Make this Breakfast Enchilada Casserole on Saturday and freeze the rest for breakfast all week!
Breakfast Enchilada Casserole is the perfect dish for a lazy weekend morning. Make it on Saturday morning and you'll have leftovers to start your week right!
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It's not always easy to get a delicious and healthy breakfast on the table every morning which is why freezer-friendly breakfast casseroles are a must-have in your freezer. This Breakfast Enchilada Casserole is a yummy addition to your breakfast rotation and it's easy to make.
It's packed with bold flavors - eggs, sausage, peppers, and tomatoes. Green chiles give it a kick. It's sure to be a winner at your house.
Ready to give it a try? You'll want to make a double batch so you can enjoy a big slice for breakfast this weekend and then freeze one for a busy week when cereal just won't do. Let me show you how to make it!
Ingredients
- cooked ground sausage
- small onion
- small red, yellow, and orange pepper
- petite diced tomatoes with green chilies
- eggs
- red enchilada sauce
- butter
- salt
- black pepper
- garlic powder
- taco seasoning
- shredded Mexican blend cheese
- 8” flour tortillas
Instructions
Here's how to make Breakfast Enchilada Casserole:
- Preheat oven to 350°.
- Spray a 9x13 casserole dish with cooking oil and set aside.
- Crumble the sausage in a large skillet and cook until no longer pink. Drain and set aside.
- Add one tablespoon of butter to a large skillet. Once it begins to sizzle, add the peppers and onions, and cook until the onions are translucent, and the peppers begin to soften (about 2 minutes.) Remove skillet from heat.
- Add the cooked sausage and tomatoes to the skillet. Stir to combine.
- Whisk eggs and add the seasonings.
- Add one tablespoon of butter to a large skillet. Once it begins to sizzle, add the eggs. Cook until not quite firm. Remove skillet from heat. Combine the eggs and the sausage mixture and mix well.
- Add 1 cup of the enchilada sauce to the bottom of the casserole dish.
- Add ⅓ of the tortilla pieces on top of the sauce, making sure they are spread evenly across the pan.
- Spread ½ of the sausage mixture evenly over the tortilla pieces.
- Spread 1 cup of the cheese evenly over the sausage mixture. Top with ⅓ of the tortilla pieces, spread evenly over the mixture.
- Spread the remaining sausage mixture evenly over the tortilla pieces.
- Layer the remaining tortilla pieces evenly over the sausage mixture.
- Spread the remaining enchilada sauce evenly over the tortilla pieces.
- Sprinkle the remaining cheese evenly over the casserole and bake for 20-25 minutes or until the casserole is bubbling. Place under the broiler and allow the cheese to brown. Remove and garnish with fresh cilantro and top with your favorite fresh ingredients.
How to Freeze Breakfast Enchilada Casserole
You can (and should!) make a double batch of this delicious casserole and freeze one for later. Here are my tips to freeze it:
- Bake in a disposable aluminum pan.
- Allow it to cool completely before freezing. You never want to put hot food in your freezer.
- Make sure you cover the casserole with parchment paper first and then top it tightly with aluminum foil.
- When you want to reheat the frozen casserole, make sure to thaw it completely in your refrigerator.
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- Best Ever Sausage and Potato Casserole
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- Tater Tot Breakfast Casserole
- Crockpot Chicken Enchiladas
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Freezer Friendly Breakfast Enchilada Casserole
Make this Breakfast Enchilada Casserole on Saturday and freeze the rest for breakfast all week!
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Servings: 8
Calories: 362kcal
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Ingredients
- 1 lb ground sausage cooked until no longer pink
- 1 onion small, diced
- 1 red bell pepper diced
- 1 orange pepper diced
- 1 yellow pepper diced
- 1 10-ounce can petite diced tomatoes with green chilies
- 10 large eggs or 12 medium eggs
- 3 cups red enchilada sauce divided
- 2 tablespoons butter divided
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 tablespoon taco seasoning
- 2 cups shredded Mexican blend cheese divided
- 1 package of 8” flour tortillas cut into fourths
Instructions
- Preheat oven to 350°.
- Spray a 9x13 casserole dish with cooking oil and set aside.
- Crumble the sausage in a large skillet and cook until no longer pink. Drain and set aside.1 lb ground sausage
- Add one tablespoon of butter to a large skillet. Once it begins to sizzle, add the peppers and onions, and cook until the onions are translucent, and the peppers begin to soften (about 2 minutes.) Remove skillet from heat.1 onion, 1 red bell pepper, 1 orange pepper, 1 yellow pepper, 2 tablespoons butter
- Add the cooked sausage and tomatoes to the skillet. Stir to combine.1 10-ounce can petite diced tomatoes with green chilies
- Whisk eggs and add the seasonings.10 large eggs or 12 medium eggs, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, 1 tablespoon taco seasoning
- Add one tablespoon of butter to a large skillet. Once it begins to sizzle, add the eggs. Cook until not quite firm. Remove skillet from heat. Add the eggs to the sausage mixture and mix well.2 tablespoons butter
- Add 1 cup of the enchilada sauce to the bottom of the casserole dish.3 cups red enchilada sauce
- Add ⅓ of the tortilla pieces on top of the sauce, making sure they are spread evenly across the pan.
- Spread ½ of the sausage mixture evenly over the tortilla pieces.1 package of 8” flour tortillas
- Spread 1 cup of the cheese evenly over the sausage mixture. Top with ⅓ of the tortilla pieces, spread evenly over the mixture.2 cups shredded Mexican blend cheese
- Spread the remaining sausage mixture evenly over the tortilla pieces.
- Spread the remaining tortilla pieces evenly over the sausage mixture.
- Spread the remaining enchilada sauce evenly over the tortilla pieces.3 cups red enchilada sauce
- Sprinkle the remaining cheese evenly over the casserole and bake for 20-25 minute or until the casserole is bubbling. Place under the broiler and allow the cheese to brown. Remove and garnish with fresh cilantro and top with your favorite fresh ingredients.2 cups shredded Mexican blend cheese
Nutrition
Calories: 362kcal | Carbohydrates: 16g | Protein: 19g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 1471mg | Potassium: 411mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2084IU | Vitamin C: 72mg | Calcium: 83mg | Iron: 3mg
Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
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