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You are here: Home / Breakfast / Overnight Breakfast Enchiladas

Overnight Breakfast Enchiladas

May 7, 2018 By Spices in My DNA 6 Comments

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These Overnight Breakfast Enchiladas are the perfect make-ahead brunch! They’re filled with chicken sausage, peppers, onions, and spices, and then topped with an egg mixture, and left to sit in the fridge overnight! All you have to do is bake it in the morning, and serve with avocado, salsa, sour cream, and cilantro!

(This post is sponsored by Sprouts! Thank you so so much for reading and supporting the brands that I love!)

Overhead shot of two plates of enchiladas and a casserole dish of enchiladas with a bowl of cherry tomatoes, lime wedges, and sour cream off to the side

I’ve always been a huge fan of overnight “breakfast bakes”, stratas, or any breakfast casserole for special occasions. I usually make them with leftover cubed bread, sausage, kale, fresh herbs, veggies, eggs, cream, and lots of cheese, of course. They’re so delicious and perfect for serving a crowd.

But you very well know my love for Mexican food runs deep, and same with my mom’s, so I decided to make an enchilada-inspired version for Mother’s Day!

Overhead shot of small bowls filled with lime slices, sour cream, salsa, scallions, multicolored cherry tomatoes, a bag of tortillas, and a container of sour cream and a bag of cheese being spilled out in the bottom right corner

My favorite part of these might just be the toppings, as with just about every other food that I love. Toppings are just so much fun!

I love using sour cream and salsa especially to top these enchiladas, but you can go crazy with toppings here.

I also added cilantro, scallions, avocado, cherry tomatoes, and lime wedges. šŸ™‚ See? Go crazy. The more, the merrier.

Overhead shot of a casserole dish of enchiladas topped with sliced avocado, cherry tomatoes, sur cream drizzle, and cilantro, with a container of sour cream off to the side and a small bowl of scallions

There’s no such thing as too many toppings, right?

Overhead close up shot of small bowls filled with lime slices, sour cream, salsa, scallions, multicolored cherry tomatoes, and a container of sour cream and a bag of cheese being spilled out in the bottom right corner

I absolutely love Sprouts sour cream and their medium jarred salsa, so those were a must. I also used their Mexican blend cheese and tortillas in this recipe, which are both fabulous.

On Mother’s Day, I want to spend as much time as I possibly can with my mom, and not in the kitchen, so using the pre-shredded Mexican blend was a must here! And their tortillas are so soft and pliable, and they soak up the egg mixture beautifully and practically melt in your mouth.

Overhead shot of two plates of enchiladas and a casserole dish of enchiladas with a bowl of cherry tomatoes, lime wedges, and sour cream off to the side

The other amazing thing about these enchiladas is that they’re completely make-ahead! You just have to assemble everything, pour the egg mixture over you enchiladas, and let them sit in the fridge overnight!

Then, all you have to do is bake it in the morning. Seriously could not be simpler. Also: definitely don’t skip the overnight step. The tortillas have to soak up the egg mixture and all the flavors kind of come together as it sits.

Soooo so good.

I used a chicken breakfast sausage from Sprouts that they make in-store and it’s amazing. I’d highly recommend looking for that, but they also have other blends of sausages that I bet would be amazing here. Like chorizo!

Overhead close up shot of a plate of enchiladas topped with cherry tomatoes, and lime wedges, and sour cream, with sliced avocado on the side

Really, you can’t go wrong here. It’s the most foolproof recipe, and delicious combo of flavors. It also makes a ton so it’s perfect for feeding your Mother’s Day brunch crowd.

I also found that it re-heats really well too!

But seriously, making a meal for anyone, especially for your mom on Mother’s Day, is one of the most loving gestures (in my opinion) that you can show someone. It’s always been the way I show others I appreciate them, and it’s so much fun to share an experience over really great food.

Overhead shot of two plates of enchiladas topped with halved cherry tomatoes, lime wedges, sour cream, and cilantro, with sliced avocado on the side

So you should absolutely make these for someone special this weekend. With mimosas of course, and maybe some palomas or margaritas too!

