Description
These Make-Ahead Breakfast Enchiladas are a delicious and satisfying morning meal that can be prepared in advance. Filled with bacon, sausage, eggs, and cheese, these enchiladas are flavorful and perfect for feeding a crowd at breakfast or brunch.
Ingredients
Units
Scale
Bacon:
- 6 slices bacon, chopped
Sausage:
- 1 lb pork breakfast sausage
Eggs:
- 8 eggs
Green Chiles:
- 1 (4.5 oz) can chopped green chiles
Cheddar Cheese:
- 2 cups Cheddar cheese, grated and divided
Flour Tortillas:
- 8 8-inch flour tortillas
Enchilada Sauce:
- 1 (10 oz) can enchilada sauce
Green Onion:
- Green onion, sliced, for serving
Instructions
- Preheat Oven: When ready to bake, preheat oven to 350°F.
- Prepare Baking Dish: Spray a 9×13-inch baking dish with nonstick spray.
- Cook Bacon: Cook the bacon in a skillet until crispy, then drain on a paper towel-lined plate.
- Cook Sausage: In the same skillet, cook breakfast sausage until no longer pink. Set aside.
- Prepare Eggs: Beat together eggs, green chiles, salt, and pepper. Cook in skillet until done.
- Assemble Enchiladas: Fill tortillas with sausage, scrambled eggs, bacon, and cheese. Roll and place in baking dish.
- Add Sauce: Pour enchilada sauce over enchiladas, cover with foil, and refrigerate if making ahead.
- Bake: Bake for 35 minutes, then top with cheese and bake uncovered until bubbly, about 20 minutes.
- Serve: Top with bacon and green onions before serving.
Notes
- You can prepare these enchiladas the night before and bake them in the morning for a quick and delicious breakfast.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 215mg
