If you are craving a breakfast dish that bursts with flavor and satisfies every bite, this Breakfast Enchiladas Recipe is your new best friend. Imagine soft tortillas wrapped around a rich and smoky blend of spiced tomato, beans, tender bacon, and fluffy eggs, all topped with melty cheese and fresh garnishes. Each enchilada brings together comforting textures with vibrant color and a hint of spice, making it perfect for a weekend brunch or a fun family breakfast. Once you try this recipe, you’ll wonder how you ever started your day without it!
Ingredients You’ll Need
These ingredients are wonderfully simple but essential for building the layers of flavor in your Breakfast Enchiladas Recipe. Every item plays a role, from the heartiness of black beans to the smoky bacon and the freshness of peppers and avocado, creating a balanced and colorful dish.
- Olive oil: Used for sautéing the garlic and onions, bringing out their sweetness and aroma.
- Garlic cloves: Minced garlic adds a fragrant depth that wakes up the filling.
- Onion: Diced onions provide sweetness and texture, essential for the base of the sauce.
- Red capsicum (bell peppers): Adds a juicy crunch and vibrant color that brightens the dish.
- Crushed tinned tomato: Creates a rich, saucy consistency that binds the filling flavors together.
- Canned black beans or red kidney beans: Offers protein and a creamy texture that complements the eggs and bacon.
- Paprika powder: Gives a smoky and slightly sweet spice that lifts the savory elements.
- Cumin powder: Adds a warm, earthy note that perfectly suits the enchilada flavors.
- Salt and black pepper: Essential seasonings to bring all the other ingredients into harmony.
- Bacon: Diced and cooked for a crispy, salty punch that pairs beautifully with eggs.
- Eggs: Lightly whisked to create fluffy folds that contrast the hearty filling.
- Soft tortillas: Standard 20cm/8″ tortillas wrap all the deliciousness into an easy-to-eat package.
- Cheese: Sprinkle on top to melt into gooey perfection, adding richness and creaminess.
- Diced avocado: A fresh, creamy garnish that cools the spice and adds healthy fats.
- Sour cream: Adds tanginess and a luscious texture, perfect for dolloping on top.
- Coriander/cilantro: Provides a bright, herbal note to finish the dish with freshness.
How to Make Breakfast Enchiladas Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 180C or 350F to get it ready for baking the enchiladas later. This ensures your cheese melts perfectly and the tortillas get just a hint of golden brown.
Step 2: Sauté the Aromatics
Heat olive oil in a large skillet over high heat, then toss in your minced garlic and diced onion. Sauté them until the onions turn translucent and soft—this is where the flavor foundation forms, so don’t rush! The aroma alone will make you excited for what’s coming.
Step 3: Add the Red Capsicum
Next, add the roughly diced bell peppers and cook for about a minute to soften slightly. This step adds a juicy, fresh crunch that will contrast beautifully with the rest of the filling.
Step 4: Stir in the Filling Ingredients
Now it’s time to mix in the crushed tomatoes, drained beans, paprika, cumin, salt, and black pepper. Turn the heat down to medium and let everything cook together for approximately 5 minutes until the mixture thickens slightly. Stir occasionally to meld the flavors. Once thickened, transfer this vibrant filling into a bowl to cool just a bit.
Step 5: Cook the Bacon and Eggs
Wipe the skillet clean and bring it back to high heat. Fry the diced bacon until it’s light golden brown with a wonderful crispiness. Drain excess fat if there’s too much so your eggs won’t be greasy. Lower the heat to medium, and pour in the lightly whisked eggs. Gently stir and fold until the eggs are almost set but still slightly runny—that soft texture will finish cooking off heat for best results.
Step 6: Combine and Roll the Enchiladas
Remove the pan from heat to allow the residual warmth to finish setting the eggs. Lay your soft tortillas flat on a work surface, then divide the tomato and bean filling among them. Top each with the bacon and egg mixture, sprinkle with cheese, and roll them up snugly, sealing all those wonderful layers inside.
Step 7: Bake Until Golden
Place the rolled enchiladas side by side in a baking dish or tray. Bake for 10 to 15 minutes, just until the cheese melts and the tops turn a gorgeous golden brown. This final step brings everything together—warm, melded flavors inside soft, slightly crisp tortillas that are irresistible.
How to Serve Breakfast Enchiladas Recipe
Garnishes
A good Breakfast Enchiladas Recipe deserves thoughtful garnishes. Dollop generous spoonfuls of cool sour cream and scatter diced avocado on top to add richness and freshness. Don’t forget a sprinkle of chopped coriander for a pop of color and herbal brightness that cuts through the richness perfectly.
Side Dishes
Pair your enchiladas with simple sides like fresh fruit salad or a crisp green salad for contrast. A bowl of black beans or a light corn salsa can also complement the dish nicely if you want to keep the Mexican-inspired theme going strong.
Creative Ways to Present
If you’re feeling adventurous, serve your enchiladas in individual ramekins for a charming personal touch. You can also cut them into bite-sized pinwheels for a brunch party, making them easy for guests to grab and enjoy. Adding a drizzle of hot sauce or a squeeze of lime can elevate the flavors even further!
