This Breakfast Enchilada Casserole is the ultimate weekend brunch centerpiece or make-ahead marvel for busy mornings. It combines your favorite breakfast burrito with a comforting, cheesy enchilada bake for a hearty, crowd-pleasing dish that’s surprisingly simple to put together.
Love Breakfast Enchilada Casserole? So do we! If you're into Savory Breakfast or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Breakfast Enchilada Casserole
Make-ahead marvel: Assemble the night before and bake in the morning.
Irresistible flavor: Spicy sausage, creamy eggs, and gooey cheese in every bite.
Versatile & forgiving: Easy to customize with your favorite ingredients.
Feeds a crowd: Perfect for holiday mornings, potlucks, or leftovers.
Ingredients & Tools
- 1 lb bulk breakfast sausage (spicy or mild)
- 8 large eggs
- 1/4 cup milk or half-and-half
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 8-10 medium flour tortillas (soft taco size)
- 2 cups red enchilada sauce (one 19 oz can)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 tsp ground cumin
- 1/2 tsp chili powder
- To taste salt and black pepper
- For garnish fresh cilantro, sliced avocado, sour cream
Tools: 9×13 inch baking dish, large skillet, mixing bowls, whisk
Notes: Using flour tortillas gives a soft, pliable texture. Mixing the two cheeses provides great melt and tangy depth.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 25 g |
| Fat: | 30 g |
| Carbs: | 28 g |
| Fiber: | 3 g |
Serves: 8 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Enchilada Sauce. The sauce is the backbone of flavor here. I recommend a medium red enchilada sauce for a good balance of heat and flavor. You can find great canned versions, or if you’re feeling ambitious, a homemade sauce is phenomenal.
- Don’t Overcook the Scrambled Eggs. They will continue to cook in the oven, so you want to pull them off the heat while they’re still a little wet and glossy. Overcooked eggs now will become rubbery eggs later in the baked casserole.
- Get Your Veggies Nice and Soft. Sautéing the onions and bell peppers until they’re tender and slightly caramelized is key. This step builds a foundation of sweet, savory flavor that raw veggies just can’t provide.
- Consider a Make-Ahead Strategy. This casserole is a dream for prepping ahead. Assemble it completely, cover tightly, and refrigerate for up to 24 hours. You may just need to add 5-10 minutes to the baking time if it’s going into the oven cold.
How to Make Breakfast Enchilada Casserole
Step 1: Preheat your oven to 375°F (190°C) and lightly grease your 9×13 inch baking dish. In a large skillet over medium-high heat, cook the breakfast sausage, using a wooden spoon to break it up into crumbles. Cook until it’s nicely browned and no longer pink, which should take about 6-8 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving about a tablespoon of the rendered fat in the skillet—this is pure flavor gold for our next step.
Step 2: Add the diced onion and red bell pepper to the same skillet with the sausage drippings. Sauté them over medium heat for about 5-7 minutes, until they’ve softened and the onions have become translucent. You’ll notice a wonderful aroma starting to develop. Add the minced garlic and cook for one more minute, just until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 3: In a medium bowl, whisk the eggs, milk, cumin, chili powder, and a good pinch of salt and pepper together until they are well-combined and a little frothy. Pour this egg mixture into the skillet with the sautéed vegetables. Cook over medium-low heat, gently pushing the eggs from the edges toward the center as they set. You’re aiming for soft, creamy curds. Remove the skillet from the heat while the eggs are still a bit wet—remember, they’ll finish cooking in the oven.
Step 4: Stir the cooked sausage crumbles back into the skillet with the scrambled eggs and vegetables. This is your filling! Give it a taste and adjust the seasoning with more salt or pepper if needed. The trick is to get the seasoning right now, before it’s all bundled up.
Step 5: Now, let’s assemble. Pour about 1/2 cup of the enchilada sauce into the bottom of your prepared baking dish and spread it around to create a thin layer. Take your flour tortillas and spoon a generous amount of the egg and sausage filling down the center of each one. Roll them up tightly and place them seam-side down in the baking dish. You should be able to fit them all in snugly, side-by-side.
Step 6: Pour the remaining enchilada sauce evenly over the top of all the rolled tortillas, making sure to cover the edges so they don’t dry out in the oven. In a separate bowl, toss the Monterey Jack and cheddar cheeses together, then sprinkle this cheesy blend generously over the entire casserole, covering the saucy tortillas completely.
Step 7: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is completely melted, bubbly, and starting to get those beautiful golden-brown spots. The sauce around the edges should be bubbling actively. Let the casserole rest for about 5-10 minutes after pulling it out of the oven before slicing into it. This resting time is crucial—it allows everything to set up, making it much easier to serve neat portions.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for 3-4 days.
- Freezer: Freeze individual portions for up to 2 months.
- Reviving: Reheat in oven or toaster oven at 350°F until warm to maintain texture.
Serving Suggestions
Complementary Dishes
- A simple mixed greens salad with a lime vinaigrette — The crisp, acidic freshness of the salad provides a perfect counterbalance to the rich, cheesy, and savory casserole, cleansing the palate between bites.
- Seasoned black beans or refried beans — Serving this on the side leans into the full Tex-Mex experience and adds another layer of hearty, creamy texture to your plate.
- Fresh fruit platter with mango and pineapple — The sweet and juicy fruit offers a bright, refreshing contrast that cuts through the richness of the dish beautifully, especially on a warm morning.
Drinks
- A classic Bloody Mary or Virgin Mary — The spicy, savory notes of the tomato cocktail are a legendary pairing with any egg-based brunch dish, complementing the flavors in the casserole perfectly.
- Freshly squeezed orange juice or a mango mimosa — The sweetness and acidity are a classic brunch pairing that works wonderfully here, lifting all the rich and savory flavors.
- Iced coffee with a touch of cinnamon — The bitterness of the coffee and the warm spice of cinnamon provide a robust counterpart to the meal, keeping you energized and satisfied.
Something Sweet
- Churros with a chocolate dipping sauce — You’re already in a Mexican-inspired flavor profile, so why not lean all the way in? The crispy, cinnamon-sugary churros are a delightful, celebratory finish.
- Mini cinnamon sugar donuts — These are easy to pick up from a bakery or make ahead, and their warm, spiced sweetness is a cozy, crowd-pleasing way to end the meal.
- A light and tangy key lime pie — The intense citrus flavor is incredibly refreshing after the savory casserole, and its creaminess feels like a real treat.
Top Mistakes to Avoid
- Mistake: Using stale, cold tortillas straight from the fridge. This can cause them to crack and tear when you try to roll them. I’ve messed this up before too! Let them come to room temperature or warm them briefly in a microwave or skillet first to make them pliable.
- Mistake: Skipping the layer of sauce on the bottom of the dish. That initial layer isn’t just for flavor—it prevents the tortillas from sticking to the pan and ensures the bottom layer gets infused with saucy goodness instead of drying out.
- Mistake: Overfilling the tortillas. It’s tempting to pack in as much filling as possible, but an overstuffed tortilla is hard to roll and will likely burst open in the dish, making for a messier presentation.
- Mistake: Not letting it rest before serving. Cutting into this casserole straight from the oven will result in a soupy, collapsed mess. That 5-10 minute rest is non-negotiable for clean slices.
Expert Tips
- Tip: Warm your tortillas. Just 10-15 seconds in the microwave (stacked and covered with a damp paper towel) or a quick pass over a gas flame makes them incredibly flexible and much less likely to tear during assembly.
- Tip: Customize the heat level. You are in complete control. Use hot enchilada sauce and spicy sausage for a kick, or keep it mild with regular ingredients. You can even add a diced jalapeño to the veggie sauté for an extra punch.
- Tip: Add a layer of cheese inside the rolls. For an even cheesier experience, sprinkle a little of your cheese blend inside each tortilla with the filling before you roll it up. It creates delightful cheesy pockets.
- Tip: Use day-old tortillas for a better structure. Slightly drier tortillas actually absorb the enchilada sauce more effectively, leading to a better texture in the final baked casserole without becoming mushy.
FAQs
Can I make this Breakfast Enchilada Casserole ahead of time?
