I love enchiladas so much that it feels like an absolute travesty that I had never considered them a breakfast food until now. All those years I could’ve been eating enchiladas morning, noon, and night… What was I thinking? Why wouldn’t they be a breakfast food? You can fill them with whatever you want, and here we fill them with eggs scrambled with green chiles, crispy bacon, crumbled breakfast sausage, and some cheddar cheese for one seriously excellent breakfast bake. (And guess what? You can make these a day ahead and bake them morning of! And they freeze great too.)

You start by cooking the bacon and then the sausage. You can use the same skillet – there’s no need to dirty an extra pan.

In fact, you can go ahead and scramble the eggs in the same skillet too. They’re cooked with some diced green chiles, which add some delicious mild heat and flavor.

Then you start to pile that breakfast trio into your tortillas along with some shredded cheddar.

You roll them up and lay them in a baking dish before you top them with enchilada sauce. If you want to eat now, you can go ahead and bake them, but if you’re working ahead, here is where you stop. Cover the dish with foil and chill it overnight and in the morning, pop it in the oven.

After a bit of baking time, you uncover it and top it with cheese and let it hang out in the oven until it’s bubbly and melty and all things good.

While this combo is delicious, it’s a versatile breakfast bake, and you can switch up the filling ingredients however you see fit. I love a make-ahead breakfast option particularly when I’ve got a crowd to feed and this one gives you something to serve that’s a little unexpected but always well-received.