Overhead shot of two plates of enchiladas and a casserole dish of enchiladas with a bowl of cherry tomatoes, lime wedges, and sour cream off to the side
Print

Overnight Breakfast Enchiladas

These Overnight Breakfast Enchiladas are the perfect make-ahead brunch! They're filled with chicken sausage, peppers, onions, and spices, and then topped with an egg mixture, and left to sit in the fridge overnight! All you have to do is bake it in the morning, and serve with avocado, salsa, sour cream, and cilantro!

Course Breakfast, Brunch, Main, Main Course
Cuisine Mexican
Prep Time 8 hours
Cook Time 1 hour 10 minutes
Total Time 9 hours 10 minutes
Servings 4 generous servings

Ingredients

  • 1 tablespoon olive oil
  • 1 green bell pepper, chopped
  • 1/2 of a white onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 8 medium soft tortillas (I used Sprouts brand)
  • 1 pound bulk chicken breakfast sausage (I used Sprouts brand)
  • 3 1/2 cups Mexican blend shredded cheese, divided (I used Sprouts brand)
  • 6 large eggs
  • 1 1/2 cups half and half
  • chopped cilantro for serving
  • medium salsa for serving (I used Sprouts brand)
  • sour cream for serving (I used Sprouts brand)
  • sliced avocado for serving
  • halved cherry tomatoes
  • lime wedges for serving

Instructions

  1.  Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper, onion, garlic, cumin, chili powder, garlic powder, onion powder, salt, and smoked paprika and cook for 3-4 minutes or until softened. 

  2. Add the sausage and cook for another 5-6 minutes or until cooked through, breaking the sausage up into small pieces with your spatula and stirring frequently. Once fully cooked, stir in 1 1/2 cups of cheese.

  3. Spray a 9x13 rectangle dish with cooking spray. Spoon about 1/4 cup (or slightly more) of the sausage filling onto one side of the tortilla, and roll tightly. Place seam side down in the pan and repeat with all 8 tortillas. Sprinkle any extra sausage mixture in the edges of the pan.

  4. Add eggs to a medium mixing bowl and add the half and half. Whisk until completely combined and smooth. Pour over the enchiladas and sprinkle evenly with the remaining 2 cups of shredded cheese. Cover with foil and refrigerate overnight (at least 8 hours).

  5. Once enchiladas have chilled overnight, preheat the oven to 350℉. Bake for 30 minutes covered, and then remove foil and bake for an additional 45 minutes or until the center is set, cheese is golden, and the eggs are no longer jiggly. If enchiladas are getting too brown toward the end of cooking, tent with the foil to prevent over-browning.

  6. Serve with chopped cilantro, salsa, sour cream, sliced avocado, halved cherry tomatoes, and lime wedges.

Overhead shot of a casserole dish of enchiladas topped with sliced avocado, cherry tomatoes, sur cream drizzle, and cilantro, with a container of sour cream off to the side, a bunch of cilantro in the corner, and a small bowl of scallions

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Filed Under: Breakfast, Main Course Recipes Tagged With: breakfast, brunch, easy, enchiladas, make ahead, mexican, Mother's Day, Mother's Day Brunch, overnight

Previous Post: « Strawberry Mint Margaritas
Next Post: Curried Chickpea Lentil Sweet Potato Noodle Bowls »

Reader Interactions

Comments

  1. Lynne Jordan

    May 9, 2018 at 12:08 pm

    I wish you would have stated how many it would feed. ?? And stated whether you used flour or corn tortillas.

    Reply
    • Spices in My DNA

      May 15, 2018 at 9:07 pm

      Hi Lynne! The recipe yield states 4 generous servings. I used soft tortillas from Sprouts as the recipe states, and I find that flour work best! Let me know if you try it!

      Reply
  2. Sharon Grisham

    May 9, 2018 at 1:11 pm

    Sounds yummy but wish it showed calories!

    Reply
    • Spices in My DNA

      May 15, 2018 at 9:05 pm

      Hi Sharon! Thanks for your comment. I don’t calculate calories for my recipes, but there are a bunch of free calculators online!

      Reply
  3. rachel j

    May 22, 2018 at 11:23 am

    how long would this last in the fridge? would it be ok to meal prep on monday and eat through the week?

    Reply
    • Spices in My DNA

      May 24, 2018 at 8:32 pm

      It should last 5-7 days in the fridge for sure! I ate it for leftovers all week and still loved it! Let me know if you try it šŸ™‚

      Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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