These delicious and savory breakfast enchiladas are a fun twist on breakfast! They’re loaded with eggs, bacon, and cheese, and they are so delicious!
Why yes, my friends, it is possible to eat enchiladas for breakfast! I love enchiladas and want to eat them for pretty much every meal, so it only makes sense that I would figure out a way to eat them for breakfast. These delicious and savory breakfast enchiladas are smothered in delicious hollandaise sauce and baked to gooey cheesy perfection. They’re so simple to make, but impressive enough to serve for company.
I started with some cheesy, just slightly undercooked scrambled eggs, then rolled them up in flour tortillas. The eggs will finish cooking as the enchiladas bake, so it’s better to undercook them so they don’t get tough. Once all of the enchiladas are rolled up, you’ll pour your hollandaise sauce over the top. I usually make my own (recipe HERE), but I’ve had success with the McCormick brand sauce mix and the Kroger store brand hollandaise sauce mix as well.
Top the enchiladas with a little grated cheese, and they’re ready to bake!
They come out of the oven so gooey and cheesy! Let them cool just a little, then dig in. I made our enchiladas with bacon (always a favorite!), but you could easily substitute cooked sausage, ham, or even sautéed vegetables. These breakfast enchiladas are a favorite with everyone in my family!
- 8 eggs
- salt and pepper to taste
- 5 slices bacon, cooked and crumbled
- 1 1/4 cup shredded Mexican blend cheese, divided
- 10 soft taco size flour tortillas
- 1 packet hollandaise sauce mix and ingredients listed on packet
- Preheat the oven to 350. Spray a 9 x 13 baking dish with cooking spray and set aside.
- Heat a large skillet over medium heat. In a medium bowl, whisk together the eggs and the salt and pepper until blended. Pour the eggs into the preheated skillet and cook gently, stirring frequently, until set but still slightly undercooked. Remove from heat and stir in the bacon and 3/4 cup of cheese.
- Scoop the eggs into the flour tortillas and roll up tightly. Place seam side down in the prepared baking dish, then repeat with remaining eggs and tortillas.
- Prepare the hollandaise sauce mix according to the package directions. Pour the sauce over the rolled up tortillas, spreading to cover. Sprinkle with the remaining cheese.
- Bake 25 minutes, or until the cheese is melted and the sauce is bubbly. Serve warm.
For more savory breakfast recipes, check out some of our favorites below: