Wakey Wakey Spicy Bakey Easy Overnight Breakfast Enchiladas

Recipe Introduction

Quick Hook

Fancy waking up to the smell of a Mexican fiesta? Have you ever tried Easy Overnight Breakfast Enchiladas ? This recipe is a guaranteed crowd pleaser, blending savory sausage with a hint of spice.

Brief Overview

This dish is inspired by Mexican flavours, perfect for a lazy weekend Breakfast Brunch Ideas . Don't worry, it's easy! Prep takes about 20 minutes, plus overnight chilling, and bakes in 30.

This recipe yields 6 delicious servings.

Main Benefits

These Breakfast Enchiladas are packed with protein, giving you a great start to the day. They're perfect for a Breakfast Enchiladas Casserole during weekend brunch with mates or even a casual get-together.

What makes this recipe special? It's all about the make-ahead ease!

Let's get started with the ingredients.

Wakey Wakey Spicy Bakey: Easy Overnight Breakfast Enchiladas

These Enchiladas Recipe aren't your average, you know? They're inspired by Mexican cuisine, but tweaked for those lazy mornings. Think savory sausage, fluffy eggs, melted cheese, and salsa verde.

And the best bit? Assemble them tonight, bake tomorrow! It's proper cheffy stuff, but really easy.

Why This Recipe Rocks

This is an Easy Breakfast Casserole Recipe . Seriously, it's a cinch! It's mostly assembling ingredients, not complicated cooking. Chilling overnight makes the morning bake super quick.

Ingredients You'll Need

Right, let's get the ingredients sorted. Nothing too scary, promise!

• The Filling:
  • 1 pound breakfast sausage, like Jimmy Dean, casings removed.
  • 1 medium yellow onion, chopped.
  • 1 green bell pepper, chopped.
  • 1 teaspoon ground cumin.
  • 1/2 teaspoon chili powder.
  • 1/4 teaspoon cayenne pepper (optional, for a kick).
  • 8 large eggs.
  • 1/4 cup milk or half and-half.
  • 1/4 teaspoon salt.
  • 1/4 teaspoon black pepper.
  • 1 cup shredded cheddar cheese.
  • 1 cup shredded Monterey Jack cheese.
• The Enchiladas:
  • 10 (6 inch) corn tortillas.
  • 2 cups salsa verde (shop bought or homemade).
  • 1/2 cup shredded cheddar cheese (for topping).
  • Fresh cilantro, chopped (optional, for garnish).
  • Sour cream or Greek yogurt (optional, for serving).

Get Your Kit On

Right, let's grab all the equipment you'll need to make Sausage and Egg Enchiladas .

• Large skillet
• 9x13 inch baking dish
• Whisk
• Mixing bowl
• Measuring cups and spoons

Now, let's get cooking!.

Ingredients & Equipment

Alright, let's get down to brass tacks, shall we? You can't whip up amazing Easy Overnight Breakfast Enchiladas without the right bits and bobs. Here’s the lowdown.

Main Ingredients: The Stars of the Show

Right, first things first. For that scrummy filling: you'll need 1 pound (450g) of breakfast sausage. Jimmy Dean is a safe bet! You want a good quality sausage.

Make sure it's fresh. Grab 1 medium yellow onion , chopped about 1 cup . And 1 green bell pepper , also chopped (around 1 cup ).

We also require 1 tsp of ground cumin, ½ tsp chili powder, and maybe a tiny pinch of ¼ tsp of cayenne pepper.

If you want to get a bit cheeky!

Now for the egg mixture. You will need 8 large eggs , and ¼ cup (60ml) of milk. Then a little salt ( ¼ tsp ) and pepper ( ¼ tsp ) to taste.

Finally, grab 1 cup (115g) each of shredded cheddar and Monterey Jack cheese. This is all for the filling!

The Easy Overnight Breakfast Enchiladas assembly requires 10 (6 inch) corn tortillas. These need to be fresh. Plus 2 cups (480ml) of salsa verde.

Buy this or knock up your own. Then, ½ cup (57g) more cheddar for topping. You can chuck on fresh cilantro and sour cream for garnish.

Seasoning Notes: Get That Flavor Right

Honestly, the cumin and chili powder are essential. That's your basic Mexican vibe. The cayenne? Optional. I always throw a bit in.

