Assemble these overnight breakfast enchiladas the night before and bake in the morning! Tortillas are stuffed with sausage, potatoes, and cheese then covered in a creamy egg sauce, it’s super easy and delicious!
Other make-ahead breakfast recipes we love include breakfast casserole with biscuits, crockpot breakfast casserole recipe and breakfast hashbrown casserole with sausage!
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Overnight Breakfast Enchiladas
This breakfast enchiladas recipe is an easy and filling savory breakfast option. Similar to my overnight breakfast casserole with sausage, you can assemble make-ahead, store in the fridge overnight, and then bake in the morning. It’s a real timesaver!
The casserole starts with tortillas loaded with sausage, potatoes, and cheese and then is topped with eggs which cook up into creamy scrambled perfection. Top with tomatoes, green onions or salsa for a Mexican-inspired breakfast just like huevos rancheros, breakfast tacos or breakfast burritos!
Table of Contents
- Overnight Breakfast Enchiladas
- Ingredients in Breakfast Enchiladas
- Substitutions and Variations
- How to Make Breakfast Enchiladas
- Expert Tips
- Make Ahead
- Recipe FAQs
- Storage
- More Breakfast Recipes
- Breakfast Enchiladas Printable Recipe
Ingredients in Breakfast Enchiladas
This easy enchilada breakfast casserole is made with easy-to-find ingredients which is another bonus when making this recipe!
Find the full printable recipe with specific measurements below.
- Filling: I use breakfast sausage (either pork or turkey sausage), homemade salsa or buy store-bought, cheddar and Monterey Jack cheese plus Potatoes O’Brien (diced potatoes with peppers and onions) for the filling.
- Tortillas: It’s really easy to make your own homemade flour tortillas if you have time. Store-bought will work too!
- Egg mixture: For the enchilada sauce, eggs are whisked with half-and-half and flour and poured over tortillas. The half-and-half will make the eggs nice and creamy, and the flour helps them to puff up in the oven.
- Toppings: I always sprinkle some cheese over the top of the casserole before baking and for serving, chopped cilantro, sour cream, diced tomatoes, sliced green onions, homemade salsa verde and crumbled bacon.
Substitutions and Variations
As with most make-ahead breakfast enchiladas, my version is just a guide, and you can stuff and top these with whatever you want!
- Swap out the cheese: Try pepper jack, gouda, or even feta.
- Mix up the protein: Instead of breakfast sausage, go for bacon, diced ham, or chorizo.
- Add more vegetables: Layer in some spinach and cooked mushrooms for more veggie goodness.
- Bring the heat: Add some chopped jalapenos for some spice!
- Try hash browns: Instead of potatoes O’brien, fry up some shredded hash browns to stuff into your tortillas.
How to Make Breakfast Enchiladas
Follow these easy instructions and you’ll be enjoying this delicious breakfast enchilada casserole in no time!
- Cook the filling. Brown the sausage over medium-high heat, drain the fat and then mix in salsa, cheddar, and Monterey jack. Warm the potatoes in a frying pan and add to the sausage mixture.
- Roll the tortillas. Put 1/8 of the sausage and potato mixture down the centre of each tortilla then roll them up and place seam side down in your baking dish so they don’t unroll while baking.
- Beat eggs. Grab a separate bowl and beat the eggs, half and half, flour, and salt until combined and pour over the tortillas.
- Bake. Sprinkle the remaining cheese over the top of the tortillas and bake covered with foil in a 350°F oven for 35 minutes and then remove the foil and continue baking for another 10 minutes to let the cheese melt and the top brown.
Expert Tips
- Nonstick. Grease baking dish. You can use cooking spray, or use a bit of olive oil or butter if preferred.
- Discard grease. Make sure you drain the sausage before making your tortilla filling.
- Lightly brown the top. Cover the dish with foil for the first 35 minutes of baking to let everything bake without drying out. Remove the foil for the final 10 minutes to brown top of the breakfast enchiladas.
- To prevent tough overcooked eggs, remove the enchiladas from the oven while the eggs are slightly undercooked.
Make Ahead
With this easy overnight breakfast enchilada casserole, it’s super easy to make them ahead of time!
