Freezer Friendly Breakfast Enchilada Casserole
Make this Breakfast Enchilada Casserole on Saturday and freeze the rest for breakfast all week!
Servings 8
Calories 362kcal
Ingredients
- 1 lb ground sausage cooked until no longer pink
- 1 onion small, diced
- 1 red bell pepper diced
- 1 orange pepper diced
- 1 yellow pepper diced
- 1 10-ounce can petite diced tomatoes with green chilies
- 10 large eggs or 12 medium eggs
- 3 cups red enchilada sauce divided
- 2 tablespoons butter divided
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 tablespoon taco seasoning
- 2 cups shredded Mexican blend cheese divided
- 1 package of 8” flour tortillas cut into fourths
Instructions
- Preheat oven to 350°.
- Spray a 9x13 casserole dish with cooking oil and set aside.
- Crumble the sausage in a large skillet and cook until no longer pink. Drain and set aside.1 lb ground sausage
- Add one tablespoon of butter to a large skillet. Once it begins to sizzle, add the peppers and onions, and cook until the onions are translucent, and the peppers begin to soften (about 2 minutes.) Remove skillet from heat.1 onion, 1 red bell pepper, 1 orange pepper, 1 yellow pepper, 2 tablespoons butter
- Add the cooked sausage and tomatoes to the skillet. Stir to combine.1 10-ounce can petite diced tomatoes with green chilies
- Whisk eggs and add the seasonings.10 large eggs or 12 medium eggs, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, 1 tablespoon taco seasoning
- Add one tablespoon of butter to a large skillet. Once it begins to sizzle, add the eggs. Cook until not quite firm. Remove skillet from heat. Add the eggs to the sausage mixture and mix well.2 tablespoons butter
- Add 1 cup of the enchilada sauce to the bottom of the casserole dish.3 cups red enchilada sauce
- Add ⅓ of the tortilla pieces on top of the sauce, making sure they are spread evenly across the pan.
- Spread ½ of the sausage mixture evenly over the tortilla pieces.1 package of 8” flour tortillas
- Spread 1 cup of the cheese evenly over the sausage mixture. Top with ⅓ of the tortilla pieces, spread evenly over the mixture.2 cups shredded Mexican blend cheese
- Spread the remaining sausage mixture evenly over the tortilla pieces.
- Spread the remaining tortilla pieces evenly over the sausage mixture.
- Spread the remaining enchilada sauce evenly over the tortilla pieces.3 cups red enchilada sauce
- Sprinkle the remaining cheese evenly over the casserole and bake for 20-25 minute or until the casserole is bubbling. Place under the broiler and allow the cheese to brown. Remove and garnish with fresh cilantro and top with your favorite fresh ingredients.2 cups shredded Mexican blend cheese
Nutrition
Calories: 362kcal | Carbohydrates: 16g | Protein: 19g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 1471mg | Potassium: 411mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2084IU | Vitamin C: 72mg | Calcium: 83mg | Iron: 3mg