Rise Shine Overnight Breakfast Enchiladas

Recipe Introduction

Quick Hook

Fancy a lie-in but still want a killer brunch? Honestly, who doesn't? These Easy Overnight Breakfast Enchiladas are your answer. Savoury sausage and egg meet creamy cheese in a Tex-Mex fiesta.

Brief Overview

This Breakfast Enchiladas Casserole is inspired by classic Mexican flavours. It is easy peasy to make. Prep takes about 25 minutes, plus chilling, then bake for 30. This makes about 6 servings.

Main Benefits

One of the best things about this Enchiladas Recipe is the make-ahead factor. It's perfect for weekend brunch or having friends over.

It’s packed with protein and cheesy goodness, making this Mexican breakfast casserole special.

Let's Talk Ingredients

Alright, let's get started with what you need. You will need some sausage, eggs, and tortillas. Don't forget the cheese and cream of mushroom soup! Trust me, it sounds weird but it works.

Sausage and Egg Enchiladas Filling

First up, you'll need 1 pound of breakfast sausage. Get rid of the casing. Also grab one chopped onion and a green pepper.

Next, 8 large eggs, milk, salt, and pepper. A cup of shredded cheddar is next.

The Rest of the Stuff

You'll also need 8 flour tortillas. Get one can of condensed cream of mushroom soup. Half a cup of milk and sour cream are required.

Green onions are optional, if you want to be fancy, but who has the time?

Tools of the Trade

You don't need anything too crazy. Just a large skillet and a 9x13 inch baking dish. A whisk and a mixing bowl are also a must.

And some measuring cups for good measure.

Making it Happen (step-by-step)

First, brown that sausage! Make sure to crumble it up nicely. Drain off any excess grease. You don't want soggy Breakfast Enchiladas .

Now add the chopped onion and green pepper. Cook until softened and your kitchen smells amazing.

Next, whisk those eggs with milk, salt, and pepper. Pour this mixture into the skillet. Cook, while stirring, until set.

Next we are going to assemble the make-ahead breakfast enchiladas . Get ready for the magic!

Alright, lets dive into what you'll need to make these Rise & Shine Easy Overnight Breakfast Enchiladas . Honestly, it's mostly stuff you probably already have kicking about in the kitchen, which is half the appeal, right?

This enchiladas recipe is really the perfect easy breakfast casserole , and here’s what makes it tick.

Ingredients & Equipment

Main Ingredients for the Sausage and egg enchiladas

• Breakfast Sausage: 1 pound (454g) . Look for sausage with a good fat content for flavour. Seriously, the cheap stuff just doesn't cut it!
• Onion: 1 medium , chopped. Yellow or white, dealer's choice.
• Green Bell Pepper: 1 medium , chopped. Red would work too, if you fancy a bit of colour.
• Eggs: 8 large . Free range are always a winner, if you can.
• Milk: 1/4 cup (60ml) . Whole milk gives richness.
• Salt and Pepper: Each 1/4 teaspoon . Season to taste, obviously.
• Cheddar Cheese: 1 cup (approx. 115g) , shredded, divided. A sharp cheddar works brilliantly.
• Flour Tortillas: 8 (6 inch) . Corn tortillas don't work in this breakfast enchiladas casserole .
• Cream of Mushroom Soup: 1 (10.75-ounce) can. Don’t knock it 'til you try it!
• Sour Cream: 1/2 cup (120ml) . Full fat is the way to go.
• Green Onions: 1/4 cup (60ml) , chopped, for garnish. Optional but adds a nice freshness.

Seasoning Notes

This Mexican breakfast casserole recipe relies on the sausage for a lot of its flavour, so choose wisely. A little pinch of cayenne pepper in the egg mixture never hurt anyone.

If you want brunch enchiladas recipe with an extra kick, add a dash of hot sauce to the eggs.

Substitutions? A pinch of smoked paprika really elevates the breakfast enchiladas flavour profile, bringing a hint of complexity. If you don't have green onions, chives work just fine.

Equipment Needed to prepare your make-ahead breakfast enchiladas

• Large Skillet: For browning the sausage and scrambling the eggs. Any decent one will do.
• 9x13 inch Baking Dish: Essential for baking. Glass or ceramic.
• Whisk: For whipping up those eggs. Fork works in a pinch.
• Mixing Bowl: For, you know, mixing.
• Measuring Cups and Spoons: Get it accurate, folks!

Honestly, that's all you really need. No fancy gadgets. This easy breakfast casserole is all about simple goodness. Let’s get started!

Rise & Shine: Mastering Easy Overnight Breakfast Enchiladas

Ever wake up craving something seriously delicious, but cannot be bothered to spend hours in the kitchen? Yeah, me too! That’s where these Easy Overnight Breakfast Enchiladas come to the rescue.

I mean, honestly, who doesn’t love waking up to a ready-to-bake Mexican breakfast casserole ? This enchiladas recipe is so simple, it’s practically foolproof.

Prep Like a Pro: Your Mise en Place Mission

Alright, before we dive in, let’s get our ducks in a row. Chop your onion and green pepper. Cook your sausage.

Whisk your eggs with milk, salt, and pepper. Grate your cheddar cheese! Having everything prepped makes assembly a breeze. Trust me, this little bit of mise en place saves you a ton of time.

This breakfast enchiladas casserole is all about ease, babes!

