Overnight Breakfast Enchiladas + VIDEO
228 Comments
Posted: 02/13/18
Updated: 09/06/22
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Overnight Breakfast Enchiladas ~ Tortillas stuffed with Sausage, Eggs,Cheese and Bacon! This is the Perfect Overnight Breakfast Casserole Recipe!
These delicious Overnight Breakfast Enchiladas are the perfect, easy breakfast recipes that are made the night before! I’m all for overnight breakfast casseroles. This is because I’m all about sleeping as long as possible every single morning. When I can prep breakfast the night ahead, stick it in the fridge and just pull it out and bake it the next morning it makes me want to do a happy dance. These Overnight Breakfast Enchiladas have flour tortillas loaded with sausage, bacon and cheese. Then they are covered with eggs and topped with more bacon and cheese!
A few of my other favorite make ahead breakfast casseroles are Sausage & Cheese Hash Brown Breakfast Casserole and Biscuits and Gravy Overnight Breakfast Casserole! Both of these are overnight breakfast casseroles so Mom can sleep a little bit longer. Trust me, this makes the entire family happy and they still get their breakfast made!
Ingredients Needed for Overnight Breakfast Enchiladas
- Sausage
- Shredded cheddar cheese
- Flour tortillas
- Eggs
- Half-and-half
- All-purpose flour
- Salt
- Bacon Bits
A couple weekends ago we headed up to the cabin with my mom and dad for a relaxing weekend. The guys were going to try the ice fishing up there and us girls were just going to hang out and do a little shopping. It sounded great. We could just relax and do whatever we wanted and not have a worry.
This sounded great until the hubby came down with a bad cold a couple days before we left. He decided he was good enough to go so we still went. Saturday morning the guys headed out to the lake and us girls left to do some shopping. Throughout the morning I thought my throat was a little dry but blamed it conveniently on the cabin and hoping it was just dry in there. As the day wore on the sicker I became until that night I was shivering, exhausted and aching. Fun stuff. Off to bed I went.
The next day I felt terrible still but the aches were gone I just had a terrible sore throat. This went on for a couple days then it moved to my head. Ugh. Seriously. Could the chest cold not be enough. Nope. Everything started draining. Lovely picture I’m painting here isn’t it? It seems like so many people are sick right now. I’m so ready for spring.
It’s only the middle of January. *SIGH*
If you are looking for a breakfast to warm you up in the bitterly cold January winter here one is. It’s a bit of a fun twist on a regular old egg bake. You can switch the meat for whatever you like or have on hand. I was worried the tortillas were going to be soggy if I put the eggs in the night before but I did it anyways and it was awesome! The eggs run into the tortillas and it’s so yummy!
Tools Helpful for Making Overnight Breakfast Enchiladas
If you have guests coming or just want to spoil your family this is the perfect way to do it! Bonus is that you don’t even have to get up early to make them feel like they are spoiled when you make an overnight breakfast casserole!
WATCH THE STEP BY STEP VIDEO FOR THIS BREAKFAST ENCHILADAS RECIPE BELOW:
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Breakfast Enchiladas
Tortillas stuffed with Sausage, Eggs,Cheese and Bacon! This is the Perfect Overnight Breakfast Casserole Recipe!
enchiladas
Ingredients
- 1 lb sausage browned
- 2 cups shredded cheddar cheese
- 8 8 in flour tortillas
- 6 eggs
- 2 cups half-and-half
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 3 oz package Real Bacon Bits
Instructions
- Spray 13×9 in pan with cooking spray
- In a large bowl stir together browned sausage, 1 c. cheese and 1/2 of the package of bacon bits.
- Place a 1/8 of the mixture down the center of a tortilla. Roll up and place seem side down in baking dish. Repeat until all tortillas are filled.
- In another large bowl beat eggs, half and half, four and salt. Pour over the tortillas in the pan. You can cover the dish and place in the fridge overnight or baked immediately.
- When ready to bake, preheat the oven to 350 degrees. Uncover dish and sprinkle remaining 1 cup of cheese over tortillas. Sprinkle the rest of the bacon bits over cheese. Cover baking dish and bake for 35 minutes. Uncover dish and bake 10 minutes longer or until set and cheese is melted.
