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

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


  • 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


  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.