Overnight Breakfast Enchiladas

Make Overnight Breakfast Enchiladas your secret weapon for holiday mornings—wholesome, crowd-pleasing, and completely make-ahead. Prep it the night before, pop it in the oven, and enjoy a stress-free start to the day while everyone thinks you worked magic.

Overnight Breakfast Enchiladas

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Servings

16 enchiladas

Servings 16 enchiladas

Overnight Breakfast Enchiladas Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Servings 16 enchiladas Servings 16 enchiladas

Ingredients

• cooking spray
• 16 6 inch low-carb flour tortillas
• 1 pound low-sodium turkey breakfast sausage
• 10 ounce can of diced tomatoes with green chilies drained
• 1 Tablespoon olive oil
• 1 pound Potatoes O’Brien frozen
• 24 ounces fat free egg substitute
• 1 cup low-fat milk
• 1/4 cup reduced fat, sour cream
• 1/2 teaspoon black pepper divided
• 6 ounces reduced fat, mexican blend cheese shredded
• fresh diced tomatoes, cilantro, diced onions optional

Servings: enchiladas

Units:MetricUS Imperial

Instructions

1. Wash hands and sanitize the preparation areas.
2. Spray two 9x13 baking dishes with non-stick cooking spray. Set aside.
3. In a large skillet, brown turkey sausage (remove from casings, if needed). Stir in drained diced tomatoes with chilies and heat through. Pour sausage/tomato mixture from skillet into a large bowl.
4. Add margarine to skillet. Once margarine has melted, add in frozen potatoes and cook until they begin to get crisp and brown. Season with ¼ teaspoon of the black pepper. Once potatoes have browned, add them to the sausage mixture in the bowl.
5. To prepare the enchiladas, add about ¼ cup of the prepared mixture to the center of each tortilla. Roll tortillas tightly and place in baking dish with seam side down. Repeat until both pans are full and all ingredients are used.
6. In a bowl, whisk together egg substitute, milk, sour cream, and remaining black pepper.
7. Pour egg mixture over rolled enchiladas. Top with shredded cheese.
8. Cover tightly with plastic wrap and store in the refrigerator for 30 minutes or up to overnight. (see notes for freezing methods)
9. When ready to cook, remove baking pans from refrigerator. Preheat oven to 350-degrees.
10. When oven has reached 350 degrees, remove plastic wrap and bake for 30-40 minutes or until egg mixture is set. If the top starts to get too brown during baking, cover with foil for the last 10-15 minutes.
11. FREEZING/BAKING INSTRUCTIONS: Freeze BEFORE final cooking – The egg mixture will still be raw. Thaw in the refrigerator overnight. Once thawed, bake as directed in the original recipe. Freeze AFTER final cooking – Once baked enchiladas have cooled, cover well and freeze. When you are ready to reheat the cooked enchiladas, thaw in the refrigerator. Reheat the entire dish in a 350-degree oven until internal temperature reaches 165-degrees. Individual servings could be reheated in the microwave.

Recipe Notes

Flour tortillas work best for this dish – they soak up the egg mixture better.

Nutritional information does not reflect optional toppings.