Make Ahead Sausage and Egg Enchiladas Recipe

"These may be fully assembled the night before and refrigerated until ready to bake just remove from the refrigerator 1 hour before baking which makes this the perfect brunch food to serve to guests and I have served these many times with rave reviews! If you are serving more than 5 people I suggest to make a double recipe in two pans these are so good everyone will want two enchiladas! if you like some heat then use spicy pork sausage, Jimmy Dean has a great bulk spicy pork sausage meat "

Original is 10 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (168.9 g)
Calories 395.8
Total Fat - 29.8 g
Saturated Fat - 14.6 g
Cholesterol - 215.1 mg
Sodium - 593.6 mg
Total Carbohydrate - 10.3 g
Dietary Fiber - 1.2 g
Sugars - 2.4 g
Protein - 21.7 g
Calcium - 230.4 mg
Iron - 3.6 mg
Vitamin C - 4.4 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Grease a 13 x 9-inch baking dish. In a skillet over medium-high heat cook/brown the sausage meat with onion crumbling the meat while cooking; drain fat, set aside and cool completely (for the the best flavor the meat should be lightly browned this may take about 10-12 minutes or more).

Step 2

Place about 1/3 cup of the cooked sausage meat down the center of each tortilla, then sprinkle 2 tablespoons or more shredded cheese over the sausage. Roll up each tortilla and place seam side down in the baking dish.

Step 3

In a bowl whisk eggs with flour, light cream, salt and black pepper, then mix in the green bell pepper; pour over the top of the rolled tortillas in the dish.Cover with plastic wrap and refrigerate for 1 hour or overnight.

Step 4

When ready to bake remove from the refrigerator 1 hour before baking. Preheat oven to 350 degrees F. Remove plastic wrap and cover with foil. Bake for 25 minutes; uncover and continue baking for another 10 minutes.

Step 5

Remove from oven then sprinkle 1-1/2 cups shredded cheddar cheese on top and return to oven for another 5 minutes or until the cheese melts. Allow to sit for at least 15 minutes before serving. Serve with sour cream and salsa on the side.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute the pork sausage for ground turkey or chicken. This substitution is healthier and will reduce the fat content of the dish.
Substitute the light cream for unsweetened almond milk. This substitution will reduce the fat and calorie content of the dish, making it a healthier option.

Variations

Vegetarian Version Replace the pork sausage with a vegetarian-friendly sausage, such as a soy-based sausage. Omit the onion and bell pepper, and replace with 1/2 cup of your favorite vegetables, such as diced mushrooms, zucchini, or squash. Increase the amount of cheese to 1 1/2 cups, and add 1/4 cup of your favorite shredded cheese to the filling. Increase the amount of light cream to 2 1/2 cups. Bake as directed.

Mexican Version Replace the pork sausage with chorizo sausage. Add 1/2 cup diced onion and 1/2 cup diced bell pepper to the filling. Replace the cheese with 1 cup of Mexican blend cheese. Replace the light cream with 1 cup of enchilada sauce. Top the enchiladas with 1/2 cup of shredded Mexican cheese blend. Bake as directed.

Serve with

Fresh Fruit Salad - This is a great accompaniment to the Make Ahead Sausage and Egg Enchiladas as it adds a light and refreshing flavor to the dish. The sweetness of the fruit helps to balance out the savory flavors of the enchiladas and it's a great way to add a bit of color to the plate!

Mexican Street Corn Salad: This Mexican-inspired side dish is a great accompaniment to the Make Ahead Sausage and Egg Enchiladas. The sweet corn, creamy cheese, and spicy chili powder bring a flavorful contrast to the enchiladas. The salad is also packed with protein and fiber, making it a healthy option.

FAQ

Q: How long should I bake the enchiladas?

A: Bake for 25 minutes, uncover and bake for an additional 10 minutes, then sprinkle 1-1/2 cups shredded cheddar cheese on top and bake for an additional 5 minutes or until the cheese melts.

Q: How much cheese should I use in the enchiladas?

A: Use 1-1/2 cups of shredded cheddar cheese for the top of the enchiladas. You may also use any other type of cheese you prefer.