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    You are in: Home / Recipes / Make-Ahead Sausage and Egg Brunch Enchiladas Recipe
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    Make-Ahead Sausage and Egg Brunch Enchiladas

    Make-Ahead Sausage and Egg Brunch Enchiladas. Photo by Lori Mama

    1/3 Photos of Make-Ahead Sausage and Egg Brunch Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    1 hr 30 mins

    25 mins

    Kittencalskitchen's Note:

    Italian sausages with casings removed or bulk Italian sausage meat may be used in place of the small pork breakfast sausages --- make two pans if you are serving more than 5 people, feel free to add in other ingredients to the sausage mixture, the cheese amount may be adjusted to taste --- these are delicious!

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    Units: US | Metric


    1. 1
      Grease a 13 x 9-inch baking dish.
    2. 2
      In a skillet over medium-high heat cook the sausages with onion, crumbling the meat while cooking, until completely cooked; cool completely.
    3. 3
      Place about 1/3 cup of the cooked sausage mixture down the center of each tortilla.
    4. 4
      Sprinkle the mixture with about 2 tablespoons shredded cheese (can use more).
    5. 5
      Roll up each tortilla and place seam-side down into the casserole dish.
    6. 6
      In a bowl whisk together flour with half and half cream, cayenne pepper, seasoned salt and black pepper until well combined.
    7. 7
      In a bowl whisk the eggs with flour, cream cayenne pepper and 1/2 teaspoon seasoned salt and black pepper.
    8. 8
      Add in the green bell pepper, then pour over the top of the tortillas.
    9. 9
      Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours or overnight.
    10. 10
      Remove from the refrigerator 45 minutes before baking.
    11. 11
      When ready to bake set oven to 350 degrees F.
    12. 12
      Cover with foil and bake for 25 minutes, then uncover and continue to bake for another 10 minutes.
    13. 13
      Sprinkle about 1-1/2 cups of shredded cheese on top (can use more or less) return to oven for 2-3 minutes just to melt the cheese.
    14. 14
      Let stand 15 minutes before serving.
    15. 15
      Serve with sour cream and salsa.

    Ratings & Reviews:

    • on May 14, 2011

      This was terrific! I made it for Mother's Day and everyone was raving. As a bonus, it reheated nicely in the microwave a few days later, too. The pepper seemed like way too much after I mixed it in. Luckily, like many spices it floats, so I let it stick to the liquid measuring cup I used to transfer the egg mixture from the bowl to the casserole dish and then rinsed the cup between transfers. I'm so glad I did - most of the pepper was removed that way, and I thought it still had a smidgeon too much. It was still wonderful, though, so it's worth 5 stars in spite of that one little thing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2010


      This is great! I love the twist of pouring the egg mixture on top of the rest of the dish, and the green pepper gives it a nice presentation. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2010


      I made this for a women's brunch and they loved it. I made it with Chorizo whiched turned out excellent!!!! this was added to our church's "good" recipe list! =)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Make-Ahead Sausage and Egg Brunch Enchiladas

    Serving Size: 1 (2348 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 554.0
    Calories from Fat 316
    Total Fat 35.1 g
    Saturated Fat 16.0 g
    Cholesterol 194.8 mg
    Sodium 901.1 mg
    Total Carbohydrate 33.7 g
    Dietary Fiber 2.2 g
    Sugars 2.1 g
    Protein 24.7 g

    The following items or measurements are not included:

    seasoning salt

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