Overnight Breakfast Sausage Enchiladas

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

Recipe written and created by Tracy Shaw of Food Wine Sunshine.

Spray an 9x13 baking pan with cooking spray and set aside.
Add a touch of oil to a large skillet and warm.
Saute onion and peppers until tender.
Add the breakfast sausage and cook throughout, breaking apart bigger pieces as needed. Once sausage is cooked thoroughly, shut off the heat and let's assemble the enchiladas.
Lay all 8 tortillas out. Divide a 1/2 cup of shredded cheese amongst the tortillas. Sprinkle a little in each one.
Using a spoon, add the sausage mixture to each tortilla. Save about a 1/4 cup of the sausage mixture for the end
Using your hands roll each tortilla tightly and place in the tortillas in the prepared baking dish seam side down. Repeat until all tortillas are in the prepared baking pan.
In a medium bowl mix the eggs, milk and all-purpose seasoning.
Pour the egg-milk mixture over the enchiladas. Sprinkle the remaining sausage over the top.
Cover and refrigerate for 4 hours to overnight
Preheat oven to 350 degrees when ready to cook. Bake covered for 30-40 minutes until eggs are set
Remove foil, sprinkle with remaining cheese (feel free to add more!).
Place back in oven until cheese is melted - 3-5 minutes
Enjoy!