Video
Nutrition Information
Serving: 2, Calories: 556kcal (28%), Carbohydrates: 19g (6%), Protein: 28g (56%), Fat: 40g (62%), Saturated Fat: 18g (113%), Cholesterol: 226mg (75%), Sodium: 1141mg (50%), Potassium: 392mg (11%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 720IU (14%), Vitamin C: 0.9mg (1%), Calcium: 324mg (32%), Iron: 2.6mg (14%)
Rose says
I haven’t tried your recipe yet, but I have a question. What is the purpose of the flour? What does it do?
Julie Evink says
Thickens the eggs as it bakes.
Rose says
Thank you for answering my question. It was good, but really good the next day and reheated beautifully. I agree that there is nothing better than overnight casseroles.
Julie Evink says
Great to hear Rose!! Thanks for commenting and rating the recipe!
Ashley says
I have made this several times! It’s SO good! I bring it to church often and it’s always enjoyed. Sometimes I’ll add an extra egg, to add more to the mix, but WOW is it good!!!!
Julie Evink says
Awesome to hear Ashley! So glad you are enjoying this recipe!
JoJo says
This recipe has a bit too much liquid. Suggest cutting liquid to 1 1/2 c or increasing eggs to 8. Also cooking time is way off, I needed to cook almost 50 minutes. Also serve with homemade salsa. But it is not an egg casserole most people have every had. It is always a success!
April says
I was excited to make these to heat up at work this week. But I thought these were very mushy and I tasted more of the soggy tortilla than anything. I used 8 8” tortilla and even added white onions and bell pepper for a more Denver omelette taste. I’m probably going to have to throw out the rest of the weeks and stick to boring oatmeal.
Julie Evink says
I’m sorry to hear that. We have them often and haven’t had issues.
Vikki says
I’ve made this several times and will be doing it again for my daughter’s bridal brunch on Sunday. I have noticed sometimes it takes forever to bake and get hot in the center. Is there a way to pre-bake it – take it to the venue and then finish baking it there?? I’m trying to do as much as I can ahead of time – we do have one oven and a stove top but that’s it. Any thoughts/ideas will be greatly appreciated. This is my favorite breakfast recipe so I know it will be a hit if I can pull it off and make it hot all the way through! 🙂
Julie Evink says
Hey Vikki! I’ve never pre-baked it, but I think that would work. The other thought is baking it and wrapping it in towels and putting it in a cooler. It would keep it warm.
Tiffany says
This recipe was quick, easy, and very tasty!! I made it Mexican style with chorizo, pinto beans, potatoes, and then the cheese and eggs. The kids and husband even really enjoyed it. Will defiantly make it again!!
Julie Evink says
Wonderful to hear! I love the additions to it. Thanks for commenting and rating the recipe!
Brenda Sky says
I was shocked that this didn’t come out soggy after sitting in eggs all night. Instead it was perfect in every way!!! I used cooked potatoes, avocados, onions and red peppers instead of sausages, as my filling. I will definitely make this again and again!!!!
Julie Evink says
Sounds like delicious ways to mix it up! So glad you enjoyed it Brenda!
Angie says
Can this be frozen?
Julie Evink says
Yes it can be!
Ashley says
Would I freeze this after baking or before?
Julie Evink says
I would freeze before baking.
Esther says
Can these be frozen?
Angie says
Made it with real bacon and added jalapeños on top. This was amazing!
Julie Evink says
Delicious additions Angie! Thanks for commenting and rating the recipe!
Tiffany Bordelon says
I forgot to add flour
Julie Evink says
How did they turn out Tiffany?
Grandma Carla says
Made this over Thanksgiving holiday. My 15 yr old grandsons said” grandma this is amazing, if it isn’t to much work we’ll eat this again tomorrow. Of course I was more than delighted to make it again. I used the Authentic tortilla shells that you have to pre-cook. They are found in the cooler section near the cheeses at Walmart. They are so delicious and don’t get soggy. I use in all my enchilada dishes. They are almost a little chewy.
Julie Evink says
Best compliment ever to the chef! Thanks for commenting and rating the recipe!
Nancy Peterson says
Quick question – is the nutrition information for 1 enchilada or 2?
Thanks!
Julie Evink says
Nutrition information is for one enchilada based on the recipe making 8 enchiladas.
Casey says
Have you ever tried this with corn tortillas? My sis-in-law is GF and I’m looking for overnight recipes for Christmas brunch.
Thanks!
Julie Evink says
If you look through the comments I think others have made it with corn tortillas.