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.