PREP TIME: 10 MINS | COOK TIME: 50 MINS | ADDITIONAL TIME: 12 HRS | TOTAL TIME: 13 HRS | YIELD: 10 enchiladas
Enjoy the Southwestern version of your favourite classic egg casserole with this easy Breakfast Enchiladas recipe! These enchiladas are the perfect meal to kick off your day. The best part is you can assemble this the night before and simply pop it in the oven for a quick breakfast or brunch. If you enjoy midnight prepping, then this is worth the try! You’ll never look back once you taste these delicious breakfast enchiladas!
Ingredients
6 whole Eggs
1 pound bulk breakfast sausage
1 small onion, chopped
½ c. Chopped Green Onions
10 whole Flour Tortillas
2-½ c. Shredded Cheddar Cheese, Divided
2 c. Half-and-half
1 tbsp Flour
1 medium red pepper, chopped
Salsa and Sour Cream, To Serve
How to make Breakfast Enchiladas
Step 1: Cook the sausage, peppers, and onions in a large pan until the sausage is cooked through. When done, allow cooling for a little.
Step 2: In a large bowl, place the sausage mixture, green onions, and 2 cups of cheese. Mix well until incorporated.
Step 3: Onto the tortilla, scoop out the cheese mixture using a 1/3 cup measuring cup.
Step 4: Roll the tortilla, then put them in a 9 x 13-inch baking dish, seam-side down. Do the same for the remaining tortillas and cheese mixture, squeezing the rolls into the pan.
Step 5: Combine the half-and-half, eggs, and flour until well blended, then pour it over the tortillas. Tent the baking dish and leave it overnight.
Step 6: The next day, prepare the oven and preheat it to 350 degrees F. Bake the enchiladas for about 30 to 40 minutes, covered, until the eggs are set. Remove the cover and sprinkle over the rest of the half cup cheese. Continue baking for additional 10 minutes, uncovered, until the cheese has melted.
Step 7: Remove from the oven when done and serve with salsa and sour cream. Enjoy!
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