Make-Ahead Sausage and Egg Brunch Enchiladas

READY IN: 1hr 55mins




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