NO BAKE BREAKFAST CASSEROLE RECIPES
MAKE-AHEAD ENCHILADA BREAKFAST CASSEROLE RECIPE ...
Spice up your family's morning routine with an easy overnight enchilada breakfast casserole that's loaded with bold flavor. What better way to enjoy your eggs and sausage than tucked inside an enchilada egg bake? Best of all, this casserole can be assembled ahead of time in 25 minutes, so all you need to do is heat it up for a mid-morning brunch fresh out the oven.
Provided by Pillsbury Kitchens
Total Time 7 hours 20 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with remaining ingredients.
Nutrition Facts : Calories 420 , CarbohydrateContent 25 g, CholesterolContent 240 mg, FatContent 1 , FiberContent 0 g, ProteinContent 21 g, SaturatedFatContent 11 g, ServingSize 1 Servings, SodiumContent 1020 mg, SugarContent 3 g, TransFatContent 1 1/2 g
MAKE-AHEAD ENCHILADA BREAKFAST CASSEROLE RECIPE ...
Spice up your family's morning routine with an easy overnight enchilada breakfast casserole that's loaded with bold flavor. What better way to enjoy your eggs and sausage than tucked inside an enchilada egg bake? Best of all, this casserole can be assembled ahead of time in 25 minutes, so all you need to do is heat it up for a mid-morning brunch fresh out the oven.
Provided by Pillsbury Kitchens
Total Time 7 hours 20 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with remaining ingredients.
Nutrition Facts : Calories 420 , CarbohydrateContent 25 g, CholesterolContent 240 mg, FatContent 1 , FiberContent 0 g, ProteinContent 21 g, SaturatedFatContent 11 g, ServingSize 1 Servings, SodiumContent 1020 mg, SugarContent 3 g, TransFatContent 1 1/2 g
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From spendwithpennies.com
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