Assemble these overnight breakfast enchiladas the night before and bake in the morning! Tortillas are stuffed with sausage, potatoes, and cheese then covered in a creamy egg sauce, it’s super easy and delicious!
Other make-ahead breakfast recipes we love include breakfast casserole with biscuits, crockpot breakfast casserole recipe and breakfast hashbrown casserole with sausage!
Overnight Breakfast Enchiladas
This breakfast enchiladas recipe is an easy and filling savory breakfast option. Similar to my overnight breakfast casserole with sausage, you can assemble make-ahead, store in the fridge overnight, and then bake in the morning. It’s a real timesaver!
The casserole starts with tortillas loaded with sausage, potatoes, and cheese and then is topped with eggs which cook up into creamy scrambled perfection. Top with tomatoes, green onions or salsa for a Mexican-inspired breakfast just like huevos rancheros, breakfast tacos or breakfast burritos!
Table of Contents
Ingredients in Breakfast Enchiladas
This easy enchilada breakfast casserole is made with easy-to-find ingredients which is another bonus when making this recipe!
Find the full printable recipe with specific measurements below.
- Filling: I use breakfast sausage (either pork or turkey sausage), homemade salsa or buy store-bought, cheddar and Monterey Jack cheese plus Potatoes O’Brien (diced potatoes with peppers and onions) for the filling.
- Tortillas: It’s really easy to make your own homemade flour tortillas if you have time. Store-bought will work too!
- Egg mixture: For the enchilada sauce, eggs are whisked with half-and-half and flour and poured over tortillas. The half-and-half will make the eggs nice and creamy, and the flour helps them to puff up in the oven.
- Toppings: I always sprinkle some cheese over the top of the casserole before baking and for serving, chopped cilantro, sour cream, diced tomatoes, sliced green onions, homemade salsa verde and crumbled bacon.
Substitutions and Variations
As with most make-ahead breakfast enchiladas, my version is just a guide, and you can stuff and top these with whatever you want!
- Swap out the cheese: Try pepper jack, gouda, or even feta.
- Mix up the protein: Instead of breakfast sausage, go for bacon, diced ham, or chorizo.
- Add more vegetables: Layer in some spinach and cooked mushrooms for more veggie goodness.
- Bring the heat: Add some chopped jalapenos for some spice!
- Try hash browns: Instead of potatoes O’brien, fry up some shredded hash browns to stuff into your tortillas.
How to Make Breakfast Enchiladas
Follow these easy instructions and you’ll be enjoying this delicious breakfast enchilada casserole in no time!
- Cook the filling. Brown the sausage over medium-high heat, drain the fat and then mix in salsa, cheddar, and Monterey jack. Warm the potatoes in a frying pan and add to the sausage mixture.
- Roll the tortillas. Put 1/8 of the sausage and potato mixture down the centre of each tortilla then roll them up and place seam side down in your baking dish so they don’t unroll while baking.
- Beat eggs. Grab a separate bowl and beat the eggs, half and half, flour, and salt until combined and pour over the tortillas.
- Bake. Sprinkle the remaining cheese over the top of the tortillas and bake covered with foil in a 350°F oven for 35 minutes and then remove the foil and continue baking for another 10 minutes to let the cheese melt and the top brown.
Expert Tips
- Nonstick. Grease baking dish. You can use cooking spray, or use a bit of olive oil or butter if preferred.
- Discard grease. Make sure you drain the sausage before making your tortilla filling.
- Lightly brown the top. Cover the dish with foil for the first 35 minutes of baking to let everything bake without drying out. Remove the foil for the final 10 minutes to brown top of the breakfast enchiladas.
- To prevent tough overcooked eggs, remove the enchiladas from the oven while the eggs are slightly undercooked.
Make Ahead
With this easy overnight breakfast enchilada casserole, it’s super easy to make them ahead of time!
Assemble the tortillas, cover everything with the eggs and then cover the baking dish with foil and stash it in the fridge overnight. In the morning, bake the casserole in the oven for delicious hot enchiladas for breakfast that everyone will be excited to eat!
Recipe FAQs
You can, although I find corn tortillas smaller and more difficult to roll than flour tortillas. I usually save them for huevos rancheros, however you can use whichever tortillas work for you!
The easiest way to check is to insert a toothpick or a thin knife into the eggs and then pull it out. Is it covered in wet uncooked egg curds? If so, you may need to cook it a while longer.
The best way to avoid sogginess is to pre-fry your tortillas in hot oil before filling and rolling them. The crisp exterior helps prevent a barrier from soaking up too much sauce. I love to do this in my beef enchilada recipe!
Storage
- In the refrigerator: Cool enchiladas to room temperature then transfer them to an airtight container and store them in the refrigerator for up to two days.
- In the freezer: To freeze breakfast enchiladas, bake according to directions then cool completely. Don’t add any toppings. Cover dish tightly in plastic wrap then a layer of foil and store in the freezer for up to 1 month. Thaw in the fridge overnight and then warm them in a 350°F oven for 30 minutes or until warmed through.
