Overnight Breakfast Enchilada Bake

Overnight Breakfast Enchilada Bake

Difficulty Easy
Serves 0
Prep Time 0
Cook Time 45 minutes
6 burrito size flour tortillas
1 lb breakfast sausage (or substitute ham)
6 large eggs
1/4 cup heavy cream
1 small can green chiles
4 green onions, chopped
3 slices of cheddar jack cheese
1/2 cup shredded cheddar cheese
Salt & pepper to taste


Recipe and photo courtesy of Rachel, Acadiana's Thifty Mom


  1. Spray a 9 x 11 baking pan with non-stick cooking spray.
  2. Brown your breakfast sausage in a skillet and mix in green chiles.
  3. Place 1/2 slice of cheese on a flour tortilla and top with the breakfast sausage mixture and roll and place seam-side down in baking dish. Continue this until each tortilla is rolled and placed in the dish.
  4. Whisk the eggs and cream together and add a pinch of salt and pepper.
  5. Pour the egg mixture over rolled tortillas, cover with foil and place in refrigerator overnight.
  6. When you’re ready to bake the enchiladas, remove them from the refrigerator and place on the counter while you preheat your oven to 350 degrees Fahrenheit.
  7. Once the oven is preheated, carefully place enchiladas in the oven and bake (still covered) for 45 minutes.
  8. Carefully remove the enchiladas from the oven and check that the eggs are “set”. Eggs need to be cooked to about 150 degrees Fahrenheit.
  9. Sprinkle with shredded cheese and chopped green onions and serve.