Breakfast EnchiladasAnticipating a crowd of hungry early morning visitors? And even just a cooking area loaded with pajama-clad kids with empty tummies? Prevent the discomfort of an unexpected breakfast with our easy breakfast enchiladas.

Much better than an everyday omelet or a bland breakfast granola, this easy breakfast casserole is a guaranteed crowd-pleaser. All that’s required the next morning is a quick bake, and breakfast will be served in no time.

Treat your family and friends to a restaurant-quality start to the day with this breakfast enchiladas casserole your whole crew will take pleasure in.

Active Ingredients for Breakfast Enchiladas
To make these breakfast enchiladas, you’ll require:

Hot ground pork sausage: For a meaty bite. Can replace with other types of sausage or bacon.
Butter or margarine: To prepare the veggies and eggs for a buttery taste.
Chopped green onions: Adds a moderate oniony flavor.
Chopped fresh cilantro: For a brilliant freshness.
Big eggs: Softly prepared for a luscious filling.
Salt & pepper: Enhances the taste of the enchiladas.
Cheese Sauce: An abundant, cheesy sauce folded into the eggs and used to cover the tortillas.
Cooking spray: For greasing the baking dish. Can replace with additional butter if wanted.
Flour tortillas: Filled and rolled up with eggs, sausage, and cheese.
Shredded Monterey Jack cheese with jalapeños: Sprinkled over the top of the enchiladas for a browned, cheesy topping. Can substitute with other kinds of shredded cheese if preferred.
Grape tomatoes, green onions, and fresh cilantro: For garnishing the enchiladas.
How To Make Breakfast Enchiladas
With the ability to prepare this hearty dish the night before, serving a crowd was never simpler. Full directions are below, however here’s a short wrap-up before you get going:

Action 1. Prepare sausage: Cook sausage in a big skillet up until cooked through. Remove from pan; drain well.
Prepare eggs: Melt butter over medium heat. Include eggs, salt, and pepper, and cook, without stirring, until eggs start to set. Prepare up until eggs are thickened.
Step 3. Fill and roll tortillas: Spoon 1/3 cup egg mix onto each flour tortilla; roll up. Place, joint side down, in a greased baking meal. Top with staying cheese sauce. Sprinkle with cheese.
Step 4. Bake enchiladas: Bake at 350 ° F for 30 minutes or until sauce is bubbly. Garnish before serving.
Can I Make Breakfast Enchiladas Ahead?
Prepare the enchiladas, without baking, and cool overnight. Let stand at room temperature level for 30 minutes, then bake as directed.

For longer storage, bake and cool completely. Wrap tightly and freeze for as much as 3 months. Defrost over night in the refrigerator, then reheat in a preheated 350ºF oven until hot throughout.

How To Store and Reheat Leftover Breakfast Enchiladas
Cool leftover enchiladas in an airtight container for as much as 3 days, or freeze for up to 3 months. Reheat in a preheated 350ºF oven until hot throughout before serving.Ingredients
1 lb. hot ground pork sausage

2 Tbsp. butter or margarine

4 very finely sliced green onions

2 Tbsp. sliced fresh cilantro

14 big eggs, beaten

3/4 tsp. salt

1/2 tsp. pepper

Cheese Sauce

Veggie cooking spray

8 (8-in.) flour tortillas

1 cup shredded Monterey Jack cheese with jalapeños

Halved grape tomatoes, for garnish

Sliced up green onions, for garnish

Chopped fresh cilantro, for garnish

Directions
Cook sausage:
Cook sausage in a large nonstick frying pan over medium-high heat, stirring until sausage crumbles and is no longer pink. Eliminate from pan; drain well, pushing in between paper towels.

Cook eggs:
Melt butter in a large nonstick frying pan over medium heat. Include green onions and cilantro, and sauté 1 minute. Include eggs, salt, and pepper, and cook, without stirring, until eggs start to set on bottom. Draw a spatula throughout bottom of pan to form big curds. Continue to prepare up until eggs are thickened however still moist; do not stir constantly. Remove from heat, and carefully fold in 1 1/2 cups Cheese Sauce and sausage.

Fill and roll tortillas:
Spoon about 1/3 cup egg mix down the center of each flour tortilla; roll up. Place, joint side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce uniformly over tortillas; spray equally with Monterey Jack cheese.

Bake enchiladas:
Bake at 350 ° F for 30 minutes or till sauce is bubbly. Serve with desired toppings.