Overnight Breakfast Enchiladas

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Let me tell you about these Overnight Breakfast Enchiladas – a lifesaver for mornings when you just want to hit snooze a few extra times. I’m a huge fan of overnight breakfast casseroles because, well, who isn’t? They let you prep everything the night before, stash it in the fridge, and then just bake it in the morning. Easy breakfast wins!

These enchiladas are packed with flavor. We’re talking sausage, bacon, and cheese rolled up in flour tortillas. Then, to make it even more delicious, they get covered in an egg mixture and topped with even more cheese and bacon. Yum!

Speaking of make-ahead breakfasts, have you tried my Sausage & Cheese Hash Brown Breakfast Casserole or the Biscuits and Gravy Overnight Breakfast Casserole? They’re both perfect for those mornings when you need a little extra sleep (or, let’s be honest, want to sleep in!). Trust me, these casseroles are a family-favorite – happy tummies and extra shut-eye for everyone!

Now, this next part isn’t quite as delicious… A few days before a recent trip, my husband caught a nasty cold. He somehow convinced himself he was feeling better, so we went on the trip anyway. Big mistake! The next morning, the guys went off to the lake while the girls and I planned a shopping day. Throughout the morning, my throat felt a little scratchy, but I blamed it on the dry cabin air. By evening, I was a shivering mess, completely wiped out. Not exactly the relaxing getaway I had envisioned.

The following day, the aches were gone, but I was left with a terrible sore throat. This dragged on for days, then morphed into a head cold. Seriously, couldn’t it have just been a simple chest cold? Nope, of course not. It turned into the full-blown misery package. Sorry for the not-so-appetizing image, but you get the idea. Everyone seems to be getting sick lately, and I’m so ready for spring to chase away these winter bugs!

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Overnight Breakfast Enchiladas


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4 from 1 review

  • Author: Anwar
  • Total Time: 1 hour 15 minutes

Description

These enchiladas are packed with flavor. We’re talking sausage, bacon, and cheese rolled up in flour tortillas.


Ingredients

Scale
  • 1 pound cooked and crumbled sausage
  • 2 cups shredded cheddar cheese, divided
  • 8 flour tortillas (8-inch)
  • 6 eggs
  • 2 cups half-and-half
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 3 oz package real bacon bits, divided

Instructions

  1. Preheat oven to 350°F (175°C). Spray a 13×9 inch baking dish with cooking spray.
  2. In a large bowl, combine cooked sausage, 1 cup cheese, and half the bacon bits.
  3. Spread about 1/8 cup of the sausage mixture down the center of each tortilla. Roll up tightly and place seam-side down in the baking dish. Repeat with all tortillas.
  4. In another bowl, whisk together eggs, half-and-half, flour, and salt. Pour this mixture evenly over the rolled-up tortillas in the dish.
  5. You can cover the dish and refrigerate overnight for a grab-and-go breakfast, or bake immediately.
  6. To Bake: Sprinkle the remaining 1 cup cheese and remaining bacon bits over the top of the casserole. Cover the dish and bake for 35 minutes.
  7. Uncover and bake for an additional 10 minutes, or until the casserole is set and cheese is melted.

Notes

  • Feel free to use any type of sausage you like (mild, spicy, Italian, etc.)
  • You can substitute milk for the half-and-half for a lighter option.
  • Add other ingredients to the filling like chopped vegetables (bell peppers, onions) or diced ham.
  • Prep Time: 15
  • Cook Time: 60
  • Category: breakfast

Nutrition

  • Serving Size: 2
  • Calories: 556kcal
  • Sugar: 2g
  • Sodium: 1141mg
  • Fat: 40g
  • Saturated Fat: 18g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 28g
  • Cholesterol: 226mg

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