If you’re craving a breakfast that feels like a warm, comforting hug, you’ve got to try my Breakfast Enchiladas with Sausage, Pico de Gallo, and Cheese Recipe. This dish is one of those rare mornings where savory sausage, gooey cheese, and fresh pico de gallo come together to create something downright irresistible. I absolutely love how this turns out every single time — whether it’s a casual weekend brunch or a special occasion breakfast, this recipe always steals the show. Stick with me here, and I’ll walk you through how to make it perfectly every time.
Why You’ll Love This Recipe
- Flavor-packed combination: The mix of savory sausage, fresh pico de gallo, and melty cheese creates a balanced and exciting flavor profile.
- Perfect for gatherings: It’s great for breakfast or brunch parties — easy to assemble and bakes all at once.
- Make-ahead convenience: You can assemble it the night before, making busy mornings way less stressful.
- Customizable and forgiving: Whether you want to swap meats or tweak the spice level, this recipe adapts easily.
Ingredients You’ll Need
The star players in this Breakfast Enchiladas with Sausage, Pico de Gallo, and Cheese Recipe are familiar and easy to find, but together they create something magical. Keep an eye out for a good quality pork breakfast sausage and fresh pico de gallo — both can really elevate the flavor.
- Flour tortillas: Soft and flexible, they roll up nicely without cracking — choose medium size for perfect portions.
- Pork breakfast sausage: I usually go for a locally made sausage with good seasoning; it makes a real difference.
- Pico de gallo: Fresh diced onions, peppers, and cilantro add a bright punch — store-bought works, but homemade is always a treat.
- Shredded Mexican blend cheese: This combo cheese melts beautifully with a nice balance of flavor.
- Eggs: They create the creamy custard that bakes over the enchiladas — fresh eggs are best here.
- Half and half: Gives the egg mixture a silky texture; you could substitute whole milk, but half and half is richer.
- Flour: Helps slightly thicken the egg mixture for that custardy goodness.
- Garlic powder and cumin: These spices add warmth and a subtle depth.
- Salt and pepper: Don’t forget these basics to season everything properly.
- Sour cream, crumbled bacon, salsa, cilantro, avocado (topping options): They’re not essential but bring freshness and extra flavor to your plate.
Variations
I love how flexible this Breakfast Enchiladas with Sausage, Pico de Gallo, and Cheese Recipe is — it’s easy to make it your own! Over the years, I’ve tried different tweaks that add something special, so don’t hesitate to experiment.
- Vegetarian version: Swap sausage for sautéed mushrooms, bell peppers, and black beans — I tried this once and was pleasantly surprised at how hearty it felt.
- Spicy kick: Add diced jalapeños or a dash of hot sauce to the pico de gallo if you like more heat, which my family absolutely loves.
- Cheese variations: Try pepper jack for a little zip, or a sharp cheddar for a more pronounced cheesy flavor.
- Gluten-free option: Use corn tortillas instead, but handle gently as they’re prone to cracking; warming them first helps.
How to Make Breakfast Enchiladas with Sausage, Pico de Gallo, and Cheese Recipe
Step 1: Cook the sausage perfectly
Begin by browning the pork breakfast sausage in a large skillet over medium heat. I like to break it up into small crumbles as it cooks. Once it’s fully cooked through and nicely browned, drain the excess fat — this keeps the enchiladas from getting greasy while keeping the sausage flavorful and juicy.
Step 2: Assemble the enchiladas
Lay out the flour tortillas and place a generous scoop of sausage on each one. Next, add a spoonful of pico de gallo — this fresh burst of flavor really lifts the dish. Sprinkle some shredded Mexican blend cheese over the top, then roll each tortilla up tightly. Place them seam-side down in a prepared baking dish sprayed with non-stick spray; this prevents them from unrolling during baking.
Step 3: Prepare and pour the egg mixture
In a bowl, whisk together eggs, half and half, flour, garlic powder, cumin, salt, and pepper until smooth. This creamy, seasoned custard will soak into the tortillas as it bakes, making the whole dish wonderfully moist and tender. Pour the mixture evenly over the rolled tortillas in the baking dish.
Step 4: Bake and add the cheese topping
Cover the baking dish with aluminum foil and bake at 350°F for 35 minutes. This allows the egg mixture to set and the enchiladas to cook through. After removing the foil, sprinkle the remaining cheese on top and return the dish to the oven, uncovered, for another 10 minutes to get that perfect golden, melty cheese crust on top.
Step 5: Serve with your favorite toppings
Once out of the oven, serve the enchiladas hot with sour cream, crumbled bacon, fresh salsa, cilantro, and avocado — or whatever toppings you love. You’ll find that the creamy, cheesy, meaty layers with fresh pico de gallo make every bite a little celebration of breakfast.
Pro Tips for Making Breakfast Enchiladas with Sausage, Pico de Gallo, and Cheese Recipe
- Warm tortillas first: I learned this trick the hard way — warming tortillas before filling makes them pliable and prevents cracks when rolling.
- Drain excess sausage grease: Too much fat can make the dish soggy; I always pour off the fat once the sausage is cooked.
- Cover when baking: Keeping the enchiladas covered for most of the bake time helps the eggs set perfectly without drying out.
- Add cheese at the end: Sprinkling cheese after the initial bake, then broiling or baking uncovered, gives a better melty and slightly toasted texture.
How to Serve Breakfast Enchiladas with Sausage, Pico de Gallo, and Cheese Recipe
Garnishes
I always reach for creamy sour cream and fresh cilantro to garnish these enchiladas — they add cool balance and brightness. Avocado slices are another favorite of mine; they bring richness without overwhelming the flavors. Crumbled crispy bacon on top adds an indulgent salty crunch that my family goes crazy for.
