Overnight Breakfast Enchiladas are an easy and delicious morning breakfast without all the fuss. Enchilada Casserole are tortillas stuffed with sausage, hash browns, cheese, bacon and bell peppers it will feed a crowd of happy people.
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Overnight recipes are amazing! Do the work the night before, clean the kitchen and in the morning you have a fantastic meal. Perfect for Holiday mornings, or when guests come to visit. Make your life easy with this simple recipe we love.
We also love making this crock pot breakfast casserole and is tradition on Christmas morning. The extras we use to make Breakfast Burritos and freeze for later. This recipe is no different as a Breakfast Casserole its simple, and delicious.
Shopping List
Breakfast Sausage – go lean and try a Turkey or Chicken sausage If you wish
Bell Peppers – I enjoy Yellow or Red but go ahead and use a green if you like
Eggs – Large eggs, don’t skimp here and use those itty bitty small eggs. Go BIG or Go Home, right?
Flour Tortillas – Soft taco
Half and half or Heavy Cream
Frozen Hash Browns
Cheese – Don’t forget the cheese. A Monterey jack cheese with jalapeno peppers is fantastic!
Let’s make this overnight casserole as easy as we can. I mean you are making it to allow yourself to sleep in just a little bit longer in the morning. So I won’t waste your time now with extra reading.
How to make Overnight Enchilada Casserole
Gather all the ingredients together. Wash and dice the bell peppers.
In a skillet over medium/high heat brown sausage. Drain off excess grease and add diced bell peppers, cumin and chili powder.
Add diced bell pepper and saute for just a couple minutes. Bell peppers will continue to cook during the baking process.
Mix in frozen hash-browns. Saute for 2-3 more minutes. The hash-browns won’t fully cook and that’s okay. Remove from heat and set aside.
Fill each tortilla with a spoonful of mix and top with cheese. Roll and place in a greased 9x13 pan seam side down. Continue until all mixture is used.
In a separate bowl combine eggs, half and half, and Enchilada Sauce and whisk together until combined. Pour egg mixture over tortillas and cover with foil. Place in fridge overnight.
Now quickly clean up the kitchen. Make it all sparkly clean because in the morning it’s the BEST feeling to have a clean kitchen!
In the morning preheat the oven to 350F Degrees. Add remaining cheese on top of enchiladas and cover with foil. Bake for 35mins. Remove foil and bake an additional 10 minutes to melt cheese and crisp the top.
Serve with salsa, sour cream, cilantro, etc.
Breakfast wouldn’t be complete without some fresh juice or fruit. Keep it simple but the splash of color makes all the difference and you will love it.
There are many Breakfast Bake recipes that can be made overnight but this tasty overnight breakfast casserole has everything my family enjoys.
How to store Breakfast Enchiladas
Store leftovers covered in the refrigerator for up to 5 days. Reheat by placing in microwave and heating in 30 second intervals until hot.
Can you freeze Breakfast Enchiladas
This is a make ahead recipe. It can easily be made a day in advance and baked when you need. The sausage mixture can easily be frozen for later use and thawed to roll tortillas when needed.
Substitutions:
Feel free to add red pepper flakes or even salsa to the half and half to give a great flavor. Top with diced green onions, sour cream, and more salsa or pico.
Corn tortillas can be substituted for flour, however I do find that flour roll better and don't crack overnight.
A small can of Green Chile and seasoned with Black Pepper can be added to the meat mixture for additional flavor.
This might be a breakfast or brunch recipe but when has that ever stopped anyone when it comes to eating food? The time of day is just that, a time. So go hog wild and enjoy this for dinner too.
You can make this in the morning and bake in the evening. And why not make 2 pans and take one to a neighbor. It will make their day to have this fun recipe.
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What to serve with Enchilada Casserole
This recipe all ready has everything in it from eggs, to protein, to carbs. Serve with a tall glass of juice and fresh fruits. A plain greek yogurt would also be wonderful especially substituted for sour cream.
This recipe will serve 4-6 people which is an ideal size for a weekend morning. It's easily doubled to be enjoyed with a larger group.
Make Ahead Holiday Meals
- Breakfast Enchiladas from Devour Dinner
- Caramel Apple Pecan Cheesecake from The Spiffy Cookie
- Cheesy Potato Casserole from Cheese Curd In Paradise
- Easy Make Ahead Sausage Balls from A Kitchen Hoor's Adventures
- Everything Bagel Breakfast Casserole from Jen Around the World
- Make Ahead Breakfast Casserole from Fresh April Flours
- Make-Ahead White Whole Wheat Poppy Seed Buns from Karen's Kitchen Stories
- Slow Cooker Hashbrown Casserole from Hostess At Heart
- Tequila Lime Whole Cranberry Sauce from That Recipe
- Vegan Pumpkin Halwa from Magical Ingredients
- Yummy Sweet Potato Casserole with Pecan Topping from Blogghetti
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Breakfast Enchilada Casserole
Ingredients
- 1 lb Breakfast Sausage
- 1 Red Bell Pepper - Diced
- 2 Cup Hashbrowns - Frozen
- ⅓ Cup Bacon Crumbles - Cooked
- 1 Tablespoon Chili Powder
- 2 teaspoons Cumin
- 6 Eggs - Large
- 1 Cup Enchilada Sauce - Mild, Medium OR Hot
- 1 Cup Half and Half - Or Heavy Cream
- 8 Flour Tortillas - Soft Taco Size
- 1 ½ Cup Cheese - Grated
Toppings
- Salsa
- Sour Cream
- Avocado
Instructions
- In a skillet over medium/high heat brown sausage. Drain off excess grease and add diced bell peppers, cumin and chili powder.
- Add diced bell pepper and saute for just a couple minutes. Bell peppers will continue to cook during the baking process.
- Mix in frozen hash-browns. Saute for 2-3 more minutes. The hash-browns won’t fully cook and that’s okay. Remove from heat and set aside.
- Fill each tortilla with a spoonful of mix and top with cheese. Roll and place in a greased 9×13 pan seam side down. Continue until all mixture is used.
- In a separate bowl combine eggs, half and half, and Enchilada Sauce and whisk together until combined. Pour egg mixture over tortillas and cover with foil. Place in fridge overnight.
- In the morning preheat the oven to 350F Degrees. Add remaining cheese on top of enchiladas and cover with foil. Bake for 35mins. Remove foil and bake an additional 10 minutes to melt cheese and crisp the top.
- Serve with salsa, sour cream, cilantro, etc.
Notes
Substitutions:
- Red Bell Pepper -- Use Yellow, Orange or Green
- Flour Tortilla --Use Corn Tortillas
- Diced Green Chilis can be added for additional flavor and spice.
- Top with Red Pepper Flakes, Salsa, Avocado, Salsa, Sour Cream, Green Onions, etc
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Wendy Humphrey
These are delicious and have become a family favourite.
Emily
What a great idea for enchiladas! I love breakfast foods and these breakfast enchiladas make the list now! These were warm and yummy! Can’t wait to try these again!
Radha
Love this flavor rich comforting meal! Very delicious and love the idea of making ahead.
Jennifer
I love enchiladas so I am going to have to make this for my family.
Lynn @ Fresh April Flours
Perfect for making ahead when you need a quick breakfast! Saving this for Thanksgiving.
Karen
That sounds sooooo delicious. I'm saving the recipe for Christmas morning!
Julie Menghini
I served this to out of town guests and we loved it. I'd eat it for any meal of the day.
Lisa
I have never made an overnight breakfast casserole. I need to change this asap! This sounds delicious!