As a recipe writer I created a Breakfast Enchilada Bake you can assemble the night before and bake the next morning, featuring a simple make-ahead method that saves time.

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I’ve been making Easy Overnight Breakfast Enchiladas for years because mornings here are always a scramble and I need something that actually helps. It’s a make ahead casserole you put together the night before and bake the next day, and somehow it tastes like you tried for hours.

I load it with large eggs and spoon bright salsa verde over everything so each bite wakes you up a little. If you’re the kind who asks What To Serve With Breakfast Enchiladas, this also doubles as a Sausage Enchilada Casserole for weekend guests.

It’s imperfect, a little messy, and totally worth it.

Ingredients

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Eggs pack protein and vitamin D, keep breakfasts filling and not sweet.
Sausage adds savory fat and protein, can be high in sodium though.
Flour tortillas give carbs and comfort, softer than corn, chewable and mild.
Salsa verde brings tang, freshness, vitamin C and low calories, not sweet.
Green chiles add mild heat, vitamin A and a bright vegetal kick.
Cheese gives melty richness, calcium and fat, boosts savory flavor big time.
Onion and pepper give fiber, sweetness when cooked, plus crisp texture and color.
Cilantro adds herb brightness, sour cream cools and balances spicy, creamy finish.

Ingredient Quantities

12 large eggs

1/2 cup whole milk

1 pound ground breakfast sausage or 12 oz bacon, cooked

10 to 12 8-inch flour tortillas

1 1/2 cups salsa verde (or your favorite mild salsa)

1 can (4 oz) diced green chiles, drained

2 cups shredded cheddar or Monterey Jack cheese

1 small yellow onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup chopped cilantro, optional

1 cup sour cream or Mexican crema, optional for serving

How to Make this

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1. Cook the meat: brown 1 pound ground breakfast sausage in a skillet until no longer pink, breaking it up, or cook 12 oz bacon until crisp then chop; drain excess fat and set meat aside.

2. Sauté the veggies: in the same skillet add the diced small yellow onion and diced red bell pepper with a little oil, cook until softened about 4 to 5 minutes, stir in 2 minced garlic cloves, 1 teaspoon ground cumin and 1 teaspoon chili powder and cook 30 seconds more. Fold in the drained 4 oz can diced green chiles and the cooked sausage or bacon, taste and set aside.

3. Whisk the eggs: in a large bowl whisk 12 large eggs with 1/2 cup whole milk, 1/2 teaspoon salt and 1/2 teaspoon black pepper and 1/2 cup of the salsa verde until combined.

4. Prep the tortillas: warm 10 to 12 8-inch flour tortillas so they bend without cracking, wrap in a damp towel and microwave 30 to 60 seconds or heat briefly in a dry skillet. this makes rolling way easier.

5. Fill and roll: spoon a couple tablespoons of the meat and veggie mixture into each tortilla, add a sprinkle of shredded cheddar or Monterey Jack (reserve about 1/2 cup for the top), roll seam side down and arrange snugly in a lightly greased 9×13 inch baking dish.

6. Assemble the overnight casserole: pour the egg and milk mixture evenly over the rolled enchiladas, then spoon the remaining 1 cup salsa verde over the top and sprinkle the rest of the 2 cups shredded cheese across everything.

7. Cover and refrigerate: cover the dish tightly with foil or plastic wrap and chill overnight or up to 24 hours. the eggs will soak into the tortillas and flavors will meld.

8. Bake the next day: preheat oven to 350 F, keep the dish covered and bake for 30 to 35 minutes until the eggs are set. remove the cover and bake another 8 to 12 minutes if you want the top browned a little.

9. Finish and serve: let the casserole rest 5 minutes, sprinkle with 1/4 cup chopped cilantro if using, cut into squares and serve with sour cream or Mexican crema on the side. if any tortillas cracked a bit don’t stress, extra cheese will patch them up.

Equipment Needed

FAQ

How do I assemble these overnight so they soak up the egg mixture? Mix the 12 eggs with 1/2 cup milk and seasoning, cook or crumble the sausage (or cooked bacon) and sauté the onion, pepper and garlic. Spoon filling and a little cheese into each tortilla, roll seam-side down in a 9×13 pan, pour salsa verde over, then pour the egg mixture evenly over everything. Cover and refrigerate overnight so the eggs soak into the tortillas.

What temp and how long do I bake them in the morning? Bake at 350 F (175 C) for about 35 to 45 minutes. If you want a softer top, keep it covered with foil for the first 20 minutes then uncover to brown. Theyre done when the eggs are set and a knife in the center comes out clean or internal temp is about 160 F.

Can I use bacon instead of breakfast sausage? Yes. Use the suggested 12 oz cooked bacon, chopped and drained, or about 1 pound of cooked sausage. Taste for salt since bacon can be saltier, you might want to cut back on added salt.

Can I make this vegetarian or gluten free? Sure. For vegetarian swap the meat for black beans, crumbled tofu, or roasted veggies. For gluten free use corn tortillas or gluten free flour tortillas, but corn ones can crack when you roll them so warm them first to make them flexible.

