Overnight Breakfast Enchiladas Casserole

 

 Breakfast Prepared Overnight Enchiladas are a quick and easy way to have a tasty meal in the morning. Enchilada Casserole is a dish made of tortillas loaded with sausage, hash browns, cheese, bacon, and bell peppers that will serve a large group of people.

 

Ingredients

1 lb Breakfast Sausage

1 Red Bell Pepper Diced

2 Cup Hashbrowns Frozen

1/3 Cup Bacon Crumbles Cooked

1 Tablespoon Chili Powder

2 teaspoons Cumin

6 Eggs Large

1 Cup Enchilada Sauce Mild, Medium OR Hot

1 Cup Half and Half Or Heavy Cream

8 Flour Tortillas Soft Taco Size

1 1/2 Cup Cheese Grated

 

Toppings

Salsa

Sour Cream

Avocado

 

Brown the sausage in a pan over medium/high heat. Remove any excess fat and stir in the chopped bell peppers, cumin, and chili powder.

Sauté the chopped bell pepper for a couple of minutes. During the baking phase, the bell peppers will continue to cook.

Frozen hashbrowns should be added last. Cook for another 2-3 minutes. It's fine if the hashbrowns don't entirely cook. Take the pan off the heat and set it aside.

Fill each tortilla with a dollop of the mixture, then top with the cheese. Roll up and place seam side down in an oiled 913 pan. Continue until all of the mixture has been utilized.

In a separate dish, mix together the eggs, half & half, and Enchilada Sauce until incorporated.

 

Cover with foil after pouring the egg mixture over the tortillas. Place in the refrigerator overnight.

Heat the oven to 350°F in the morning. Cover with foil and place the remaining cheese on top of the enchiladas. 35 minutes in the oven Remove the foil and bake for a further 10 minutes to allow the cheese to melt and the top to crisp.

Serve with salsa, sour cream, cilantro, and other toppings.