Easy Overnight Breakfast Enchiladas My CrowdPleasing Recipe

Instructions:

1. Brown the sausage in a large skillet over medium heat, breaking it up with a spoon. Drain any excess grease.
2. Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5-7 minutes.
3. In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the sausage and vegetables. Cook, stirring occasionally, until the eggs are set but still slightly moist.
4. Preheat oven to 350°F (175°C). Spread 1/4 cup of the cream of mushroom soup mixture in the bottom of a 9x13-inch baking dish.
5. Spoon about 1/2 cup of the sausage and egg mixture into each tortilla. Sprinkle with a portion of the shredded cheddar cheese. Roll up each tortilla tightly and place it seam-side down in the prepared baking dish.
6. In a small bowl, whisk together the remaining cream of mushroom soup and milk. Pour the sauce evenly over the rolled enchiladas.
7. Cover the baking dish tightly with plastic wrap and refrigerate overnight.
8. Remove the enchiladas from the refrigerator 30 minutes before baking. Preheat the oven to 350°F (175°C). Sprinkle the remaining cheddar cheese over the top of the enchiladas. Bake for 25-30 minutes, or until heated through and the cheese is melted and bubbly.
9. Garnish with chopped green onions (if desired) and serve hot.