Easy Make Ahead Sausage and Egg Breakfast Enchilada Casserole

🧂 Ingredients

• 1 lb. pork breakfast sausage
• 8 eggs
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4.5 ounce chopped green chiles

  1 can
• 1 Tablespoon butter
• 11 oz. flour tortillas

  8-inch
• 8 oz. Mexican blend cheese

  2 cups
• 10 oz. enchilada sauce

  use the spiciness you prefer
• Sour cream, sliced green onion, chopped fresh cilantro leaves

  optional

Instructions

• 1 Spray a 13X9 inch glass baking dish (3-quart) with cooking spray.
• 2 In a 10-inch nonstick skillet cook the breakfast sausage over medium-high heat
  for 5 to 7 minutes. Break up sausage as it cooks and cook until it is no longer
  pink. Drain.
  
  transfer the sausage to a small bowl; wipe out the skillet.
• 3 In a medium bowl, beat the eggs, salt and pepper. Stir in the green chiles.
• 4 In the same 10-inch nonstick skillet, melt the butter over medium heat.
  
  Add the egg mixture. Cook and stir for 5 to 7 minutes or until starting to
  thicken and it's cooked through.
• 5 Fill the flour tortillas evenly with cooked breakfast sausage, egg mixture and
  1½ cups of the cheese.
  
  Roll tightly; place seam-side down in baking dish.
• 6 Pour enchilada sauce over assembled enchiladas, making sure to cover all of
  them.
• 7 Spray on side of foil with cooking spray; cover baking dish with foil, sprayed
  side down, and refrigerate up to 6 hours.
• 8 Heat oven to 350℉. Bake covered 35 minutes; remove foil, top with remaining ½
  cup cheese, and continue baking 15 to 20 minutes or until cheese is melted and
  enchiladas are bubbling around edges.
• 9 Serve with your optional garnishes such as sour cream, chopped cilantro, sliced
  green onions, or your favorite enchilada toppings.

Nutrition Info