Overnight Breakfast Enchiladas
Make overnight breakfast enchiladas with tortillas, sausage, eggs, bacon, cheese, and green chiles for a make-ahead breakfast casserole.
Prep: 25 minutes
Cook: 50 minutes
Total: 1 hour 15 minutes
Ingredients
Ingredients
- 8 flour tortillas 8-inch
- 1 pound breakfast sausage cooked and crumbled
- 8 large eggs beaten
- 1 cup shredded cheddar cheese divided
- 6 slices bacon cooked and crumbled
- 1 can green chiles diced
- 1 cup half-and-half
- 1 cup red enchilada sauce
- 1/2 teaspoon salt
Instructions
Instructions
- Cook and crumble the sausage; cook the bacon until crisp, then crumble it.
- Whisk the eggs with half-and-half and salt.
- Fill each tortilla with sausage, bacon, green chiles, and a little shredded cheddar cheese, then roll and place seam-side down in a greased baking dish.
- Pour the egg mixture over the enchiladas, cover, and refrigerate overnight.
- In the morning, pour red enchilada sauce over the top, sprinkle with remaining shredded cheddar cheese, and bake at 350°F until puffed and set in the center.