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Breakfast enchiladas turn the usual egg bake into something you actually want to eat. Think warm tortillas stuffed with sausage and potatoes, smothered in a creamy egg custard and baked until golden and bubbling with melted cheese.
You prep it the night before, so it’s hands-off in the morning, but what comes out of the oven feels like a full-on brunch spread. This is the kind of breakfast that gets people out of bed.
Serve these breakfast enchiladas with my Steam Fried Eggs and fresh fruit if you want the whole “brunch spread” situation
Here’s Why This Breakfast Enchilada Recipe Works
Overnight soak = custardy texture: An overnight rest allows the eggs to soak in, turning the tortillas soft and tender while the whole casserole bakes up creamy.
Make-ahead ease: Assemble the whole thing the night before and wake up to a ready-to-bake dish. No morning prep required.
Leftovers upgraded: This is one of those recipes that is made for leftovers. It reheats easily, and tastes just as good the next day.
Flexible and forgiving: Works with chorizo or breakfast sausage, frozen potatoes or hash browns, and whatever cheese you have on hand.
If you’re into make-ahead breakfasts, don’t miss my Monte Cristo Casserole and Cottage Cheese Egg Bake. Both are perfect when you want something hearty without doing morning prep.
Ingredient Notes
Sausage: Breakfast sausage or Mexican chorizo both work here. Chorizo adds more spice and richness. If you want to control the spice, use regular ground pork sausage.
Diced potatoes: Frozen plain diced potatoes or hash browns are both fine. For extra flavor, use Potatoes O’Brien. They come packaged with onions and peppers.
Green chiles: A small can adds mild heat and classic enchilada flavor. Feel free to double it if you like more kick.
Cheese: Colby Jack melts smoothly and adds richness, but cheddar, Monterey Jack, or a blend all work well.
Tortillas: Use flour tortillas if you’re prepping this ahead. They hold up better overnight. Corn tortillas are a good option if baking right away for a more traditional enchilada vibe.
Egg custard: Half-and-half adds richness without being too heavy. You can use all milk if desired, but the texture will be slightly looser.
Recipe Tips
Brown the meat well: Cook the sausage until deeply browned for maximum flavor. Drain off excess fat to avoid a greasy casserole.
Overnight helps, but optional: You can bake it right away, but an overnight rest lets the custard soak in.
Flour tortillas hold up best: Corn tortillas tend to fall apart if soaked too long. If you’re using corn tortillas, assemble and bake right away for the best texture.
Press before chilling: Gently press the tortillas into the custard before refrigerating so they absorb the liquid evenly.
Rest before slicing: Let the casserole sit for 10 minutes after baking. It firms up and slices cleanly without falling apart.
Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can affect melting. Freshly shredded Colby Jack melts smoother and richer.
Balance the salt: Sausage and cheese add salt, so go light when seasoning the custard to avoid overseasoning the final dish.
Breakfast Enchilada Casserole
This overnight breakfast burrito casserole is the make-ahead answer to feeding a crowd without sacrificing flavor or time. It’s cozy, cheesy, and endlessly adaptable. Basically, breakfast or brunch in a baking dish.
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Breakfast Enchiladas
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Ingredients
- 16 ounces ground breakfast sausage, or ground Mexican chorizo
- 2 cups frozen diced potatoes, (no need to thaw)
- 1 (4 ounce) can diced green chiles
- 3 cups shredded Colby Jack cheese, divided
- 10 flour tortillas
- 6 large eggs
- 2 cups half-and-half
- ½ cup whole milk
- 1 tablespoon all-purpose flour
- ½ teaspoon garlic powder
- Salt and pepper
For Serving
- Pico de gallo, sour cream, and sliced green onion
Instructions
- Heat a large skillet over medium heat. Add the sausage and cook, breaking it up, until fully cooked. Drain excess fat.
- Add the frozen diced potatoes and green chiles to the skillet and stir until evenly coated and just warmed through. Remove from heat and let cool slightly.
- Lightly grease a 9×13-inch baking dish.
- Spoon a generous ⅓ cup of the sausage and potato mixture onto each tortilla and sprinkle with a small handful of shredded cheese (just be sure to reserve ¾ to 1 cup for the top of the casserole).
- Roll the tortillas and place them seam-side down in the prepared dish. They’ll feel tight by the last few, but just nudge them together. All 10 will fit snugly.
- In a medium bowl, whisk together the eggs, half-and-half, milk, flour, garlic powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the tortillas. Press gently so the tortillas absorb the custard. Cover and refrigerate for at least 8 hours or overnight.
- When ready to bake, heat the oven to 350°F. Bake uncovered for 40–50 minutes, or until the center is set and the top is golden.
- Sprinkle the remaining cheese over the top and bake 3–5 minutes longer, until melted.
- Let rest for at least 10 minutes before serving. Serve with chopped green onions, sour cream and pico de gallo.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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