Brunch Sausage Enchilada Casserole
Take your brunch game to the next level with this irresistible Brunch Sausage Enchilada Casserole! This hearty, crowd-pleasing dish combines zesty red enchilada sauce, savory breakfast sausage, fluffy eggs, and melty Cheddar and Monterey Jack cheese, all wrapped in tender flour tortillas. Baked to golden, bubbly perfection, this casserole is a fusion of Tex-Mex flavors and classic breakfast comforts. Perfect for weekend gatherings or potlucks, it's easy to assemble and oven-ready in just 20 minutes. Garnished with fresh green onions and cilantro for a vibrant finish, this casserole is the ultimate brunch centerpiece. Your guests will love every cheesy, spicy bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Breakfast sausage (ground)
- 8 large Eggs
- 1 cup Milk
- 1.5 cups Red enchilada sauce
- 8 medium Flour tortillas
- 2 cups Cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 3 stalks Green onions (sliced)
- 0.25 cup Cilantro (chopped, optional)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil or cooking spray
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with olive oil or cooking spray.
In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a wooden spoon, until browned and fully cooked through. Drain any excess grease and set aside.
In a medium-sized mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.
Spread about 1/2 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
Lay a tortilla flat, sprinkle some cooked sausage, shredded Cheddar cheese, and Monterey Jack cheese onto the tortilla, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas, arranging them snugly in the dish.
Pour the egg mixture evenly over the rolled tortillas, making sure it seeps into the spaces between them.
Pour the remaining 1 cup of enchilada sauce over the tortillas, spreading it evenly with the back of a spoon.
Sprinkle the remaining shredded cheese over the top of the dish.
Bake the casserole in the preheated oven for 40-45 minutes, or until the eggs are set and the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before slicing.
Garnish with sliced green onions and chopped cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
4666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.1 g | 418% | |
| Saturated Fat | 149.2 g | 746% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 2128 mg | 710% | |
| Sodium | 12996 mg | 565% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 26.4 g | ||
| Protein | 224.5 g | 449% | |
| Vitamin D | 12.7 mcg | 63% | |
| Calcium | 3578 mg | 275% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 2336 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