Assemble the tortillas, cover everything with the eggs and then cover the baking dish with foil and stash it in the fridge overnight. In the morning, bake the casserole in the oven for delicious hot enchiladas for breakfast that everyone will be excited to eat!
Recipe FAQs
Can I use corn tortillas for this recipe?
You can, although I find corn tortillas smaller and more difficult to roll than flour tortillas. I usually save them for huevos rancheros, however you can use whichever tortillas work for you!
How do you know if the breakfast enchiladas are cooked?
The easiest way to check is to insert a toothpick or a thin knife into the eggs and then pull it out. Is it covered in wet uncooked egg curds? If so, you may need to cook it a while longer.
How to prevent flour tortillas from getting soggy in enchiladas?
The best way to avoid sogginess is to pre-fry your tortillas in hot oil before filling and rolling them. The crisp exterior helps prevent a barrier from soaking up too much sauce. I love to do this in my beef enchilada recipe!
Storage
- In the refrigerator: Cool enchiladas to room temperature then transfer them to an airtight container and store them in the refrigerator for up to two days.
- In the freezer: To freeze breakfast enchiladas, bake according to directions then cool completely. Don’t add any toppings. Cover dish tightly in plastic wrap then a layer of foil and store in the freezer for up to 1 month. Thaw in the fridge overnight and then warm them in a 350°F oven for 30 minutes or until warmed through.
- Reheat: To reheat just a portion, place on microwave-safe plate and heat in the microwave for 1 minute or until heated through. If you want to reheat the entire dish cover the dish with foil and place in oven at 350°F and for 20 – 30 minutes until warmed through.
Other favorite breakfast recipes include scrambled eggs, breakfast sliders and no one ever turns down a classic like biscuits and gravy!
More Breakfast Recipes
Browse all- Crescent Roll Breakfast Casserole
- Biscuits and Gravy Recipe
- Sausage Breakfast Pizza
- Ham and Cheese Quiche
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Breakfast Enchiladas
5 from 51 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Assemble overnight breakfast enchiladas the night before and bake in the morning! Tortillas are stuffed with sausage, potatoes, and cheese then covered in a creamy egg sauce, it's super easy and delicious!
Prep Time: 15 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 15 minutes mins
Servings: 8
Video
Ingredients
- 1 pound breakfast sausage (pork or turkey)
- ¼ cup salsa
- 1-2 cups potatoes o'brien with onions and peppers (I like Ore-Ida)
- 8 (8-inch) flour tortillas
- 6 large eggs
- 1 ¼ cup half-and-half
- 1 Tablespoon all-purpose flour
- ½ teaspoon Kosher salt , plus more to taste
- 1 ½ cups shredded cheddar cheese , divided
- ½ cup shredded Monterey or pepper jack cheese , divided
Optional toppings: Chopped cilantro, Diced tomatoes, Sliced green onions, Crumbled bacon
Instructions
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
In a large frying pan, brown the sausage over medium-high heat. Drain fat. Transfer to a medium bowl and stir in salsa, 3/4 cup cheddar cheese, and 1/4 cup Monterey jack.
Add potatoes to frying pan and stir until heated through. Transfer to bowl with sausage and stir until combined.
In the center of 1 tortilla, spoon 1/8 of the mixture. Roll up and place the seam side down in the baking dish. Repeat with remaining ingredients.
In a separate large bowl, beat the eggs, half-and-half, flour, and salt. Pour over the tortillas. Sprinkle the remaining 3/4 cup cheddar cheese and 1/4 cup Monterey jack over the top.
Cover with foil and bake for 35 minutes. Remove foil and bake 10 minutes more, or until set and cheese is melted.
Top with desired toppings. Serve immediately.
Notes
Make ahead: Make the tortillas and cover with eggs. Cover the baking dish with foil and place in the fridge overnight. Follow instructions from there.
Variation: Sprinkle crumbled bacon over the top with the cheese before baking.
Nutrition
Serving: 1enchilada | Calories: 417kcal | Carbohydrates: 9g | Protein: 22g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 221mg | Sodium: 825mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 6mg | Calcium: 276mg | Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Course: Main Course
Cuisine: Mexican
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