Makeahead Fiesta Breakfast Enchiladas

Recipe Introduction

Ever find yourself craving a Mexican breakfast casserole but dreading the morning rush? Me too! Honestly, who has time to be slaving over a hot stove when you could be hitting the snooze button? That's where these (make-ahead) Breakfast Enchiladas come in, and trust me, they're a game changer.

Quick Hook to Your New Favorite Breakfast

Are you looking for quick breakfast recipes that don't sacrifice flavor? These enchiladas are packed with savory sausage, fluffy eggs, and cheesy goodness.

This enchilada brunch recipe will become your go-to for weekend feasts.

About Breakfast Enchiladas

Breakfast Enchiladas are a Tex-Mex delight, perfect for a hearty start to the day. They're easy to assemble, taking only about 1 hour and 30 minutes total, including chill time, and the recipe yields 6-8 servings.

The beauty of this recipe lies in its simplicity: assembly is easy, and you can prepare it the night before.

Why You'll Love This Breakfast Enchilada Recipe

One of the top benefits? It's a make-ahead breakfast! Preparing the (make-ahead) Breakfast Enchiladas saves you precious morning time.

Plus, they're a fantastic source of protein and can be customized with your favorite veggies.

These enchiladas are perfect for any occasion, from lazy Sunday brunches to festive holiday gatherings. What makes them special? The combination of bold flavors and the ease of preparation, resulting in sausage and egg enchiladas that are both satisfying and stress free.

These are the perfect breakfast recipes kids are happy to eat!

Now, let's dive into what you'll need to create these incredible freezer breakfast enchiladas . Trust me, you'll never look at Breakfast Casseroles the same way again.

Ingredients & Equipment: Let's Get This Show on the Road!

So, you're ready to whip up some (make-ahead) Breakfast Enchiladas ? Ace! First, we need to gather our troops, aka, the ingredients.

Don't worry, it's not as scary as it sounds. Think of it like prepping for a Netflix binge, but instead of snacks, we're making a real meal!

Main Ingredients: The Stars of Our Show

• Breakfast Sausage: 1 pound (454g). Go for chorizo if you fancy a bit of zing! Quality wise, sniff it! Fresh sausage should smell savoury, not sour. Italian sausage is great too!
• Onion: 1 medium, chopped (about 1 cup or 150g). Any colour works. Honestly, I usually just grab whatever's lurking in the vegetable drawer.
• Bell Peppers: 1 green and 1 red, chopped (about 1 cup or 120g each). These add colour and crunch! If you're not a pepper person, feel free to skip!
• Spices: 1 teaspoon (5g) chili powder, 1/2 teaspoon (2.5g) cumin, 1/4 teaspoon (1.25g) garlic powder, 1/4 teaspoon (1.25g) smoked paprika. These are our flavour superheroes!
• Eggs: 12 large (approx 600g). Free range eggs are banging if you can get them.
• Milk/Cream: 1/4 cup (60 ml). Proper cream makes it extra lush, but milk works a treat too!
• Cheese: 2 cups (225g) shredded cheddar, Monterey Jack, or a blend. Divide this bad boy into two portions! I normally love a cheddar blend.
• Tortillas: 8-10 (6 inch) corn or flour (approx 400g). Corn for a more authentic Mexican vibe, flour for a softer texture.
• Enchilada Sauce: 2 cups (480 ml) red or green, canned or homemade. I usually grab a jar from the supermarket.
• Garnish (Optional): Sour cream, salsa, chopped cilantro, avocado slices. Go wild!

Seasoning Notes: Spice Up Your Life!

Chili powder, cumin, garlic powder, and smoked paprika are essential for that authentic Mexican flavour. Seriously, don't skip them! For a bit of extra oomph, add a pinch of cayenne pepper.

If you're not a fan of spice, leave it out. You know? It's your Mexican breakfast casserole , so do your thing.

Equipment Needed: Keep It Simple, Silly!

