Make Ahead Breakfast Enchiladas is the perfect dish for your Easter breakfast or brunch. It’s also the perfect dish for Mother’s Day. This breakfast enchilada recipe is full of cheesy, sausage and bacon goodness.
Here’s What I Used In This Amazing Recipe
You might think that with the word enchilada in the title, this tasty breakfast enchilada recipe is Mexican inspired. However, the only Mexican inspiration is the tortilla.
- The Tortillas: You can’t have enchiladas without tortillas. For this breakfast enchilada recipe, I used 6 to 7-inch store-bought flour tortillas.
- The Filling: I filled the tortillas with sausage, cheddar cheese and bacon.
- The Custard: I bound the enchiladas together with a custard made from half and half, eggs, all-purpose flour, salt and pepper.
- The Toppings: You can never have too much cheese or bacon in a recipe, so I finished off the enchiladas with some additional cheddar cheese and crumbled bacon.
Here’s How I Made This Tasty Recipe
- I started by cooking, draining and crumbling the bacon. Then, I cooked, crumbled and drained the sausage on paper towels.
- Next, I made the filling for the enchiladas by combining the sausage, part of the cheese and bacon in a bowl.
- I placed about ½ cup of the sausage mixture down the center of a flour tortilla. Then, I rolled the tortilla around the filling and placed it, seam side down, in a casserole dish that I had sprayed with non-stick spray.
I repeated this with the remaining tortillas and sausage mixture.
- Once I had formed all of the enchiladas, I turned my attention to making the custard. For the custard, I whisked together half and half, eggs, flour, salt and pepper in 4-cup measuring cup.
I used the measuring cup to make it easier to pour the custard onto the enchiladas.
- I poured the egg custard over the enchiladas in the casserole dish. Then, I covered the dish with aluminum foil and put it in the refrigerator overnight.
The next morning, I baked the covered overnight breakfast enchiladas in a preheated 350°F oven for 40 minutes.
- After 40 minutes, I removed the casserole dish from the oven and removed the aluminum foil. I sprinkled some more shredded cheddar cheese and crumbled bacon on top of the enchiladas.
I returned the uncovered dish to the oven for an additional 10 minutes to allow the cheese to melt.
- Once the cheese was ooey gooey melted, I removed the casserole dish from the oven. I sprinkled on some minced chives for a bit of added color.
I served the Make Ahead Breakfast Enchiladas with some fresh fruit for a spectacular breakfast. Yum!
Frequently Asked Questions
I used Jimmy Dean Hot sausage. However, any good quality breakfast sausage will work fine in this recipe.
I really like the taste of real cooked bacon. However, you could certainly use store-bought bacon bits in this recipe.
You could substitute whole milk for the half and half. I wouldn’t, however, use a lesser fat milk than whole milk.
I wouldn’t freeze this recipe before it’s been cooked. However, if you happen to have leftovers, you could freeze them, wrapped tightly in aluminum foil.
Any leftovers should be refrigerated. They can be reheated in the microwave or in a 350°F oven for 10 minutes or until heated through.
Other Breakfast Recipes
If you’re looking for other breakfast recipes, check out these amazing dishes:
Watch How I Make This Amazing Recipe
Make Ahead Breakfast Enchiladas
- 8 slices bacon, cooked, drained and crumbled, divided
- 12 ounces sausage, cooked, crumbled and drained (See Tip 1)
- 1 ½ cups (6-ounces) shredded extra sharp cheddar cheese, divided (See Tip 2)
- 6 6 to 7-inch flour tortillas
- 1 ½ cups (12-ounces) half and half (See Tip 3)
- 4 extra large eggs
- 2 teaspoons all-purpose flour
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- Spray an 8 x 10-inch casserole dish with non-stick spray.
- Reserve 2 tablespoons of crumbled bacon for sprinkling on top of enchiladas.
- Combine sausage, ¾ cup of shredded cheese and crumbled bacon minus the 2 tablespoons reserved for sprinkling on the top of the enchiladas.
- Place about ½ cup of the sausage mixture down the center of a flour tortilla. Tightly roll up and place seam side down in prepared casserole dish. Repeat with remaining sausage mixture and tortillas.
- Whisk together the half and half, eggs, flour, salt and pepper. Pour over enchiladas in the casserole dish. Cover with aluminum foil and refrigerate overnight. (See Tip 4)
- Preheat oven to 350°F. Bake breakfast enchiladas, covered, in preheated oven for 40 minutes. Remove aluminum foil; sprinkle on remaining ¾ cup of shredded cheese and reserved bacon bits. Bake uncovered for 10 additional minutes or until cheese is melted.
- Remove from oven. Allow to cool for 5 to 10 minutes and serve.
- Yield: 4 to 6 servings. (See Tip 5)
- I used Jimmy Dean hot sausage in this recipe, but any good quality sausage can be used.
- Feel free to substitute sharp or regular cheddar cheese, Monterey Jack or Pepper Jack cheese.
- You can substitute whole milk for the half and half.
- This dish is best if it’s allowed to sit in the refrigerator for at least an hour prior to baking, but overnight is best.
- Leftovers if any can be reheated or frozen.