Description
The ultimate stress-free morning solution. These enchiladas combine savory breakfast sausage, melted cheddar, and fluffy eggs wrapped in soft tortillas. Baked to bubbly perfection, they offer a creamy, cheesy, and satisfying experience perfect for holiday brunches.
Ingredients
The Filling & Wrap
- 1 lb breakfast sausage, browned and drained
- 2 cups shredded cheddar cheese (divided)
- 8 (8-inch) flour tortillas
The Egg Custard
- 6 large eggs
- 2 cups half-and-half
- 1 tbsp all-purpose flour
- 1/2 tsp salt
Instructions
Prep: Brown and drain sausage. Mix with 1 cup of cheddar cheese.
Assemble: Portion mixture into 8 tortillas, roll tightly, and place seam-side down in a 13×9 pan.
Whisk: Combine eggs, half-and-half, flour, and salt until smooth. Pour over tortillas.
Soak: Cover and refrigerate overnight (or bake immediately).
Bake: Preheat oven to 350°F. Top with remaining cheese. Bake covered for 35 mins, then uncovered for 10 mins until set.
Notes
Seam-Side Down: Prevents tortillas from unfurling as they absorb the custard.
The Flour Secret: A single tablespoon of flour stabilizes the eggs, preventing them from weeping liquid during the bake.
Half-and-Half Advantage: The higher fat content prevents curdling and provides a luxurious mouthfeel.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast / Brunch
- Method: Baking / Casserole
- Cuisine: Tex-Mex Inspired
Nutrition
- Serving Size: 1 Enchilada
- Calories: 440
- Sugar: 3
- Sodium: 890
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 14
- Trans Fat: 0.5
- Carbohydrates: 26
- Fiber: 1
- Protein: 21
- Cholesterol: 195
Keywords: overnight breakfast enchiladas, sausage egg casserole, breakfast enchiladas with flour tortillas, make ahead brunch recipes, savory breakfast bake, egg and cheese enchiladas