Breakfast Enchiladas

Breakfast Enchiladas

You are going to love these breakfast enchiladas! This is the best breakfast casserole I’ve ever made and I am so excited to share it with you.

We had a family brunch a few weeks ago after Zeke’s baby dedication at church, and these breakfast enchiladas were on the menu.  I was a little nervous to be experimenting with a new recipe when we had company, but I’m so glad I did because it was a huge hit!

It’s a make ahead dish, which is perfect for a busy morning, and I love that you can customize it to your own tastes. I used sausage, but you could easily use bacon or ham instead, or change up the veggies.

This is such a fun and different take on the classic egg casserole, and I can guarantee I’ll be making it again.

Breakfast Enchiladas

Breakfast Enchiladas

Ingredients:

1 lb bulk breakfast sausage
1 medium red pepper, chopped
1 small onion, chopped
½ cups Chopped Green Onions
2-½ cups Shredded Cheddar Cheese, Divided
10 whole Flour Tortillas
2 cups Half-and-half
6 whole Eggs
1 Tablespoon Flour
Salsa and Sour Cream, To Serve

Directions:

In a large pan, cook the sausage, peppers and onions together until the sausage is done. Let cool slightly. Stir together sausage mixture, green onions and 2 cups of cheese in a large bowl. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish. Repeat until all the tortillas are squeezed into the pan.

Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.

In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set. Sprinkle remaining 1/2 cup of cheese over enchiladas and bake, uncovered for 10 more minutes, or until the cheese is melted.

Serve with salsa and sour cream.

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58 comments

  1. Those look so perfect. Now this is the way to start the day.

  2. Totally agree: a FANTASTIC way to start the day!

  3. Normally I am not into mexican style breakfasts because I am not a fan of tomato in the morning, but this doesn’t have any so yay!

  4. I love breakfast casseroles. If that means I can have enchiladas for breakfast, I’m all in!

  5. I love breakfast burritos but never thought to do it in a casserole like this. Cannot wait to try these!

  6. Oh yum :) Now I can eat enchiladas all day long!! These look fantastic

  7. These look so dang good! Totally pinning and TOTALLY making! I’m more of a bacon kind of girl, so that may be my meat of choice, or even mix the two to make it interesting.

  8. Why does it have to sit overnight?

  9. We can’t eat sausage or bacon, so what do you think of using steak as the meat? and if so what kind of steak would you use? thanks.

  10. I think steak would be fine, sort of a breakfast fajita.

    But what size tortillas are we talking about? 6″? 10″?

    • megan replied: — December 10th, 2013 @ 10:45 am

      I used the smaller size tortillas to keep the serving size smaller, but I honestly don’t think it matters all that much. Enjoy! :)

  11. I made this for our Christmas morning breakfast casserole and it was a HIT! I loved it so much that I just went to the store last evening to get the ingredients to make it again. The only thing I did differently was that I omitted the green onions and used half of an orange pepper.

  12. do you think i could make this with eggbeaters?

    thanks!

  13. This sounds delicious! I’m looking for a recipe for our mops group and I think this fits the bill. Just a quick question – what is the purpose of the half & half? Could I substitute milk instead?

  14. I was thinking of this for my MOPS group as well. YUM

  15. I make something like this.. soooo delish!
    This is made overnight to let the tortillas soften and flavors blend…
    Using the Half & Half…gives it a richer taste and consistency is creamier… I use the fat free one in most of my recipes instead of milk just for that reason.. tastes richer… I also use the “pre-cooked” bacon and sausage to save time…
    and yes… you can make this with Egg Beaters too… plus using the FF half & half …I do that a lot too… sooo good!! I’ll add in some dry onion flakes to add flavor.. and use turkey sausage to save calories…
    Add whatever you like.. make it your own… yummm…

  16. I,
    i would like to know what our half and halft??Sauce or …?Tank you!

  17. Why do the tortillas look dry, and the eggs look to be inside the tortillas?

  18. cooked for 40 minutes eggs still runny. Cooked an extra 10 minutes @400 still runny eggs. Made a BIG mess in oven and eggs still not set. Will not make again….

  19. My family and friends love these. Have made them with sausage, ham and bacon. I also saute mushrooms and onions and add. Thank you for a new family favorite.

  20. Very good dish especially with sour cream & salsa!
    However after 40 min eggs still not set. My oven will convert to confection so I converted & baked 20 more min. Uncovered, added cheese for 5 min. Perfect.

  21. Im so bad about giving feedback on recipes that I enjoy… and it SO helps me when other people write reviews! Well I made it a point to come back and here and let you know how much I LOVED this recipe. It was so YUMMY!!!! Thanks for sharing, its so hard to find really good breakfast casseroles and this is a keeper! I was feeding a lot of growing boys so I added some hashbrowns with the sausage mixture along with some green chilis. I also added green enchilada sauce to the bottom of pan just because we love sauce! It was great! Highly recommended!

    • megan replied: — May 30th, 2014 @ 2:08 pm

      I’m so glad you liked it, thanks so much for letting me know! Your modifications sound so good, I may try that next time! :)

  22. I wonder if it would be good with corn tortillas? Or is there not enough “sauce” to make them like enchiladas?

    • megan replied: — May 30th, 2014 @ 2:07 pm

      I’ve never tried with corn tortillas (we aren’t really big fans of them), but it would be worth a shot! If you try it, let me know how it turns out. :)

  23. Made these this morning. Outstanding. I used Jimmy Dean maple sausage and american cheese. Other comments were right on. Cook time way off. I baked
    for 1 hr. at 350. Still runny. Finished in microwave for 10 minutes.
    So, so good.

