Description
I still remember the first time I stumbled upon the idea of making Breakfast Enchiladas. It was a chilly Sunday morning, and I was flipping through a colorful cookbook filled with mouth-watering illustrations. My eyes landed on a recipe that promised a delightful combination of savory sausage, creamy eggs, gooey cheese, and crispy bacon—everything my breakfast dreams were made of!
These Overnight Breakfast Enchiladas quickly became my go-to recipe for lazy weekend brunches and busy weekdays alike. With just a bit of prep the night before, you can wake up to a hearty casserole that makes mornings feel more like a treat than a chore. They're versatile enough to suit anyone's tastes—in fact, feel free to switch out the sausage or toss in some green chiles for an extra kick!
Join me in creating this beloved breakfast dish that turns every meal into a celebration of flavors!
Ingredients
- 1 pound sausage
- 2 cups shredded cheddar cheese
- 8 flour tortillas
- 6 eggs
- 1 cup half-and-half
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 cup bacon bits
Instructions
- Brown the sausage in a large skillet over medium heat, breaking it apart as it cooks, for about 5-7 minutes until it’s completely browned and no longer pink.
- Beat Together the eggs, half-and-half, flour, and salt in a mixing bowl until fully combined and slightly frothy, about 2-3 minutes.
- Assemble by layering the flour tortillas in a greased 9x13-inch baking dish, overlapping them slightly to cover the bottom completely.
- Pour the egg mixture evenly over the layered tortillas, ensuring every inch is coated for maximum flavor.
- Top with shredded cheddar cheese and crispy bacon bits, sprinkling generously for that delicious gooey finish.
- Bake in a preheated oven at 350°F for 25-30 minutes, covering the dish with foil for the first 20 minutes.
Notes
- Prep Ahead: Make these Breakfast Enchiladas the night before to save time in the morning.
- Check Consistency: If the egg mixture feels too runny, add a bit more flour.
- Adjust Baking Time: If you take the casserole out too soon, it may result in undercooked eggs.
- Customize to Taste: Feel free to swap out sausage with chicken, turkey, or even a vegetarian option.
- Indulge in Toppings: Don't shy away from garnishing your Breakfast Enchiladas with salsa, avocado, or fresh cilantro for layers of flavor!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 20 grams
- Cholesterol: 180 milligrams