• Large skillet: For cooking the sausage and eggs.
• 9x13 inch baking dish: For assembling and baking the Enchilada brunch recipe .
• Whisk: For beating the eggs.
• Mixing bowl: For mixing the egg mixture.
• Measuring cups and spoons: For, well, measuring!
• Oven: To bake at 350° F (175° C )

Honestly, that's all you need. No fancy gadgets required! If you don't have a whisk, a fork will do the trick.

And if you don't have a baking dish, any oven safe dish will work. These Quick Breakfast Recipes don't need to be difficult.

I remember one time I tried making these with my niece. I used way too much chilli powder. She was not impressed! We had to make a second batch with mild spices.

Lesson learned: kids can be picky! Now, I always ask what level of spice everyone wants and let them decide.

Now get ready to learn how to assemble your Sausage and egg enchiladas , and have some amazing Breakfast Recipes Kids love.

Plus they are among the best Healthy Breakfast Recipes Easy .

So, there you have it! Everything you need to get started on your (make-ahead) Breakfast Enchiladas adventure. Grab your ingredients, gather your equipment, and let's get cooking!

Wake Up to Fiesta Flavors: Master the Art of make-ahead Breakfast Enchiladas

Who doesn't love a good brunch ? Honestly, I reckon that is probably one of the best bits about the weekend.

But let's face it, mornings can be chaotic. Especially when kids are involved! Juggling breakfast prep with getting everyone ready is a proper test of endurance.

That's where these (make-ahead) Breakfast Enchiladas come in. This is the ultimate breakfast hack. Trust me on this. Prep them the night before, and you'll be chowing down on a Mexican breakfast casserole in no time.

Think of this as the best of both worlds: a hearty, flavour packed breakfast and a stress free morning for you ! It´s one of the quick breakfast recipes you can prepare.

Prep Steps: Your Enchilada Foundation

Getting your mise en place sorted is key to a smooth enchilada brunch recipe . Chop your onion and peppers the night before.

Measure out your spices. This saves precious time in the morning. Safety first! Make sure your cooking surfaces are clean and dry.

When handling raw sausage, always wash your hands afterwards. I learnt this lesson the hard way, when I had to throw away some sausage and egg enchiladas because of cross contamination!

step-by-step: Enchiladas in Action

Here's the lowdown on building your flavor packed breakfast masterpieces:

1. Brown your sausage in a skillet over medium heat . Drain off any excess grease. No one likes a greasy breakfast casserole !
2. Sauté your diced onion and peppers in the same skillet until tender. About 5- 7 minutes should do it.
3. Stir in chili powder, cumin, garlic powder, and smoked paprika. Cook for 1 minute more. It will smell amazing, you will see.
4. Whisk the eggs, milk or cream, salt, and pepper in a bowl. Pour the mixture into the skillet and cook, stirring, until just set but still slightly moist.
5. Stir in 1 cup of cheese into your warm eggy sausage mixture. Allow this to cool for around 30 minutes.
6. Spread a thin layer of enchilada sauce in a 9x13 inch baking dish. Fill each tortilla with about 1/2 cup of the egg mixture. Roll them up and place them seam down in the dish.
7. Pour remaining sauce over the enchiladas. Sprinkle with the remaining cheese.
8. Bake in a preheated oven at 350° F ( 175° C) for 30- 35 minutes , or until bubbly and golden.

Pro Tips: Enchilada Expertise

Want to take your make-ahead Breakfast Enchiladas to the next level? Warm those tortillas slightly before filling them. This prevents cracking! You know what's also good? Don't overfill your tortillas or they'll burst.

I make a make-ahead breakfast the night before a big Sunday roast to save a lot of time. One big mistake to avoid is letting the enchiladas sit in sauce for too long.

The tortillas become soggy. If you are making ahead, cover the dish tightly with foil and refrigerate. I find they are one of those healthy breakfast recipes easy to prepare with the kids!

These are also fantastic freezer breakfast enchiladas . Make a big batch and freeze individual portions for quick breakfast options during the week.

A survey showed that 75% of families are looking for faster breakfast options.

Recipe Notes: Level Up Your Enchiladas

Alright, let’s chat about these make-ahead Breakfast Enchiladas ! Honestly, it's more than just a Mexican breakfast casserole recipe. It's a blank canvas! And like any good artist, you need to know your materials.

