Go Back
–+ servings
Print Recipe
4.96 from 23 votes

Breakfast Enchilada Casserole

This breakfast enchilada casserole is everything you love about enchiladas and breakfast casseroles in one quick prep recipe!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 8
Author: Lil Luna Contributor

Equipment

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 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, 8 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 preheated 350℉ oven. Remove foil and bake 10 minutes more, or until cheese is completely melted.
  • Allow to cool slightly before serving.

Video

Notes

Recipe notes:
  • Room-temperature eggs will whisk in better than cold eggs.
  • Don't forget to prebake the tater tots; otherwise, the casserole may get soggy.
  • We love to cook our Bacon in the Oven.
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

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