    • megan replied: — June 10th, 2014 @ 7:33 am

      So glad you liked it! Thanks for the feedback – I will have to double check the cooking time next time I make them.

  24. My daughter found these on Pinterest and begged me to make them! I’ll try anything to get a teenager to eat!! They reminded me of an appetizer I used to make, so I mixed a small amount of ranch dressing (about 2T) with the turkey sausage, cheese and veggies. I know it sounds random, but it does give it a little kick since I used turkey. It gave it another flavor and held everything together inside the tortilla even better. These turned out well. The kids liked them and I’ll make them again.

  25. Two other notes: The cooking time of 30 minutes, for my oven, was fine. I think it is key to bring the casserole to room temp before baking, or if you’re in a hurry as I was, to slip the casserole in before your oven is completely preheated. Also, when this sits overnight, the consistency of the tortilla actually changes! They become very fluffy and light. More like crepes than tortillas, I think. You wouldn’t get this consistency if you just put the whole thing in without letting it sit overnight.

  26. Used corn tortillas instead of flour and turned out wonderful. Not mushy or too dense just good. Will be making this again!!

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  28. I tried making this without letting it sit over night and it turned out great! I’m sure the tortillas would have a different texture if it had soaked, but it was still really good. I did have to extend the cooking time to get the eggs to set.

  29. This was delcious! I will definitely be making again. Just as others mentioned, I had to bake it longer for the egg to set. After the 40 minutes covered, I baked for an additional 30 minutes uncovered (kept the oven at 350). My husband, 3 year old and I enjoyed it very much! Thanks!

  30. this sounds delicious! I plan on using beans and potatoes instead of meat for a vegetarian take on the recipe. Can’t wait!

  31. I love this recipe! I want to make it to bring to my family Christmas 8 hours away. I am trying to decide between letting it sit for a one more day and cook at my parent’s house or baking now and reheating. Suggestions?

    • megan replied: — December 24th, 2014 @ 7:15 am

      Sorry, I just saw this comment. I would choose to let them sit another day. If you get a chance, let me know what you decided, and how it turned out. :)

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  33. Could I use dairy free milk instead of half and half?

    • megan replied: — December 31st, 2014 @ 1:51 pm

      Unfortunately I’ve never tried dairy free milk, so I’m not sure. If you try it, let me know how it turned out. :)

  34. These are outstanding! We have a pork allergy so I substituted seasoned ground beef. I also added about 5 fresh chopped mushrooms in the meat mixture-just because I had them. My college sons suggested adding hashbrowns and a can of green chile. It was cold when I put it in the oven and it cooked around 1 hour and 15 min.? I almost like this better than a crockpot casserole since you can make it ahead of time and in the morning you can get ready while it’s baking! Can’t wait to make it again! Oh, leftovers are great heated in the microwave if you have any!

  35. Megan – I decided to prepare it when I got to my in-laws house. I made it Christmas Eve morning, so I didn’t let it sit overnight. Everyone loved it! I doubled the recipe and it was all gone by the next morning. :) I am making it again this morning. Thank you for the great recipe!

  36. ever try this in a crockpot?

  37. Can’t wait to try this!!!

  38. Hi Megan,

    This sounds delish! I want to make these 3 days early so I’m thinking of freezing the made enchiladas, and then adding the egg mixture once it’s thawed, the day before serving. What do you think?

  39. Comments help me, so I felt like I really needed to be better about commenting on recipes I’ve tried. We just finished eating this and my husband and I really enjoyed it, but the kiddos didn’t. My kids are younger so I think it was more of a texture/”different enough” type thing that they ended up not eating anymore after a few bites– and they are really good, non-picky eaters. I definitely think they would like it when they were a bit older. Also, I read almost every comment and I followed the advice of one to immediately put it in the oven during preheating so that the enchiladas and egg mixture come to temperature quicker and everything isn’t as runny. I did this, then started my timer once the temp was up to 350. At about 40 minutes, I was VERY surprised that the enchiladas actually do look like the picture and the egg mixture just seeps into the tortillas and puffs everything up. The salsa and sour cream add THAT much more flavor and I think it was great– having it for lunch actually. Definitely going to keep and use when the kids are older. Thanks!

  40. Pouvez-vous nous m’être la traduction en français svp

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  42. I am in Australia and not sure what half-and-half is? Can I substitute it with something else? 

  43. I  Was wondering the same thing..

  44. Can you freeze this? And would you freeze before or after baking?

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  46. Half and half is a combination of milk and cream. I used cream and it turned out great.

  47. I made this for a work breakfast. Like you suggested I took some liberties with the recipe. I used turkey sausage, added garlic and tomatoes , used cream instead of half and half and used monterey jack cheese instead of cheddar. I threw some chili powder in the egg mixture.  Refrigerating overight is key. It will be runny if you don’t. I was a little worried about the bake time comments so I bumped up the temp to 375. Turned out great! Now I’m off to work.  Thanks for the fabulous recipe! 

  48. I’m making this for a breakfast potluck this morning, and the cooking time is NOT accurate. I took it out of the oven after 40 minutes and the eggs were not even close to set! :(

  49. Do u cook the tortilla or?

  50. Francesca, did you try the freezing method? I am wanting to make farther ahead as well, so was considering doing your suggestion or just baking and freezing the whole thing (you can freeze quiche, right, and normal enchiladas?) Wondering how it turned out for you if you tried it!

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