This post is about five years overdue! For the last six or seven years, I have been making the most amazing make ahead breakfast enchiladas with sausage and egg for special occasion breakfasts. This breakfast casserole is the real deal! I make it for Christmas morning, brunch with friends, or times when we have guests staying for the weekend. The best thing is that I can prepare it in advance and just pop it in the oven whenever I want.
Choosing Sausage for Breakfast Enchiladas
If you’ve been around, you’ve heard me say it a thousand times – Jimmy Dean pork sausage is my go to for all my pork sausage recipes. Jimmy Dean is a brand readily found in our grocery stores in Arkansas, and it is the brand I grew up eating at my parents’ house.
Of course, you should use whichever brand of sausage is your favorite.
Adding Bacon to Overnight Breakfast Enchiladas with Sausage and Egg
This recipe calls for a bit of crumbled bacon. Personally, I prefer to use real bacon that I have cooked myself. In fact, nearly every time my husband or I cook bacon for breakfast, we have leftover bacon strips. I typically crumble them, put the crumbles in a Ziploc bag, and stash the bag in the freezer. This way I always have ready-to-go bacon bits without having to buy the overpriced processed stuff at the store.
If you do not have any, you can use the “real bacon” bacon bits you find at the store for this recipe.
Assemble Overnight Breakfast Enchiladas The Day Before
I love making our breakfast enchiladas the night before so my morning is not as hectic. This is especially true for a holiday or a morning when we will be entertaining guests.
I prepare the meats and then prepare the egg mixture separately in a mixing bowl.
Once everything is ready, I combine everything in a greased baking pan and cover it until I am ready to use.
The only step left to do at the end is to sprinkle on the last of the cheese and the bacon just before baking.
Make Ahead Breakfast Enchiladas with Sausage
Ingredients
- 1 lb Pork sausage ground; we like the Jimmy Dean mild or medium in this recipe
- 2 cups Cheddar shredded; divided
- 10 Flour tortillas 10 inch "burrito" size
- 6 Eggs
- 1 tbsp All purpose flour
- 2 cups Half and Half
- 1 tsp Italian seasoning
- ½ tsp Salt
- 1 tsp Black pepper
- ½ cup Bacon crushed into pieces; can use store-bought "real" bacon bits if you have no freshly cooked bacon on hand; divided
Instructions
- Spray a glass 9×13 baking pan with cooking spray. Set aside.
- In medium skillet, cook sausage until brown and drain.
- In large mixing bowl, mix cooked sausage, half of the cheese (one cup), the can of green chilies (if using), and half the bacon bits (¼ cup).
- On a flat surface, lay out the tortillas one at a time and fill with two tablespoons of the sausage mixture.
- Roll each tortilla tightly and place seam-side down in the baking pan.
- In a second mixing bowl, beat eggs, flour, half and half, salt, and pepper.
- Pour egg mixture over burritos.
To Bake Immediately
- Sprinkle with the remaining ½ cup of cheese and ¼ cup of bacon bits.
- Heat oven to 350°.
- Cover and bake for 30-35 minutes.
- Uncover and bake another 10 minutes or until the top cheese is melted and the egg mixture surrounding the burritos appears firm.
- Serve with mild salsa.
To Bake Later
- Cover pan with lid or foil and refrigerate up to two days until ready to bake. At that point, follow the last five steps listed above (sprinkling with cheese and bacon step through the serving step).
Notes
Nutrition
More Sausage and Pork Recipes from Planted in Arkansas
Black Eye Pea Soup with Tortellini and Sausage
Sausage and Squash Skillet with Orzo
Sausage Tortellini Soup with Spinach
Smothered Tamales with Chili Topping
White Beans and Rice with Sausage
Green Chili Dip with Pulled Pork
Easy Sausage Appetizers with Cocktail Bread
Smoked Sausage, Green Beans and Potato Sheet Pan Meal
Slow Cooker Red Beans and Rice with Canned Kidney Beans
English Muffin Sandwich for Breakfast
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