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make ahead breakfast enchiladas, my way

Recipe by
Megan Stewart
Middletown, OH

Momma (Barb) sent me this recipe just before Mother's Day 2022, knowing I make breakfast casseroles when I am at their house (and she loves them)...for me to try! Don't know where she found it, but sounds just yummy, and should be a good choice for the hubby to enjoy also!

yield 4 -6
method Bake

Ingredients For make ahead breakfast enchiladas, my way

  • 8 slice
    bacon, cooked, drained and crumbled, divided (i used 1 cup soft bacon bits)
  • 12 oz
    sausage, cooked, crumbled and drained (i used bob evans original)
  • 1 1/2 c
    shredded cheddar, divided (i would use less cheese) (i used 1 cup in the middle with the bacon & sausage)
  • 6
    flour tortillas, 6-7"
  • 12 oz
    half and half (use milk instead, you need 1 1/2 c)
  • 4
    extra large eggs (i used 6 large eggs)
  • 1/4 tsp
    kosher salt (used 2 turns of my pink sea salt grinder)
  • 1/4 tsp
    black pepper (used 2 grinds of the black pepper grinder)
  • 2 tsp
    flour (i forgot, lol)

How To Make make ahead breakfast enchiladas, my way

  • Rolled up, before adding egg mixture
    Pam 8x10 casserole. Reserve 2 T crumbled bacon. Combine sausage, 3/4 c cheese and remaining bacon. Place about 1/2 c mixture down center of tortilla. Tightly roll up and place seam down in dish. Repeat with remaining mixture and tortillas.
  • 2
    Whisk together half and half, eggs, flour, salt and pepper. Pour over enchiladas. Cover with foil, refrigerate overnight.
  • 3
    Oven to 350 degrees. Bake enchiladas, covered, 40 min. Remove foil, sprinkle on remaining 3/4 c cheese and reserved bacon. Bake 10 min more or until cheese is melted. Remove from oven. Allow to cool 5-10 min and serve.

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