Sausage Enchilada Breakfast Casserole

Sausage Enchilada Breakfast Casserole

Have you ever wanted to break out of a food rut and try something new? Well, that’s how I’ve been feeling about my old standby breakfast casserole! It’s a good recipe and my whole family likes it but I simply wanted to try some new ones so I gave this one a whirl and loved it.

I made this to take to a brunch get-together with friends and it was a huge hit. It takes a little time to prepare but is definitely worth it since you can make it up the night before and just take it out of the refrigerator and bake in the morning. I’ll be making this for my family for our next holiday get-together. We’ll see if they like it as much as Ken and I and our friends did.

Ingredients
1 1/2 lbs. of bulk breakfast sausage
1 onion, finely chopped
10 – 8 inch flour tortillas
2 3/4 C. grated cheddar cheese, divided
6 large eggs
1 T. flour
1 C. whole milk
1 C. light sour cream
1 can Rotel tomatoes, drained
1 can diced green chiles
1/2 t. seasoning salt
1 t. fresh ground black pepper
sour cream & salsa for garnish

1. Grease a 13 X 9 inch baking dish.
2. Brown the sausage and onions over medium-high heat crumbling the meat while its cooking. Drain and add the drained Rotel tomatoes and green chiles and cool completely.

Sausage & Rotel Tomato Mixture

3. Place about 1/3 C. of the cooked sausage mixture down the center of each tortilla.
4. Sprinkle about 2 tablespoons of shredded cheese on top of sausage mixture.
5. Roll up each tortilla and place seam-side down in the casserole dish.

Filling the Flour Tortillas

6. Sprinkle any leftover sausage mixture over the top of the tortillas.
7. In a bowl, whisk together the flour with the eggs, milk, sour cream, seasoning salt, and black pepper until well combined.
8. Pour over the top of the filled tortillas.

Casserole with Egg Mixture

9. Sprinkle 1 1/2 C. grated cheddar cheese over the top and cover casserole with plastic wrap. Refrigerate at least an hour or up to over night.
10. Remove from refrigerator 45 minutes before baking.
11. When ready to bake preheat oven to 350 degrees. Remove plastic wrap and cover with foil. Bake for 35 minutes. Remove foil and bake another 10 minutes or until a toothpick inserted in the center comes out clean.
Serves 8-10

Ready To Go In The Oven


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6 Responses to “Sausage Enchilada Breakfast Casserole”
  1. Beth says:

    This looks so yummy, wonder if you could make it with corn shells so Ed could have it?

  2. Judy says:

    Sounds delicious! I suspect it would be really good with mexican chorizo sausage as well. Please clarify, do the eggs go in with the milk, sourcream and dry ingredient mixture that gets poured over the enchiladas?

    • Faithful Foodie says:

      Yes, the eggs get whisked in with those items. Sorry for the confusion. I’ve edited the instructions accordingly.

      • Judy says:

        Thanks for clarifying, gonna make it for this weekend as a trial run then maybe for Christmas brunch for a BUNCH!

        • Faithful Foodie says:

          I’m sure you’ll like this one. I took it to a brunch the first time I made it and everyone wanted the recipe. Let me know how you like it especially if you make it with the chorizo!

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