Breakfast Enchilada Casserole

4.86 from 7 votes

Scrambled eggs, bacon, sausage, tater tots, and cheese layered with corn tortillas and a creamy green chile sauce, then baked until bubbly. It's hearty, a little spicy, and easy to assemble the night before.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast

Cuisine: Mexican

Servings: servings

Author: Kristin Maxwell

Ingredients

9 eggs
1/2 cup milk
1/2 teaspoon salt
1 cup salsa
1 15- ounce can green chile enchilada sauce
1/2 cup sour cream
12-16 corn tortillas
2 dozen tater tots baked
8 ounce breakfast sausage cooked, drained and crumbled
6 slices bacon cooked, drained and crumbled, 1-2 tablespoons reserved for topping
2 1/2 cups shredded cheddar-jack cheese divided
1 tablespoon chives sliced, for garnish

Instructions

Scramble the eggs: Whisk together the eggs, milk, and salt. Melt the butter in a skillet over medium heat, add the eggs, and cook, stirring often, until mostly set but still slightly soft and glossy. Remove from the heat and stir in the salsa.
Make the sauce: Stir together the green chile enchilada sauce and sour cream until smooth.
Start the layers: Spread a scant 1/2 cup of the sauce in the bottom of a 13x9-inch baking dish. Add a single layer of tortillas, tearing them to fit and overlapping the pieces.
Build three layers: Top the tortillas with a third of the eggs, a third of the bacon, sausage, and tater tots, 2/3 cup of the cheese, and about 1/3 cup of the sauce. Add another layer of tortillas and repeat twice more.
Finish the top: Add a final layer of tortillas. Spread the remaining sauce over the top, then sprinkle with the remaining 1/2 cup cheese and the reserved bacon.
Cover: Cover the dish with nonstick foil. If using regular foil, insert a few toothpicks into the casserole to keep the foil off the cheese. At this point you can refrigerate it for up to 2 days or freeze it for up to 1 month (see notes).
Bake: Bake covered in a preheated 350°F oven for about 40 minutes. Uncover and bake 10 minutes more, until the cheese is melted and the edges are bubbling.
Rest and serve: Let the casserole cool for 10 minutes before slicing. Garnish with chives.

Notes

Make ahead: Assemble, cover, and refrigerate for up to 2 days. Add 10 to 15 minutes to the covered bake time when baking straight from the fridge.
Freeze: Wrap the unbaked casserole well in plastic wrap and foil and freeze for up to 1 month. Thaw overnight in the fridge, then bake as you would a refrigerated casserole.
Leftovers: Store covered in the fridge for up to 4 days. Reheat single slices in the microwave for 1 to 2 minutes, or cover larger portions with foil and warm at 350°F for 15 to 20 minutes.
Pan size: An 11x7-inch dish also works. The layers will be taller, you'll need fewer tortillas per layer, and it may take an extra 5 to 10 minutes to heat through.
Swap the sausage: Pork or turkey chorizo works in place of the breakfast sausage. Brown and drain it well.
Red sauce: Red enchilada sauce works in place of green for a deeper, slightly spicier flavor.
Flour tortillas: 8-inch flour tortillas can replace the corn tortillas. The casserole will be softer, closer to a breakfast lasagna.
To serve: Top with fresh salsa, sour cream, avocado, and hot sauce.

Nutrition

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