Breakfast Enchilada Casserole
User Reviews
5
Breakfast Enchilada Casserole
Description
The Breakfast Enchilada Casserole blends fluffy scrambled eggs with salsa, layering in tangy green chile enchilada sauce blended with sour cream for moisture and flavor. Corn tortillas form the structure, alternating with layers of cooked sausage, crumbled bacon, baked tater tots, and melted cheddar jack cheese. The casserole is assembled in a baking dish and topped with reserved bacon for extra crispness.
After baking, the casserole has a combination of soft egg, creamy sauce, crispy edges from tater tots, and savory meat for a satisfying savory start to the day. It can serve a crowd and is adaptable for making ahead.
Practical tips include that the casserole can be prepared up to two days in advance and stored covered in the refrigerator or frozen for up to one month. If frozen, it is best to thaw overnight before baking. Leftovers store well and can be kept refrigerated for up to five days or frozen for up to six weeks.
Ingredients
- 9 egg
- 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 lices Bacon cooked, drained, and crumbled (1-2 tablepsoons reserved for topping
- 2 1/2 cups cheddar jack cheese shredded
- 1 tablespoon chive for garnish, sliced
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.
Notes
- The casserole can be assembled and stored in the refrigerator for up to 2 days before baking, or frozen for up to 1 month.
- If frozen, thaw the casserole overnight in the refrigerator before baking.
- Leftover cooked casserole should be stored airtight and can be refrigerated for 5 days or frozen for 4 to 6 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 504 kcal
% 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.
User Reviews
Overall Rating
5
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