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Make-Ahead Enchilada Breakfast Casserole

Name: Make-Ahead Enchilada Breakfast Casserole
Prep time: 25 min
Total time: 7 h 20 min
Yield: 8
Ingredients: 1 lb (500 g) bulk pork breakfast sausage (or remove meat from casings); 8 eggs; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 can (127 mL) Old El Paso™ chopped green chilies; 1 tablespoon butter; 1 package Old El Paso™ Large Flour Tortillas (8-inch); 2 cups shredded Mexican cheese blend; 1 1/4 cup mild enchilada sauce; Sour cream, sliced green onions, chopped fresh cilantro leaves, if desired

Prep 25 min
Total 7 hr 20 min
Servings 8

If there’s a more delicious way to eat your eggs and sausage than tucked inside breakfast enchiladas, we don’t know what it is. Best of all, this casserole can be assembled ahead of time, making it a breeze to bake for a mid-morning brunch.

January 22, 2018

Ingredients

1 lb (500 g) bulk pork breakfast sausage (or remove meat from casings)
8 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (127 mL) Old El Paso™ chopped green chilies
1 tablespoon butter
1 package Old El Paso™ Large Flour Tortillas (8-inch)
2 cups shredded Mexican cheese blend
1 1/4 cup mild enchilada sauce
Sour cream, sliced green onions, chopped fresh cilantro leaves, if desired

Steps

1

1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook breakfast sausage over medium-high heat 5 to 7 minutes, breaking up sausage, until no longer pink; drain. Transfer sausage to small bowl; wipe out skillet.
2

2. In medium bowl, beat eggs, salt and pepper; stir in green chilies. In same 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook and stir 5 to 7 minutes or until starting to thicken and cooked through.
3

3. To assemble enchiladas, fill tortillas evenly with cooked breakfast sausage, egg mixture and 1 1/2 cups of the cheese. Roll tightly; place seam-side down in baking dish.
4

4. Pour enchilada sauce over assembled enchiladas, making sure to cover all of them. Spray one side of foil with cooking spray; cover baking dish with foil, sprayed side down, and refrigerate up to 6 hours.
5

5. Heat oven to 350°F. Bake covered 35 minutes; remove foil, top with remaining 1/2 cup cheese, and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.
6

6. Serve with remaining ingredients.

Bulk pork sausage is the raw meat that hasn’t been stuffed into the casing. If you can’t find it, you can buy raw sausages, slit the casing with a knife and remove the meat.
Bulk pork breakfast sausage also comes in a hot variety, which adds a bit of spicy heat to your enchiladas.
Cheddar cheese is a great substitute for Mexican cheese blend.

Nutrition Facts

Serving Size: 8

Calories: 420

Total Fat: 26g

Saturated Fat: 11g

Trans Fat: 1.5g

Cholesterol: 240mg

Sodium: 1020mg

Total Carbs: 25g

Dietary Fiber: 0g

Protein: 21g

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

Make-Ahead Enchilada Breakfast Casserole

Ingredients