Overnight Breakfast Enchiladas
These overnight breakfast enchiladas combine turkey sausage, peppers, cheese, and a creamy egg custard for an easy make-ahead brunch.
Prep: 20 minutes
Cook: 1 hour
Total: 9 hours 30 minutes
Ingredients
Ingredients
- 1 tablespoon olive oil
- 12 ounces turkey sausage links cut into 1/2-inch rounds
- 1 green bell pepper diced
- 4 green onions sliced; reserve green parts for garnish
- 1 can (4 ounces) diced green chiles drained
- 10 whole-wheat low-carb flour tortillas 7-inch
- 2 cups reduced-fat cheddar cheese shredded; divided
- 6 eggs
- 1/2 cup heavy cream
- 1 cup 2% milk
- 1 tablespoon all-purpose flour
- 1/4 to 1/2 teaspoon chili powder or to taste
- salt and freshly ground black pepper to taste
- sour cream, cherry tomatoes, avocado, diced peppers, and cilantro or parsley for optional garnish
Instructions
Instructions
- Grease a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a skillet. Cook the sausage for about 6 minutes, then add bell pepper and white parts of the green onions. Season with salt and pepper and cook until the pepper is slightly tender. Stir in the green chiles and remove from the heat.
- Fill each tortilla with the sausage mixture and some cheese, roll tightly, and arrange seam-side down in the baking dish.
- Whisk eggs, cream, milk, flour, chili powder, salt, and pepper until smooth. Pour over the enchiladas, cover, and refrigerate overnight.
- Bring the dish to room temperature while the oven heats to 350°F. Bake covered for 30 minutes, then uncover, top with the remaining cheese, and bake 20 to 30 minutes more until set and lightly golden.
- Rest briefly, then garnish with the reserved green onions and optional toppings before serving.
Notes
Model-authored canonical adaptation grounded in the source page's recipe JSON-LD and recipe-card fields.