by Lindsay 41 Comments
This Breakfast Enchilada Casserole is the perfect brunch dish for when you have company. Prep it the night before and pop it in the oven in the morning.
*This post was originally published 1/2014. Photos and post updated 11/2017*
Hi Friends!
Almost 4 years ago I first shared this Breakfast Enchilada casserole with you guys after making it with my mom over Christmas break when they were living in NYC. I still vividly remember standing in their kitchen prepping with her on Christmas Eve and then popping it in the oven while we opened presents on Christmas morning. It worked out perfectly as a holiday dish because all we had to do the morning off was pour the sauce on, add the foil and stick it in the oven. And then by the time we were done opening presents, it was hot, bubbly and ready to eat!
Although this casserole is big, hearty and perfect for a special occasion, there’s also nothing that says you can’t make it for your average weekend brunch, or even just make it on a regular Sunday and enjoy reheating pieces of it throughout the week!
It’s hard to make breakfast casserole look appealing, but I did my best. Just trust me when I say it’s delicious. Packed with potatoes, eggs and chicken sausage, it’ll keep you full and focused all morning long!
If you’re not a meat eater, you could easily sub black beans for the chicken sausage or even try it with scrambled tofu instead of eggs.
Here’s how you make it!
Breakfast Enchilada Casserole
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 1 review
This Breakfast Enchilada Casserole is perfect for brunch when company is in town. Prep it the night before and bake in the morning!
- Author: Lindsay
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hour
Ingredients
Scale
- 1.5 cups salsa verde (store bought or homemade)
- 1/2 cup milk, half and half or cream
- 1 cup red potatoes, diced fairly small
- 3 – 4 chicken sausages, chopped
- 1 red pepper, diced
- 1/2 cup onion, diced
- 1 4-oz. can diced green chiles, drained (optional)
- 6 large eggs
- 5 whole wheat tortillas (i use the 8 inch size)
- 1/2 c shredded Mexican cheese (divided)
- 10 oz can enchilada sauce
Instructions
- Preheat oven to 400 degrees F.
- Combine salsa verde with milk and set aside.
- Saute peppers and onions over medium heat until softened.
- Meanwhile, put potatoes in a microwave-safe bowl, drizzle with olive oil and toss to combine. Microwave 2-3 minutes or until soft.
- Add potatoes, sausage and chilis to onion mixture.
- Crack the eggs into a bowl and whisk to combine. Pour into pan with onion mixture and scramble.
- Pour a little enchilada sauce into a 9×13 pan and tilt to coat the bottom.
- Spoon egg mixture into tortillas, roll and place seam side down in the pan.
- Pour salsa verde mixture over tortillas.
- Top with enchilada sauce and cheese.
- Cover with foil and bake at 400 degrees for 25-30 min or until heated through.
Notes
You can prep this casserole ahead of time if desired. Put full tortillas in the pan and refrigerate. Just prior to cooking, pour salsa verde mixture and enchilada sauce over top, add cheese and bake as directed!
This is the perfect breakfast for when you have company in town, especially since you can make it ahead of time! I’ve served an extra spicy version to my CrossFit friends after a weekend workout and also served a more mildversion to my kiddos.
You can easily make it as spicy or mild as you want by adjusting the spice levels of the enchilada sauce and salsa verde. I’ve also made this with red salsa, which works just fine, and both homemade and storebought salsa verde.
[clickToTweet tweet=”Have company coming? Prep these Breakfast Enchiladas ahead of time for an easy morning meal!” quote=”Have company coming? Prep these Breakfast Echiladas ahead of time for an easy morning meal!”]
Enjoy!
–Lindsay–
LEARN HOW FOOD AFFECTS YOUR BODY.
Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!
About Lindsay
Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!
Reader Interactions
Comments
This looks so good, Lindsay- how funny I posted a savoury breakfast recipe today too! I may have to omit the salsa verde though..purely for that devil herb in it 😉
Reply
Lindsay sayshaha i think it’d be just as good with all red sauce 🙂
- HollieisFueledByLOLZ says
It is hard to make them pretty but they sure do taste good. Thanks for sharing Lindsay!