Absolutely, and I highly recommend it! You can assemble the entire casserole, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. When you’re ready, just pop it in the oven. You might need to add 5-10 minutes to the baking time since it will be starting from a cold state. It’s the ultimate hack for a stress-free brunch.
Can I use corn tortillas instead of flour?
You can, but there are a couple of things to keep in mind. Corn tortillas have a stronger, grainier flavor and are more prone to cracking. To prevent this, I’d recommend quickly frying each corn tortilla in a little hot oil for a few seconds per side to soften them up before filling and rolling. They also tend to absorb more sauce, which can make the final dish a bit denser.
How should I store and reheat leftovers?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. To reheat, I find the oven or a toaster oven works best (about 350°F until warm) to maintain the texture of the tortillas. The microwave works in a pinch but can make the tortillas a bit soggy. You can also freeze individual portions for up to 2 months.
What are some good vegetarian alternatives for the sausage?
For a vegetarian version, you have some great options. You can use a plant-based ground sausage crumble, or simply replace it with a can of black beans (rinsed and drained) and maybe some sautéed mushrooms for a meaty texture. Just be sure to season everything well to make up for the lost savoriness from the sausage.
My casserole came out a bit watery. What happened?
A watery casserole is usually due to one of two things: the eggs were undercooked before assembling, releasing liquid as they finished in the oven, or the casserole wasn’t allowed to rest before serving. The resting period is critical for the starches in the tortillas to absorb the excess liquid and for everything to set up properly. Using a thicker, high-quality enchilada sauce can also help.
Breakfast Enchilada Casserole
Make this easy Breakfast Enchilada Casserole for a crowd-pleasing brunch. Cheesy, savory, and perfect for make-ahead mornings. Get the recipe now!
Ingredients
For the Ingredients
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1 lb bulk breakfast sausage (spicy or mild)
-
8 large eggs
-
1/4 cup milk or half-and-half
-
1 medium yellow onion (diced)
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1 red bell pepper (diced)
-
2 cloves garlic (minced)
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8-10 medium flour tortillas (soft taco size)
-
2 cups red enchilada sauce (one 19 oz can)
-
2 cups shredded Monterey Jack cheese
-
1 cup shredded sharp cheddar cheese
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1 tsp ground cumin
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1/2 tsp chili powder
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salt and black pepper (to taste)
-
fresh cilantro, sliced avocado, sour cream (for garnish)
Instructions
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Preheat your oven to 375°F (190°C) and lightly grease your 9x13 inch baking dish. In a large skillet over medium-high heat, cook the breakfast sausage, using a wooden spoon to break it up into crumbles. Cook until it's nicely browned and no longer pink, which should take about 6-8 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving about a tablespoon of the rendered fat in the skillet.01
-
Add the diced onion and red bell pepper to the same skillet with the sausage drippings. Sauté them over medium heat for about 5-7 minutes, until they've softened and the onions have become translucent. Add the minced garlic and cook for one more minute, just until it becomes fragrant.02
-
In a medium bowl, whisk the eggs, milk, cumin, chili powder, and a good pinch of salt and pepper together until they are well-combined and a little frothy. Pour this egg mixture into the skillet with the sautéed vegetables. Cook over medium-low heat, gently pushing the eggs from the edges toward the center as they set. Remove the skillet from the heat while the eggs are still a bit wet.03
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Stir the cooked sausage crumbles back into the skillet with the scrambled eggs and vegetables. Give it a taste and adjust the seasoning with more salt or pepper if needed.04
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Pour about 1/2 cup of the enchilada sauce into the bottom of your prepared baking dish and spread it around to create a thin layer. Take your flour tortillas and spoon a generous amount of the egg and sausage filling down the center of each one. Roll them up tightly and place them seam-side down in the baking dish.05
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Pour the remaining enchilada sauce evenly over the top of all the rolled tortillas, making sure to cover the edges. In a separate bowl, toss the Monterey Jack and cheddar cheeses together, then sprinkle this cheesy blend generously over the entire casserole, covering the saucy tortillas completely.06
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Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is completely melted, bubbly, and starting to get those beautiful golden-brown spots. Let the casserole rest for about 5-10 minutes after pulling it out of the oven before slicing into it.07
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