Breakfast Enchilada Casserole

How to Make Breakfast Enchilada Casserole

1. 1

   Step 1: Cook the sausage and vegetables

   Preheat the oven to 375°F (190°C). In a large skillet over medium heat, add the ground breakfast sausage and break it up with a spatula; cook until mostly browned, about 6–8 minutes. Add the diced onion and red bell pepper to the pan and sauté with the sausage until the vegetables are softened and the sausage is cooked through, another 4–5 minutes. Drain any excess fat if desired, then remove from heat and set aside.

   For this step

   • 1 lbground breakfast sausage
   • 1 itemmedium yellow onion, finely diced
   • 1 itemred bell pepper, seeded and diced
   
2. 2

   Step 2: Whisk the eggs

   In a large bowl, whisk together the eggs, milk, and chili powder until smooth and slightly frothy; season to taste with salt and pepper. This egg mixture will soak into the tortillas and bind the layers together for a custard-like texture when baked.

   For this step

   • 8 itemlarge eggs
   • 1 cupwhole milk
   • 1 tspchili powder
   
3. 3

   Step 3: Assemble the casserole

   Spread about 1/2 cup of enchilada sauce in the bottom of a 9x13-inch (23x33 cm) baking dish. Layer 2–3 corn tortillas (torn to fit) over the sauce, then spoon one-third of the sausage-vegetable mixture over the tortillas. Repeat layers (tortillas, sauce, sausage) once more, then arrange the remaining tortillas in the dish. Pour the egg mixture evenly over the assembled layers and press gently so the eggs distribute. Pour the remaining enchilada sauce over the top and scatter the shredded cheese evenly across the casserole.

   For this step

   • 8 itemsmall corn tortillas
   • 2 cupsred enchilada sauce
   • 2 cupsshredded Mexican-blend cheese
   
4. 4

   Step 4: Bake until set

   Bake in the preheated oven for 30–35 minutes, or until the eggs are set in the center and the cheese is melted and lightly golden. A knife inserted into the center should come out mostly clean when done. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
   
5. 5

   Step 5: Rest, serve, and store

   Allow the casserole to rest 10 minutes before slicing to help it hold its shape; garnish with sliced green onions, cilantro, sour cream or avocado if desired. Refrigerate leftovers in an airtight container for up to 4 days, or freeze portions for up to 2 months—reheat in the oven or microwave until warmed through.

1. Preheat the oven to 375°F (190°C). In a large skillet over medium heat, add the ground breakfast sausage and break it up with a spatula; cook until mostly browned, about 6–8 minutes. Add the diced onion and red bell pepper to the pan and sauté with the sausage until the vegetables are softened and the sausage is cooked through, another 4–5 minutes. Drain any excess fat if desired, then remove from heat and set aside.
2. In a large bowl, whisk together the eggs, milk, and chili powder until smooth and slightly frothy; season to taste with salt and pepper. This egg mixture will soak into the tortillas and bind the layers together for a custard-like texture when baked.
3. Spread about 1/2 cup of enchilada sauce in the bottom of a 9x13-inch (23x33 cm) baking dish. Layer 2–3 corn tortillas (torn to fit) over the sauce, then spoon one-third of the sausage-vegetable mixture over the tortillas. Repeat layers (tortillas, sauce, sausage) once more, then arrange the remaining tortillas in the dish. Pour the egg mixture evenly over the assembled layers and press gently so the eggs distribute. Pour the remaining enchilada sauce over the top and scatter the shredded cheese evenly across the casserole.
4. Bake in the preheated oven for 30–35 minutes, or until the eggs are set in the center and the cheese is melted and lightly golden. A knife inserted into the center should come out mostly clean when done. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
5. Allow the casserole to rest 10 minutes before slicing to help it hold its shape; garnish with sliced green onions, cilantro, sour cream or avocado if desired. Refrigerate leftovers in an airtight container for up to 4 days, or freeze portions for up to 2 months—reheat in the oven or microwave until warmed through.