Description
Overnight Breakfast Enchiladas are a delicious and convenient morning meal that can be prepared the night before. Filled with savory sausage, eggs, and cheese, these enchiladas are perfect for a hearty breakfast.
Ingredients
- 8 large flour tortillas
- 1 lb breakfast sausage
- 8 large eggs
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter or cooking oil
- 1 (10 oz) can red enchilada sauce
- 1/2 cup sour cream
- 1/2 teaspoon chili powder
Instructions
- Grease a 9 × 13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat.
- Add the turkey sausage and cook for about 6 minutes until browned.
- Add the diced bell pepper and the white parts of the green onions. Season with salt and black pepper. Cook until the peppers soften slightly.
- Stir in the drained green chiles and remove from heat.
- Fill each tortilla with the sausage mixture and a portion of shredded cheddar cheese.
- Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.
- In a large bowl, whisk together eggs, heavy cream, milk, flour, chili powder, salt, and black pepper until smooth.
- Pour the egg mixture evenly over the rolled enchiladas.
- Cover the baking dish tightly and refrigerate overnight.
- The next morning, remove the dish from the refrigerator while preheating the oven to 350°F.
- Bake covered for 30 minutes.
- Remove the cover, sprinkle the remaining cheddar cheese over the top, and bake for another 20–30 minutes until the center is set and the cheese is lightly golden.
- Let rest for 5–10 minutes before serving.
- Garnish with reserved green onions, sour cream, cherry tomatoes, avocado, or fresh cilantro.
Notes
- Feel free to customize the filling with your favorite vegetables or proteins.
- These enchiladas can be made ahead of time and stored in the refrigerator for up to 24 hours.
- For a spicier version, add jalapeños or hot sauce to the filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 200mg