Make Ahead and Storage
Storing Leftovers
After enjoying your Breakfast Enchiladas Recipe, pop any leftovers into an airtight container and store them in the fridge. They’ll stay fresh for up to 3 days, making for a quick and satisfying breakfast or lunch on busy mornings.
Freezing
This recipe freezes beautifully. Wrap each enchilada tightly in foil or plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. When you’re ready, thaw them overnight in the fridge before reheating.
Reheating
For the best texture, reheat your enchiladas in the oven at 175C (350F) for about 15 minutes or until warmed through and cheese is bubbly again. Avoid microwaving if possible to keep the tortillas from turning soggy, but a quick zap is fine if you’re pressed for time.
FAQs
Can I make this Breakfast Enchiladas Recipe vegetarian?
Absolutely! Simply skip the bacon and add extra beans or sautéed mushrooms for a tasty vegetarian version that doesn’t compromise on flavor.
What type of cheese works best?
Cheddar or a Mexican cheese blend works wonderfully, but you can also use Monterey Jack or mozzarella if you prefer a milder, creamier melt.
Can I use corn tortillas instead of flour?
You can, but corn tortillas tend to be more delicate. Warm them gently before rolling to avoid cracking. Flour tortillas hold together more easily for enchiladas.
How spicy is this recipe?
It’s mildly spiced with paprika and cumin, which add warmth without heat. You can add chili powder or chopped jalapeños if you like a bit more kick!
What if I want to prepare the filling ahead of time?
You can prepare the tomato and bean filling and bacon-egg mixture a day in advance. Store them separately in the fridge, then assemble and bake your enchiladas when ready.
Final Thoughts
This Breakfast Enchiladas Recipe is a deliciously simple way to start your day with a dish full of heart and soul. It’s a crowd-pleaser that feels special but is surprisingly easy to make. I can’t recommend it enough, so grab your skillet and tortillas and give it a try—your mornings will never be the same again!
Print
Breakfast Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 enchiladas (serves 6)
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-inspired
Description
These Breakfast Enchiladas combine a flavorful mix of sautéed vegetables, beans, savory bacon, and softly cooked eggs wrapped in soft tortillas, topped with melted cheese and baked to perfection. This hearty and satisfying dish is perfect for a warm, comforting breakfast or brunch, garnished with creamy avocado, sour cream, and fresh cilantro for added freshness and richness.
Ingredients
Filling
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion (red, brown, white, or yellow), diced
- 1 cup red capsicum (bell peppers), roughly diced
- 400 g / 14 oz crushed tinned tomato
- 400 g / 14 oz canned black beans or red kidney beans, drained
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1/2 tsp salt
- Black pepper to taste
Bacon and Eggs
- 8 oz / 250 g bacon, diced
- 5 large eggs (or 6 normal eggs), lightly whisked
Assembly and Garnish
- 6 soft tortillas (standard size around 20cm / 8″ in diameter)
- 1/2 cup cheese (such as cheddar or a melting cheese of choice)
- Diced avocado, for serving
- Sour cream, for serving
- Coriander/cilantro, for serving
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the enchiladas later.
- Sauté Aromatics: Heat olive oil in a large skillet over high heat. Add the minced garlic and diced onion, sautéing until the onion becomes translucent and fragrant.
- Cook Capsicum: Add the roughly diced red capsicum to the skillet and cook for an additional minute, stirring occasionally.
- Prepare Filling: Add the crushed tomatoes, drained beans, paprika powder, cumin powder, salt, and black pepper to the skillet. Stir well, then reduce heat to medium and cook for about 5 minutes until the mixture thickens slightly. Transfer this filling to a bowl and allow to cool slightly.
- Cook Bacon: Wipe the skillet clean and return it to high heat. Add the diced bacon and cook until it becomes a light golden brown. Drain excess fat if too much accumulates to avoid greasiness.
- Cook Eggs: Reduce heat to medium, pour in the whisked eggs over the bacon. Gently stir and fold the eggs into the bacon mixture until the eggs are just about set but still slightly runny. Remove the skillet from heat to allow residual heat to finish cooking the eggs.
- Assemble Enchiladas: Lay the tortillas flat on a clean surface. Evenly divide the cooled filling mixture among them, then top each with a generous portion of the bacon and egg mixture. Sprinkle cheese over the fillings, then roll up each tortilla tightly to enclose the filling.
- Bake: Place the rolled enchiladas seam-side down in a baking dish or tray. Bake in the preheated oven for 10 to 15 minutes until the tops turn golden brown and the cheese is melted and bubbly.
- Serve: Remove from oven and serve immediately, garnished with diced avocado, sour cream, and fresh coriander/cilantro for a refreshing finish.
Notes
- You can substitute the bacon for a vegetarian alternative if desired, though this changes the flavor profile.
- Use fresh cheese that melts well, such as cheddar or Monterey Jack, for the best texture.
- Adjust the seasoning according to taste; add more paprika or cumin for extra smoky flavor.
- Leftover enchiladas can be reheated in the oven to maintain crispness.
- For a milder version, reduce the paprika and cumin or omit black pepper.
