Sunrise Makeahead Breakfast Enchiladas

Q: Can I make vegetarian, gluten-free, or lower-calorie versions of these breakfast enchiladas?

Yes — swap sausage for roasted mushrooms, crumbled tempeh, black beans or extra veggies for a tasty vegetarian version, and use dairy-free cheese if needed. For gluten-free, use warmed corn tortillas or certified gluten-free flour tortillas and handle corn carefully so it doesn’t crack. To reduce calories and sodium, choose lean breakfast meat (or less of it), cut back on cheese, use low-sodium enchilada sauce, or use smaller tortillas and add more vegetables for bulk.

Q: How should I reheat leftovers so they taste fresh instead of dried out?

Reheat in a 350°F (175°C) oven covered with foil for 15–25 minutes from the fridge until warmed through, then uncover for a few minutes to refresh the top. From frozen, reheat covered at 375°F (190°C) for 45–55 minutes then uncover to brown; always check the center reaches 165°F (74°C). If using a microwave for quick reheating, cover and add a spoonful of sauce or a damp paper towel to keep moisture in, but expect a softer tortilla than oven reheating.

Q: Are these Make-Ahead Breakfast Enchiladas healthy — what should I know about nutrition and portion control?

As written, a serving (two enchiladas) is hearty — roughly 700–900 calories with 30–45 g protein, 40–60 g fat, and significant sodium depending on sausage and sauce choices. To make them lighter, use less cheese, leaner sausage or more egg whites, smaller tortillas, and boost vegetable content; swap in low-sodium sauce to control salt. They’re protein-packed and great for busy mornings, but if you’re watching calories or sodium, tweak ingredients and use a nutrition calculator with your exact brands for precise numbers.

Sunrise MakeAhead Breakfast Enchiladas My GoTo Brunch Bake

By Rafael MorenoSeptember 17, 2025

4.50 (2 Ratings)

Table of Contents

Quick Hook

make-ahead Breakfast Enchiladas are my weekday hero. Ever raced out the door with cold coffee?
This dish fixes that chaos with bold flavors.

Savory sausage, creamy eggs, tangy red sauce.
Oh my gosh, it tastes like weekend brunch.

I first made this for a sleepy Sunday. My mates loved it more than coffee. A friend joked, "This beats a greasy spoon."
That quote stuck with me forever.

Brief Overview

This Sunrise casserole borrows Mexican comfort vibes. Think Overnight Breakfast Enchiladas Recipe energy.
It’s like an Overnight Mexican Breakfast Casserole .

Difficulty sits at medium for home cooks. Prep takes about 25 minutes active.
Staging can be 2 to 24 hours.

Bake from fridge for 35 45 minutes covered.
Freeze up to two months for busy weeks.

Yields 12 enchiladas. Serves six people easily.

Main Benefits

Top benefit is time saved in mornings. Real food, ready when you are.
Nutrition wise, eggs and sausage pack protein.

Perfect for brunches, potlucks, or family mornings. It’s a true Sausage Enchilada Casserole vibe.
Also works as a Corn Tortilla Breakfast Casserole .

What makes it special is versatility. Use hash browns for Hash Brown and Egg Enchiladas .
Swap sausage for veggies, if you like.

It reheats beautifully, so it’s freezer friendly.
This is my go-to Freezer Friendly Breakfast Enchiladas .

I learned to slightly undercook eggs first. That trick keeps them tender after baking. Warm tortillas avoid cracking during rolling. If you rush, the filling leaks.
Trust me, patience rewards you here.

This recipe also doubles as a crowd pleaser. Try the Sausage and Egg Enchilada Bake twist.
Or lean into cheese for a Cheesy Breakfast Enchilada Casserole .

For brunch parties, label it Brunch make-ahead Enchiladas .

Now that you’re hungry and excited,
let’s move smoothly to the ingredients.

Ingredients & Equipment

I love talking food gear and pantry basics. make-ahead Breakfast Enchiladas changed my rushed mornings.
A quick poll of my brunch crowd agreed.

Main Ingredients

Filling

1 lb (450 g) breakfast sausage or chorizo.
1 tbsp (15 ml) neutral oil.
1 medium yellow onion, diced (~150 g).
1 medium bell pepper, diced (~120 g).
3 cloves garlic, minced (~9 g).
12 large eggs (720 g) , beaten.
1/4 cup (60 ml) milk or half and-half.
2 cups (300 g) frozen shredded hash browns.
2 cups (200 g) shredded cheddar or blend.
1/2 tsp kosher salt, 1/4 tsp black pepper.

