Pioneer Woman’s Breakfast Enchiladas bring together the comforting flavors of traditional enchiladas with breakfast favorites like eggs, sausage, and cheese. Wrapped in soft tortillas and baked in a creamy sauce, this dish is perfect for a weekend brunch or a special morning gathering. With simple ingredients and bold flavors, these breakfast enchiladas are sure to impress your family and guests.

What are Pioneer Woman Breakfast Enchiladas?

Pioneer Woman’s Breakfast Enchiladas are flour tortillas stuffed with a savory mixture of scrambled eggs, sausage, and cheese, then topped with a creamy sauce and baked to perfection. This dish combines the heartiness of breakfast staples with the satisfying textures and flavors of enchiladas, creating a delicious and versatile morning meal.

Other Ina Garten Recipes

Why You Should Try This Recipe

Perfect for Brunch: A great option for weekend brunches or holiday breakfasts.
Customizable: Easily adjust the fillings to include your favorite ingredients.
Make-Ahead Friendly: Assemble the night before and bake in the morning.
Family-Friendly: A dish that kids and adults alike will love.
Comforting and Satisfying: Packed with protein and flavor for a hearty breakfast.

Ingredients Needed to Make Pioneer Woman Breakfast Enchiladas

For the Filling:

1 pound breakfast sausage (or bacon, cooked and crumbled)
10 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
8 large flour tortillas

For the Sauce:

2 cups half-and-half
1 can (10 oz) green enchilada sauce
1 teaspoon chili powder
1/2 teaspoon cumin

For Topping:

1 cup shredded Monterey Jack cheese
Chopped fresh cilantro (optional)
Sliced green onions (optional)
Sour cream and salsa, for serving (optional)

Equipment Needed

Large Skillet: For cooking the sausage and eggs.
Baking Dish: To assemble and bake the enchiladas.
Whisk: Whisk is used to mix the eggs and sauce.
Spatula: For stirring and scrambling the eggs.

Instructions to Make Pioneer Woman Breakfast Enchiladas

For the Filling:

Cook the Sausage: In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Remove from the skillet and set aside.
Scramble the Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently, until soft scrambled. Remove from heat and let cool slightly.
Combine the Filling: In a large bowl, mix the scrambled eggs, cooked sausage, and 1 1/2 cups of shredded cheddar cheese.

For Assembly:

Fill the Tortillas: Lay each tortilla flat and spoon a generous amount of the filling down the center. Roll up tightly and place seam-side down in a greased 9×13-inch baking dish.
Make the Sauce: In a medium bowl, whisk together the half-and-half, green enchilada sauce, chili powder, and cumin. Pour the sauce evenly over the rolled tortillas.
Top with Cheese: Sprinkle the remaining cheddar cheese and the Monterey Jack cheese over the top of the enchiladas.

For Baking:

Bake: Preheat your oven to 350°F (175°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbling.
Garnish and Serve: Remove the enchiladas from the oven and garnish with chopped cilantro and green onions, if desired. Serve with sour cream and salsa on the side.

What Goes Well With Pioneer Woman Breakfast Enchiladas

These breakfast enchiladas pair beautifully with a variety of sides and accompaniments:

Fresh Fruit Salad: A light fruit salad balances the richness of the dish.
Hash Browns or Home Fries: Add some crispy potatoes for a heartier meal.
Avocado Slices: Creamy avocado complements the flavors of the enchiladas.
Bloody Mary or Mimosa: Perfect for a festive brunch setting.

Essential Tips for Perfecting Pioneer Woman Breakfast Enchiladas

Don’t Overcook the Eggs: Keep the scrambled eggs slightly undercooked as they will continue to cook in the oven.
Customize the Filling: Add vegetables like bell peppers, onions, or spinach for extra flavor and nutrition.
Use Corn Tortillas: If you prefer, substitute flour tortillas with corn tortillas for a more traditional enchilada style.
Make it Spicy: Add diced jalapeños or a splash of hot sauce to the filling for a kick of heat.
Prevent Soggy Tortillas: Lightly warm the tortillas before filling to prevent them from breaking or becoming soggy during baking.

Variations of Pioneer Woman Breakfast Enchiladas

Vegetarian: Replace sausage with sautéed vegetables like mushrooms, zucchini, and spinach.
Mexican Chorizo: Use crumbled chorizo instead of breakfast sausage for a spicier option.
Cheesy Overload: Add cream cheese or a queso blanco layer for extra creaminess.
Southwestern Style: Include black beans, corn, and diced green chilies in the filling.

Storing Pioneer Woman Breakfast Enchiladas: Best Practices

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Assemble the enchiladas but don’t bake them. Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

Reheating Pioneer Woman Breakfast Enchiladas: Best Practices

Oven Method: Cover the enchiladas with foil and reheat in a 350°F (175°C) oven for 15-20 minutes.
Microwave Method: Heat individual portions in the microwave on medium power for 1-2 minutes, or until warmed through.

FAQs

Can I make breakfast enchiladas the night before?

Yes, breakfast enchiladas can be assembled the night before. Cover the baking dish tightly with foil or plastic wrap and store it in the refrigerator. When ready to bake, let the dish sit at room temperature for about 15 minutes before placing it in the oven, and follow the baking instructions.

Can I freeze breakfast enchiladas?

Breakfast enchiladas can be frozen before or after baking. To freeze before baking, assemble the enchiladas, wrap the dish tightly in plastic wrap and foil, and freeze for up to 3 months. To bake, thaw in the refrigerator overnight, then bake as directed. If freezing after baking, allow the enchiladas to cool completely, then freeze individual portions for easy reheating.

What can I substitute for sausage in breakfast enchiladas?

You can substitute cooked bacon, diced ham, or chorizo for the sausage in breakfast enchiladas. For a vegetarian option, use sautéed vegetables such as bell peppers, mushrooms, or spinach combined with beans or tofu.

How do I prevent tortillas from getting soggy?

To prevent tortillas from getting soggy, lightly warm them before filling, either in a skillet or microwave. This makes them pliable and less likely to soak up too much sauce. Additionally, don’t overload the enchiladas with sauce during assembly; save most of it for the topping.

Final Words

Pioneer Woman’s Breakfast Enchiladas are a perfect blend of comforting breakfast flavors and Mexican-inspired ingredients. This hearty dish is easy to prepare, endlessly customizable, and sure to impress at any breakfast or brunch table.