I have an awesome mash-up dish to tell you allll about today.
Think your favorite diner breakfast meets cheesy, gooey, spicy enchiladas! The best of both worlds.
This is the sort of thing I envision making on Father’s Day because I feel like dads love food like this. At least the dads in MY life do! It’s got your manly breakfast of eggs, bacon, potatoes with a spiced-up Tex Mex kick. And there is no shortage of melty, gooey cheese – which is the way to my husband’s heart, for sure.
When I tested these out, he was one happy guy. He said they were like his favorite breakfast sandwich meets diner breakfast plate meets enchiladas. And he loves all three of those things with a passion, so this was right up his alley!
Aside from being downright delicious, these enchiladas are great because they feed a crowd, they can be prepped ahead (like the night before Father’s Day!), and they’re so FUN. People will flip when they see you set this out on the table.
I like to fill our enchiladas with our favorite breakfast items: tater tots, crispy bacon, and cheesy scrambled eggs. You can switch things up and do sausage instead of bacon. A veggie version of this would also be fabulous! Just think about your favorite way to eat eggs and go from there.
Each tortilla gets some cheesy scrambled eggs, a few pieces of crispy bacon, and several tater tots. Wrap the tortilla around the fillings and place in a baking dish that has been doused in a little of your favorite store-bought enchilada sauce. Extra points if you make your own, but I have found some really great high-quality enchilada sauces at the store and almost exclusively use store bought these days.
Once all your enchiladas have been filled, rolled, and placed in the pan, you cover them with more enchilada sauce and a generous sprinkling of shredded cheese. We like a combo of Jack and sharp cheddar because they create the ultimate melty flavor experience – but you can use whatever melting cheeses you like!
At this point, you can cover the dish and place the enchiladas in the fridge to bake off at a later time. Or, you can get ’em in the oven for as-soon-as-possible consumption.
Bake these until they’re super gooey and bubbly around the edges and then top with all your favorite fresh enchilada toppings. We do a mix of salsa, sour cream, lots of scallions, and some cilantro. I like to spritz fresh lime juice on mine, and my husband loves his with ketchup. Yup, KETCHUP.
He is a lover of ketchup on his egg sandwiches, and in this case, he deemed it necessary. I usually skip ketchup at breakfast unless potatoes are involved, and since they are here, I tried out his suggestion. Guess what? It’s AWESOME. I highly recommend.
Some slices of ripe avocado over top of these would also be lovely, but they’re rich enough without it!
However you decide to serve these up, I guarantee the breakfast lovers in your life will be very happy. Both the special dads in my life are living proof of that!
These Breakfast Enchiladas are a fun mash-up – they’re like your favorite eggs, bacon, and potato diner breakfast wrapped up in a spicy Tex Mex package! Hearty, delicious, and so fun to serve for breakfast or brunch!
- 1 (16-oz) package frozen tater tots, cooked according to package directions
- 8 slices of bacon, cooked and chopped
- The cheesy eggs (recipe below)
- Nonstick cooking spray
- 12 oz store-bought enchilada sauce (red or green)
- 8 flour tortillas (8-inch size is best)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Cheesy Eggs:
- 1 tablespoon unsalted butter
- 8 large eggs
- ⅓ cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup shredded sharp cheddar cheese
- Salsa (or ketchup! See serving ideas below)
- Sour cream/Greek yogurt
- Chopped scallions
- Chopped cilantro
- Lime wedges
Before You Begin:
I recommend cooking both the tater tots and the bacon first, so that both are ready for assembly. If making this first thing in the morning, you can even prepare these two components the night before!
For the Cheesy Eggs:
- Melt the butter over medium heat in a large nonstick skillet.
- Whisk together the eggs, milk, salt, and pepper in a bowl until well combined and bit frothy.
- Pour the egg mixture into the skillet and cook, stirring frequently, until the eggs are set and fluffy, about 2 minutes.
- Remove the pan from the heat and stir the cheese into the hot eggs until it is melted. Allow the egg mixture to cool slightly.
- Preheat the oven to 400°F and spray a 9 x 13-inch baking dish with nonstick cooking spray.
- Spoon roughly a third of the enchilada sauce over the bottom of the baking dish, spreading it out evenly (this helps the enchiladas to not stick to the pan).
- Create an assembly line of all your filling ingredients: get your tortillas, cheesy eggs, chopped bacon, and cooked tater tots lined up and ready to go.
- On a clean work surface, take one tortilla and spoon roughly ⅛ of the cheesy eggs onto the center. Top with a few pieces of chopped bacon and roughly 4-5 tater tots.
- Carefully and gently roll the tortilla up and place it seam-side down in the baking dish. Continue with the remaining ingredients until you have 8 enchiladas.
- Once all the enchiladas have been formed and placed in the baking dish, spoon the remaining enchilada sauce over the top of the enchiladas, being sure to cover as much of the tortillas as evenly as possible.
- Sprinkle the cheeses evenly over the top and then place the pan in the oven. Bake for 20-25 minutes or until the cheese is melted and gooey and the edges are bubbly.
- Remove from the oven to cool slightly before serving.
We love these enchiladas topped with dollops of salsa and sour cream, and lots of freshly chopped scallions and cilantro. To make them look pretty, sprinkling a few microgreens over top is an option – but not necessary! Spritz with lime juice and serve warm!
Also, my husband is an avid ketchup-with-his-egg-sandwich kind of guy, and he loves these with a little ketchup instead of the salsa. Just a suggestion, in case you fall in this camp!
These enchiladas can be prepped and assembled completely ahead. Place the filled enchiladas in the prepared pan and top with the enchilada sauce and shredded cheeses. Wrap well with plastic wrap and place in the fridge for a few hours (or up to overnight). Remove from the oven roughly 1 hour before you are ready to bake them off so the ingredients can return to room temperature. Bake as directed above.
- Category: breakfast
Keywords: breakfast enchiladas, eggs and bacon enchiladas, brunch enchiladas, mash up brunch recipes, breakfast sandwich enchiladas