Cheesy Sausage Breakfast Enchilada Casserole

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 tablespoon unsalted butter, plus more for greasing the dish
• 1 pound breakfast sausage, mild or spicy
• 1 small yellow onion, diced
• 1 small red bell pepper, diced
• 12 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 1/2 cups green or red enchilada sauce, divided
• 10 small flour tortillas, 6-inch size, cut in half
• 1 can diced green chiles, 4 ounces, drained
• 3 cups shredded Mexican-blend cheese, divided
• 2 tablespoons chopped cilantro and 2 sliced green onions, for garnish

Do This

• 1. Heat oven to 375 degrees Fahrenheit and grease a 9×13-inch baking dish.
• 2. Brown sausage with onion and bell pepper for 8 to 10 minutes; drain excess grease.
• 3. Whisk eggs, milk, salt, and pepper; softly scramble in butter for 4 to 5 minutes.
• 4. Spread 1/2 cup enchilada sauce in the dish, then layer tortillas, eggs, sausage, green chiles, cheese, and sauce.
• 5. Repeat layers, ending with remaining tortillas, sauce, and cheese on top.
• 6. Cover with foil and bake 25 minutes; uncover and bake 10 to 15 minutes more until bubbly.
• 7. Rest 10 minutes, garnish with cilantro and green onions, then slice and serve warm.

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Why You’ll Love This Recipe

• Bold breakfast flavor: Savory sausage, fluffy eggs, melty cheese, and enchilada sauce make every bite hearty and satisfying.
• Great for feeding a crowd: One 9×13-inch casserole serves 8 generous portions, perfect for weekends, holidays, brunch, or meal prep.
• Easy to customize: Use green or red enchilada sauce, mild or spicy sausage, flour or corn tortillas, and your favorite cheese blend.
• Make-ahead friendly: Assemble it the night before, refrigerate, and bake in the morning for a low-stress breakfast bake.

Grocery List

• Produce: 1 small yellow onion, 1 small red bell pepper, fresh cilantro, green onions, optional avocado, optional lime wedges
• Dairy: 12 large eggs, whole milk, unsalted butter, shredded Mexican-blend cheese
• Meat: 1 pound breakfast sausage, mild, hot, maple, or chorizo-style if preferred
• Pantry: Green or red enchilada sauce, small flour tortillas, diced green chiles, kosher salt, black pepper, nonstick spray or extra butter for the baking dish

Full Ingredients

For the Breakfast Filling

• 1 pound breakfast sausage, mild or spicy, casings removed if using links
• 1 small yellow onion, diced, about 3/4 cup
• 1 small red bell pepper, diced, about 3/4 cup
• 12 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 can diced green chiles, 4 ounces, drained

For Layering the Casserole

• 2 1/2 cups green or red enchilada sauce, divided
• 10 small flour tortillas, 6-inch size, cut in half
• 3 cups shredded Mexican-blend cheese, divided
• Butter or nonstick cooking spray, for greasing a 9×13-inch baking dish

For Serving

• 2 tablespoons chopped fresh cilantro
• 2 green onions, thinly sliced
• 1 avocado, sliced, optional
• 1/2 cup sour cream or Mexican crema, optional
• Lime wedges, optional
• Hot sauce, optional

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking dish

Preheat the oven to 375 degrees Fahrenheit. Grease a 9×13-inch baking dish with butter or nonstick cooking spray. Set the dish near your work area so the layers are easy to assemble once the eggs and sausage are ready.

Step 2: Cook the sausage, onion, and bell pepper

Place a large skillet over medium-high heat. Add the breakfast sausage, diced onion, and diced red bell pepper. Cook for 8 to 10 minutes, breaking the sausage into small crumbles with a wooden spoon, until the sausage is browned and cooked through and the vegetables have softened. If there is more than 1 tablespoon of grease in the pan, carefully drain off the excess. Transfer the sausage mixture to a bowl and set aside.

