Take the stress out of weekend brunch entertaining with these incredible Overnight Breakfast Enchiladas! This recipe is the perfect make-ahead dish: savory chicken sausage, peppers, onions, and cheese are rolled into tortillas, smothered in a creamy egg mixture, and refrigerated overnight. In the morning, all you have to do is bake! I absolutely love make-ahead recipes like these Overnight Breakfast Enchiladas, especially for a relaxed Saturday or Sunday brunch (like tomorrow!). It means less time cooking in the morning and more time enjoying coffee and company. Topped with all your favorite fixings, this is comfort food perfection.
Why You’ll Love These Overnight Breakfast Enchiladas
- Perfect Make-Ahead Brunch: Assemble the night before and simply bake in the morning!
- Hearty and Satisfying: Packed with sausage, eggs, cheese, and veggies – a complete meal.
- Crowd-Pleasing: Makes a large pan (or two!), perfect for feeding family or guests.
- Flavorful: Savory sausage, tangy cheese, and classic Tex-Mex spices create a delicious combination.
- Customizable: Easy to change the sausage, cheese, or toppings to your liking.
Ingredients for Overnight Breakfast Enchiladas
Here’s what you’ll need to make this amazing make-ahead brunch casserole. The full list with measurements is in the recipe card below.
Filling
- Olive oil (Oil)
- Green bell pepper, chopped (Vegetable)
- White onion, finely chopped (Vegetable)
- Garlic, minced (Aromatic)
- Cumin (Spice)
- Chili powder (Spice Blend)
- Garlic powder (Spice)
- Onion powder (Spice)
- Salt (Seasoning)
- Smoked paprika (Spice)
- Bulk chicken breakfast sausage (Meat) (Specific brand Sprouts mentioned)
- Mexican blend shredded cheese, divided (Dairy) (Specific brand Sprouts mentioned)
- Unsalted butter (Fat)
- Large eggs, whisked (Binder/Protein)
- Black Pepper (Implied, added)
Egg Mixture & Assembly
- Taco size flour tortillas (Wraps) (Specific brand Sprouts mentioned)
- Large eggs (Binder/Liquid)
- Half and half (Dairy) (Or milk/cream)
Topping Suggestions
- Chopped cilantro (Herb)
- Medium salsa (Sauce) (Specific brand Sprouts mentioned)
- Sour cream (Dairy) (Specific brand Sprouts mentioned)
- Sliced avocado (Fruit)
- Halved cherry tomatoes (Vegetable)
- Lime wedges (Fruit)
- Sliced jalapeños (Vegetable)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the chicken sausage and pepper jack combo, but feel free to customize these Overnight Breakfast Enchiladas:
- Different Sausage: Use regular pork breakfast sausage (mild, medium, or hot), chorizo, or even a plant-based crumble for a vegetarian option.
- Different Cheese: Use cheddar, Monterey Jack, Colby Jack, or just one type instead of a blend.
- Add Beans: Mix in a can of rinsed and drained black beans with the sausage filling.
- Make it Spicier: Use hot sausage, add diced jalapeños to the veggie mix, or use a spicier cheese like habanero jack.
- Corn Tortillas: Use corn tortillas instead of flour (warm them thoroughly first to make them pliable for rolling).
- Different Liquid for Eggs: Use whole milk or a mix of milk and cream instead of half-and-half if preferred.
How to Make Overnight Breakfast Enchiladas
Making these Overnight Breakfast Enchiladas is all about prepping the night before for an easy morning:
Prepare the Filling
- First, I heat the olive oil in a large skillet over medium-high heat. I add the chopped bell pepper, finely chopped onion, minced garlic, cumin, chili powder, garlic powder, onion powder, salt, and smoked paprika. I cook this for 3-4 minutes, stirring, until the vegetables begin to soften.
- Next, I add the bulk chicken sausage to the skillet. I cook for another 5-6 minutes, breaking the sausage up into small pieces with my spatula and stirring frequently, until it’s cooked through and no longer pink.
- I drain off any excess grease from the skillet. Once drained, I stir in 1 ½ cups of the shredded Mexican cheese blend until it melts slightly into the sausage mixture. I remove this filling mixture from the heat.
- In the same (or a separate) skillet, I melt the 2 tablespoons of butter over medium heat.
