Easy Make Ahead Sausage and Egg Breakfast Enchilada Casserole

Step 1

Spray a 13X9 inch glass baking dish (3-quart) with cooking spray.

Step 2

In a 10-inch nonstick skillet cook the breakfast sausage over medium-high heat for 5 to 7 minutes. Break up sausage as it cooks and cook until it is no longer pink. Drain.transfer the sausage to a small bowl; wipe out the skillet.

Step 3

In a medium bowl, beat the eggs, salt and pepper. Stir in the green chiles.

Step 4

In the same 10-inch nonstick skillet, melt the butter over medium heat. Add the egg mixture. Cook and stir for 5 to 7 minutes or until starting to thicken and it's cooked through.

Step 5

Fill the flour tortillas evenly with cooked breakfast sausage, egg mixture and 1½ cups of the cheese. Roll tightly; place seam-side down in baking dish.

Step 6

Pour enchilada sauce over assembled enchiladas, making sure to cover all of them.

Step 7

Spray on side of foil with cooking spray; cover baking dish with foil, sprayed side down, and refrigerate up to 6 hours.

Step 8

Heat oven to 350℉. Bake covered 35 minutes; remove foil, top with remaining ½ cup cheese, and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.

Step 9

Serve with your optional garnishes such as sour cream, chopped cilantro, sliced green onions, or your favorite enchilada toppings.