From Skillet to Dream: The step-by-step

1. Brown 1 pound of sausage, crumble it, and drain the grease. Nobody likes soggy breakfast enchiladas .
2. Sauté 1 cup of chopped onion and 1 cup of green bell pepper until soft, about 5- 7 minutes .
3. Scramble 8 eggs with 1/4 cup of milk, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Add this to the sausage and vegetable mixture.
4. Mix 1 (10.75-ounce) can of cream of mushroom soup with 1/2 cup of milk and 1/2 cup of sour cream. Spread 1/4 cup of this mixture in the bottom of a 9x13 inch baking dish.
5. Fill 8 flour tortillas with the sausage and egg mixture, sprinkle with 1 cup of cheddar cheese, roll 'em up and place seam side down in your baking dish.
6. Pour the remaining cream of mushroom soup mixture over the enchiladas.
7. Cover tightly and refrigerate overnight . This overnight breakfast is where the magic happens.
8. Bake at 350° F ( 175° C) for 25- 30 minutes , until bubbly and golden brown.

Pro Hacks: Secret Weapons for Enchilada Excellence

Warming those tortillas! I cannot stress this enough. Pop 'em in the microwave for a few seconds to make them pliable.

It'll save you from tears and cracked tortillas, I swear. And, don't be afraid to jazz up the filling. A little diced tomato or spinach never hurt nobody.

The perfect brunch enchiladas recipe . A great easy breakfast casserole that will steal the spotlight! This recipe can be make-ahead breakfast enchiladas for any week day! I hope you love my take on sausage and egg enchiladas .

I call it my Mexican breakfast casserole . You will be the talk of the town after serving this Brunch enchiladas recipe

So there you have it. Your new go-to Easy Overnight Breakfast Enchiladas ! Enjoy!

Recipe Notes for Epic Breakfast Enchiladas

So you're about to make these Easy Overnight Breakfast Enchiladas . Nice one! Just a few extra bits and bobs to make sure they're absolutely spot-on.

I've tweaked them over time, and honestly? They're fool proof now. I promise.

Serving up your Easy breakfast casserole

Want to make your Breakfast Enchiladas Casserole look extra fancy? Honestly, just a sprinkle of fresh coriander/cilantro does wonders. I'm quite partial to a dollop of sour cream and some salsa, too.

For drinks, how about some fresh orange juice? Or if it's really a special occasion, mimosas! These Mexican breakfast casserole are a showstopper!

Storage Tips and Breakfast Enchiladas leftovers

These make-ahead breakfast enchiladas are best eaten fresh, but leftovers keep well. Pop any leftover Breakfast Enchiladas in the fridge, covered, for up to three days .

To reheat, microwave them until piping hot. You can also reheat them in the oven at 350° F ( 175° C) until warmed through.

Freezing the enchiladas isn't my favourite idea as it can affect the texture of the tortillas. I'd suggest making a fresh Brunch enchiladas recipe .

Breakfast Enchiladas Variations on a Theme

Fancy something a bit different? For a vegetarian version, swap the sausage for black beans and sweetcorn. I like to add some diced red peppers for extra flavour.

If you want to cut down on the calories, use turkey sausage and reduced fat cheese. Honestly, no one will know the difference with this Enchiladas Recipe !

Nutrition info on this Sausage and egg enchiladas

Each serving of these Easy Overnight Breakfast Enchiladas has roughly 450 calories . You're also getting a good hit of protein from the eggs and sausage.

The protein helps you feel full and energised for the day. You also get some carbs from the tortillas. Remember to eat responsibly!

Right then, get ready to enjoy the best Easy overnight breakfast known to mankind. You've got this!

Frequently Asked Questions

Can I make these Easy Overnight Breakfast Enchiladas ahead of time? Like, really ahead of time?

Absolutely! That's the whole point, innit? You prepare them the night before, cover them well, and let them chill in the fridge. Then, in the morning, just pop them in the oven. It's like having your own personal breakfast chef, without any of the drama!

I'm trying to be a bit 'ealthier - are there any swaps I can make to lighten up these Easy Overnight Breakfast Enchiladas?

Good on ya! You can definitely make some smart swaps. Try using lean turkey sausage instead of regular sausage, and opt for reduced fat cream of mushroom soup and cheddar cheese. You can also add some spinach or mushrooms to the filling to boost the veggie content and feel like you’re Mary Berry herself!

My family isn't a fan of cream of mushroom soup. Can I use something else in my Easy Overnight Breakfast Enchiladas?

No worries, there are plenty of substitutes! Cream of chicken soup works perfectly well. Or, if you're feeling adventurous, you could even make your own cheese sauce from scratch! That will have you feeling like you’ve nailed a technical challenge!

How long do Easy Overnight Breakfast Enchiladas last in the fridge once they're baked?

Cooked enchiladas will keep in the fridge for 3-4 days. Make sure to store them in an airtight container to prevent them from drying out. You can reheat them in the microwave or oven until heated through; just make sure they are piping hot to be safe.

I want to spice things up a bit - any suggestions for adding a kick to my Easy Overnight Breakfast Enchiladas?

Spice is the spice of life! A pinch of cayenne pepper or a dash of hot sauce to the egg mixture will do the trick. Or, for a more subtle heat, chop a jalapeño and sauté it with the onion and bell pepper. Just remember - go easy on the spice to avoid a culinary catastrophe!

Can I freeze Easy Overnight Breakfast Enchiladas either before or after baking?

You sure can. To freeze before baking, assemble the enchiladas, cover tightly with plastic wrap and then foil, and freeze for up to 2-3 months. Let them thaw overnight in the fridge before baking as directed. Baked enchiladas can also be frozen.

Let them cool completely, then wrap them individually or in a baking dish covered with plastic wrap and foil. Thaw and reheat until warmed through.