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This Breakfast Enchilada Casserole is everything you love about enchiladas and breakfast casseroles in one recipe! Layers of corn tortillas, eggs, sausage, bacon, green chili sauce, sour cream, and lots of cheese!
If you like the flavors in this casserole, try breakfast burritos, chorizo and eggs, and breakfast tacos.
Easy Breakfast Enchilada Casserole
Hey guys! I’m Kristin from Yellow Bliss Road back with another delicious recipe. We love enchiladas and we love breakfast, so for this recipe, I’ve married the two to create this Breakfast Enchilada Casserole!
One of our favorite meals of all time is this Chicken Enchilada Casserole. I thought it would be fun to do a play on that recipe, but for breakfast. As luck would have it, this Breakfast Enchilada Casserole turned out even more amazing than I expected.
This Casserole is super creamy, a little spicy and just all around delicious! It’s perfect for any meal of the day, from breakfast to dinner, and requires very little effort (which is my favorite thing!).
The layer method for this Breakfast Enchilada Casserole is the same as the chicken one, and the flavors are very similar, only instead of chicken, you’re using scrambled eggs, bacon and sausage!
I added some tater tots too, because what’s a breakfast casserole without tater tots? Of course there’s lots of cheese, and a creamy green chile enchilada sauce to top it off.
How to layer
It may sound like a lot of steps, but trust me.. All of these are really, really easy steps. First, cook the elements of the casserole: Scrambled eggs with salsa, bacon, sausage, tater tots. Combine the green chile enchilada sauce with some sour cream.
Then layer it all together in this order:
- Creamy green chile enchilada sauce (we like Las Palmas or El Paso)
- Tortillas (broken to fit the casserole dish)
- Scrambled eggs mixed with salsa
- Bacon
- Sausage
- Tater tots
- Cheese
And then repeat! Add each of these layers two more times to complete your casserole, finishing with a layer of tortillas, then sauce, then cheese. Top with reserved crumbled bacon, if you like!
Bake at 350° for 40 minutes covered with nonstick foil, then uncover and bake for an additional 10 minutes (or until cheese is bubbly). And there you have it! Mouthwatering breakfast enchilada casserole.
Great for making ahead/freezing
The good news is that this breakfast casserole can be made ahead a couple days, or even a month in advance!
Assemble the casserole like usual and cover with nonstick foil. You can then keep it in the refrigerator for up to 2 days, or in the freezer for up to 1 month before baking.
To cook your frozen casserole: Let the casserole thaw until it reaches room temperature, then follow the cooking instructions as previously instructed.
You can store leftovers in the fridge for up to a week, just make sure to keep it in a tight tupperware container.
For more delicious breakfast dishes:
- Eggs Benedict Casserole
- Crescent Roll Sausage Bake
- Bacon Breakfast Pizza
- Biscuits and Gravy Casserole
- Cheesy Breakfast Potato Casserole
Breakfast Enchilada Casserole
Equipment
Ingredients
- 9 eggs
- ½ cup milk
- ½ teaspoon salt
- 1 tablepsoon butter
- 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)
- 2⅔ cups shredded cheddar jack cheese
- 1 tablespoons chives, sliced, for garnish
Instructions
- Whisk eggs, milk, and salt. Add butter to a skillet and cook the the egg mixture 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 a 9×13-inch baking dish, pour a thin layer of the enchilada/sour cream sauce. Layer with 3-4 corn 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, a third of the sausage crumbles, 8 tater tots, ⅔ cup shredded cheese, and a quarter of the remaining enchilada sauce. Repeat with two more layers.
- Finish with a layer of 3-4 corn tortillas, the remaining sauce, and the remaining cheese. Top with reserved 1-2 tablespoons crumbled bacon.
- 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.
- Bake, covered, for about 40 minutes in a pre-heated 350°F oven. Remove foil and bake 10 minutes more, or until cheese is completely melted.
- Allow to cool slightly before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For more awesome recipes by Kristin, go check out her site, Yellow Bliss Road.
Loved the casserole but there’s a discrepancy with the recipe. If we use 1/3 of the cheese for each of the 3 layers we’re left with no cheese for the top.. It’s a good thing I’m a glutton and got way more cheese than the recipe called for because I imagine this would’ve come out pretty weird without the cheese melt on top.
So, how much cheese are we supposed to add to the top? Should we be doing 1/4 cheese for each layer and 1/4 for the top? The casserole in your images appears to have the entire 2.5 cups of cheese poured directly on top. Please clarify. Many thanks
You can certainly swap to 1/4 of the cheese for each layer to make sure you have some reserved for the top. OR for that last layer, after the tater tots, you can add the tortillas, sauce and that last 1/3 of the cheese (rather than layering on top of the final layer of tater tots). If you are cheese lovers, then adding cheese in all the layers and on top might be your favorite way to go too. The cheese is pretty forgiving wherever you put it in the casserole! 🙂
I just made this again for Christmas and noticed this was still not corrected, and I think I wasn’t clear last year. Please allow me to elaborate:
The recipe calls for 1/3 of bacon, tots, and sausage to be used 3 times. But it calls for 1/3 of the cheese and sauce to be used 4 times (one on each layer than one on the top). You can’t use a third of something 4 times. The recipe should read “ 4. Spoon a third of the egg mixture over the tortillas, then a third of the bacon, sausage, and tater tots, a quarter of the shredded cheese and a quarter of the remaining enchilada sauce.” This leaves enough sauce and cheese for the top, otherwise you’d run out.
Unless, of course, I’m just having a massive brainfart. If that is the case please carry on.
See you next year!
You’ll be happy to see that the instructions better match the ingredient amounts listed and ready for Christmas of 2024.
Awesome! I used a whole pound of sausage, a package of bacon, extra tots and extra sauce. This is the BEST breakfast casserole I’ve ever made! Thank you for this delicious recipe 🙂
Oh I’m so glad you loved it. This a family favorite as well!! Thanks for sharing!
Absolutely delicious! I love prepping these and having a couple in the freezer so I don’t have to cook breakfast on the weekends! WINNING!
I agree -this casserole is perfect for making ahead and freezing. I’m so glad you enjoy it! 🙂
This dish is our new holiday breakfast must have! So good!
Glad to hear that! Thank you for letting me know!
Could you use flour tortillas instead of corn?
You sure could 🙂 Enjoy!!
Sure sounds good. I was wondering can this be frozen after cooking, then reheat in the microwave after thawed?
Yes, it could 🙂 Enjoy!!
This looks so yummy!
can this be prepared the night before and baked in the moRning?
It sure could 🙂 Enjoy!
11 x 7 or 13 x 9. This casserole actually fits either pan? For that matter, what about a 9 x 9. Its bigger than the 11 x 7.
I haven’t made it in a 9×9. You probably wouldn’t need as much of the ingredients & it would need to cook longer. Hope that helps. Hope you like!
actually it doesn’t help. Sorry. Your instructions (#3) says to use either a 11 x 7 or a 13 x 9 pan. So all of this will fit in either pan. Doesn’t make sense. And if I doesn’t need as much in the 9 x 9 pan, then is sure as heck will not fit in the 11 x 7 pan. Is the 11 x 7 pan a typo?
The 9×9 is a small square, so the casserole will be a lot thicker and will need to cook a little longer. I have not made it in a 9×9, so I don’t know the exact time. The 13×9 is slightly longer and wider than the 11×7, so it won’t be as thick, but will fit just fine in either of those.
It looks good. You can add a little Pepper with egg in Enchilada Casserole. I think it is great mix.
Thank you and thanks for the tip!!!