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Make-Ahead Enchilada Breakfast Casserole Recipe

Make-Ahead Enchilada Breakfast Casserole
Source: life made delicious

Ingredients

  • 1 lb (500 g) bulk pork breakfast sausage (or remove meat from casings)
  • 8 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (127 mL) Old El Paso™ chopped green chilies
  • 1 tablespoon butter
  • 1 package Old El Paso™ Large Flour Tortillas (8-inch)
  • 2 cups shredded Mexican cheese blend
  • 1 1/4 cup mild enchilada sauce
  • Sour cream, sliced green onions, chopped fresh cilantro leaves, if desired
PREP TIME
25m
COOK TIME
6h55m
TOTAL TIME
7h20m
YIELD
8 servings

Instructions

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook breakfast sausage over medium-high heat 5 to 7 minutes, breaking up sausage, until no longer pink; drain. Transfer sausage to small bowl; wipe out skillet.
  • In medium bowl, beat eggs, salt and pepper; stir in green chilies. In same 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook and stir 5 to 7 minutes or until starting to thicken and cooked through.
  • To assemble enchiladas, fill tortillas evenly with cooked breakfast sausage, egg mixture and 1 1/2 cups of the cheese. Roll tightly; place seam-side down in baking dish.
  • Pour enchilada sauce over assembled enchiladas, making sure to cover all of them. Spray one side of foil with cooking spray; cover baking dish with foil, sprayed side down, and refrigerate up to 6 hours.
  • Heat oven to 350°F. Bake covered 35 minutes; remove foil, top with remaining 1/2 cup cheese, and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.
  • Serve with remaining ingredients.

Breakfast & Brunch

A recipe from life made delicious

https://www.flyers-on-line.com/data/recipes/5827/make-ahead-enchilada-breakfast-casserole.jpg

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