Step 3: Softly scramble the eggs

In a large bowl, whisk together the eggs, whole milk, kosher salt, and black pepper until the mixture is evenly combined and no large streaks of egg white remain. Wipe out the skillet if needed, then reduce the heat to medium-low and melt the butter. Add the egg mixture and cook for 4 to 5 minutes, stirring slowly with a spatula, until the eggs are just softly set but still slightly glossy. Do not fully dry them out, because they will continue cooking in the oven.

Step 4: Start the first layer

Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish. Arrange about one-third of the tortilla halves over the sauce, overlapping them slightly to cover the bottom. It is fine if there are a few small gaps; the casserole will settle as it bakes.

Step 5: Add eggs, sausage, chiles, cheese, and sauce

Spoon half of the softly scrambled eggs over the tortillas. Add half of the cooked sausage mixture, half of the drained green chiles, and 1 cup shredded cheese. Drizzle 3/4 cup enchilada sauce over the top, spreading it lightly so the sauce reaches the edges.

Step 6: Build the second layer

Add another one-third of the tortilla halves, again overlapping slightly. Top with the remaining scrambled eggs, remaining sausage mixture, remaining green chiles, and 1 cup shredded cheese. Drizzle with another 3/4 cup enchilada sauce. This middle layer should look generously filled but not overly packed.

Step 7: Finish the top layer

Arrange the remaining tortilla halves over the casserole. Pour the remaining 1/2 cup enchilada sauce over the top, using the back of a spoon to spread it evenly. Sprinkle with the remaining 1 cup shredded cheese, making sure the top is well covered for a bubbly, golden finish.

Step 8: Bake until hot and bubbly

Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 to 15 minutes, until the sauce is bubbling around the edges, the cheese is fully melted, and the center reaches 165 degrees Fahrenheit on an instant-read thermometer. If you want a lightly browned top, broil for 1 to 2 minutes at the end, watching closely so the cheese does not burn.

Step 9: Rest, garnish, and serve

Let the casserole rest for 10 minutes before slicing. This helps the layers set so you get neat, hearty squares. Sprinkle with chopped cilantro and sliced green onions. Serve warm with avocado, sour cream or crema, lime wedges, and hot sauce if desired.

Pro Tips

• Keep the eggs soft: Pull the eggs from the skillet when they still look a little glossy. Overcooked eggs can become rubbery after baking.
• Warm corn tortillas if using them: If you swap in corn tortillas, warm them briefly in a dry skillet or microwave so they layer without cracking.
• Use a flavorful sauce: Because enchilada sauce is a major ingredient, choose one you truly enjoy. Green sauce gives a tangy, bright flavor, while red sauce tastes deeper and earthier.
• Let it rest before cutting: A 10-minute rest makes the casserole easier to slice and keeps the layers from sliding apart.
• Drain the sausage well: Removing excess grease keeps the casserole rich but not heavy or oily.

Variations

• Chorizo breakfast enchilada casserole: Replace the breakfast sausage with 1 pound Mexican chorizo. Drain well after cooking and use Monterey Jack cheese for a creamy balance.
• Vegetarian version: Skip the sausage and add 1 can black beans, 15 ounces, rinsed and drained, plus 1 cup corn kernels and 1 extra diced bell pepper.
• Extra spicy version: Use hot breakfast sausage, pepper Jack cheese, red enchilada sauce, and add 1 diced jalapeño to the sausage mixture.

Storage & Make-Ahead

To store leftovers: Cool the casserole completely, then cover the baking dish tightly or transfer portions to airtight containers. Refrigerate for up to 4 days. Reheat individual slices in the microwave for 1 to 2 minutes, or reheat covered in a 350 degrees Fahrenheit oven for 15 to 20 minutes until hot.

To freeze: Wrap cooled portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To make ahead: Assemble the casserole through the top cheese layer, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes while the oven preheats. Bake covered for 30 minutes, then uncover and bake for 10 to 15 minutes more, until bubbly and heated to 165 degrees Fahrenheit in the center.

Nutrition (per serving)

Calories: 535 kcal | Carbs: 27g | Protein: 28g | Fat: 35g | Saturated Fat: 15g | Fiber: 3g | Sugar: 6g | Sodium: 1210mg | Cholesterol: 355mg