Description
Southwestern Breakfast Enchiladas are a hearty and flavorful make-ahead casserole featuring sausage, Rotel tomatoes, and cheddar cheese rolled in soft flour tortillas, soaked overnight in a creamy egg mixture, and baked to golden perfection. Perfect for a convenient and satisfying morning meal.
Ingredients
Scale
Meat Mixture
- 1 lb sausage, cooked and crumbled
- 1 (10-oz) can Rotel tomatoes, drained
- 2 cups shredded cheddar cheese
Egg Mixture
- 6 large eggs
- 2 cups half and half
Assembly
- 10 flour tortillas, soft taco size
- ½ cup shredded cheddar cheese (for topping)
- Cooking spray (for greasing the pan)
Instructions
- Prepare the casserole: Spray a 9×13-inch baking dish with cooking spray to prevent sticking. In a mixing bowl, thoroughly combine the cooked and crumbled sausage, drained Rotel tomatoes, and 2 cups of shredded cheddar cheese. This mixture forms the flavorful filling for the enchiladas.
- Assemble tortillas: Spread the sausage and cheese mixture evenly among the 10 flour tortillas. Roll each tortilla tightly and place them seam side down in the prepared baking dish, arranging them neatly to fit.
- Make egg mixture: In a separate bowl, whisk together the eggs and half and half until smooth. Pour this creamy mixture evenly over the rolled tortillas in the baking dish, ensuring they are well soaked.
- Refrigerate overnight: Cover the baking dish tightly with foil or plastic wrap and refrigerate overnight (about 8 hours) to allow the tortillas to absorb the egg mixture and flavors to meld.
- Bake covered: When ready to cook, preheat the oven to 350ºF (175ºC). Remove the cover and bake the casserole covered with foil for 30 to 40 minutes, until the egg mixture is set and the dish is heated through.
- Add cheese topping and finish baking: Remove the foil and sprinkle the remaining ½ cup of shredded cheddar cheese over the enchiladas. Return the dish to the oven and bake uncovered for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
- Serve: Optionally top the baked enchiladas with salsa or your favorite garnishes before serving. Enjoy this comforting Southwestern breakfast that’s ready right when you wake up.
Notes
- For a spicier flavor, consider using hot Rotel tomatoes instead of mild.
- You can substitute half and half with whole milk or milk mixed with a bit of cream if desired.
- Make sure to cook the sausage thoroughly before assembling to ensure safety and flavor.
- These enchiladas can be refrigerated for up to 2 days before baking for added convenience.
- Leftovers can be stored in the fridge for 3-4 days and reheated in the oven or microwave.
- For a lower fat version, use reduced-fat cheese and milk options.
