overhead shot of a pan of breakfast enchiladas with one on a plate — Makes: *6 Servings*
Per Serving: *43g Protein | 430 Cal*

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High-protein breakfasts can sometimes feel like a bit of a bore. Your go-tos may also not be something you’d want to make for a crowd or for a slow weekend brunch. But if you’re looking for something a little bit different than your usuals (or something that’s impressive enough for guests and a total crowd-pleaser), you’ve come to the right place. My hearty and healthy Breakfast Enchiladas are everything you love about classic enchiladas, but made for breakfast and absolutely packed with wholesome, high-protein, good-for-you ingredients.

Each enchilada is filled with a mix of seasoned savory beef and fluffy scrambled eggs, smothered in enchilada sauce, and topped off with plenty of melty cheese. It’s everything you could want in an easy brunch dish or weekly meal prep.

You’ve gotta try these.

Why You’ll Love This Breakfast Enchiladas Recipe

Packed with protein: Between the eggs and lean ground beef, these are a protein powerhouse. Plus, I love using high-protein tortillas or Egglife wraps to amp up the protein even more.
So satisfying: Each enchilada contains over 40g of protein, making this breakfast super filling and satisfying and the perfect thing to make when you want to stay full until lunch.
Great for meal prepping: These breakfast enchiladas are great if you’re feeding a crowd, but they’re also the perfect meal prep dish because they reheat like a dream and make enough to last you all week.
Super delicious: Savory, seasoned ground beef, fluffy eggs, spicy (or not) enchilada sauce, melty cheese, and bright, fresh cilantro? What’s not to love?

close-up photo of breakfast enchiladas with one enchilada on a plate

Ingredients

1 lb lean ground beef
1 yellow onion, small diced
1 bell pepper, small diced (you can use green pepper, red, orange, or even yellow)
1 packet taco seasoning
4 eggs
1 cup egg whites
2 cups lite Mexican blend cheese, divided
1 jar enchilada sauce (red or green — choose your fave!)
6 Hero tortillas (or any high-protein/low-carb tortilla)
Fresh cilantro, chopped (for garnish)
Optional: sliced green onion for garnish

Instructions

Preheat the oven and prep the baking dish: Turn your oven on to preheat and set it 375 degrees F. Lightly grease a 9x13 casserole dish with avocado oil or olive oil cooking spray. Set the baking dish aside until you’re ready to use it.
Start the filling: Heat a large skillet over medium-high heat (if you’re using non-stick, make sure to add oil or cooking spray before heating). Add a tiny drizzle of avocado oil or olive oil to the skillet and add your diced onion and bell pepper. Sauté, stirring occasionally, until softened and fragrant. Add the ground beef and taco seasoning and cook until the beef is browned and cooked through and no liquid remains in the pan.
Prep the eggs: Whisk the eggs and egg whites together in a medium bowl until combined. Pour them into the skillet with the beef mixture and stir with a rubber spatula until the eggs are just set. Add 1 cup of cheese and stir to combine.
Roll up the enchiladas: Add about ¼ of the enchilada sauce to the bottom of the baking dish. Spread it evenly all over. Add a bit of the filling to each tortilla and roll it up. Place each enchilada seam-side down in the baking dish.
Finish and bake: Pour the rest of the enchilada sauce all over the enchiladas. Sprinkle with the rest of the cheese and bake uncovered for about 15 minutes, or until it’s golden brown and the cheese melts.
Garnish and serve: Sprinkle the top of the finished dish with chopped cilantro and green onions. Serve immediately. Enjoy!

Nutrition Information (Per Serving - Makes 6 Servings)

Using Hero tortillas:

Calories: 430
Protein: 43g
Carbs: 25g
Fat: 17g

Using Egglife wraps:

Calories: 313
Protein: 42g
Carbs: 8g
Fat: 13g

overhead shot of pan of breakfast enchiladas

Swaps & Substitutions

Swap the protein: Instead of ground beef, try using ground chicken, ground turkey, plant-based crumbles, or beans.
Add extra veggies: Try adding zucchini, squash, corn, carrots, or spinach for an added nutritional punch.
Try a different cheese: If you have a favorite cheese, use that! Opt for goat cheese crumbles, pepper jack cheese, cheddar, cotija, or whatever you love.
Add extra garnish: Really go all out and top with sliced avocado, pickled red onions, a dollop of Greek yogurt or sour cream, and a squeeze of lime.

breakfast enchiladas - focus shot on one enchilada on a plate

FAQs

You sure can! This is a great make-ahead meal. Assemble the night before, cover them, and pop them in the fridge. Bake them when you’re ready to eat for an easy, high-protein breakfast everyone will love.
You can totally freeze these! Once you bake them, cool them completely, then slice and wrap them up individually in aluminum foil and store in a freezer-safe bag or airtight container and store in the freezer for up to 2 months. When you’re ready to eat, reheat in a 350-degree oven for about 15-20 minutes or microwave for about 2-3 minutes (or until warmed through).
I love using Hero tortillas or Egglife wraps when I’m looking for higher-protein, lower-carb wraps and tortillas. If you’re gluten-free, I’d recommend going for the Egglife wraps since they’re gluten-free, but Hero tortillas are not. If you don’t like either of those options, look for a high-protein tortilla at your local grocery store. If you're not concerned about the protein content, you can use corn tortillas or flour tortillas.
If you don’t eat meat, you can still make these high-protein breakfast enchiladas. Swap in black beans, lentils, chickpeas, tofu crumbles, or a ground plant-based meat alternative instead of using ground beef.
You can make them spicy or mild. Use more mild enchilada sauce and taco seasoning or go for a spicier version if you’d like the dish spicy. You can also bump up the spice level by adding a pinch of cayenne pepper to the filling or drizzling the baked enchiladas with your favorite hot sauce.
If you have any leftover enchiladas, store them in an airtight container in the fridge for up to 4 days. You can quickly and easily reheat them in the microwave, air fryer, or oven when you’re ready to eat!

High-protein breakfasts don’t have to be boring! These breakfast enchiladas are proof. They’re flavorful, cheesy, saucy, and healthy, making them the ideal way to start your day.