Breakfast Enchilada Bake
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Breakfast Enchilada Bake
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This Breakfast Enchilada Bake is full of Mexican sausage (Chorizo,) tomatoes, cheese, and eggs. Perfect for mornings or breakfast-for-dinner. Prep most of it the night before and assemble when ready to bake. Easy and delish!
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Ingredients
- 1 lb chorizo or spicy sausage
- 1 cup onion diced
- 1 tomato diced, large
- 1 can 4 oz diced green chilies, drained
- 4 cups cheddar jack cheese divided, shredded, or Mexican Blend cheese
- 7 egg beaten, large
- 1 ½ cups half and half
- 1 ¼ cups milk whole
- 1 TB flour
- 2 tsp garlic powder
- ½ tsp salt table salt, freshly ground black pepper
- ½ tsp black pepper table salt, freshly ground black pepper
- 8 flour tortillas 8-inch
Optional for Serving:
- salsa sliced green onions, or guacamole
Instructions
- In a large nonstick pan, cook Chorizo on medium high heat until browned. Add onions and cook until translucent. Add tomatoes and green chilies, stirring together for 1 minute. If not using immediately, place cooked mixture in airtight container and chill until ready to use.
- In a bowl, mix together the eggs, cream, milk, flour, garlic powder, salt, and pepper. If not using right away, place egg mixture in airtight container and chill until ready to use.
- Grease a 9x11 baking dish and preheat oven to 350F with rack on middle position.
- Drain Chorizo mixture of excess liquids. Lay flour tortillas on a flat surface, such as baking sheets or cutting board. Evenly divide Chorizo mixture between the tortillas, spooning mixture into the centers. Evenly spoon 2 cups of shredded cheese, divided into each tortilla. Gently yet tightly roll up each tortilla and nestle into greased baking dish.
- Use a ladle to spoon egg mixture evenly throughout the dish, taking special care to ensure edges of tortillas are covered with the egg custard. Cover with foil and bake 55 minutes. Uncover and sprinkle casserole with remaining 2 cups of cheese, making sure the edges of tortilla are covered with cheese (prevents tortillas from getting overly browned.) Bake 15 minutes or until cheese is melted and filling is set. Let sit at room temp 15 minutes. Serve with fresh salsa and garnish with cilantro or green onions.
Notes
- If you'd like to create a lower fat version, you can use lean ground sausage of your choice and low fat milk. We do recommend staying with real cheese.
- If you enjoyed this recipe, please come back and give it a rating ♡
Nutrition Information
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Calories
483kcal
(24%)
Carbohydrates
31.3g
(10%)
Protein
26.8g
(54%)
Fat
27.7g
(43%)
Saturated Fat
12.9g
(65%)
Cholesterol
227.5mg
(76%)
Sodium
981.7mg
(41%)
Fiber
0.5g
(2%)
Sugar
3.8g
(8%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 31.3g | 10% |
| Protein | 26.8g | 54% |
| Fat | 27.7g | 43% |
| Saturated Fat | 12.9g | 65% |
| Cholesterol | 227.5mg | 76% |
| Sodium | 981.7mg | 41% |
| Fiber | 0.5g | 2% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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