Assembly

12 flour tortillas, 6 8 inch (15 20 cm) .
3 cups (720 ml) red enchilada sauce.
1 cup (100 g) shredded cheese for topping.
2 tbsp (30 g) chopped cilantro (optional).

Quick sauce (optional)

2 tbsp (30 ml) vegetable oil.
2 tbsp (16 g) flour.
2 tbsp (15 g) chili powder.
2 cups (480 ml) low-sodium broth.

Quality tips

Use fresh Grade A eggs. They scramble creamy.
Pick sausage with visible fat for flavor.
Choose soft, flexible tortillas. They roll easily.
Sauce should smell bright and slightly tangy.

Seasoning Notes

Essential combos work every time.

Chili powder + cumin + oregano.
Salt, garlic, and black pepper. Add smokiness with smoked paprika.
Brighten with lime juice at the end.
Finish with chopped cilantro for freshness.

Flavor enhancers

A splash of apple cider vinegar.
A pinch of sugar if sauce tastes flat.
Green onions for crunch and zip.

Quick swaps

No sausage? Use black beans.
dairy-free cheese works fine.
Swap flour tortillas for corn.

Equipment Needed

Essential tools only.

9x13-inch (23x33 cm) baking dish.
10 12 inch (25 30 cm) skillet.
Mixing bowls, whisk, spatula.
Measuring cups and spoons.
Aluminum foil and plastic wrap.
Instant read thermometer (recommended).

Household alternatives

Use two smaller pans if needed.
Use a heavy skillet instead of nonstick.
Warm tortillas in microwave or skillet.

These basics cover Overnight Breakfast Enchiladas Recipe needs.
They also work for Overnight Mexican Breakfast Casserole , Sausage Enchilada Casserole , Freezer Friendly Breakfast Enchiladas , and more.

Honestly, assemble the night before. Sleep easy. Bake cheerful brunch.

Cooking Method

I love how make-ahead Breakfast Enchiladas rescue rushed mornings. Pro cooks say, "Slightly undercook the eggs." I learned that the hard way. Overcooked eggs = rubbery sadness.

Prep Steps

Get your mise en place. Dice onions and peppers. Thaw and pat dry the hash browns. Crumble or slice the sausage. Whisk 12 eggs with 1/4 cup milk .

Save time by doing the filling the night before. Warm tortillas quickly so they don’t split. Label containers if freezing.

Safety first: cool hot fillings to room temp for 20 30 minutes before covering.

step-by-step Process

Brown 1 lb sausage and sauté onion and pepper until soft, about 4– 6 minutes .
Scramble eggs until almost set. Stop while still moist.
Mix sausage, eggs, hash browns, and 2 cups cheese .
Spread 1/2 cup sauce in a 9x13 dish. Roll 12 tortillas with filling. Place seam side down.
Pour remaining sauce and top with 1 cup cheese .
Bake covered at 350° F ( 175° C) from the fridge for 25– 30 minutes , then uncover and bake 8 10 minutes until bubbly. Aim for 165° F ( 74° C) internal temp.

Visual cues help. Look for bubbling sauce. Cheese should be melted and lightly golden. Edges of tortillas will brown slightly.

Pro Tips

Slightly undercook eggs; they finish in the oven. This keeps them creamy.
Warm tortillas in a damp towel. They roll without cracking.
Freeze assembled pans flat. For Freezer Friendly Breakfast Enchiladas , wrap tightly and freeze up to 2 months.

Common mistakes: overfilling tortillas, skipping the sauce underlayer, and baking straight from freezer without raising oven temp. make-ahead options work great.

Refrigerate up to 24 hours or freeze for later. This recipe easily becomes a Sausage Enchilada Casserole , Corn Tortilla Breakfast Casserole , or even a Cheesy Breakfast Enchilada Casserole for brunch.

I once served this to my sleepiest friends. They thought I cooked all morning. Nope. Just smart prep. If you want a twist, try it as a Hash Brown and Egg Enchiladas or a Sausage and Egg Enchilada Bake .

Overnight versions like the Overnight Breakfast Enchiladas Recipe and Overnight Mexican Breakfast Casserole are brilliant for crowds. Trust me, you’ll make this again.

Recipe Notes

Oh my gosh, this Sunrise dish is a lifesaver. If you want hassle free mornings, the make-ahead Breakfast Enchiladas are it.

Assemble the night before and wake up to warm smells. Think of it as an Overnight Breakfast Enchiladas Recipe that feels like a hug.

