These easy Sausage Breakfast Enchiladas are filled with sausage, potatoes and peppers and infused with fluffy eggs in a green enchilada sauce.
The best thing about this easy breakfast casserole is that you can prep it all the night before and pop it in the oven in the morning – making breakfast time a breeze.
I don’t know about you, but when I’m serving breakfast for overnight guests the last thing I want to do is have to wake up extra early to prepare something.
These enchiladas can be quickly prepared the night before, baked fresh in the morning. Perfect for a cozy weekend at the cabin, brunch with friends or even great for meal prepping for the week.
Overnight Breakfast Enchiladas
You don’t need to prepare these the night before, you can also make them and bake straight away. But options are nice.
Ingredients Needed
Here’s the basic list of ingredients with some added options to make the breakfast enchiladas. As always, you can find the full list in the printable recipe card below.
- Tortillas – we’re using soft taco size flour tortillas. These will hold up best overnight and not get soggy. If you’re gluten free or want to use corn tortillas, it’s best to prepare the enchiladas and then bake right away.
- Breakfast Sausage – cooked breakfast sausage, crumbled bacon or even diced ham would work great as some added protein to the enchiladas
- Diced Green Chiles – use the canned version, but pay attention to the spice level! Some cans are mild, medium and even hot. Use according to your preference.
- Potatoes O’Brien – these are diced potatoes with peppers and onions. Grab a bag from the freezer aisle to quickly add some texture and flavor to these enchiladas. You can swap with freshly cubed potatoes, peppers and onions, but you’ll want to make sure the potatoes are fully cooked and tender before baking the enchiladas.
- Enchilada Egg Base – we’re using a combination of whole eggs, half and half (or milk), along with green enchilada sauce. You can make your own green enchilada sauce with my homemade recipe or the canned version.
- Cheese – A Mexican cheese blend will bring out a nice flavor, but feel free to swap with a pepper jack cheese for a little more spice.
How To Prepare Magic Breakfast Enchiladas
I like to call these MAGIC Breakfast Enchiladas because the tortillas are filled with the sausage and potato mixture, then rolled up and lined in a baking dish. The real magic happens during the baking process…
Cook Sausage and Potatoes
Brown your sausage in a skillet until it’s no longer pink, then add in the diced green chiles and potatoes o’brien and cook until heated through.
Fill and Roll
Place about 2/3 cup of the sausage and potato filling in a line on top of the flour tortilla and then sprinkle a generous 2 tbsp of shredded cheese over the top. Roll it up and place them seam-side down in a 9×13″ baking dish.
Where the Magic Happens
Next, you’ll whisk together the eggs with the enchilada sauce and just a bit of milk to give the eggs some fluffy texture. Pour this mixture over the rolled enchiladas.
Magically, when the enchiladas bake, the eggs will sneak inside the rolled up tortillas and fill in all those nooks and crannies!
WHY NOT COOK EGGS FIRST? The reason I like to pour the egg mixture over the top and not pre-scramble the eggs is because this prevents the eggs from being overcooked. Double cooked eggs can be tough and rubbery. Cooking the breakfast casserole in this manner is great for soft and fluffy eggs.
I like to sprinkle any extra filling that I had leftover on top of the enchiladas along with more cheese. I feel like it gives a little sneak peek as to what’s inside.
Overnight Enchiladas
If you’re preparing ahead of time, simply wrap the casserole dish with plastic wrap and place in the fridge overnight. Before baking remove the plastic wrap and cover with foil.
Bake at 350 degrees F. for 35 minutes. Remove the foil and continue baking an additional 10 minutes or until the eggs are set.
All that’s left to do is top with your favorite enchilada or breakfast toppings like sour cream, diced avocado, tomatoes or my personal fave – pico de gallo salsa!
These enchiladas are honestly so big! I would recommend cutting them right down the middle and serving them in half sizes. Unless you have hungry teens like me. They can eat.
More Overnight Breakfast Options
Looking for more options when making breakfast ahead of time, here are a few of my all time favorites.
- Overnight French Toast Casserole – topped with an insanely delicious brown sugar crumble topping and filled with a creamy, dreamy egg custard.
- Tater Tot Breakfast Casserole – imagine a savour bread pudding topped with crispy and salty tater tots… it’s heaven!
- Sausage and Hash brown Casserole – shredded potatoes, eggs and cheese with plenty of sausage in each bite!
You definitely need to give these breakfast enchiladas a try before anything else. The filling is hearty and delicious with savoury sausage and potatoes in each bite.
That gooey cheese on top and those browned bits on the edges are my absolute favorite.
Sausage Breakfast Enchilada Casserole
Ingredients
- 16 oz pork sausage, breakfast
- 4 oz green chiles, diced, mild
- 2 cups potatoes o'brien, frozen potatoes with peppers and onions
- 8 flour tortillas, soft taco size
- 2 cups Mexican 3 cheese blend, shredded, divided
- 8 large eggs
- 10 oz green enchilada sauce, mild
- 2 tbsp milk, or half and half
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Brown sausage in a skillet over medium-high heat, breaking up with a spoon to crumble. Cook until no longer pink. Add in the green chiles and potatoes o'brien and cook until heated through. Remove the sausage mixture from heat.
- Lightly grease a 9"x13" casserole dish with non-stick spray and set aside. Place about ⅔ cup of the sausage mixture on top of a flour tortilla and add 2 tbsp of shredded cheese. Roll up the tortilla, keeping the ends open, then place seem-side down in the casserole dish. Repeat with the remaining filling and tortillas. Sprinkle any remaining filling over the top of the rolled tortillas as well as the remainder of the shredded cheese.
- Whisk together the eggs, enchilada sauce, milk, salt and pepper until it's a uniform color. Pour the egg mixture over the top of the rolled tortillas. Cover with plastic wrap and place in the fridge for up to 24 hours. (or you can bake right away if desired)
- Preheat oven to 350 degrees F. Remove plastic wrap from casserole dish and cover tightly with foil. Bake for 35 minutes, then remove the foil and bake an additional 10 minutes, or until the eggs are set.
- Let cool about 5 minutes before serving. Enjoy!