Side Dishes
I like pairing these enchiladas with simple sides like refried beans or a fresh green salad dressed with lime vinaigrette. If you want something heartier, try serving with roasted breakfast potatoes or fresh fruit salad to keep things light and refreshing.
Creative Ways to Present
For special breakfast gatherings, I sometimes serve these enchiladas individually wrapped in foil to keep them warm and make plating easy. Another idea I love is cutting them into smaller roll-ups and serving as finger food with toothpicks — perfect for brunch parties or potlucks.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers to an airtight container and store them in the fridge for up to 3 days. The texture holds up nicely, and the flavors even deepen overnight, which means sometimes the next day is even better!
Freezing
Great news: this recipe freezes well. I wrap individual enchiladas tightly in plastic wrap and then foil before freezing. When you want to enjoy them, thaw overnight in the fridge and then reheat in the oven to retain that fresh-baked texture. Freezing is a lifesaver for busy mornings.
Reheating
To reheat, I cover the enchiladas with foil and warm them in a 350°F oven for about 15-20 minutes until heated through. If you want the cheese on top to be melty again, uncover for the last five minutes. Avoid microwaving if you can — the texture isn’t quite as good.
FAQs
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Can I make these breakfast enchiladas vegetarian?
Absolutely! Swap the sausage for sautéed veggies like mushrooms, zucchini, peppers, or beans — I especially love black beans and corn for a hearty texture. The eggs and cheese bring plenty of protein and richness to keep it satisfying.
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Can I prepare this recipe ahead of time?
Yes! You can assemble the enchiladas and pour the egg mixture over them the night before, then cover and refrigerate. In the morning, simply bake as directed — it saves you time and makes busy mornings easier.
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What’s the best way to warm tortillas without cracking them?
Warming tortillas briefly in a dry skillet or wrapped in a damp paper towel in the microwave softens them. This prevents cracking when you roll them up with the filling.
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Can I use corn tortillas instead of flour tortillas?
You can, but corn tortillas are a bit more fragile. To make them pliable, warm them carefully before assembling and consider slightly overlapping edges when placing in the baking dish to prevent unraveling.
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How spicy is the pico de gallo in this recipe?
The spice level depends on your pico de gallo—if you make it at home, you can control the amount of jalapeño or chili peppers. Store-bought tends to be mild, so feel free to add extra peppers or salsa if you want more heat.
Final Thoughts
When I first tried this Breakfast Enchiladas with Sausage, Pico de Gallo, and Cheese Recipe, I was blown away by how such simple ingredients could create such a comforting and satisfying meal. It quickly became a weekend favorite for me and my family. I hope you’ll love making and sharing it as much as I do — it’s one of those dishes that feels like a special treat but really comes together easily in your own kitchen. So grab your skillet and tortillas, and get ready for some serious brunch joy!
Print
Breakfast Enchiladas with Sausage, Pico de Gallo, and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 enchiladas
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
Description
These Breakfast Enchiladas are a savory and satisfying morning treat featuring flour tortillas filled with flavorful pork breakfast sausage, pico de gallo, and melted Mexican blend cheese. Topped with a creamy egg mixture and baked to perfection, this dish is perfect for a hearty breakfast or brunch. Customize with toppings like sour cream, salsa, avocado, and cilantro for a delicious start to your day.
Ingredients
For the Enchiladas
- 8 Flour tortillas
- 1 lb. Pork breakfast sausage
- Pico de gallo (diced onions, peppers, and cilantro) – store-bought or fresh
- 3 cups Shredded Mexican blend cheese
- 4 Eggs
- 1¼ cups Half and half
- 1 tablespoon Flour
- ½ teaspoon Garlic powder
- ½ teaspoon Cumin
- Salt and pepper to taste
Topping Options
- Sour cream
- 4 strips Crumbled bacon
- Salsa
- Cilantro
- Avocado
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃) to prepare for baking the enchiladas.
- Cook Sausage: In a large skillet over medium heat, brown the pork breakfast sausage until fully cooked through. Drain excess fat to avoid greasiness in the dish.
- Assemble Enchiladas: Take each flour tortilla and add a large scoop of cooked sausage, a spoonful of pico de gallo, and a sprinkle of shredded Mexican blend cheese. Roll the tortillas tightly and place them seam-side down in a baking dish that has been sprayed with non-stick spray.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, half and half, flour, garlic powder, cumin, salt, and pepper until well combined and smooth.
- Add Egg Mixture: Pour the creamy egg mixture evenly over the rolled tortillas in the baking dish.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 35 minutes to allow the eggs to set and flavors to meld.
- Add Cheese Topping: Remove the foil and sprinkle the remaining shredded cheese on top of the enchiladas.
- Bake Uncovered: Return the dish to the oven uncovered, baking for an additional 10 minutes to melt and slightly brown the cheese topping.
- Serve: Remove from the oven and serve hot, garnished with your preferred toppings such as sour cream, crumbled bacon, salsa, cilantro, and sliced avocado.
Notes
- Make-Ahead Directions: After assembling the enchiladas and pouring the egg mixture on top, cover the baking dish with foil and refrigerate overnight. In the morning, simply bake as instructed for a convenient breakfast option.
- You can omit pico de gallo if you prefer to avoid onions and peppers.
- Use non-stick spray or lightly grease the baking dish to prevent sticking.
- Feel free to customize toppings based on personal taste preferences.
Nutrition
- Serving Size: 1 enchilada
- Calories: 410
- Sugar: 2g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 215mg