Can I freeze the enchiladas? Yes. You can freeze before baking: assemble, cover tightly and freeze up to 2 to 3 months. Thaw overnight in the fridge before baking and you may need an extra 10 to 15 minutes. Or bake, cool, then freeze portions and reheat covered at 350 F until warmed through.

How many does this recipe feed and can I change the spice level? Using 10 to 12 tortillas you get about 10 to 12 servings, depending on appetite. To adjust spice, choose a mild or hot salsa, add more or less canned chiles, or increase the chili powder and cumin. Taste the filling before assembling so you dont over or under season.

Easy Overnight Breakfast Enchiladas Recipe Substitutions and Variations

Ground breakfast sausage or bacon: swap in crumbled chorizo for a smoky punch, turkey sausage for a leaner option, or a plant based breakfast crumble if you want vegetarian — cooks the same and still tastes great
8-inch flour tortillas: use corn tortillas for a nuttier, gluten free feel, small flour burrito tortillas for extra chew, or even stacked tostada shells for a crispy version
Whole milk: sub half and half for a richer custard, unsweetened almond milk to cut calories, or evaporated milk if you want extra creaminess
Sour cream or Mexican crema: plain Greek yogurt works perfect and adds protein, creme fraiche for a tangier richness, or skip it and serve extra salsa for brightness

Pro Tips

1) Warm the tortillas until theyre pliable, then cool slightly before filling. If theyre too hot the egg will start to cook while you roll, and if theyre cold theyll crack. A quick pass in a dry skillet or a short microwave blast wrapped in a damp towel works great, then stack them so they dont dry out.

2) Don’t throw away all the meat fat. Drain most of it but save a tablespoon to sautée the onion and pepper in, it adds real flavor. Also blot bacon with paper towels so the filling isnt greasy but still tasty.

3) Temper how much liquid you pour over the rolls. Pour the egg mixture slowly and try to spread it evenly so tortillas soak but arent swimming. Spoon most of the salsa on top instead of inside so the rolls absorb just enough moisture and the top stays flavorful.

4) Reserve about half the cheese for the top. That does two things it helps patch small cracks in the tortillas and it browns nicely for texture. If you want a crisper top, uncover for the last 8 to 12 minutes of baking or hit it with the broiler for a minute or two but watch it close.

5) Make-ahead and leftovers tip: you can bake straight from the fridge but let it sit at room temp 15 minutes first so it heats more evenly. For freezing, cut into portions and freeze individual squares on a tray then bag them, reheat in a 350 F oven until hot so the center reheats without turning gummy.

Easy Overnight Breakfast Enchiladas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

As a recipe writer I created a Breakfast Enchilada Bake you can assemble the night before and bake the next morning, featuring a simple make-ahead method that saves time.

Servings

servings

Calories

516.4

kcal

Equipment:

Ingredients

12 large eggs
1/2 cup whole milk
1 pound ground breakfast sausage or 12 oz bacon, cooked
10 to 12 8-inch flour tortillas
1 1/2 cups salsa verde (or your favorite mild salsa)
1 can (4 oz) diced green chiles, drained
2 cups shredded cheddar or Monterey Jack cheese
1 small yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped cilantro, optional
1 cup sour cream or Mexican crema, optional for serving

Directions

Cook the meat: brown 1 pound ground breakfast sausage in a skillet until no longer pink, breaking it up, or cook 12 oz bacon until crisp then chop; drain excess fat and set meat aside.
Sauté the veggies: in the same skillet add the diced small yellow onion and diced red bell pepper with a little oil, cook until softened about 4 to 5 minutes, stir in 2 minced garlic cloves, 1 teaspoon ground cumin and 1 teaspoon chili powder and cook 30 seconds more. Fold in the drained 4 oz can diced green chiles and the cooked sausage or bacon, taste and set aside.
Whisk the eggs: in a large bowl whisk 12 large eggs with 1/2 cup whole milk, 1/2 teaspoon salt and 1/2 teaspoon black pepper and 1/2 cup of the salsa verde until combined.
Prep the tortillas: warm 10 to 12 8-inch flour tortillas so they bend without cracking, wrap in a damp towel and microwave 30 to 60 seconds or heat briefly in a dry skillet. this makes rolling way easier.
Fill and roll: spoon a couple tablespoons of the meat and veggie mixture into each tortilla, add a sprinkle of shredded cheddar or Monterey Jack (reserve about 1/2 cup for the top), roll seam side down and arrange snugly in a lightly greased 9×13 inch baking dish.
Assemble the overnight casserole: pour the egg and milk mixture evenly over the rolled enchiladas, then spoon the remaining 1 cup salsa verde over the top and sprinkle the rest of the 2 cups shredded cheese across everything.
Cover and refrigerate: cover the dish tightly with foil or plastic wrap and chill overnight or up to 24 hours. the eggs will soak into the tortillas and flavors will meld.
Bake the next day: preheat oven to 350 F, keep the dish covered and bake for 30 to 35 minutes until the eggs are set. remove the cover and bake another 8 to 12 minutes if you want the top browned a little.
Finish and serve: let the casserole rest 5 minutes, sprinkle with 1/4 cup chopped cilantro if using, cut into squares and serve with sour cream or Mexican crema on the side. if any tortillas cracked a bit don't stress, extra cheese will patch them up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.