Looking for a satisfying breakfast that feeds a crowd and can be prepared ahead of time? This Breakfast Enchilada Casserole combines the bold flavors of traditional enchiladas with breakfast staples, creating a dish that’s both comforting and convenient.
Why You’ll Love This Breakfast Enchilada Casserole
- Make-Ahead Convenience: Prep the night before and bake in the morning.
- Customizable Fillings: Tailor the ingredients to your taste preferences.
- Feeds a Crowd: Perfect for family gatherings or meal prep.
- Flavorful and Satisfying: Combines the zest of enchiladas with hearty breakfast ingredients.
Ingredients
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 cup salsa
- 1 (15-ounce) can green chile enchilada sauce
- 1/2 cup sour cream
- 12 corn tortillas
- 2 cups cooked and crumbled breakfast sausage
- 1 cup cooked and crumbled bacon
- 2 1/2 cups shredded Cheddar Jack cheese
- 1 tablespoon chopped chives (for garnish)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare Egg Mixture: In a bowl, whisk together eggs, milk, and salt. Cook in a skillet over medium heat until just set. Stir in salsa.
- Combine Sauces: In a separate bowl, mix green chile enchilada sauce with sour cream.
- Assemble Casserole:
- Spread a thin layer of the sauce mixture in a greased 9×13-inch baking dish.
- Layer 4 tortillas over the sauce.
- Add half of the egg mixture, half of the sausage and bacon, and 1 cup of cheese.
- Repeat layers, ending with tortillas, remaining sauce, and cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden.
- Garnish and Serve: Sprinkle with chopped chives before serving.
Tips for Success
- Tortilla Choice: Corn tortillas provide a traditional flavor, but flour tortillas can be used for a softer texture.
- Protein Variations: Substitute sausage and bacon with diced ham or chorizo for different flavor profiles.
- Vegetarian Option: Omit meats and add sautéed vegetables like bell peppers, onions, and mushrooms.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to a month.
Nutritional Information (Per Serving)
- Calories: Approximately 450
- Protein: 25g
- Carbohydrates: 30g
- Fat: 25g
Serving Suggestions
- Toppings: Serve with avocado slices, fresh cilantro, or a dollop of sour cream.
- Sides: Pair with a fresh fruit salad or roasted potatoes for a complete meal.
Final Thoughts
This Breakfast Enchilada Casserole is a versatile and flavorful dish that’s sure to become a staple in your breakfast or brunch rotation. Its make-ahead nature and customizable ingredients make it perfect for busy mornings or entertaining guests.Belly Full+3I Heart Naptime+3Better Homes & Gardens+3
