Breakfast enchiladas overnight

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Breakfast enchiladas overnight – Flour tortillas filled with turkey sausage, green onions, peppers and cheese, covered with a creamy egg mass and baked. A delicious breakfast casserole that can be prepared the night before and baked the next day!

Hey hey Happy Sunday happy friend! Wassup?! Or do you prefer the cold and compiled version, 'dine, with a shake of the head? Remember that Budweiser commercial where a bunch of guys get on the phone and yell, Waaaazzzzzuuupppp !!! It still makes me LOL just thinking about it.

This would be a good time to tell them that I enjoy watching commercials. Much. I know, so weird, right? BUT in my defense, think of that new one in which a couple begins to dance the song “I had the best time of my life"! Oh, my God! It was rolling on the ground the first time I saw it. Damn hilarious! I'm laughing a lot just telling you! 😀

Well then, I will shudder. But first let me tell you about breakfast today, okay? Just give me a minute to lick the cheesy tortilla crumbs off my fingers.

Do you know those times when you have too many eggs in the fridge and making Macarons is not going to happen? Not even a cake? Why don't you just feel like sitting in the kitchen, preparing desserts all day? (I was lazy.) Well, that was me last weekend. I had a couple dozen eggs and decided to take care of 6 of them by making our favorite breakfast enchiladas.

The best of this recipe? Preparing it the night before and simply putting it in the oven the next day. LIFESAVER! Maybe that's giving you too much credit. Maybe not a life buoyBut it's a brunch saver for a crowd of 6 IT!

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Uhm, ask. Are they still considered enchiladas even though there is no enchilada sauce there? I like enchilada sauce, I just didn't want to include it here. I undressed them a bit! Does that make up for it? Do we agree with that? I hope. Fingers crossed!

‘Cause, sausages + peppers + green onions + eggs + cheese + toppings = Dang amazing breakfast food!

Try it. I think you will approve!

PS Makes a great BRINNER!

ENJOY!

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Breakfast enchiladas overnight Preparation time 20 minutes Cook time 1 hour Total time 1 hour 20 minutes Flour tortillas stuffed with turkey sausage, green onions, peppers and cheese, topped with a creamy, baked dough. Course: Breakfast Cuisine: Mexican Servings: 10 servings Calories: 316 kcal Ingredients

  • 1 tablespoon of olive oil
  • 1 (12-ounce) package turkey sausages, cut into approximately 1/2 inch rounds
  • 1 green bell pepper, diced
  • 4 green onions, sliced, white parts only (cut green parts for garnish)
  • salt and freshly ground pepper, to taste
  • 1 can (4 ounces) chopped green chilies
  • 10 whole wheat whole wheat tortillas (7 inches)
  • 2 cups shredded low-fat cheddar cheese, divided (reserve 1/2 cup to coat)
  • 6 eggs
  • 1/2 cup thick cream
  • 1 cup of 2% milk
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon chili powder, or to taste
  • Fat-free sour cream, for garnish (optional)
  • 1 cup cherry tomatoes, cut into quarters, for garnish (optional)
  • 1 avocado, sliced, for garnish (optional)
  • diced green bell peppers, for garnish (optional)
  • coriander or parsley, to garnish (optional)

Instructions

  1. Grease 9 × 13 baking dish with cooking spray and set aside.
  2. Heat the olive oil in a frying pan and add the sausage; cook for 6 minutes.
  3. Add bell peppers and onions; season with salt and pepper and continue cooking for 3 to 4 minutes, or until the peppers are slightly tender.
  4. Remove from the heat and add the chilies.
  5. Place about 1/3 cup of the sausage mixture in the center of each flour tortilla and 2 tablespoons of cheese.
  6. Roll up and place the filled tortillas, seam side down, in the baking dish. Set aside.
  7. In the bowl of your electric mixer, combine the eggs, heavy cream, milk, flour, and chili powder; mix on low temperature for 1 minute, or until well combined.
  8. Pour the egg mixture over the tortillas.
  9. Cover it with aluminum foil and leave it in the fridge overnight.
  10. Preheat oven to 350F.
  11. Bake the enchiladas, covered, for 25 minutes.
  12. Uncover and continue baking for 25 minutes.
  13. Sprinkle 1/2 cup cheese on top and continue baking for 3 more minutes, or until cheese is melted.
  14. Remove from the oven and let rest 15 minutes.
  15. Optionally, garnish with sour cream, green onions, tomatoes, avocado, green peppers, and coriander or parsley.
  16. Cut and serve.

Recipe Notes

You can bake the enchiladas without letting them sit overnight.

WW SmartPoints: 10

Keywords: breakfast enchiladas

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