Breakfast Enchilada Casserole Recipe

If you like the flavors in this casserole, try breakfast burritos, chorizo and eggs, and breakfast tacos.

Easy Breakfast Enchilada Casserole

Hey guys! I’m Kristin from Yellow Bliss Road back with another delicious recipe. We love enchiladas and we love breakfast, so for this recipe, I’ve married the two to create this Breakfast Enchilada Casserole! One of our favorite meals of all time is this Chicken Enchilada Casserole. I thought it would be fun to do a play on that recipe, but for breakfast. As luck would have it, this Breakfast Enchilada Casserole turned out even more amazing than I expected. This Casserole is super creamy, a little spicy and just all around delicious! It’s perfect for any meal of the day, from breakfast to dinner, and requires very little effort (which is my favorite thing!). The layer method for this Breakfast Enchilada Casserole is the same as the chicken one, and the flavors are very similar, only instead of chicken, you’re using scrambled eggs, bacon and sausage! I added some tater tots too, because what’s a breakfast casserole without tater tots? Of course there’s lots of cheese, and a creamy green chile enchilada sauce to top it off.

How to layer

It may sound like a lot of steps, but trust me.. All of these are really, really easy steps. First, cook the elements of the casserole: Scrambled eggs with salsa, bacon, sausage, tater tots. Combine the green chile enchilada sauce with some sour cream. Then layer it all together in this order:

Creamy green chile enchilada sauce (we like Las Palmas or El Paso) Tortillas (broken to fit the casserole dish) Scrambled eggs mixed with salsa Bacon Sausage Tater tots Cheese

And then repeat! Add each of these layers two more times to complete your casserole, finishing with a layer of tortillas, then sauce, then cheese. Top with reserved crumbled bacon, if you like! Bake at 350° for 40 minutes covered with nonstick foil, then uncover and bake for an additional 10 minutes (or until cheese is bubbly). And there you have it! Mouthwatering breakfast enchilada casserole.

Great for making ahead/freezing

The good news is that this breakfast casserole can be made ahead a couple days, or even a month in advance! Assemble the casserole like usual and cover with nonstick foil. You can then keep it in the refrigerator for up to 2 days, or in the freezer for up to 1 month before baking. To cook your frozen casserole: Let the casserole thaw until it reaches room temperature, then follow the cooking instructions as previously instructed. You can store leftovers in the fridge for up to a week, just make sure to keep it in a tight tupperware container.