Just to wake me up. You can always use some red pepper flakes if you want a punch. For a deeper flavour, try smoked paprika.

It's all about getting it just how you like it, innit?

Equipment Needed: No Fancy Pants Gear Required

You really don't need all the gear under the sun here. A decent large skillet. A 9x13 inch baking dish is very important.

I use Pyrex. A whisk and mixing bowl are important too. Then, standard measuring cups and spoons. You know. The usual.

Don't stress if you don't have a whisk. A fork will do. Likewise, any baking dish will work as long as it fits the enchiladas.

You're aiming for Breakfast Enchiladas perfection, not MasterChef precision.

These make-ahead Breakfast Enchiladas are simple and brilliant. Now go get 'em! You are one step closer to having the best Breakfast Brunch Ideas !

Wakey Wakey Spicy Bakey: Easy Overnight Breakfast Enchiladas

Right then, fancy a brunch that's both dead easy and a proper crowd pleaser? These Easy Overnight Breakfast Enchiladas are your answer.

They're inspired by Mexican flavours. They are made to be prepped the night before. So all you have to do is whack them in the oven in the morning.

I'm talking sausage, eggs, cheese, all wrapped up in tortillas with a sassy salsa verde. Honestly, what's not to love? And here's your ultimate enchiladas recipe that will give you the best breakfast enchiladas casserole .

Prep Like a Pro: Mise en Place is Key

First things first, let's get organised. Chop your onion and bell pepper. Get your sausage ready to brown. Have your spices measured out.

Whisk your eggs with milk. And grate your cheese. See? Simple! A bit of prep saves loads of time later.

It also reduces the stress levels, you know? This is essential mise en place . Also, safety first, folks! Keep your knives sharp and your fingers out of the way.

Assembling Your Dream: step-by-step

1. Brown the sausage: In a large skillet over medium heat, cook the sausage until browned. Make sure you break it up as you go. Drain any excess grease nobody wants a greasy breakfast brunch ideas .
2. Sauté the veggies: Chuck in your chopped onion and bell pepper. Cook until softened. This should only take about 5 minutes . Stir in 1 teaspoon of cumin, 1/2 teaspoon of chili powder, and a pinch of cayenne if you're feeling brave!
3. Scramble those eggs: Whisk together 8 large eggs , 1/4 cup of milk, salt, and pepper. Pour this into the skillet with the sausage and veg. Cook until the eggs are set but still a bit moist. Don't overcook them!
4. Cheese time: Stir in 1 cup of cheddar and 1 cup of Monterey Jack into the egg mixture. Wait until they're melted and combined. Because cheese makes everything better.
5. Roll 'em up: Spread a thin layer of salsa verde on the bottom of a 9x13 inch baking dish . Fill each of 10 corn tortillas with about 1/2 cup of the sausage and egg mixture. Roll them up tightly and place them seam down in the dish.
6. Sauce it and cheese it: Pour the rest of the salsa verde over the enchiladas. Sprinkle with the remaining 1/2 cup of cheddar.
7. Chill out: Cover the dish tightly with cling film and refrigerate overnight. It's a minimum of 4 hours , or up to 24 hours . This is where the " Overnight Breakfast " magic happens!
8. Bake to perfection: Preheat your oven to 350° F ( 175° C) . Bake, uncovered, for 30 minutes , or until the cheese is melted, bubbly, and the filling is heated through. The internal temperature needs to be 165° F ( 74° C) to be safe.

Pro Tips for Enchilada Excellence

Want to take your Easy Overnight Breakfast Enchiladas to the next level? Warm your tortillas slightly before filling them. This will stop them from cracking! Don't be tempted to overcook those eggs when you're scrambling them.

Remember, they'll continue to cook in the oven. Common mistakes include not softening tortillas and overcooking the eggs. Make sure that the layer of salsa verde you spread at the bottom of the baking dish is thin to prevent soggy tortillas .

For a spicier kick, chuck a bit of chili flakes into the sausage mix for spicy breakfast enchiladas .

This make-ahead breakfast enchiladas is a great solution for a quick and easy breakfast. It's so easy to do and you don't need to spend time in the morning worrying about preparing your food.

Just pop it in the oven. The flavour of this Mexican breakfast casserole is divine. So, give it a go, and let me know what you think!

