Breakfast Enchilada Casserole

Breakfast Enchilada Casserole with salsa verde

5 from 1 reviews

This Breakfast Enchilada Casserole is perfect for brunch when company is in town. Prep it the night before and bake in the morning!



  • 1.5 cups salsa verde (store bought or homemade)
  • 1/2 cup milk, half and half or cream
  • 1 cup red potatoes, diced fairly small
  • 34 chicken sausages, chopped
  • 1 red pepper, diced
  • 1/2 cup onion, diced
  • 1 4-oz. can diced green chiles, drained (optional)
  • 6 large eggs
  • 5 whole wheat tortillas (i use the 8 inch size)
  • 1/2 c shredded Mexican cheese (divided)
  • 10 oz can enchilada sauce


  1. Preheat oven to 400 degrees F.
  2. Combine salsa verde with milk and set aside.
  3. Saute peppers and onions over medium heat until softened.
  4. Meanwhile, put potatoes in a microwave-safe bowl, drizzle with olive oil and toss to combine. Microwave 2-3 minutes or until soft.
  5. Add potatoes, sausage and chilis to onion mixture.
  6. Crack the eggs into a bowl and whisk to combine. Pour into pan with onion mixture and scramble.
  7. Pour a little enchilada sauce into a 9×13 pan and tilt to coat the bottom.
  8. Spoon egg mixture into tortillas, roll and place seam side down in the pan.
  9. Pour salsa verde mixture over tortillas.
  10. Top with enchilada sauce and cheese.
  11. Cover with foil and bake at 400 degrees for 25-30 min or until heated through.


You can prep this casserole ahead of time if desired. Put full tortillas in the pan and refrigerate. Just prior to cooking, pour salsa verde mixture and enchilada sauce over top, add cheese and bake as directed!