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Easy Cheesy Overnight Breakfast Enchiladas

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A cozy and flavorful breakfast casserole featuring fluffy eggs, melty cheese, and savory enchilada sauce, perfect for busy mornings and family meals.

Ingredients

Scale
  • 8–10 medium flour tortillas, soft and pliable
  • 8 large eggs, room temperature
  • 1 cup small-curd cottage cheese
  • 2 cups shredded sharp cheddar cheese
  • 2 cups red enchilada sauce
  • 4 green onions, thinly sliced
  • 1–2 jalapeños, diced (optional)
  • 1/2 pound ground breakfast sausage (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil or butter

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 pound ground breakfast sausage, breaking it up with a spatula. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
  3. Add diced jalapeños and sliced green onions to the sausage. Cook for 2-3 minutes until softened and fragrant. Remove from heat and let cool slightly.
  4. In a large bowl, whisk 8 large eggs until frothy. Stir in 1 cup small-curd cottage cheese, 1 cup shredded cheddar cheese, cooked sausage mixture, salt, and pepper to taste.
  5. Spread 1 cup of enchilada sauce evenly on the bottom of a 9×13-inch baking dish.
  6. Lay a tortilla flat, spoon about 1/3 cup of the egg mixture down the center, and roll it up tightly. Place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged snugly.
  7. Pour remaining enchilada sauce over the top, coating all tortillas well to soak overnight.
  8. Sprinkle remaining shredded cheddar cheese on top to create a golden, bubbly crust.
  9. Cover the dish tightly with aluminum foil to prevent dryness and allow flavors to meld.
  10. Refrigerate overnight for at least 8 hours (up to 24 hours).
  11. The next morning, remove foil and bake at 350°F (175°C) for 35-40 minutes until eggs are set and cheese is bubbly and golden.
  12. Let rest for 5 minutes before serving.

Notes

Do not overfill tortillas; about 1/3 cup filling per tortilla is ideal. Whisk eggs until frothy for lighter texture. Letting enchiladas soak overnight softens tortillas without sogginess. If edges dry out during baking, loosely cover with foil again. For gluten-free, use corn or gluten-free tortillas. For dairy-free, substitute dairy-free cheese and coconut yogurt for cottage cheese.

Nutrition

Keywords: breakfast enchiladas, cheesy breakfast casserole, overnight breakfast, family breakfast recipe, easy breakfast, enchilada sauce, cheesy eggs

Find it online: https://yumyep.com/easy-cheesy-overnight-breakfast-enchiladas-recipe-for-perfect-family-meals/