Breakfast Enchilada Bake

This Breakfast Enchilada Bake is full of Mexican sausage (Chorizo,) tomatoes, cheese, and eggs. Perfect for mornings or breakfast-for-dinner. Prep most of it the night before and assemble when ready to bake. Easy and delish!

  • Prep Time: 30 min
  • Cook Time: 55 min
  • Total Time: 1 hour 25 minutes

Yield: 8


  • 1 lb Chorizo (or spicy sausage)
  • 1 cup diced onion
  • 1 large tomato, diced
  • 1 can (4 oz) diced green chilies, drained
  • 4 cups shredded Cheddar Jack or Mexican Blend cheese, divided
  • 7 large eggs, beaten
  • 1 1/2 cups half & half cream
  • 1 1/4 cups whole milk
  • 1 TB flour
  • 2 tsp garlic powder
  • 1/2 tsp table salt and freshly ground black pepper
  • 8 (8-inch) flour tortillas

Optional for Serving:


  1. In a large nonstick pan, cook Chorizo on medium high heat until browned. Add onions and cook until translucent. Add tomatoes and green chilies, stirring together for 1 minute. If not using immediately, place cooked mixture in airtight container and chill until ready to use.
  2. In a bowl, mix together the eggs, cream, milk, flour, garlic powder, salt, and pepper. If not using right away, place egg mixture in airtight container and chill until ready to use.
  3. Grease a 9×11 baking dish and preheat oven to 350F with rack on middle position.
  4. Drain Chorizo mixture of excess liquids. Lay flour tortillas on a flat surface, such as baking sheets or cutting board. Evenly divide Chorizo mixture between the tortillas, spooning mixture into the centers. Evenly spoon 2 cups of shredded cheese, divided into each tortilla. Gently yet tightly roll up each tortilla and nestle into greased baking dish.
  5. Use a ladle to spoon egg mixture evenly throughout the dish, taking special care to ensure edges of tortillas are covered with the egg custard. Cover with foil and bake 55 minutes. Uncover and sprinkle casserole with remaining 2 cups of cheese, making sure the edges of tortilla are covered with cheese (prevents tortillas from getting overly browned.) Bake 15 minutes or until cheese is melted and filling is set. Let sit at room temp 15 minutes. Serve with fresh salsa and garnish with cilantro or green onions.


If you’d like to create a lower fat version, you can use lean ground sausage of your choice and low fat milk. We do recommend staying with real cheese. 

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  • Serving Size: 1
  • Calories: 483
  • Sugar: 3.8 g
  • Sodium: 981.7 mg
  • Carbohydrates: 31.3 g
  • Fiber: 0.5 g
  • Protein: 26.8 g
  • Cholesterol: 227.5 mg
  • Author: Chew Out Loud
  • Category: breakfast, brunch
  • Method: baking
  • Cuisine: Mexican

Keywords: Breakfast Enchilada Casserole, Mexican Breakfast Casserole