- Reheat: To reheat just a portion, place on microwave-safe plate and heat in the microwave for 1 minute or until heated through. If you want to reheat the entire dish cover the dish with foil and place in oven at 350°F and for 20 – 30 minutes until warmed through.
Other favorite breakfast recipes include scrambled eggs, breakfast sliders and no one ever turns down a classic like biscuits and gravy!
More Breakfast Recipes
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Breakfast Enchiladas
Video
Ingredients
- 1 pound breakfast sausage (pork or turkey)
- ¼ cup salsa
- 1-2 cups potatoes o'brien with onions and peppers (I like Ore-Ida)
- 8 (8-inch) flour tortillas
- 6 large eggs
- 1 ¼ cup half-and-half
- 1 Tablespoon all-purpose flour
- ½ teaspoon Kosher salt , plus more to taste
- 1 ½ cups shredded cheddar cheese , divided
- ½ cup shredded Monterey or pepper jack cheese , divided
Optional toppings: Chopped cilantro, Diced tomatoes, Sliced green onions, Crumbled bacon
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- In a large frying pan, brown the sausage over medium-high heat. Drain fat. Transfer to a medium bowl and stir in salsa, 3/4 cup cheddar cheese, and 1/4 cup Monterey jack.
- Add potatoes to frying pan and stir until heated through. Transfer to bowl with sausage and stir until combined.
- In the center of 1 tortilla, spoon 1/8 of the mixture. Roll up and place the seam side down in the baking dish. Repeat with remaining ingredients.
- In a separate large bowl, beat the eggs, half-and-half, flour, and salt. Pour over the tortillas. Sprinkle the remaining 3/4 cup cheddar cheese and 1/4 cup Monterey jack over the top.
- Cover with foil and bake for 35 minutes. Remove foil and bake 10 minutes more, or until set and cheese is melted.
- Top with desired toppings. Serve immediately.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Breakfast, Cinco De Mayo, Meal Prep, Mexican, Nut-Free, Savory Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Has anyone made it the night before and let it set and cooked it in the morning? How did it turn out? Was the Tortillas Mushy?
They should still turn out great overnight, but everyone’s taste buds are a bit different!
Does anyone know if you could substitute unfrozen shredded potatoes instead of the diced potatoes?
Yes you could :)
This recipe is so yummy! I have raved about it to other people and they always want the recipe!
Can you make it and freeze it? I’m looking to make individual meals for my kids pull it out and cook. Less work on me.
To freeze breakfast enchiladas, bake according to directions then cool completely. Don’t add any toppings. Cover dish tightly in plastic wrap then a layer of foil and store in the freezer for up to 1 month. Thaw in the fridge overnight and then warm them in a 350°F oven for 30 minutes or until warmed through.
Made it for company and they loved it !!
This is so easy and convenient! It filled everybody! Great way to start the day!
Enchiladas for breakfast, yes, please!! These are so good!! My family loves enchiladas, so they will be in heaven!
I tried it, and it’s delicious! Not just for breakfast or lunch but would make a good lunch or dinner too! Can be versatile! My kids loved it! I also put some salsa on top!
Love the salsa touch! I’m so happy you loved the recipe Jen :)
These breakfast enchiladas are so convenient for busy mornings. Love that I can make everything ahead the night before and bake the next day. They’re so delicious and turned our perfect!
Can bacon be substituted for the sausage?
Hi Kat! Instead of breakfast sausage, you can go for bacon, diced ham, or chorizo. You can also sprinkle some crumbled bacon along with cheese over the top of the casserole before baking it in the oven. Enjoy :)
Absolutely delicious I’ll be making all the time in our regular favorites rotation!
Thanks Vanessa! I’m so glad you enjoyed the breakfast enchiladas :)
this is really easy to make ahead and heat up at work throughout the week!
Thank you Jacqui! So glad you enjoyed the enchiladas!
My husband LOVED these enchiladas!!! They were so easy! Of course, since I know his taste, I made the following variations. I didn’t have half n half so I melted 2 TBS of butter and mixed with whole milk. I added about 3 TBSP of diced jalapeños. I had some potatoes that needed to be used, so I diced two cups and sauted along with some diced green pepper and onion. I used 9″ flour tortillas. The only question I have about the original recipe is the quantity of filling to put in each tortilla. It stated 1/8 cup, but OMG I would have had SOOO much filling left over and you would basically be eating only flour tortilla. For each tortilla I started with the 1/8 cup. Then switched to adding an additional 1/4 cup. That ratio worked perfect. So much delicious goodness. Thank you for this recipe. It will definitely be added to our breakfast regimen!
The recipe states 1/8 of mixture (unless they changed it).
Has anyone tried making these with corn tortillas, and if so, did it work and did you like it?
I’d only do it with corn honestly. I’m making tomorrow so I’ll update!
I did, they were perfect!
This is such a fun and great idea! I love breakfast burritos but I know I’d love the extra sauce from these enchiladas.
So glad you enjoyed the breakfast enchiladas!
YUM! I used turkey sausage and it was amazing. So easy too!
I had a bunch of eggs I needed to use..(crazy chicken lady haha) and I found this recipe to try and it was a hit! Going to make this during the school year so I don’t have to prep breakfast every morning. Delicious recipe!