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Overnight Breakfast Enchiladas - Flour Tortillas filled with turkey sausage, green onions, peppers and cheese, covered in a creamy egg batter and baked. A delicious breakfast casserole that can be prepped the night before and baked the next day! Get the recipe on diethood.com

Overnight Breakfast Enchiladas

Katerina | Diethood
Flour Tortillas filled with turkey sausage, green onions, peppers and cheese, covered in a creamy egg batter and baked.
Servings : 10 servings
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins


  • 1 tablespoon olive oil
  • 1 package (12-ounces) Turkey Sausage Links, cut up into about 1/2-inch rounds
  • 1 green bell pepper , diced
  • 4 green onions , sliced, white parts only (slice the green parts for garnish)
  • salt and fresh ground pepper , to taste
  • 1 can (4-ounces) diced green chillies
  • 10 (7-inch) whole wheat, low carb flour tortillas
  • 2 cups shredded reduced fat cheddar cheese , divided (reserve 1/2-cup for topping)
  • 6 eggs
  • 1/2- cup heavy cream
  • 1 cup 2% milk
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon chili powder , or to taste
  • Fat-Free Sour Cream , for garnish (optional)
  • 1 cup cherry tomatoes , quartered, for garnish (optional)
  • 1 avocado , sliced, for garnish (optional)
  • diced green peppers , for garnish (optional)
  • cilantro or parsley , for garnish (optional)


  • Grease a 9x13 baking dish with cooking spray and set aside.
  • Heat olive oil in skillet and add sausage; cook for 6 minutes.
  • Add peppers and onions; season with salt and pepper and continue to cook for 3 to 4 minutes, or until peppers are slightly tender.
  • Remove from heat and stir in chilies.
  • Spoon about 1/3 cup sausage mixture down the center of each flour tortilla and 2 tablespoons of the cheese.
  • Roll up and place the filled tortillas, seam side down, in the baking dish. Set aside.
  • In the bowl of your electric mixer, combine eggs, heavy cream, milk, flour and chili powder; mix on low for 1 minute, or until well combined.
  • Pour the egg mixture over the tortillas.
  • Cover with foil and refrigerate overnight.
  • Preheat oven to 350F.
  • Bake the enchiladas, covered, for 25 minutes.
  • Uncover and continue to bake for 25 minutes.
  • Sprinkle 1/2-cup cheese over the top and continue to bake for 3 more minutes, or until cheese is melted.
  • Remove from oven and let stand 15 minutes.
  • Optionally, garnish with sour cream, green onions, tomatoes, avocado, green peppers and cilantro or parsley.
  • Cut and Serve.


You can bake the enchiladas without letting them sit overnight.


Calories: 316 kcal | Carbohydrates: 28 g | Protein: 14 g | Fat: 16 g | Saturated Fat: 6 g | Cholesterol: 121 mg | Sodium: 483 mg | Potassium: 257 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 595 IU | Vitamin C: 15.8 mg | Calcium: 235 mg | Iron: 2 mg | Net Carbs: 24 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast
Cuisine: Mexican
Keyword: breakfast enchiladas