Description
These Make-Ahead Breakfast Enchiladas are a flavorful and satisfying brunch option that can be prepared the night before to make your morning cooking a breeze. Filled with savory sausage, crispy bacon, fluffy scrambled eggs, and gooey cheese, these enchiladas are sure to become a family favorite.
Ingredients
Units
Scale
Bacon:
- 6 slices bacon, chopped
Pork Breakfast Sausage:
- 1 lb pork breakfast sausage
Scrambled Eggs:
- 8 eggs
Green Chiles:
- 1 (4.5 oz) can chopped green chiles
Cheddar Cheese:
- 2 cups Cheddar cheese, grated and divided
Flour Tortillas:
- 8 8-inch flour tortillas
Enchilada Sauce:
- 1 (10 oz) can enchilada sauce
Green Onion (for serving):
- Green onion, sliced
Instructions
- Preheat Oven: When ready to bake, preheat oven to 350°F.
- Prepare Baking Dish: Spray a 9×13-inch baking dish with nonstick spray.
- Cook Bacon: In a large skillet, cook the bacon until crispy, then drain on a paper towel-lined plate.
- Cook Sausage: Cook pork breakfast sausage in the skillet over medium-high heat until no longer pink. Set aside in a bowl.
- Prepare Eggs: In a medium bowl, beat together eggs, green chiles, salt, and pepper. Cook in the skillet until done, stirring frequently.
- Assemble Enchiladas: Fill each tortilla with sausage, scrambled eggs, bacon, and cheese. Roll tightly and place seam side down in the baking dish.
- Add Sauce and Bake: Pour enchilada sauce over the enchiladas, cover with foil, and bake for 35 minutes. Remove foil, top with remaining cheese, and bake uncovered until bubbly, about 20 minutes more.
- Serve: Garnish with remaining bacon and green onions before serving. Enjoy!
Notes
- If making ahead, refrigerate assembled enchiladas overnight before baking.
- You can customize the filling with additional ingredients like diced bell peppers or onions.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 215mg
