This Overnight Breakfast Sausage Enchiladas recipe is a delicious weekend breakfast for the family or overnight guests!

olives and toppings on Overnight Breakfast Sausage Enchiladas

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.

cheesy Overnight Breakfast Sausage Enchiladas

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)

2 breakfast enchiladas with toppings

How do you make breakfast enchiladas?

  1. Lightly spray a 9×13 inch glass baking dish with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.making Overnight Breakfast Sausage Enchiladas

pouring eggs on BF enchiladas

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.

2 breakfast enchiladas

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

2 breakfast enchiladas
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Get the Recipe:

Overnight Breakfast Sausage Enchiladas

Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Yield: 8

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

Reposted from June 2016
Cuisine: American
Course: Breakfast
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Overnight Breakfast Sausage Enchilada