Name: Make-Ahead Enchilada Breakfast Casserole
Prep time: 25 min
Cook time: 7 h 20 min
Yield: 8
Cuisine: []

Make-Ahead Enchilada Breakfast Casserole

Ingredients

Calories: 486 Carbohydrate: 24 g Protein: 25 g Fat: 32 g

Cook time: 440 minutes Prep time: 25 minutes Total time: 465 minutes Servings: 8

Step 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook breakfast sausage over medium-high heat 5 to 7 minutes, breaking up sausage, until no longer pink; drain. Transfer sausage to small bowl; wipe out skillet.
Step 2 In medium bowl, beat eggs, salt and pepper; stir in green chiles. In same 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook and stir 5 to 7 minutes or until starting to thicken and cooked through.
Step 3 To assemble enchiladas, fill tortillas evenly with cooked breakfast sausage, egg mixture and 1 1/2 cups of the cheese. Roll tightly; place seam-side down in baking dish.
Step 4 Pour enchilada sauce over assembled enchiladas, making sure to cover all of them. Spray one side of foil with cooking spray; cover baking dish with foil, sprayed side down, and refrigerate up to 6 hours.
Step 5 Heat oven to 350°F. Bake covered 35 minutes; remove foil, top with remaining 1/2 cup cheese, and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.
Step 6 Serve with remaining ingredients.