Make Ahead Sausage and Egg Brunch Enchiladas
Transform your brunch game with these Make Ahead Sausage and Egg Brunch Enchiladas—an irresistibly savory dish that's perfect for feeding a crowd. Featuring a hearty mix of flavorful breakfast sausage, fluffy scrambled eggs, and a blend of melty cheddar and Monterey Jack cheeses, all wrapped in soft flour tortillas and smothered in a creamy salsa sauce, this recipe is the ultimate make-ahead meal. With minimal prep required the morning of, simply let the enchiladas soak overnight to enhance the flavors, then bake to bubbly perfection. Ideal for holidays, weekends, or any brunch gathering, this dish combines ease, flavor, and versatility in one crowd-pleasing package. Garnish with fresh cilantro for a vibrant finish, and watch these cheesy, satisfying enchiladas disappear in no time!
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Recipe Information
Ingredients
- 1 pound Ground breakfast sausage
- 10 pieces Large eggs
- 0.5 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 10 pieces Flour tortillas (8-10 inches)
- 1 cup Salsa
- 1.5 cups Heavy cream
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
Instructions
In a large skillet over medium heat, cook the ground breakfast sausage, breaking it into small crumbles, until fully cooked and no longer pink. Drain any excess fat and set aside.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well mixed.
Heat a nonstick skillet over medium heat and scramble the egg mixture until fully cooked but still soft. Remove from heat and set aside.
In a large bowl, combine the cooked sausage, scrambled eggs, 1 cup of shredded cheddar cheese, and 1 cup of shredded Monterey Jack cheese. Mix until evenly combined.
Spoon about 1/2 cup of the sausage and egg mixture onto the center of each tortilla. Roll the tortillas tightly and place them seam-side down in a greased 9x13-inch baking dish.
In a medium bowl, whisk together the salsa and heavy cream until smooth. Pour the mixture evenly over the rolled tortillas in the baking dish.
Cover the dish tightly with plastic wrap or foil and refrigerate overnight (or for at least 6 hours) to allow the flavors to meld.
When ready to bake, preheat your oven to 350°F (175°C). Remove the enchiladas from the refrigerator and uncover.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the enchiladas.
Bake in the preheated oven for 35-40 minutes, or until the cheese is melted and the enchiladas are bubbly and heated through.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
6440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 460.9 g | 591% | |
| Saturated Fat | 214.7 g | 1074% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2891 mg | 964% | |
| Sodium | 14065 mg | 612% | |
| Total Carbohydrate | 304.7 g | 111% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 25.7 g | ||
| Protein | 248.8 g | 498% | |
| Vitamin D | 11.9 mcg | 60% | |
| Calcium | 3597 mg | 277% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 3403 mg | 72% | |
*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.