Recipe Notes: Little Tips for Big Wins

Right, so you're about to embark on making these Easy Overnight Breakfast Enchiladas , which are ruddy brilliant, by the way.

Think of it like a savory hug in a tortilla. Honestly, I've made these for countless lazy weekend brunches, and they're always a winner.

Let's dive into some bits and bobs to make sure yours are smashing!

Serving Suggestions: Plating Like a Pro

First off, presentation matters, doesn't it? These Breakfast Enchiladas look amazing sprinkled with fresh cilantro. Trust me, a little green goes a long way.

I love serving them with a dollop of sour cream or Greek yogurt for that cool, creamy contrast. On the side, a bit of Mexican rice and refried beans? Chef's kiss! As for drinks, forget your average cuppa, a Margarita is the way to go with Mexican Breakfast Casserole !

Storage Tips: Keepin' it Fresh

So, you've got leftovers? Lucky you! These Breakfast Enchiladas Casserole can be kept in the fridge for 3-4 days . Just make sure they're in an airtight container, yeah? You can also freeze them for up to 2 months .

Just wrap them tightly in foil and then pop them in a freezer bag. Reheating is a doddle just bake them at 350° F ( 175° C) until they're heated through and bubbly.

Variations: Make it Your Own!

Fancy a change? Swap out the sausage for black beans and some sweetcorn. It's a delicious vegetarian twist! Want something spicier? Chorizo is your best friend, mate.

For a Low-Carb version, use low-carb tortillas and reduce the salsa. Sorted!

Nutrition Basics: Fueling Your Day

Each serving of these Spicy Breakfast Enchiladas is about 450 calories. You get around 30g of protein and 25g of fat and 30g of carbs.

It's a balanced meal that'll keep you going 'til lunchtime. Plus, all that protein will keep you feeling full and satisfied!

I hope you enjoy these Easy Overnight Breakfast Enchiladas . Remember, cooking should be fun! Don't be afraid to experiment and make it your own.

Now go on, get baking and enjoy every single bite!

Frequently Asked Questions

Can I make these Easy Overnight Breakfast Enchiladas ahead of time?

Absolutely! In fact, that's the whole point! These enchiladas are designed to be assembled the night before you bake them. Just prep everything, assemble, cover, and chill in the fridge. This allows the flavours to meld together beautifully, like a proper slow burn romance.

What if I don't have salsa verde? Can I use something else for these Easy Overnight Breakfast Enchiladas?

While salsa verde gives these enchiladas their signature flavour, you can substitute it in a pinch. A mild red enchilada sauce will work, but it will change the overall flavour profile. If you're feeling adventurous, you could even try a roasted tomatillo salsa just make sure it's not too spicy for breakfast!

How long can I store leftover Easy Overnight Breakfast Enchiladas?

Leftover enchiladas can be stored in the fridge for up to 3-4 days in an airtight container. Reheat them in the oven at 350°F (175°C) until warmed through or microwave them for a quick fix. They're still pretty brilliant the next day, but like a good cup of coffee, they're best fresh!

Can I freeze these Easy Overnight Breakfast Enchiladas?

Yes, you can freeze these enchiladas! Assemble them but don't bake them. Wrap the baking dish tightly with plastic wrap and then with foil. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight before baking as directed.

They won't be quite as good as freshly made, but they'll definitely do the trick for a make-ahead brekkie.

I'm not a huge fan of sausage. What else can I put in my Easy Overnight Breakfast Enchiladas?

No worries! You can easily customize the filling to your liking. Ground turkey or chicken works great as a substitute for sausage, or you could even go vegetarian with black beans or a vegetarian sausage alternative. Adding extra veggies like corn, spinach, or mushrooms is another great way to personalise the dish.

Think of it as your chance to become the next Gordon Ramsay, but for breakfast.

Help! My tortillas are cracking when I try to roll the Easy Overnight Breakfast Enchiladas. What am I doing wrong?

Ah, a classic enchilada dilemma! Tortillas tend to crack when they're cold and stiff. The easiest fix is to warm them up slightly before filling them. You can microwave them for a few seconds (covered with a damp paper towel) or quickly toast them in a dry skillet or over a gas flame to make them more pliable.

Just be careful not to overcook them, you just want them warmed through to be more flexible and avoid breakages.