Southwestern Quichiladas Recipe - overnight breakfast enchiladas - tortillas stuffed with sausage, Rotel and cheese with an egg and half and half mixture poured over 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 guest or school morning breakfast.
1lbsausage, cooked and crumbled
1(10-oz)can Rotel tomatoes, drained
2½cupsshredded cheddar cheesedivided
2cupshalf and half
10flour tortillas, soft taco size
Assemble this casserole the night before and bake it in the morning.
Spray a 9x13-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.