Make Ahead Sausage And Egg Brunch Enchiladas Recipe

Name: Make Ahead Sausage And Egg Brunch Enchiladas
Prep time: 30 min
Cook time: 115 min
Total time: 145 min
Yield: Serves 1 or more
Ingredients: Pork Sausage; 1/2 medium onion, chopped; Flour Tortillas; Cheddar Cheese; 6 large eggs; 1/2 cup all-purpose flour; 1 1/2 cups half-and-half; 1/4 teaspoon cayenne pepper; Bell Pepper; Seasoning Salt; Fresh Ground Black Pepper; Sour Cream; Salsa

These make-ahead Sausage and Egg Brunch Enchiladas are a crowd-pleasing breakfast or brunch casserole! Featuring savory Italian sausage (or your favorite breakfast sausage!), fluffy eggs, and melty cheese all wrapped in warm tortillas. Perfect for a weekend brunch or a make-ahead dish for a busy week. Easily customizable with your favorite veggies and cheeses – get creative!

Prep Time 30 mins

Cook Time 115 mins

Calories 554 kcal

Protein 49g

Rating 4.5 (11 Reviews)

Make Ahead Sausage And Egg Brunch Enchiladas

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Make Ahead Sausage And Egg Brunch Enchiladas

Pork Sausage
1/2 medium onion, chopped
Flour Tortillas
Cheddar Cheese
6 large eggs
1/2 cup all-purpose flour
1 1/2 cups half-and-half
1/4 teaspoon cayenne pepper
Bell Pepper
Seasoning Salt
Fresh Ground Black Pepper
Sour Cream
Salsa

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How to Make Make Ahead Sausage And Egg Brunch Enchiladas

Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish.
In a large skillet over medium-high heat, cook 1 lb Italian sausage (removed from casings or bulk sausage) with 1/2 medium onion, chopped, until browned and cooked through. Crumble the sausage as it cooks. Set aside to cool completely.
In a medium bowl, whisk together 1/2 cup all-purpose flour, 1 1/2 cups half-and-half, 1/4 teaspoon cayenne pepper, 1 teaspoon seasoned salt, and 1/4 teaspoon black pepper until smooth.
In a separate bowl, whisk together 6 large eggs, 1/4 cup all-purpose flour, 1/4 cup half-and-half, 1/8 teaspoon cayenne pepper, and 1/2 teaspoon seasoned salt and black pepper.
Stir in 1/2 cup chopped green bell pepper into the egg mixture.
Spread about 1/3 cup of the cooled sausage mixture down the center of each of 12-15 (6-inch) flour tortillas. Sprinkle each with 2 tablespoons of shredded cheddar cheese (or your preferred cheese).
Roll up each tortilla and place seam-side down in the prepared baking dish.
Pour the cream sauce evenly over the enchiladas.
Pour the egg mixture evenly over the enchiladas and cream sauce.
Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours or overnight.
Remove from refrigerator 45 minutes before baking.
Cover the baking dish with foil and bake for 25 minutes.
Uncover and bake for an additional 10 minutes.
Sprinkle 1 1/2 cups of shredded cheese over the top and bake for 2-3 minutes, or until melted.
Let stand for 15 minutes before serving. Garnish with sour cream and salsa (optional).