Reply
- Gina says
Looks so good! Have to try it soon. Thanks for sharing!
Reply
- Linz @ Itz Linz says
i’m all about mexican… any time, any day…. would love to try this for breakfast (and dinner!)
Reply
- misszippy says
Sounds amazing! I love a breakfast like that. Thanks for sharing the recipe!
Reply
- Kierston @candyfit says
You know, I don’t think I’ve ever had Enchiladas!
Reply
- Lindsay says
what?! you must try immediately 🙂 my fav!
Reply
- Tina Muir says
I hate it when food tastes sooooo good, but the pictures just cannot do it any justice. Since going gluten free for 21 days, I am using it to expand my breakfast horizons (as I am a cereal addict) and this would be a wonderful change! I need to ensure I get the nutrition to sustain my training, and there is lots of good stuff in this recipe….as well as a few other things to make it extra tasty! Thanks for sharing! Oh, and I would still say it looks good 🙂
Reply
- Lindsay says
yay! perfect fit!
Reply
That sounds so delicious! I’ve been waking up cravings savory foods and I”m getting tired of scrambled eggs. This would be perfect!
Reply
- Lindsay says
perfect! enjoy!
Reply
I don’t usually go for savoury breakfasts, but this looks perfect for hosting a brunch!
Reply
- Lindsay says
yes! brunch party for sure!!!
Reply
Looks so yummy! Just in time too because next weekend I have my sister coming into town and this would be perfect to make when she is here! Can’t wait to try it out!
Reply
- Lindsay says
woohoo! let me know what everyone thinks!
Reply
Looks delicious, thanks for sharing! I love seeing new breakfast recipes cause it’s my favorite meal!
Reply
This looks delicious and totally making my tummy growl! PS your photos look great!
Reply
pinned! I will have to try this sometime soon.
Reply
Yumm this looks delicious! I love breakfast casseroles – always a great way to start the morning!
Reply
This looks so delicious. And now you’ve inspired me to make a Mexican inspired breakfast feast this weekend!
Reply
- Lindsay says
hope it was delicious!
Reply
I LOVE the idea of an enchilada casserole for breakfast. Mexican food is good anytime of day, right? 😉 I think I am going to try making either a vegetarian or a vegan version…veg might be the easiest though!
Reply
- Lindsay says
let me know how it goes!
Reply
- Anel says
Looks amazing!!! Will be trying this in the near future!
Reply
- Carly @ Fine Fit Day says
YUM!!!! I love that you can prepare this ahead of time, too!
Reply
- Jeremy W says
Great looking recipe, thanks for sharing. I plan to try this real soon.
Reply
- Helen says
Looks delicious! =) I like how this can be prepared ahead of time (and, I love enchiladas! haha. )
Reply
- Lindsay says
yes! definitely a time saver!
Reply
- Purelytwins says
looks so warm and delicious!!!
Reply
Sounds delicious! Sometimes the tastiest meals are the ones that don’t look good in pictures. Thanks for sharing.
Reply
- sonia the mexigarian says
When do the sausages come in to play? 🙂 I’ve been eying enchilada casserole recipes online for a while now and this one sounds pretty good. I do love savory breakfast meals and this would be perfect for the early morning football game party on Sunday.
Reply
- Lindsay says
whoops! good catch. updated!
Reply
- Kim says
Looks delicious!!! I’m thinking I could even serve this at dinner and my boys would like it!!!
Reply
- Lindsay says
for sure! breakfast for dinner for the win!
Reply
- Alexia says
Looks so yummy! I made enchiladas for dinner the other night, but who’d think of enchiladas for breakfast? Mind blowing, lol! Love it and can’t wait to try it!
Reply
- Lindsay says
right?! They are so good. must make them again soon!
Reply
pretty or not, it sounds amazing! I love a great breakfast that you can prep the night before
Reply
- Marti @fitwithheart says
these look so good and going to make this week! thank you!
Reply
- Amy says
Looking to make this for the 4th of July! If you make it the night before do you still do the sauce on the bottom before you put the tortillas in?
Reply
- Lindsay says
yep, i always add sauce on the bottom even if making the night before.
Reply
