Overnight Breakfast Enchiladas
Make breakfast time a bit easier when you prepare these overnight breakfast sausage enchiladas. I used ground turkey and low carb tortillas so they are even WW-friendly.
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Servings: 8
Equipment
- Stove
- Oven
Ingredients
- 1/2 sweet onion diced
- 1 jalapeno diced - seeds removed if desired
- 2 mini sweet peppers diced and seeds removed
- 16 oz hot turkey breakfast sausage
- 3/4 cup shredded cheddar cheese divided into 1/2 cup and 1/4 cup
- 8 low carb tortillas - medium size
- 5 eggs
- 1 1/4 cup Florida milk
- 1 tsp all-purpose seasoning I used VooDoo Chef Dust
Instructions
- Spray an 9x13 baking pan with cooking spray and set aside
- Add a touch of oil to a large skillet and warm
- Saute onion and peppers until tender
- Add the breakfast sausage and cook throughout, breaking apart bigger pieces as needed
- Once sausage is cooked thoroughly, shut off the heat and we will assemble the enchiladas
- Lay all 8 tortillas out
- Divide a 1/2 cup of shredded cheese amongst the tortillas. Sprinkle a little in each one.
- Using a spoon, add the breakfast sausage mixture to each tortilla. Save about a 1/4 cup of the sausage mixture for the end
- Using your hands roll each tortilla tightly and place in the tortillas in the prepared baking dish seam side down
- Repeat until all tortillas are in the prepared baking pan
- In a medium bowl mix the eggs, milk and all-purpose seasoning
- Pour the egg-milk mixture over the enchiladas
- Sprinkle the remaining sausage over the top
- Cover and refrigerate for 4 hours to overnight
- Preheat oven to 350 degrees when ready to cook
- Bake covered for 30-40 minutes until eggs are set
- Remove foil, sprinkle with remaining cheese (feel free to add more!)
- Place back in oven until cheese is melted - approximately 3-5 minutes
- Enjoy!
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