Southwestern Breakfast Enchiladas

Southwestern Breakfast Enchiladas Recipe – overnight breakfast enchiladas – tortillas stuffed with sausage, Rotel, and cheese with an egg and half and half mixture poured over the top – assemble the night before and pop in the oven for an easy breakfast! Top with salsa to kick it up a notch. Great for overnight guests or hectic school mornings.

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Sausage Breakfast Enchiladas

These irresistible Southwestern Breakfast Enchiladas are here to steal the show. Warm tortillas generously filled with savory sausage, zesty Rotel tomatoes, and ooey-gooey cheese, all cozied up with a luscious egg and half-and-half mixture. Each bite is a journey through layers of flavors and textures, from the spicy kick of Rotel to the comfort of sausage and the creaminess of the egg. It’s a breakfast that’s as hearty as it is scrumptious, a symphony of Southwestern goodness that’ll have your taste buds doing a happy dance. 

How to Make Southwestern Breakfast Enchiladas

This casserole is super easy to make with only a few simple ingredients. In a large skillet, cook breakfast sausage over medium-high heat until no longer pink. Drain excess grease. In a medium bowl, combine cooked sausage, Rotel diced tomatoes and green chiles, and shredded cheddar cheese. Divide the sausage mixture between 10 flour tortillas. Roll up each tortilla and place seam side down in a 9×13-inch baking dish. In a medium bowl, whisk together half and half, eggs, and flour. Season with salt and black pepper to taste. Pour the egg mixture over the tortillas. Cover and let sit overnight. In the morning, remove the dish from the refrigerator. Uncover and bake. Sprinkle the enchiladas with cheese and bake until the cheese has melted. Garnish with cilantro and scallions.

Helpful Tips & Frequently Asked Questions

• I use Jimmy Dean pork sausage. Can substitute turkey sausage for reduced calories.
• Variations/Additions:
  • mushrooms
  • onions
  • bell peppers
  • black beans
  • pepper jack cheese
• This dish uses 8-inch soft taco-sized flour tortillas.
  • I prefer to use low-carb tortillas.
• Can I use corn tortillas? Yes. You can use any tortilla that you prefer. Using smaller tortillas will result in more enchiladas.
• Do I have to let the casserole sit overnight? No. You can assemble and bake the casserole right away if you are short on time.
• Can Breakfast Enchiladas be frozen? Yes! You can freeze the casserole baked or unbaked.
  • To bake the casserole after freezing, thaw, and bake as directed.
  • To reheat the casserole after freezing, thaw and reheat in the microwave or covered in the oven at 350ºF until warm.
• Store leftovers in an airtight container in the refrigerator.

What to Serve with Breakfast Burritos

This breakfast casserole is a favorite at our house. Top the enchiladas with some sour cream, green onions, and tomatoes. They are also great with some avocado and salsa! When it comes to side dishes, I’ve got some delicious options. For a touch of freshness, a simple Mexican Chopped Salad will add a burst of color and a zesty kick. And let’s not forget about a warm and comforting serving of refried beans and rice, providing that extra dose of heartiness. Craving a bit of indulgence? Serve up some creamy cheesy Rotel Cheese Grits. YUM!

Looking for more side dish ideas? Here are some popular recipes from the website:

Side Dish

Baked Rotel Tomato Cheese Grits

Baked Rotel Tomato Cheese Grits – quick side dish recipe that is great for breakfast, lunch or dinner. Super easy…

Potatoes

Garlic Parmesan Roasted Red Potatoes

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Mexican Chopped Salad

Mexican Chopped Salad –  the perfect side to all of your favorite Mexican recipes! Lettuce, corn, black beans, tomatoes, avocados,…

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Cheesy Rotel Asparagus

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Recipe Print Recipe

Southwestern Breakfast Enchiladas

Author: Plain Chicken

Yield: 5 people

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Southwestern Breakfast Enchiladas Recipe – overnight breakfast enchiladas – tortillas stuffed with sausage, Rotel, and cheese with an egg and half and half mixture poured over the top – assemble the night before and pop in the oven for an easy breakfast! Top with salsa to kick it up a notch. Great for overnight guests or hectic school mornings.

Equipment:

• Glass Mixing Bowls
• 12-inch Non-Stick Skillet
• 9×13-inch Baking Dish

Ingredients:

• 1 lb sausage, cooked and crumbled
• 1 (10-oz) can Rotel tomatoes, drained
• 2½ cups shredded cheddar cheese divided
• 6 large eggs
• 2 cups half and half
• 10 flour tortillas, soft taco size

Instructions:

• Assemble this casserole the night before and bake it in the morning.
• Spray a 9×13-inch pan with cooking spray. Set aside. Mix together sausage, Rotel tomatoes and 2 cups of cheddar cheese. Divide meat and cheese mixture between tortillas. Roll up each tortilla and place seam side down in baking dish.
• Whisk together half and half and eggs. Pour over tortillas. Cover and let sit overnight.
• When ready to bake, preheat oven to 350ºF. Bake covered for 30-40 minutes.
• Remove foil and sprinkle remaining ½ cup of cheese over enchiladas. Bake for 5-10 more minutes, until cheese is melted. Top with salsa if desired.

Plain Chicken

https://www.plainchicken.com/southwestern-quichiladas/

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Steph