Easy Make Ahead Sausage and Egg Breakfast Enchilada Casserole

A white baking dish stuffed with cheese and sausage breakfast enchiladas.

5 from 1 vote

Easy Make Ahead Sausage and Egg Breakfast Enchilada Casserole

The perfect blend of flavors is combined in these breakfast enchiladas to make an amazing dish. They're easy and quick, so you'll have them on the table in no time.

Prep Time20

Cook Time35

Course: Breakfast, brunch

Cuisine: American-Mexican, Tex-Mex

Servings: servings

Calories: 465kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1 lb. pork breakfast sausage
8 eggs
¼ teaspoon kosher salt
¼ teaspoon black pepper
4.5 ounce chopped green chiles 1 can
1 Tablespoon butter
11 oz. flour tortillas 8-inch
8 oz. Mexican blend cheese 2 cups
10 oz. enchilada sauce use the spiciness you prefer
Sour cream, sliced green onion, chopped fresh cilantro leaves optional

Instructions

Spray a 13X9 inch glass baking dish (3-quart) with cooking spray.
In a 10-inch nonstick skillet cook the breakfast sausage over medium-high heat for 5 to 7 minutes. Break up sausage as it cooks and cook until it is no longer pink. Drain.
transfer the sausage to a small bowl; wipe out the skillet.
In a medium bowl, beat the eggs, salt and pepper. Stir in the green chiles.
In the same 10-inch nonstick skillet, melt the butter over medium heat.
Add the egg mixture. Cook and stir for 5 to 7 minutes or until starting to thicken and it's cooked through.

To assemble enchiladas:

Fill the flour tortillas evenly with cooked breakfast sausage, egg mixture and 1½ cups of the cheese.
Roll tightly; place seam-side down in baking dish.
Pour enchilada sauce over assembled enchiladas, making sure to cover all of them.
Spray on side of foil with cooking spray; cover baking dish with foil, sprayed side down, and refrigerate up to 6 hours.
Heat oven to 350℉. Bake covered 35 minutes; remove foil, top with remaining ½ cup cheese, and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.
Serve with your optional garnishes such as sour cream, chopped cilantro, sliced green onions, or your favorite enchilada toppings.

Notes

TIPS:

I recommend spraying your casserole dish well with baking spray so that your enchiladas do not stick to the bottom of the dish.
Add some diced jalapeño peppers to the scrambled eggs for a little extra spice.
If you like your enchiladas on the saucy side, add an additional ½ cup of enchilada sauce to the recipe.
If you don't like your enchiladas to have a crispy bottom, you can add a small layer of sauce to the bottom of your baking dish.

STORAGE:

Leftover breakfast enchiladas can be stored in an airtight container or wrapped tightly in foil or plastic wrap in the fridge for up to three days.

You can also freeze these enchiladas for up to three months. To thaw simply place the casserole dish in the fridge overnight before reheating in the oven.

To reheat place the pan in an oven that is preheated to 350 degrees for 15 to 20 minutes. You can also microwave single servings on 50% power for one to two minutes.

Nutrition