I am such a lover of breakfast burritos, I can’t even begin to describe it. I can seriously eat one at any time of day. I love a breakfast for dinner situation, don’t even get me started. The other day I was thinking to myself, how can I make breakfast burritos even better? I know that famous adage “if it ain’t broke don’t fix it,” but you should know me well enough by now to know that I can’t leave well enough alone. So here we are yet again with another mash-up. These Breakfast Burrito Enchiladas are like enchiladas on steroids or breakfast burritos on steroids. Either way, it’s the best of both worlds and they are amazing! Don’t sleep on this one, I promise you’ll love it.
Heat a large skillet over medium-high heat. Once hot, drizzle in the oil and add the sausage. Break up with a spoon and cook until browned, about 8 to 10 minutes. Stir in the onion, red bell pepper and green bell pepper. Cook until softened.
**Note: I’m using turkey breakfast sausage for this because I like the leaner breakfast meat, but you can totally use bacon, pork sausage or even chorizo (or soyrizo) if you want!**
In a large bowl, whisk together the eggs, milk and a large pinch of salt and pepper.
**Note: If you want to add a bit of a kick to the eggs, you can add a couple dashes of hot sauce.**
Pour into the skillet with the sausage and veggies and cook over low heat, stirring often, until just cooked through. Remove from the heat and stir in 1 cup of shredded cheese.
Warm the tortillas in a skillet or on the stovetop until pliable. Fill each with some of the egg mixture and top with crispy tater tots. Roll into a burrito and place in a prepared baking dish.
**Note: Cook the tater tots according to the package directions until golden brown and crispy. You can do this in an oven or I prefer to do it in an air-fryer because it’s so much easier and I find that it’s crispier.**
Pour the enchilada sauce over the top of the burritos and sprinkle with remaining 1 cup of shredded cheese.
Bake in a preheated 375°F oven until the cheese is bubbly and melted, about 15 to 20 minutes.
**Tip: You can make this ahead of time and either reheat once cooked through or pour the sauce and top with cheese and then cover and put in the fridge. Then bake from the fridge but add 10 minutes to the cooking time.**
Remove from the oven and serve with a dollop of sour cream, salsa and shredded lettuce (that’s the way I like to eat my enchiladas). It’s seriously so good!
I really hope you make this recipe because I can’t stress enough how good it is! I just know you’ll love it. Let me know what you think below and of course, thank you so much for reading and following along. Cheers my friends!
Breakfast Burrito Enchiladas
Equipment
- skillet
- Mixing Bowls
- Baking dish
Ingredients
- 2 cups frozen tater tots
- 1 tablespoon olive oil
- 1 pound turkey breakfast sausage
- 1/2 small white onion diced
- 1/2 small red bell pepper chopped
- 1/2 small green bell pepper chopped
- 12 large eggs
- 3 tablespoons whole milk
- Kosher salt and coarse black pepper
- 2 cups shredded Colby Jack cheese
- 10 10-inch flour tortillas
- 1 19-ounce can red enchilada sauce
- Sour cream for topping
- Salsa for topping
- Shredded lettuce for topping
Instructions
- Cook the tater tots according to the package directions until golden brown and crispy. Keep warm.
- Heat a large skillet over medium-high heat. Once hot, drizzle in the oil and add the sausage. Break up with a spoon and cook until browned, about 8 to 10 minutes. Stir in the onion, red bell pepper and green bell pepper. Cook until softened.
- In a large bowl, whisk together the eggs, milk and a large pinch of salt and pepper. Pour into the skillet with the sausage and veggies and cook over low heat, stirring often, until just cooked through. Remove from the heat and stir in 1 cup of shredded cheese.
- Preheat oven to 375°F. Grease a large baking dish and set aside.
- Warm the tortillas in a skillet or on the stovetop until pliable. Fill each with some of the egg mixture and top with crispy tater tots. Roll into a burrito and place in a prepared baking dish. Continue filling and rolling until all the tortillas and filling have been used up.
- Pour the enchilada sauce over the top of the burritos and sprinkle with remaining 1 cup of shredded cheese. Bake until the cheese is bubbly and melted, about 15 to 20 minutes.
- Remove from the oven and serve with a dollop of sour cream, salsa and shredded lettuce. Enjoy!
Starving now!!
I cannot wait to try these!
Can they be frozen? Either before or after baking?
Thanks for another great recipe! 😊
I love breakfast for dinner too, and for breakfast! Either way, and breakfast burritos are no exception, love how many options there can be and breakfast sausage too, not found in too many “regular” burritos and all the rest too (except tater tots – sorry can’t add potatoes to tortillas, it’s just too much for me!)