I love making a breakfast casserole that we can all kind of pick at throughout the week… and these Tex-Mex Breakfast Enchiladas were quite popular!
Making a large amount of yumminess like this on the weekend saves time during the week, and I know everyone gets a delicious breakfast for a few days.
This is obviously perfect, though, if you want to serve it in the morning since you would make it the night before.
Or don’t forget about everyone’s favorite… breakfast for dinner 🙂
How to make Tex-Mex Breakfast Enchiladas
First set a skillet over medium heat and add a pound of ground chorizo sausage.
The chorizo itself brings a little spicy kick and lots of extra flavor compared to traditional breakfast sausage.
My chorizo sausage came in casings, so I simply cut those and removed before placing in the skillet.
Cook the chorizo sausage for 5 to 8 minutes, breaking it apart with a spatula as it cooks.
Then add either a diced onion or about a cup of frozen peppers and onions.
I was originally going to go with the onion, but then I thought the peppers along with the onion would add a nice touch.
Also add kosher salt, pepper, and crushed red pepper flakes when adding the onions.
Cook this for another few minutes, then add half a can of green enchilada sauce.
Let that simmer for a few more minutes and then cool slightly before making the enchiladas.
More traditional Mexican enchiladas use corn tortillas, but since these are more Tex-Mex I am going with flour tortillas.
Whichever tortilla you use, it does help if you warm them slightly before you roll them.
Add some shredded cheese and the cooled chorizo filling down the center of each tortilla.
Then roll them up in place seam side down in a 9 x 13 greased casserole dish.
If you have any extra sausage filling simply pour it over top.
Next beat 6 eggs, 3/4 cup milk, the other half of the enchilada sauce, kosher salt, and pepper in a bowl.
Then pour this mixture over the breakfast enchiladas.
Cover this with foil and place in the refrigerator for at least four hours or overnight.
Once these are ready to be baked place in a 350 degree oven with the foil removed.
And let it bake for about 30 to 40 minutes.
Then add one more cup of shredded cheese and bake another 10 to 12 minutes or until the cheese is melted and the eggs are set and cooked through.
You can set out a fun topping bar for Tex-Mex Breakfast enchiladas if you like!
Since I made these enchiladas more for a quick breakfast on the go, I packed up containers of sour cream and salsa.
That way everyone could add hot sauce or cilantro if they preferred, and could pack the sour cream and/or salsa on the side.
All my family had to do was reheat and enjoy a delicious breakfast!
If you like Tex-Mex Breakfast Enchiladas, you might also like…
Tex-Mex Breakfast Enchiladas
Tex-Mex Breakfast Enchiladas is a great recipe that brings a little spicy kick to breakfast or breakfast for dinner!
- 1 pound ground chorizo sausage
- 1 diced onion (or 1 cup frozen sliced onions and peppers)
- kosher salt, pepper, crushed red pepper flakes
- 1 10 oz can enchilada sauce (I used green)
- 6 to 8 taco size tortillas (flour or corn)
- 3 cups shredded cheese (I used Mexican blend)
- 6 eggs
- 3/4 cup milk
- Optional toppings: cilantro, green onions, sour cream, salsa, and/or hot sauce
Allow time to make this dish at least four hours before cooking or make the night before. Set a skillet over medium heat and add the chorizo sausage. Cook 4 to 5 minutes, breaking the sausage apart with a spatula as it cooks.
Add the diced onion (or frozen sliced peppers and onions) to the skillet with the sausage and add kosher salt, pepper, and crushed red pepper flakes. Cook 4 to 5 minutes stirring a few times.
Add half of the can of green enchilada sauce and let it cook a few more minutes.
Allow the sausage mixture to cool slightly. Put a few spoonfuls of the filling down the center of each tortilla with some cheese (warming the tortillas first helps make this step easier). Leave about a cup of cheese to sprinkle over top later.
Roll them up (leaving ends open) and place them seam side down in a greased 9×13 baking dish. If you have extra filling just put right on top of the enchiladas.
Beat the eggs, milk, the remaining green enchilada sauce, and add some kosher salt and pepper. Pour this mixture over top of the enchiladas. Cover and put in the fridge at least 4 hours or overnight.
Uncover and bake in a 350 degree oven for 30 to 40 minutes. Add the remaining cheese and bake an additional 10 to 12 minutes or until the cheese is melted and the eggs are set and fully cooked.
Serve with optional toppings such as cilantro, green onions, sour cream, salsa, and/or hot sauce.