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A hot breakfast enchilada casserole in a glass baking dish.
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Breakfast Enchiladas

These overnight breakfast enchiladas are filled with sausage, potatoes, and green chiles, then soaked in a savory egg custard and baked until golden and cheesy. Prep it the night before for a hands-off, hearty breakfast.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Breakfast, brunch
Cuisine: American, Mexican
Keyword: breakfast enchiladas
Servings: 10 servings
Author: Dahn Boquist

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.
    Cooking ground sausage in a skillet.
  • 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.
    Cooking diced potatoes with sausage in a skillet.
  • 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).
    Adding sausage, potatoes and cheese to a flour tortilla.
  • 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.
    Ten filled breakfast tortillas in a casserole dish.
  • In a medium bowl, whisk together the eggs, half-and-half, milk, flour, garlic powder, salt, and pepper until smooth.
    Whisking an egg and milk custard in a bowl.
  • 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.
    Adding the egg custard to the casserole to seep around the enchiladas.
  • 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

Potatoes: Frozen diced potatoes or frozen hash browns both work well in this recipe.
Make-ahead: This casserole can be assembled up to 24 hours in advance.
Tortillas: Flour tortillas hold up best for overnight soaking. If using corn tortillas, assemble and bake the casserole right away rather than refrigerating overnight.
Resting: Letting the casserole rest before slicing helps it hold together.

Nutrition

Serving: 1 serving | Calories: 532kcal | Carbohydrates: 27g | Protein: 25g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 830mg | Potassium: 441mg | Fiber: 2g | Sugar: 4g | Vitamin A: 761IU | Vitamin C: 4mg | Calcium: 405mg | Iron: 3mg
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