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Breakfast Enchilada Casserole Recipe

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!

Course Breakfast
Cuisine Mexican
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 672 kcal
Author Kristin | Yellow Bliss Road

Ingredients

  • 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

Instructions

  1. 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.

  2. Stir together green chile enchilada sauce and ½ cup sour cream. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Allow to cool slightly before serving.

Nutrition Facts
Breakfast Enchilada Casserole Recipe
Amount Per Serving
Calories 672 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 19g 95%
Cholesterol 343mg 114%
Sodium 1967mg 82%
Potassium 542mg 15%
Total Carbohydrates 35g 12%
Dietary Fiber 5g 20%
Sugars 9g
Protein 33g 66%
Vitamin A 30.9%
Vitamin C 3.6%
Calcium 44.7%
Iron 17.8%
* Percent Daily Values are based on a 2000 calorie diet.