Serving Suggestions

Serve hot with bright toppings. Spoon salsa fresca and avocado on top. A squeeze of lime and a dollop of crema wake the flavors.

Pair with coffee or a citrusy mimosa. For brunch crowds, this is basically a Sausage Enchilada Casserole turned party food.

I like a simple fruit salad on the side. It balances the cheesy richness of a Cheesy Breakfast Enchilada Casserole.

Storage Tips

Refrigerate covered for 2 24 hours before baking. For longer storage, freeze tight for up to 2 months .

Label the date trust me, you’ll forget. Bake from chilled at 350° F ( 175° C) until bubbly. From frozen, bake at 375° F ( 190° C) and aim for an internal temp of 165° F ( 74° C) .

Use an instant read thermometer to be safe.

Variations

Swap sausage for mushrooms or black beans to make Veggie Breakfast Enchiladas. Or try corn tortillas for a Corn Tortilla Breakfast Casserole vibe.

If you want less meat, use 12 oz sausage or extra potatoes. For a green twist, swap red sauce for salsa verde to make an Overnight Mexican Breakfast Casserole.

I once used smoky chorizo and honestly, bliss.

Nutrition Basics

Per serving, expect roughly 700 900 calories. Protein sits around 30 45 g. Sodium varies with sauce and sausage. These enchiladas give a strong protein and carb combo.

Eggs and sausage supply muscle building protein. Potatoes and tortillas fuel your morning. Want lighter? Use less cheese and leaner sausage.

Hash Brown and Egg Enchiladas deliver comforting carbs plus that creamy egg texture.

Final thoughts: this recipe doubles as a Brunch make-ahead Enchiladas hero. It’s flexible, freezer friendly, and forgiving. Try the Sausage and Egg Enchilada Bake for a weekend crowd.

Honestly, once you master warming tortillas and slightly undercooking eggs, you’ll never stress breakfast again. Go make it your future self will thank you.

Frequently Asked Questions

How far in advance can I make the make-ahead Breakfast Enchiladas fridge and freezer options?

You can assemble and refrigerate the enchiladas up to 24 hours before baking; just cover tightly with foil or plastic wrap. For longer storage, freeze them (without fresh garnishes) for up to 2 months wrap well to remove air and protect against freezer burn.

Bake from refrigerated in ~35 45 minutes or from frozen at a slightly higher temp for ~50 70 minutes, checking that the center reaches 165°F (74°C).

What’s the best way to keep the tortillas from getting soggy?

Warm the tortillas briefly (in a hot skillet or microwave between damp paper towels) so they roll without cracking and absorb less sauce. Slightly undercook the scrambled eggs and drain excess fat from sausage moist, not wet, fillings reduce sogginess.

Also spread only a thin layer of sauce on the dish bottom and avoid over filling each tortilla; bake covered first, then uncover to let the top crisp up.

Can I make vegetarian, gluten-free, or lower calorie versions of these breakfast enchiladas?

Yes swap sausage for roasted mushrooms, crumbled tempeh, black beans or extra veggies for a tasty vegetarian version, and use dairy-free cheese if needed. For gluten-free, use warmed corn tortillas or certified gluten-free flour tortillas and handle corn carefully so it doesn’t crack.

To reduce calories and sodium, choose lean breakfast meat (or less of it), cut back on cheese, use low-sodium enchilada sauce, or use smaller tortillas and add more vegetables for bulk.

How should I reheat leftovers so they taste fresh instead of dried out?

Reheat in a 350°F (175°C) oven covered with foil for 15 25 minutes from the fridge until warmed through, then uncover for a few minutes to refresh the top. From frozen, reheat covered at 375°F (190°C) for 45 55 minutes then uncover to brown; always check the center reaches 165°F (74°C).

If using a microwave for quick reheating, cover and add a spoonful of sauce or a damp paper towel to keep moisture in, but expect a softer tortilla than oven reheating.

Are these make-ahead Breakfast Enchiladas healthy what should I know about nutrition and portion control?

As written, a serving (two enchiladas) is hearty roughly 700 900 calories with 30 45 g protein, 40 60 g fat, and significant sodium depending on sausage and sauce choices.

To make them lighter, use less cheese, leaner sausage or more egg whites, smaller tortillas, and boost vegetable content; swap in low-sodium sauce to control salt. They’re protein packed and great for busy mornings, but if you’re watching calories or sodium, tweak ingredients and use a nutrition calculator with your exact brands for precise numbers.