Cheesy Breakfast Enchiladas Casserole

These breakfast enchiladas are tortillas stuffed with eggs, cheese, ground sausage, and green onions and can be customized to your taste as you see fit. Slight variations can create an entirely new dish which makes this south of the border favorite a new household staple.

Breakfast Enchiladas Casserole

The beauty of breakfast enchiladas is that you can actually do the majority of the prep work ahead of time. Cook, assemble, and refrigerate until ready!

I love to opt for this breakfast casserole when I am looking for a make-ahead option and need some extra time in the kitchen on a big day.

But on a normal morning, I just whip everything up all at once. This is typically how I cook this breakfast enchiladas casserole. In one shot!

Other favorite breakfast recipes include Cheesy Bacon And Egg Muffins, Cheesy Potato Casserole With Bacon, Air Fryer French Toast Sticks, and Breakfast Egg Casserole – just to name a few

Ingredients For Breakfast Enchiladas

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Remember, you can always use mild, medium, or hot enchilada sauce depending on your taste.

• 2 tablespoons butter
• 8 eggs
• 1/2 cup milk
• salt and pepper
• 1/2 lb ground sausage, cooked and grease drained
• 2 cups shredded cheddar cheese or Mexican cheese, divided
• 8, 8″ flour tortillas
• 1 can, 10 oz, enchilada sauce
• chopped green onions

Useful Tools

• Casserole Dish
• Skillet
• Manual Food Chopper
• Mixing Bowl

How To Make Breakfast Enchiladas Casserole

Preheat oven to 350. Grease a 9×13 baking dish with nonstick cooking spray and set aside.

Add eggs and milk in a bowl and whisk well.

Add butter in a large skillet and heat on medium heat until melted. Pour in eggs and cook over medium-low heat, stirring frequently until about 1/3 of the way cooked. Add sausage and continue to cook until half of the eggs are cooked. Remove from heat and stir in 1 cup cheese.

Spoon 1/8 of the egg mixture into the center of the flour tortilla and roll up. Place into the prepared pan, seam side down.

Repeat until all tortillas are filled. Pour enchilada sauce on top of tortillas and sprinkle with cheese.

Cover with foil and bake for 15-20 minutes or until center is hot and eggs are cooked through. Sprinkle with green onions before serving.

Can I Prepare This Recipe Ahead Of Time?

Yes, you can turn this breakfast casserole into a make-ahead breakfast enchilada in a snap! As I mentioned above, do all the cooking and assembling the night before. Stop right at the moment where you would BAKE the dish.

Just make sure that you allow your dish to cool before you cover with aluminum foil and place it in the fridge. This will prevent it from continuing to cook.

Then, when you are ready to serve this dish the next morning, all you have to do is actually bake it! No fuss. No dirtying your beautiful kitchen. No messy sink. Just heat up your oven and go.

What Can I Add Into This Breakfast Casserole?

You can add cilantro to the eggs if you’d like or some chopped/diced tomatoes. How about putting bacon instead of sausage? Or how about adding in both? Consider tomatoes, mushrooms, or yellow peppers!

The options are limitless. You can really customize this dish to fit your family’s needs.

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