Overnight Breakfast Enchiladas + VIDEO
308 Comments
Posted: 02/13/18
Updated: 12/20/24
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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 like my favorite Crescent Roll Breakfast Casserole.
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!
Video
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.
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%)
Cindi says
Love this recipe. made it for Mother’s day and again this morning. I plan on changing it up a bit in the future like adding morning star crumbles with some chopped veggies for my sister un law cause she does not eat meat or even chili and cheese in the middle. The options are endless!
Julie says
Those all sound amazing! It’s definitely a versatile recipe, so glad you love it!
Nichole says
Very easy and delicious!!!!
Julie says
Thanks, Nichole!
Jen says
Amazing! I added a can of diced Chile’s. Half with the sausage and half in the egg mixture. Also included a couple shakes of paprika.
For the question above. I didn’t have 1/2 & 1/2 so used 1 cup heavy whipping cream and 1 cup milk and loved it!
Julie says
So glad you loved it! And thanks for sharing that your 1/2 and 1/2 mixture worked!
Lynn says
I think this would be great but I’d like to leave flour out or replace flour with almond flour. Would their option work? Thanks
Julie says
You could replace it with almond flour.
Amy says
Would it be possible to freeze this? At what point would be best to freeze?
Julie says
I think it would work fine to freeze. Cover it tightly and freeze it when you would refrigerate it in the recipe.
Eileen says
I would like to make this gluten-free. Has anyone tried this with corn tortillas?
Julie says
I haven’t tried it but I think it would work fine!
Brenda says
Works well with chorizo. And use corn tortillas instead of flour ones.
Tamara says
I changed it slightly… I cooked bacon and crushed it up into bits.. I think it works better because the bacon is fresh. I also used hot sausage to boost the flavor and added some spices to the mix. It is seriously my husbands favorite thing! I made them for a friend while I was visiting and now they are asking when I can come back😂😆
Julie says
That’s awesome! The bacon bits just save a couple steps, making it with cooked bacon sounds great!
Leigh says
What spices? My fam likes a kick to everything.
Lisa says
Last month I made these for a work breakfast. Let me just say this dish is absolutely delishious. Even one person who barely likes anything anyone brings was raving over it and requested me to bring this for the next birthday work breakfast (which is tomorrow). I love the fact that I can prepare it the night before and just bake in the morning. Thanks so much for sharing your recipe!! It is a HIT!!
Julie says
Thanks for your review, Lisa! I’m so glad it’s a hit with everyone.
Cheryl says
I usually don’t rate but I needed to on this one. As written this is a 3 star as it is so blah in flavor. Spiced up it might be good. I won’t fix it again, sorry
Julie says
I’m sorry it wasn’t up to your expectations.
TLP says
Could I use milk in place of the half and half? Or a combination of milk and heavy cream?
Julie says
I haven’t tested it with anything other than half and half but you could try 1 cup of milk and 1 cup of heavy cream instead.
Refilwe Chilisa says
May you include metrics measurements please I’m Definitely making this on Saturday for breakfast for my family !!!
Julie says
I found this website that might help with converting to metric. I hope everyone enjoys it!
https://www.metric-conversions.org/
Debbie F says
Looks delicious. Making it for Thursday morning celebrating our 2nd Christmas.
Julie says
Hope it turns out great!
Barb says
I made this for the family’s annual Christmas Eve breakfast. Everyone raved about them! I made 2 changes, I added some chopped sautéed onions to the filling and instead of cheddar cheese I used the 4 cheese Mexican blend. I will use his recipe for brunches in the future. Thanks for sharing this awesome recipe!
Julie says
You’re welcome, Barb! I’m so happy it was a hit!
Jackie Wilde says
This is one of our favorite family recipes. Each enchilada gets 1/3 cup of the filling. (Add that that to the recipe for future pinners.) 😋
Julie says
So glad you love it! Thanks for the rating and review!
Kathleen says
It is wonderful!
Julie says
Glad you enjoyed them!