Overnight Breakfast Enchiladas

These Overnight Breakfast Enchiladas are the perfect make-ahead brunch! They’re filled amongst chicken sausage, peppers, onions, too spices, together with then topped with an egg mixture, as well as left to sit down inward the refrigerator overnight! All you accept to do is bake it inward the morn, as well as serve with avocado, salsa, sour cream, together with cilantro!

(This post is sponsored past Sprouts! Thank you and so so much for reading as well as supporting the brands that I dear!)

I’ve always been a huge fan of overnight “breakfast bakes”, stratas, or whatever breakfast casserole for particular occasions. I commonly brand them amongst leftover cubed staff of life, sausage, kale, fresh herbs, veggies, eggs, cream, together with lots of cheese, of course. They’re and then delicious too perfect for serving a crowd.

But you lot rattling well know my love for Mexican food runs deep, too same amongst my mom’sec, so I decided to brand an enchilada-inspired version for Mother’sec Day!

My favorite part of these mightiness simply live the toppings, as with just about every other nutrient that I dear. Toppings are only then much fun!

I love using sour cream as well as salsa especially to meridian these enchiladas, only yous tin go crazy with toppings here.

I also added cilantro, scallions, avocado, cerise tomatoes, too lime wedges. 🙂 See? Go crazy. The more than, the merrier.

There’second no such affair as too many toppings, right?

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

On Mother’second Day, I want to spend equally much time equally I perhaps can with my mom, and not inwards the kitchen, then using the pre-shredded Mexican blend was a must hither! And their tortillas are and so soft and pliable, too they soak upwardly the egg mixture beautifully together with practically melt inward your rima oris.

The other amazing matter about these enchiladas is that they’re completely make-ahead! You merely take to get together everything, pour the egg mixture over you lot enchiladas, too let them sit inwards the fridge overnight!

Then, all you have to make is bake it in the morn. Seriously could non be simpler. Also: definitely don’t skip the overnight footstep. The tortillas take to soak up the egg mixture in addition to all the flavors form of come up together as it sits.

Soooo and so adept.

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

Really, y'all tin’t get incorrect here. It’s the virtually foolproof recipe, too delicious combo of flavors. It likewise makes a ton and then it’sec perfect for feeding your Mother’s Day brunch crowd.

I also institute that it re-heats really good also!

But seriously, making a repast for anyone, especially for your mom on Mother’s Day, is one of the almost loving gestures (in my view) that y'all can present somebody. It’sec e'er been the way I demo others I appreciate them, as well as it’second and then much fun to part an feel over actually peachy nutrient.

So yous should absolutely make these for mortal particular this weekend. With mimosas of form, together with maybe around palomas or margaritas also!

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Overnight Breakfast Enchiladas

These Overnight Breakfast Enchiladas are the perfect brand-ahead brunch! They're filled with chicken sausage, peppers, onions, as well as spices, as well as and then topped with an egg mixture, too left to sit in the refrigerator overnight! All y'all accept to make is bake it inwards the forenoon, as well as serve amongst avocado, salsa, sour cream, in addition to cilantro!

Course

Breakfast, Brunch, Main, Main Course

Cuisine

Mexican

Prep Time eight hours

Cook Time one hour 10 minutes

Total Time 9 hours ten minutes

Servings iv generous servings

Ingredients

• 
  one
  tablespoon
  olive crude oil
  


• 
  i
  greenish bell pepper, chopped
  


• 
  one/2
  of a white onion, finely chopped
  


• 
  i
  clove garlic, minced
  


• 
  ane
  teaspoon
  cumin
  


• 
  one
  teaspoon
  chili powder
  


• 
  ane/2
  teaspoon
  garlic pulverisation
  


• 
  i/two
  teaspoon
  onion pulverisation
  


• 
  1/two
  teaspoon
  common salt
  


• 
  i/4
  teaspoon
  smoked paprika
  


• 
  8
  medium soft tortillas (I used Sprouts brand)
  


• 
  ane
  pound
  mass chicken breakfast sausage (I used Sprouts brand)
  


• 
  three 1/ii
  cups
  Mexican blend shredded cheese, divided (I used Sprouts brand)
  


• 
  vi
  large eggs
  


• 
  one 1/ii
  cups
  half in addition to one-half
  


• 
  chopped cilantro for serving
  


• 
  medium salsa for serving (I used Sprouts make)
  


• 
  sour cream for serving (I used Sprouts make)
  


• 
  sliced avocado for serving
  


• 
  halved cerise tomatoes
  


• 
  lime wedges for serving
  

Instructions

1. 
   

    Heat the olive crude oil in a large skillet over medium-high rut. Add the bell pepper, onion, garlic, cumin, chili pulverisation, garlic pulverization, onion pulverisation, common salt, as well as smoked paprika together with ready for 3-4 minutes or until softened. 

   
   


2. 
   

   Add the sausage and make for some other v-half-dozen minutes or until cooked through, breaking the sausage up into minor pieces amongst your spatula and stirring oft. Once fully cooked, stir inwards i one/2 cups of cheese.

   
   


3. 
   

   Spray a 9x13 rectangle dish with cooking spray. Spoon near 1/four cup (or slightly more) of the sausage filling onto one side of the tortilla, as well as whorl tightly. Place seam side downwardly inward the pan in addition to repeat amongst all eight tortillas. Sprinkle whatever extra sausage mixture inwards the edges of the pan.

   
   


4. 
   

   Add eggs to a medium mixing bowl together with add the half too one-half. Whisk until completely combined and shine. Pour over the enchiladas together with sprinkle evenly alongside the remaining ii 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, together with and then remove foil as well as bake for an additional 45 minutes or until the eye is set up, cheese is aureate, as well as the eggs are no longer jiggly. If enchiladas are getting too dark-brown toward the finish of cooking, tent with the foil to preclude over-browning.

   
   


6. 
   

   Serve amongst chopped cilantro, salsa, sour cream, sliced avocado, halved cherry tomatoes, too lime wedges.