If you love breakfast casseroles and Mexican flavors, you’ll love Mexican Breakfast Tortillas! Prep them the night before and bake in the morning – and they’re hearty enough to serve for dinner. 

Serve up this delicious breakfast with a south-of-the-border flair at your next gathering! Fluffy, tender eggs folded together with sausage and cheese, wrapped in warm tortillas and baked in a creamy, cheesy sauce. This is a breakfast everyone loves! 

What ingredients are needed?

Sour cream and cream of chicken soup create an extra creamy, flavorful sauce.

Chopped green chilies add flavor without the spice.

Sausage brings bold flavor and a little heat.

Cottage cheese and eggs are cooked together for the fluffiest, tender scrambled eggs.

Colby-Jack and cheddar cheese – two cheeses for a rich flavor.

Red or green salsa– you choose! Both taste terrific and will bring extra heat if you like. 

Parsley and green onions add a fresh pop of flavor.

Cumin and coriander enhance that warm south-of-the-border taste.

Flour tortillas wrap everything up beautifully.

A make-ahead crowd pleaser

One of the beauties of Mexican Breakfast Tortillas is that it can be assembled a day ahead and popped in the oven the next morning. No stress. Although each portion is wrapped in a tortilla, we often serve this dish by cutting it into squares and serving it casserole style. 

3 tips for the best Mexican Breakfast Tortillas

Don’t overcook the eggs: This is our most important tip. Cooking the eggs with cream cheese creates the fluffiest eggs. Cook eggs just until done. Remember, these eggs will also be baked later. 

Lightly fold eggs, cheese, and sausage together before filling tortillas. Using a light touch will help the filling come out perfectly. 

Make ahead: Although breakfast tortillas can be assembled and baked the same day, save the stress and make the night before. Just add the toppings and pop in the oven for less-stress serving. 

Looking for substitutions? Here are a few 

Feel free to use chorizo instead of sausage in this recipe. Make this a vegetarian dish by swapping spinach for the sausage.

Add variety – choose either red or green salsa . It is also a chance to add extra heat by choosing medium or hot salsa if desired. 

We love cheddar cheese and Colby-Jack. Adding extra sharp cheddar or pepper jack cheese will switch up the flavor. 

At ABK, we love cooking up breakfast dishes! Here are more breakfast recipes we know you’ll love: How to Bake Bacon in the Oven, Easy Overnight Oats with Cinnamon, Biscuits and Sausage Gravy Recipe, and Overnight Cinnamon Rolls. 

This recipe was originally posted February, 2011, with news of my son’s mission farewell to Mexico. Now updated with new content and photos. 

Mexican Breakfast Tortillas

5 from 1 vote
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Mexican Breakfast Tortillas. Serving spoon and checked cloth.
Author: Si Foster
Course: Breakfast, brunch, Dinner
Cuisine: Mexican
Servings: 16
If you love breakfast casseroles and Mexican food, you'll love this! Prep the night before and bake in the morning – hearty enough to eat for dinner.

Ingredients 

  • 1 cup sour cream, lowfat or regular
  • 1 10 3/4-ounce can cream of chicken soup
  • 1 4-ounce can chopped green chilies
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 16 ounces spicy ground sausage (I use Jimmy Dean)
  • 2 tablespoons unsalted butter
  • 7 eggs
  • 1/4 cup cottage cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup green onions, chopped (green stems only)
  • 8-10 8-inch flour tortillas, lightly buttered
  • 2 cups cheddar cheese, grated and divided
  • 2 cups Colby-Jack cheese, grated and divided
  • 8-10 ounces salsa, red or green

Instructions

  • Preheat oven to 325 degrees.
  • Grease a 9×13-inch pan.
  • Whisk sour cream, soup, green chilies, cumin, and coriander together in a mixing bowl.
  • In a medium nonstick skillet, cook sausage and drain off grease. Place sausage on a plate and set aside.
  • Whisk together eggs and cottage cheese in a medium bowl.
  • Melt butter in the same nonstick skillet used to cook the sausage. Add eggs and cook until they are at a soft scramble stage.
  • Remove from heat; add green onions and fresh parsley. Add 2 tablespoons of the sour cream mixture and all of the sausage to the eggs. Lightly fold in 1 cup of the cheddar cheese and 1 cup of the Colby-Jack cheese into the egg mixture.
  • Place 1 cup of the sour cream mixture into the baking dish. Spread to cover the bottom of the pan. Divide filling into the tortillas. Roll up each tortilla and place filled tortillas into prepared dish. Top with remaining sauce mixture, salsa, and the remaining cheese.
  • Bake for 25-35 minutes or until cheeses are melted and the tortillas are heated and bubbly.

Notes

This dish has many variations. My sister-in-law, Sheri, skips the sausage and adds fresh spinach instead. You can also use chorizo instead of sausage.
Although the tortillas are rolled individually, this dish can be easily cut into squares after baking and served as a casserole. One 9×13-inch dish makes 16 servings.
This recipe can be assembled the night before serving. Place filled tortillas in the prepared dish, then cover and refrigerate overnight. Cover and refrigerate remaining sour cream mixture separately. In the morning, top the dish with sour cream mixture, salsa, and cheese. Loosely cover with foil and bake at 325 degrees for 30-45 minutes. Remove foil and bake for an additional 10 minutes or until cheese is melted and dish is heated thoroughly.

Did you make this recipe?

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