This post may contain affiliate links. Please read our disclosure policy.

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.

Enchilada Casserole in a casserole dish

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.

Green chili breakfast casserole in a white casserole dish

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.

Process pics for layering 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.

Slice of breakfast enchilada bake on a serving utensil

For more delicious breakfast dishes:

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
4.96 from 23 votes

Breakfast Enchilada Casserole Recipe

By: Lil’ Luna
This Breakfast Enchiladas Casserole is everything you love about enchiladas and breakfast casseroles in one recipe! Corn tortillas, eggs, sausage, bacon, green chili sauce, sour cream, and lots of cheese!! Definitely a crowd pleaser!
Servings: 8
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes


  • 9 eggs
  • 1/2 c milk
  • 1/2 tsp salt
  • 1 c salsa
  • 15 oz can green chile enchilada sauce
  • 1/2 c sour cream
  • 12-16 corn tortillas
  • 2 dozen tater tots baked
  • 8 oz sausage cooked, drained, and crumbled
  • 6 slices bacon cooked, drained, and crumbled (1-2 TB reserved for topping)
  • 2 1/2 c shredded cheddar jack cheese
  • 1 TB chives sliced, for garnish
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!


  • Whisk together eggs, milk and salt. Cook in a buttered skillet on medium heat, stirring often, until eggs are cooked through (not browned). Stir in 1 cup salsa. Set aside.
  • Stir together green chile enchilada sauce and ½ cup sour cream. Set aside.
  • In an 11″x7″ or 13″x9″ 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, and 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 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 degree oven. Remove foil and bake 10 minutes more, or until cheese is completely melted.
  • Allow to cool slightly before serving.


Calories: 504kcal, Carbohydrates: 26g, Protein: 25g, Fat: 33g, Saturated Fat: 14g, Cholesterol: 258mg, Sodium: 1475mg, Potassium: 407mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1160IU, Vitamin C: 2mg, Calcium: 335mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

For more awesome recipes by Kristin, go check out her site, Yellow Bliss Road.

About Lil Luna

Lil’ Luna is the place to find all things creative. From recipes to home decor to gift ideas and crafts, you can find unique, simple and fun ideas for your home, kitchen and for any occasion.

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

4.96 from 23 votes (12 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Adam’s says:

    4 stars
    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

    1. Lil'Luna Team says:

      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! 🙂

      1. ADAM’S says:

        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!

  2. Shanon says:

    5 stars
    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 🙂

    1. Lil'Luna Team says:

      Oh I’m so glad you loved it. This a family favorite as well!! Thanks for sharing!

  3. April Driggers says:

    5 stars
    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!

    1. LilLunaTeam says:

      I agree -this casserole is perfect for making ahead and freezing. I’m so glad you enjoy it! 🙂

  4. Monica Shelden says:

    5 stars
    This dish is our new holiday breakfast must have! So good!

    1. Kristyn Merkley says:

      Glad to hear that! Thank you for letting me know!

  5. Sally says:

    Could you use flour tortillas instead of corn?

    1. Kristyn Merkley says:

      You sure could 🙂 Enjoy!!

  6. Cheri says:

    5 stars
    Sure sounds good. I was wondering can this be frozen after cooking, then reheat in the microwave after thawed?

    1. Kristyn Merkley says:

      Yes, it could 🙂 Enjoy!!

  7. Ana Maria says:

    5 stars
    This looks so yummy!

  8. Jamie says:

    can this be prepared the night before and baked in the moRning?

    1. Kristyn Merkley says:

      It sure could 🙂 Enjoy!

  9. Walter says:

    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.

    1. Lil' Luna says:

      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!

      1. Walter says:

        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?

      2. Lil' Luna says:

        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.

  10. Coleman says:

    It looks good. You can add a little Pepper with egg in Enchilada Casserole. I think it is great mix.

    1. Lil' Luna says:

      Thank you and thanks for the tip!!!