This Breakfast Enchilada Casserole has layers of fluffy scrambled eggs, savory breakfast sausage, crispy bacon, flour tortillas, and two kinds of melted cheese, all smothered in a creamy green enchilada sauce and baked to golden perfection. Whether you're feeding a hungry family on a lazy weekend, hosting a holiday brunch, or prepping ahead for a busy week, this hearty casserole delivers big, bold flavors with surprisingly little effort.
Why We Love This Recipe
- It feeds a crowd without a fuss. - One 9 by 13-inch dish easily serves 6 to 8 people, which makes it perfect for holiday brunch, weekend guests, or a house full of hungry kids (grown or otherwise).
- You can make it ahead. - Assemble it the night before and bake it fresh in the morning, no last-minute prepping.
- It's endlessly forgiving. - Swap the sausage, use packaged bacon crumbles, adjust the sauce. This recipe bends to whatever you have on hand.
- The flavor is unreal. - The green enchilada sauce mixed with sour cream soaks into the tortillas as it bakes, so every bite is creamy, cheesy, and just a little tangy.
Breakfast Enchilada Casserole Ingredients
- Breakfast Sausage - Adds a savory, slightly peppery base. If you want a lighter option, ground turkey sausage or plain ground turkey works just fine. You'll just want to season it a little more since turkey is milder.
- Bacon - Crispy bacon adds smoky flavor and texture. Cooking your own is best for flavor, but store-bought bacon crumbles work in a pinch, just look for a good-quality brand so you're not sacrificing too much on taste or texture.
- Large Eggs and Milk - These form the fluffy scrambled egg layer. Whisking in the milk keeps the eggs soft and creamy instead of dry.
- Garlic Powder - Onion Powder - Cumin - Salt - Black Pepper - This simple spice blend seasons the eggs and ties all the layers together with a warm, savory flavor.
- Sour Cream and Green Enchilada Sauce - Mixed together, these create the creamy sauce that gets layered through the casserole and keeps everything moist while it bakes. In my house, my daughter and I actually prefer a bit more enchilada sauce and a little less sour cream than the original ratio. If you want it extra saucy like we do, use a 15-ounce can of green enchilada sauce and cut the sour cream back to ½ cup. Either version is delicious, so make it how your family likes it.
- Small Flour Tortillas - These soak up the sauce and give the casserole its "enchilada" texture. Low-carb tortillas work great here too. We haven't tested corn tortillas in this recipe, so if you try it, let us know how it goes!
- Shredded Cheddar and Monterey Jack (or Pepper Jack) Cheese - Two cheeses give you the best combination of sharp flavor and that perfect melty stretch.
- Garnishes (diced avocado, black olives, green onions, diced tomatoes) - These add freshness and color right before serving. Totally optional, but they take this from "cozy breakfast" to "brunch table centerpiece."
How To Make Enchilada Casserole
Preheat the oven to 350° F. Coat a 9 by 13-inch baking dish with nonstick cooking spray.
Heat a skillet over medium heat. Cook the sausage until browned then cook the bacon until crisp. Set aside. Mix the eggs with the milk and spices. Scramble the eggs just until set, set aside.
Next, mix the sour cream with the green enchilada sauce.
To start assembling the casserole, spread a thin layer of sauce into the bottom of the baking dish. Layer ½ of the tortillas over the bottom of the dish and use half of the scrambled eggs for the next layer.
Now add ½ of each of the sausage, bacon, and cheeses. Place another layer of tortillas in the baking dish. Top that with about ½ of the remaining enchilada sauce. Then add the remaining sausage, bacon, eggs, and cheeses. Drizzle the remainder of sauce over the top.
Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and continue to bake for 10 to 15 minutes more until the cheese is completely melted and the casserole is heated through.
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Let the casserole cool for about 5 minutes, and top with any desired garnishes. Serve warm.
Mom Tip
Don't skip the resting time after baking, I know it's tempting to dig right in, but those 5 minutes let the layers set so your first slice comes out clean instead of sliding apart. And if you're making this for a crowd, prep your garnishes while the casserole bakes so everything's ready to go the second it comes out of the oven
Recipe FAQs
Yes! Cook the sausage, eggs, and bacon, then assemble the full casserole the night before baking. Cover it tightly with foil and refrigerate. The next morning, let it sit on the counter for 20 to 30 minutes before baking, then bake according to the directions above. If you're putting it in the oven straight from the fridge, add a little extra baking time.
No. Ground turkey sausage or plain ground turkey both work well as lighter substitutes.
Not at all. Packaged bacon crumbles work in this recipe, just try to choose a good-quality brand for the best flavor and texture.
Storage and Leftovers
This casserole stores beautifully, which makes it great for meal prep or feeding a family over a few days.
- Refrigerator - Store leftovers in an airtight container for up to 4 days.
- Reheating - Warm individual portions in the microwave, or reheat larger portions in a 350°F oven, covered with foil, until heated through.
- Freezer - You can freeze baked and cooled casserole in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
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Complete Recipe
Breakfast Enchilada Casserole
Equipment
- 1 Baking Dish 9 by 13-inch
Ingredients
- 8 ounces Breakfast Sausage
- 6 slices Bacon chopped
- 10 Eggs large
- ½ cup Milk
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Cumin
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 cup Sour Cream
- 10 ounces Green Enchilada Sauce canned
- 8 Small Flour Tortillas quartered
- 2 cups Cheddar Cheese shredded
- 2 cups Monterey Jack or Pepper Jack - shredded
Garnishes
- Avocado diced
- Black Olives sliced
- Green Onions sliced
- Tomato diced
Instructions
- Preheat oven to 350°F and lightly grease a 9 by 13-inch baking dish.
- Cook the sausage in a skillet until browned; remove and set aside. Cook the bacon until crisp and drain.
- Whisk the eggs with the milk, garlic powder, onion powder, cumin, salt, and pepper.
- Scramble the eggs in a large nonstick skillet over medium heat until just set. Remove from heat.
- Stir together the sour cream and green enchilada sauce to make the casserole sauce.
- Spread a thin layer of sauce on the bottom of the baking dish.
- Add half the tortillas in an even layer, then top with half the eggs, sausage, bacon, and cheeses.
- Add a second layer of tortillas, more sauce, and the remaining eggs, sausage, bacon, and cheeses.
- Drizzle any remaining sauce over the top. Cover with foil and bake 20 minutes.
- Uncover and bake 10-15 minutes more, until cheese is melted and casserole is heated through.
- Rest 5 minutes before serving. Garnish and serve warm.
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