, place a tortilla in the dish and fill it with an even portion of the sausage mixture, scrambled eggs, and a sprinkle of black beans. Roll the tortilla and tuck the ends under to help it stay closed, placing each filled tortilla seam-side down in the dish.

5. Repeat until the baking dish is full. Pour the remaining salsa verde over the filled enchiladas and sprinkle evenly with the shredded pepper jack and cheddar cheeses.

6. Bake for about 30 minutes, or until the cheese is melted and the edges of the tortillas are lightly golden. Remove from the oven and let the dish rest for 5 minutes before topping with tomatoes, red onion, scallions, diced peppers, avocado slices, and chopped cilantro.

How To Make Breakfast Enchiladas Ahead of Time

These enchiladas are ideal for make-ahead meals. Prepare the sausage mixture, scramble the eggs, and assemble everything in the baking dish. Cover tightly with foil or an airtight lid and refrigerate overnight. In the morning, remove the cover and bake as directed until heated through and bubbly.

For longer storage, assemble but do not bake; let the assembled enchiladas cool completely, then wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator before baking.

Recipe Tips

• Use flour tortillas so they hold up better when made ahead.
• Drain the cooked sausage and egg mixture well to prevent excess moisture and soggy tortillas.
• Try different cheeses: Tex-Mex blends, sharp cheddar, or Monterey Jack all work well.
• If freezing, label the container with date and reheating instructions so you remember when to use it.
• This recipe scales easily—double it for a crowd or to feed a potluck.
• No salsa verde? A favorite red salsa will also work in a pinch.

Frequently Asked Questions

More Enchilada Recipes

• Beef Enchiladas
• Fast and Easy Weeknight Chicken Enchiladas
• Smoked Halibut Enchiladas
• Smoked Pork Enchiladas

If you try this Easy Breakfast Enchiladas recipe, please leave a rating or comment where you found it. I love reading your feedback and suggestions.