Description
These overnight breakfast enchiladas are the perfect make-ahead breakfast for busy mornings or weekend brunch. Filled with sausage, eggs, veggies, and cheese, wrapped in soft tortillas, and baked until bubbly and golden—this is comfort food done right.
Ingredients
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1 pound breakfast sausage
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1 cup frozen diced potatoes (or hash browns)
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1/2 cup diced bell pepper
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1/2 cup diced onion
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6 large eggs
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1/2 cup half and half or milk
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 1/2 cups shredded cheddar cheese
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6–8 flour tortillas (fajita size)
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Optional toppings: Salsa, sour cream, green onions, avocado
Instructions
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In a skillet, cook sausage until browned. Drain excess grease.
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Add potatoes, bell peppers, and onion. Cook 5–7 minutes. Set aside.
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Spoon mixture and some cheese into tortillas. Roll and place seam-side down in a greased baking dish.
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Whisk eggs, milk, salt, and pepper. Pour over tortillas.
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Top with remaining cheese. Cover and refrigerate overnight or at least 30 minutes.
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Bake at 350°F (175°C), covered, for 25 minutes. Uncover and bake 15–20 more minutes, until eggs are set and top is golden.
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Let rest 5 minutes. Add toppings and serve.
Notes
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For a lighter version, use turkey or chicken sausage.
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Add jalapeños or hot sauce for extra spice.
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Can be frozen before or after baking for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American