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Make-Ahead Enchilada Breakfast Casserole

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By Pillsbury Kitchens
Updated Dec 23, 2020
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Spice up your family's morning routine with an easy overnight enchilada breakfast casserole that's loaded with bold flavor. What better way to enjoy your eggs and sausage than tucked inside an enchilada egg bake? Best of all, this casserole can be assembled ahead of time in 25 minutes, so all you need to do is heat it up for a mid-morning brunch fresh out the oven.

More About This Recipe

  • If you want a low-stress option for a weekend brunch, this breakfast enchilada recipe is for you. Once prepared, this dish can be refrigerated up to 6 hours before baking, giving you time to enjoy your company and not feel rushed. Featuring breakfast sausage, warm tortillas and fluffy eggs, this enchilada casserole will satisfy your brunch cravings instantly. If you want more spice, bulk pork breakfast sausage is made in a hot variety, which gives your enchiladas an added kick. This recipe only takes 25 minutes to prep and serves up to 8 people. Enchiladas are not limited to breakfast! We’ve got dinner recipes and enchilada twists to suit your needs as well.

Make-Ahead Enchilada Breakfast Casserole

  • Prep Time 25 min
  • Total 7 hr 20 min
  • Ingredients 10
  • Servings 8
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Ingredients

  • 1 lb bulk pork breakfast sausage
  • 8 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 tablespoon butter
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • Sour cream, sliced green onions, chopped fresh cilantro leaves, if desired

Instructions

  • Step 
    1
    Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook breakfast sausage over medium-high heat 5 to 7 minutes, breaking up sausage, until no longer pink; drain. Transfer sausage to small bowl; wipe out skillet.
  • Step 
    2
    In medium bowl, beat eggs, salt and pepper; stir in green chiles. In same 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook and stir 5 to 7 minutes or until starting to thicken and cooked through.
  • Step 
    3
    To assemble enchiladas, fill tortillas evenly with cooked breakfast sausage, egg mixture and 1 1/2 cups of the cheese. Roll tightly; place seam-side down in baking dish.
  • Step 
    4
    Pour enchilada sauce over assembled enchiladas, making sure to cover all of them. Spray one side of foil with cooking spray; cover baking dish with foil, sprayed side down, and refrigerate up to 6 hours.
  • Step 
    5
    Heat oven to 350°F. Bake covered 35 minutes; remove foil, top with remaining 1/2 cup cheese, and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.
  • Step 
    6
    Serve with remaining ingredients.

Nutrition

420 Calories
26g Total Fat
21g Protein
25g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Servings
Calories
420
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
11g
56%
Trans Fat
1 1/2g
Cholesterol
240mg
80%
Sodium
1020mg
43%
Potassium
190mg
6%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
3g
Protein
21g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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