Overnight Breakfast Enchiladas with Sausage and Potatoes

Overnight Breakfast Enchiladas with Sausage and Potatoes gives you a clear, practical route to 8 servings without an overcomplicated method. This overnight breakfast enchiladas recipe keeps the source ingredients, timing, and cooking temperatures intact, while the guide below explains the order that makes the work smooth. Follow the measured list first, keep an eye on the visual cues in the method, and use the serving and storage notes to plan the dish around a real meal.

What This Overnight Breakfast Enchiladas Is

These enchiladas wrap a savory sausage-and-potato filling in flour tortillas, then bake under a seasoned egg custard and two kinds of cheese. The result lands between enchiladas and a breakfast casserole.

Why This Recipe Works

Draining the browned sausage controls excess grease, and warming the potatoes before assembly helps the center heat evenly. Flour gives the egg mixture a little body so every rolled tortilla is held together.

How to Make overnight breakfast enchiladas

Read through the ingredient list, prepare the equipment, and complete the steps in order. The measured recipe below is the primary method.

Ingredients

• 1 lb breakfast sausage
• 1/4 cup salsa
• 1 to 2 cups potatoes O'Brien, with onion and pepper
• 8 8-inch flour tortillas
• 6 large eggs
• 1 1/4 cups half-and-half
• 1 tbsp all-purpose flour
• 1/2 tsp kosher salt
• 1 1/2 cups cheddar cheese, shredded and divided
• 1/2 cup Monterey Jack or pepper Jack cheese, shredded and divided

Method

• Step 1: Preheat the oven to 350°F and coat a 9-by-13-inch baking dish with nonstick spray.
• Step 2: Brown the sausage and drain it, then combine it with the salsa, 3/4 cup cheddar, and 1/4 cup Monterey Jack or pepper Jack.
• Step 3: Heat the potatoes O'Brien, then mix them into the sausage filling.
• Step 4: Divide the filling among the tortillas, roll each tortilla, and arrange all eight seam-side down in the dish.
• Step 5: Whisk the eggs, half-and-half, flour, and salt. Pour the mixture over the enchiladas and top with the remaining cheeses.
• Step 6: Cover and bake for 35 minutes, then uncover and bake for 10 minutes more.
• Step 7: Add any desired toppings and serve warm.

Serving Ideas

Bring the baking dish to a weekend brunch or holiday breakfast table. Salsa on the side keeps the serving flexible without changing the primary casserole.

Tips and an Optional Variation

Recipe-specific tip: Set every tortilla seam-side down and pour the egg mixture slowly so it settles around each roll.

Optional variation: choose pepper Jack instead of Monterey Jack when you want a little more heat.

Storage and Reheating

Refrigerate cooled portions in a covered container for up to three days. Reheat covered in a moderate oven until hot through, uncovering for the last few minutes.

How Long Does Overnight Breakfast Enchiladas Take?

Plan on 15 minutes of preparation and 60 minutes of cooking, for 75 minutes total.

How Many Servings Does This Recipe Make?

The measured recipe makes 8 servings. Keep the ingredient proportions together if you scale it.

Frequently Asked Questions

Final Thought

Keep the ingredient order and method together, and this overnight breakfast enchiladas stays straightforward from preparation through serving.

Overnight Breakfast Enchiladas with Sausage and Potatoes

Assemble overnight breakfast enchiladas with sausage, potatoes, tortillas, eggs, and two cheeses. This make-ahead casserole serves eight in 75 minutes.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Ingredients

• 1 lb breakfast sausage
• 1/4 cup salsa
• 1 to 2 cups potatoes O'Brien with onion and pepper
• 8 8-inch flour tortillas
• 6 large eggs
• 1 1/4 cups half-and-half
• 1 tbsp all-purpose flour
• 1/2 tsp kosher salt
• 1 1/2 cups cheddar cheese shredded and divided
• 1/2 cup Monterey Jack or pepper Jack cheese shredded and divided

Instructions

 

Instructions

• Preheat the oven to 350°F and coat a 9-by-13-inch baking dish with nonstick spray.
• Brown the sausage and drain it, then combine it with the salsa, 3/4 cup cheddar, and 1/4 cup Monterey Jack or pepper Jack.
• Heat the potatoes O'Brien, then mix them into the sausage filling.
• Divide the filling among the tortillas, roll each tortilla, and arrange all eight seam-side down in the dish.
• Whisk the eggs, half-and-half, flour, and salt. Pour the mixture over the enchiladas and top with the remaining cheeses.
• Cover and bake for 35 minutes, then uncover and bake for 10 minutes more.
• Add any desired toppings and serve warm.