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Breakfast Enchilada Casserole
This breakfast enchilada casserole is everything you love about enchiladas and breakfast casseroles in one quick prep recipe!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 504 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 9 eggs
- ½ cup milk
- ½ teaspoon salt
- 1 cup salsa
- 1 (15-ounce) can green chile enchilada sauce
- ½ cup sour cream
- 12-16 corn tortillas
- 2 dozen tater tots, baked
- 8 ounces sausage, cooked, drained, and crumbled
- 6 slices bacon, cooked, drained, and crumbled (1-2 tablepsoons reserved for topping)
- 2 1/2 cups shredded cheddar jack cheese
- 1 tablespoon sliced chives, for garnish
Instructions
- Whisk together eggs, milk, and salt. Cook in a buttered skillet on medium heat, stirring often, until the eggs are cooked through (not browned). Stir in 1 cup salsa. Set aside.
- Stir green chile enchilada sauce and ½ cup sour cream. Set aside.
- In an 11x17 or 9x13-inch baking dish, pour a thin layer of the enchilada/sour cream sauce. Layer with tortillas, breaking to fit as necessary to form a single layer. Spoon a third of the egg mixture over the tortillas, then a third of the bacon, sausage crumbles, & tater tots, a third of the shredded cheese, and a third of the remaining enchilada sauce. Repeat with two more layers, finishing with a layer of tortillas, then sauce, then cheese.
- Top with reserved crumbled bacon, if desired.
- Cover the baking dish with nonstick foil. If you don't have nonstick foil, stick several toothpicks into the casserole to keep the foil from touching the cheese. Casserole can be kept in the refrigerator for up to 2 days or frozen for up to 1 month before baking.
- Bake, covered, for about 40 minutes in a pre-heated 350 degrees F oven. Remove foil and bake 10 minutes more, or until cheese is completely melted.
- Allow to cool slightly before serving.
Cup of Yum
Notes
- Prep ahead. Casserole can be kept, covered, in the refrigerator for up to 2 days or frozen for up to 1 month before baking. Thaw overnight in the fridge before baking.
- Prep ahead. Casserole can be kept, covered, in the refrigerator for up to 2 days or frozen for up to 1 month before baking. Thaw overnight in the fridge before baking.
- Store leftovers in an airtight container and refrigerate for 5 days or freeze for 4-6 weeks.
Nutrition Information
Calories
504kcal
(25%)
Carbohydrates
26g
(9%)
Protein
25g
(50%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Cholesterol
258mg
(86%)
Sodium
1475mg
(61%)
Potassium
407mg
(12%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1160IU
(23%)
Vitamin C
2mg
(2%)
Calcium
335mg
(34%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 504
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 26g | 9% |
| Protein | 25g | 50% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 258mg | 86% |
| Sodium | 1475mg | 61% |
| Potassium | 407mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 2mg | 2% |
| Calcium | 335mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.