I stole this recipe for Make Ahead Enchilada Breakfast Casserole from Pillsbury.com. These breakfast enchiladas are perfect for the holidays. Breakfast sausage is cooked in a skillet and set aside. A scrambled egg mixture is made with green chiles, salt and pepper. Next tortillas are filled with sausage, the scrambled egg mixture and shredded cheese. After rolling up the tortillas they are placed in a baking dish and enchilada sauce is poured on top before refrigerating. The next morning, more cheese is sprinkled on top and the dish is baked until the cheese is melted. Making this casserole ahead of time takes the guess work out what to make for breakfast.
The ingredients for this recipe are: 1 lb bulk pork breakfast sausage, 8 eggs, ¼ tsp salt, ¼ tsp pepper, 1 can (4.5 oz) chopped green chiles, 1 tbsp butter, 1 package (11 oz) tortillas for burritos (8 inch), 2 cups shredded Mexican cheese blend and 1 can (10 oz) mild enchilada sauce
Spray 13×9 inch baking dish with cooking spray. In 10 inch skillet, cook breakfast sausage over medium heat 5 to 7 minutes, breaking up the sausage, until no longer pink, drain.
Then in a medium bowl, beat eggs, 8 tbsp of milk, salt and pepper; stir in green chiles.
In the skillet, melt butter. Next add egg mixture, cook and stir 5 to 7 minutes or until starting to thicken and cooked through.
Start assembling the enchiladas: fill the tortillas evenly with cooked sausage, egg mixture and 1 ½ cups cheese.
Then roll the enchilada tightly; place seam-side down in baking dish. Pour enchilada sauce over assembled enchiladas, making sure to cover all of them.
Next cover the dish with the foil. Refrigerate up to 6 hours. Heat oven 350 F. Bake covered 35 minutes; remove foil, then top with remaining ½ cup cheese and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.
Carefully scoop out of the pan and then serve with sour cream and green onions.
If you liked the recipe for Make Ahead Enchilada Breakfast Casserole you can try other breakfast recipes like Sausage Quiche, Strawberry Cheesecake French Toast Casserole, Bacon & Potato Breakfast Pizza, Everything Bagel Make Ahead Breakfast Casserole or Sausage, Egg & Cheese Biscuit Casserole.
Make Ahead Enchilada Breakfast Casserole
Ingredients
- 1 lb bulk pork breakfast sausage
- 8 eggs
- ¼ tsp salt
- ¼ tsp pepper
- 1 can (4.5 oz) chopped green chiles
- 1 tbsp butter
- 1 package (11 oz) tortillas for burritos (8 inch)
- 2 cups shredded Mexican cheese blend 8 oz
- 1 can (10 oz) mild enchilada sauce
- Sour cream green onions, cilantro if desired
Instructions
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Spray 13×9 inch baking dish with cooking spray. In 10 inch skillet, cook breakfast sausage over medium heat 5 to 7 minutes, breaking up the sausage, until no longer pink, drain. Transfer sausage to small bowl, wipe out skillet.
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In medium bowl, beat eggs, salt and pepper; stir in green chiles. In the skillet, melt butter. Add egg mixture, cook and stir 5 to 7 minutes or until starting to thicken and cooked through.
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Assemble the enchiladas: fill the tortillas evenly with cooked sausage, egg mixture and 1 ½ cups cheese. Roll tightly; place seam-side down in baking dish.
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Pour enchilada sauce over assembled enchiladas, making sure to cover all of them. Spray 1 side of a piece of foil with cooking spray; cover the dish with the foil, sprayed side down. Refrigerate up to 6 hours.
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Heat oven 350 F. Bake covered 35 minutes; remove foil, top with remaining ½ cup cheese and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.
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Serve with sour cream and green onions.
Recipe Notes
I used an 11 x 17 pan instead, also I added 8 tbsp of milk to the eggs before cooking.