- I add the whisked large eggs and cook them, scrambling gently, until they are cooked to my liking. I season the eggs with a little salt and pepper.
- I add the scrambled eggs to the sausage/veggie mixture and gently stir to combine everything for the enchilada filling. I taste and adjust seasoning if necessary.
Assemble the Enchiladas
- I spray a 9×13 inch rectangle baking dish (or two smaller ones if preferred) with cooking spray.
- I spoon about ¼ cup (or slightly more) of the prepared sausage/egg/veggie filling onto one side of a tortilla.
- I roll the tortilla up tightly around the filling.
- I place the rolled tortilla seam-side down in the prepared baking dish.
- I repeat with all 8 tortillas, arranging them snugly in the pan(s). If I have any extra sausage mixture, I sometimes sprinkle it in the gaps around the edges of the pan.
Prepare Egg Mixture and Chill Overnight
- In a medium mixing bowl, I add the 6 large eggs and the half-and-half. I whisk them together until completely combined and smooth.
- I pour this egg mixture evenly over the assembled enchiladas in the baking dish(es).
- I sprinkle the remaining 2 cups of shredded cheese evenly over the top.
- I cover the dish tightly with aluminum foil and place it in the refrigerator overnight (for at least 8 hours). This allows the tortillas to soften and soak up the egg mixture.
Bake and Serve
- (In the morning): Once the enchiladas have chilled overnight, I preheat my oven to 350°F (175°C). I might let the dish sit out for 20-30 minutes while the oven preheats.
- I bake the enchiladas, still covered with foil, for 30 minutes.
- After 30 minutes, I remove the foil.
- I continue baking, uncovered, for an additional 45 minutes, or until the center is set (doesn’t jiggle excessively), the cheese is melted and golden brown, and the eggs are fully cooked. If the top or edges start getting too brown toward the end of cooking, I loosely tent the dish with the foil again.
- I serve the Overnight Breakfast Enchiladas warm with all the delicious toppings!
Tips and Tricks for the BEST Breakfast Enchiladas
Here are my secrets for making perfect Overnight Breakfast Enchiladas:
- Don’t Overfill: Avoid stuffing the tortillas too full, or they’ll be difficult to roll and might burst.
- Overnight Chill is Key: Letting the enchiladas soak in the egg mixture overnight is crucial for the texture – don’t skip this step!
- Freshly Grated Cheese: Melts much better than pre-shredded.
- Check for Doneness: Ensure the egg mixture in the center is fully cooked and set before removing from the oven. A slight jiggle is okay, but it shouldn’t be liquid.
- Rest Before Serving: Letting the casserole rest for 5-10 minutes after baking helps it hold together better when serving.
How to Serve
These Overnight Breakfast Enchiladas are a feast! Serve them hot, generously garnished with your favorite toppings:
- Chopped fresh cilantro
- Your favorite salsa (medium recommended)
- Sour cream or plain Greek yogurt
- Sliced or diced avocado or guacamole
- Halved cherry tomatoes
- Fresh lime wedges for squeezing
Make Ahead and Storage
This recipe is designed to be made ahead!
- Make Ahead: Assemble completely (up to topping with cheese) the night before, cover tightly, and refrigerate as directed.
- Storage: Store leftover baked enchiladas, covered, in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave or cover the pan with foil and reheat in a 350°F (175°C) oven until warmed through. Toppings are best added after reheating.
FAQs about Overnight Breakfast Enchiladas
- Can I use corn tortillas instead of flour?
- Yes, but corn tortillas need to be softened before rolling to prevent cracking. You can briefly warm them in the microwave wrapped in a damp paper towel, quickly dip them in warm enchilada sauce (though this recipe uses a cream sauce poured over), or lightly fry them in oil. Flour tortillas are generally easier for rolling in casserole-style enchiladas like these Overnight Breakfast Enchiladas.
- Can I use different sausage?
- Definitely! Pork breakfast sausage (mild, hot, maple), chorizo (cooked and drained), or even plant-based sausage crumbles would work well.
- Can I freeze this casserole?
- Yes, you can freeze the baked and cooled casserole. Cover tightly with foil and plastic wrap. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating covered in the oven. The texture might change slightly upon reheating. Freezing unbaked might make the tortillas too soggy.