Serving Like a Pro: Presentation and Pairings

So, you've got your Breakfast Enchiladas piping hot. How do you make them look amazing ? First, plating is key.

Think about a dollop of sour cream. Add a sprinkle of fresh cilantro. Maybe even a few slices of avocado.

A side of fresh fruit salad is always a winner. For drinks, try a tangy mimosa. Or even some Mexican hot chocolate. These Enchilada brunch recipe ideas really elevates your meal.

Storage Savvy: Keepin' It Fresh

Right, listen up! Leftover sausage and egg enchiladas can be your best friend. You can fridge these bad boys. Just cover them tight.

They'll be good for about 3 days. Reheat in the oven at 350° F ( 175° C) until warmed through.

Want to freeze them? Absolutely! Wrap individual enchiladas in foil. Then, stick them in a freezer bag. They'll last for up to 2 months as Freezer breakfast enchiladas .

Reheat straight from frozen.

Swaps and Twists: Make It Your Recipe

Honestly, the variations are endless! Keep it healthy. Go vegetarian. It's all about flexing your cooking muscles.

Swap the sausage for black beans and corn. Boom! Vegetarian Breakfast Enchiladas . Use turkey sausage for a leaner option. Use gluten-free tortillas for an intolerance.

Also, add a handfull of Spinach to your Egg Scramble for added vitamins! These are all great dietary adaptations.

Nitty Gritty Nutrition: Fuel Up the Right Way

Okay, I'm no nutritionist. Each serving clocks in around 450-500 calories. You get 30-35g of protein. About 30-35g of fat.

And 20-25g of carbs. Perfect fuel for a busy day! Plus, all those eggs are packed with vitamins.

Honestly, this make-ahead Breakfast Enchiladas recipe is all about making life easier. Enjoy your Quick Breakfast Recipes . It also is one of the Breakfast Casseroles and a Healthy Breakfast Recipes Easy .

So get cooking, and don't be afraid to experiment!

Frequently Asked Questions

Can I really make these (make-ahead) Breakfast Enchiladas the night before? Won't they get soggy?

Absolutely! That's the beauty of this recipe. To prevent sogginess, don't let the assembled enchiladas sit in the sauce for hours and hours before baking. Cover them tightly with foil after assembly and refrigerate. Also, make sure the egg mixture has cooled down slightly before filling the tortillas.

What's the best way to reheat leftover Breakfast Enchiladas?

Leftover Breakfast Enchiladas are fantastic! The best way to reheat them is in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions, but the texture might not be quite as good think more "quick fix" than "gourmet experience".

A splash of extra enchilada sauce before reheating can help keep them moist!

I'm not a huge fan of sausage. Can I substitute something else in these Breakfast Enchiladas?

Of course! This recipe is very flexible. You can easily swap the sausage for cooked black beans, crumbled tofu, shredded chicken, or even just load it up with extra veggies like spinach and mushrooms. It is your breakfast creation after all!

My family is split between corn and flour tortillas. Which one should I use for my (make-ahead) Breakfast Enchiladas?

This is purely a matter of personal preference! Corn tortillas will give you a slightly more authentic Southwestern flavor, while flour tortillas are generally softer and more pliable. If you're worried about corn tortillas cracking, warm them slightly in a dry skillet before filling.

You can even do half and half if you're feeling particularly diplomatic!

Can I freeze these (make-ahead) Breakfast Enchiladas after baking?

Yes, you can! Let the enchiladas cool completely after baking, then wrap the baking dish tightly in plastic wrap followed by a layer of foil. They can be frozen for up to 2-3 months.

To reheat, thaw in the refrigerator overnight, then bake at 350°F (175°C) until heated through, adding a few extra minutes to the cooking time if necessary.

I'm watching my calories. Are there any ways to make these Breakfast Enchiladas healthier?

Definitely! Use leaner turkey sausage or chicken sausage instead of pork sausage. Opt for low-fat cheese, use whole wheat tortillas, and load up on the veggies! You could also use egg whites instead of whole eggs to reduce the fat content. Enjoy!