Overnight Breakfast Sausage Enchiladas
This Overnight Breakfast Sausage Enchiladas recipe is a delicious weekend breakfast for the family or overnight guests!
Friends, this breakfast enchilada recipe is very filling, and a fun weekend breakfast to serve with your favorite toppings. Everyone dishes up their own, and adds toppings like sour cream, tomatoes, salsa, cilantro, and more! This is a delicious brunch idea for Father’s Day weekend, too.
Overnight Breakfast Sausage Enchiladas
These Overnight Breakfast Enchiladas are the perfect recipe to make the night before! If you love overnight breakfast casseroles, then try my Overnight Monte Cristo Breakfast Casserole, or Baguette Ham Overnight Breakfast Casserole.
I love a breakfast recipe that I can prep the night before, stick it in the fridge, and pull it out and bake it the next morning.
Gather ingredients for Overnight Breakfast Sausage Enchiladas
Let’s get started with these easy ingredients:
- Sausage (we love Aidells Pineapple & Bacon sausage)
- Olive oil
- Red bell pepper + sweet white onion
- Shredded sharp cheddar cheese (or jack cheese)
- Whole wheat tortillas (or regular flour tortillas)
- Eggs
- Milk
- All-purpose flour
- Salt
- Cayenne pepper (optional)
How do you make breakfast enchiladas?
- Lightly spray a 9×13 inch glass baking dish with nonstick cooking spray.
- In a large frying pan, heat the olive oil and sauté the red pepper, onion, and sausage. Combine the cooked sausage mixture with 1 1/2 cups of the shredded cheese.
- Lay a tortilla flat on a plate. Scoop about ⅓ cup of the sausage mixture on the tortilla. Roll up tightly and place the enchilada seam side down in the baking dish. Repeat with the rest of the tortillas.
- In a separate bowl, whisk together the eggs, milk, flour, salt, and cayenne pepper. Pour the egg mixture over the tortillas; sprinkle with remaining cheese. Cover the dish with foil and refrigerate overnight.
In the morning, preheat the oven to 350 degrees. Bake (with foil on), and then remove the foil and bake for additional 15 minutes.
Bake until the cheese is melted, the eggs are set. The enchiladas will be golden on top.
Garnish with tomatoes, sour cream, cilantro, or salsa.
Tips and substitutions:
- Change out the sausage for bacon or ham.
- Switch up the Cheddar cheese for Jack cheese.
- Use regular four tortillas (or favorite flavor, ie, spinach)
- Leave out the meat and add a can of drained black beans.
Our family loves these breakfast enchiladas, and we’ve made these often for weekend overnight guests! Set out your favorite toppings, and let everyone dig in!
More breakfast casseroles to try:
Slow Cooker Breakfast Casserole
Strawberry Lemon Ricotta French Toast
Baked Berry Mascarpone Stuffed French Toast
Make Ahead Freezer Breakfast Sandwiches
Get the Recipe:
Overnight Breakfast Sausage Enchiladas
Ingredients
- 1 lb. sausage, I use Aidells Pineapple & Bacon sausage
- 1 Tbsp. olive oil
- 1 red bell pepper, diced
- ½ cup sweet onion, chopped
- 3 cups shredded sharp cheddar cheese, divided
- 10 8-in whole wheat tortillas
- 6 eggs
- 2 cups milk
- 1 Tbsp. all-purpose flour
- ½ tsp. salt
- ½ tsp. cayenne pepper, optional
Instructions
- Lightly spray a 9×13 inch glass baking dish with nonstick cooking spray. Set aside.
- In a large frying pan, heat the olive oil and sauté the red pepper, onion, and sausage. Combine the cooked sausage mixture with 1 1/2 cups of the shredded cheese.
- Lay a tortilla flat on a plate. Scoop about ⅓ cup of the sausage mixture on the tortilla. Roll up tightly and place the enchilada seam side down in the baking dish. Repeat with the rest of the tortillas.
- In a separate bowl, whisk together the eggs, milk, flour, salt, and cayenne pepper. Pour the egg mixture over the tortillas; sprinkle with remaining cheese. Cover the dish with foil and refrigerate overnight.
- In the morning, preheat the oven to 350 degrees. Bake (with foil on), for 40 minutes. Remove the foil; bake for 15 minutes more, until the cheese is melted, the eggs are set. The enchiladas will be golden on top. Garnish with tomatoes, sour cream, cilantro, or salsa.
Notes
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Love this for a quick weekend breakfast!!
I’ve loved seeing little glimpses of your new home. There is no doubt in my mind that it will all come together beautifully! And seriously, these breakfast enchiladas look and sound amazing.
Enchiladas for breakfast?? Must try these!
I’m looking forward to reading and seeing more about your new home! I also need to try these enchiladas soon. I love that they can be prepped overnight.
This is my kind of breakfast!! Perfect for any occasion!
Hi! I am assuming that the sausages are removed from their casings before cooking? LOL! Sounds good will give this a try!
I will have to try these. They sound so good and different. We love Aidell’s sausages. i love the chicken and apple
maybe the moving company forgot to unload the box with the bacon and pineapple. I am going to try it without those two. I am sure they will taste good and look good
Hi Steven, yes, you can make this with NO sausage as well. ENJOY!
I had the same question as Toni, but these look fabulous, and I surely will be making them for my 4 teens sometime this summer, this would be a great after church lunch, then head out to the beach meal! I am loving watching your DIY project on snapchat. Miss you! XO Sheila
Your family will LOVE this, Sheila! I was off by a line … I use the Aidells Pineapple Bacon sausage! Yummy!
Where does the pineapple and bacon come in?
It was just off by a line. I use Aidells Pineapple Bacon sausage (buy it at Costco). So good!