Enjoy this hearty, flavorful, and incredibly convenient Overnight Breakfast Enchiladas recipe! It’s the perfect solution for a stress-free brunch.
Print
Overnight Breakfast Enchiladas (Make-Ahead)
- Prep Time: 25 minutes
- Chill Time: 8 hours
- Cook Time: 1 hour 15 minutes
- Total Time: 9 hours 40 minutes
- Yield: 4 1x
- Category: Breakfast, Brunch, Main Course, Casserole, Make Ahead
- Cuisine: American
Description
These Overnight Breakfast Enchiladas are the perfect make-ahead brunch! They’re filled with chicken sausage, peppers, onions, and spices, topped with an egg mixture and cheese, then left to soak in the fridge overnight! All you have to do is bake it in the morning and serve with your favorite toppings!
Ingredients
Scale
For the Sausage and Veggie Filling:
- 1 tablespoon olive oil
- 1 green bell pepper, chopped
- 1/2 white onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon smoked paprika
- 1 pound bulk chicken breakfast sausage (or pork breakfast sausage)
- 1 1/2 cups Mexican blend shredded cheese (divided)
For the Egg Mixture:
- 6 large eggs
- 1 1/2 cups half and half
For Assembly:
- 8 medium soft flour tortillas (taco size)
- Cooking spray
Optional Toppings:
- Chopped fresh cilantro
- Medium salsa
- Sour cream or plain Greek yogurt
- Sliced avocado or guacamole
- Halved cherry tomatoes
- Lime wedges
Instructions
- Cook Veggies and Spices: Heat the olive oil in a large skillet over medium-high heat. Add the chopped bell pepper and onion. Cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic, cumin, chili powder, garlic powder, onion powder, 1/2 tsp salt, and smoked paprika. Cook, stirring constantly, for 1 minute more until fragrant.
- Cook Sausage: Add the bulk chicken sausage to the skillet with the vegetables. Cook for another 5-6 minutes, breaking the sausage up into small pieces with your spatula and stirring frequently, until the sausage is browned and cooked through. Drain off any excess grease.
- Add Cheese to Filling: Remove the skillet from the heat. Stir 1 1/2 cups of the shredded Mexican cheese blend into the sausage and veggie mixture until combined. Set aside to cool slightly.
- Assemble Enchiladas: Spray a 9×13 inch baking dish with cooking spray. Spoon about 1/4 cup (or slightly more) of the sausage filling onto the center of one tortilla. Roll the tortilla up tightly around the filling. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining 7 tortillas and filling, arranging them snugly in the dish. Sprinkle any leftover filling in the gaps or edges of the pan.
- Prepare Egg Mixture: In a medium mixing bowl, whisk the eggs and half and half together until completely combined and smooth.
- Pour Over Enchiladas & Top with Cheese: Pour the egg mixture evenly over the assembled enchiladas in the baking dish. Sprinkle the remaining 2 cups of shredded cheese evenly over the top.
- Chill Overnight (Crucial Step): Cover the baking dish tightly with aluminum foil and refrigerate overnight (at least 8 hours). This allows the tortillas to soak up the egg mixture.
- Bake: The next morning, preheat the oven to 350°F (175°C). Place the foil-covered baking dish directly from the refrigerator into the preheated oven. Bake for 30 minutes covered.
- Bake Uncovered: Remove the foil and continue baking for an additional 45 minutes, or until the center is set (no longer jiggly), the cheese is melted and golden brown, and the eggs are cooked through. If the top starts to get too brown towards the end, loosely tent it with the foil.
- Rest and Serve: Let the enchiladas rest for 5-10 minutes after removing from the oven. Serve hot, topped with desired toppings like chopped cilantro, salsa, sour cream, sliced avocado, cherry tomatoes, and lime wedges.
Notes
- Sausage: Use your favorite bulk breakfast sausage (chicken or pork, mild or hot).
- Tortillas: Soft taco-size flour tortillas work best. Warming them slightly can make rolling easier if they feel stiff.
- Overnight Soak: Letting the enchiladas soak overnight is essential for the tortillas to absorb the egg mixture and bake correctly.
- Doneness: Ensure the center of the casserole is fully set and the eggs are cooked through before serving. A knife inserted into the center should come out clean.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.