Prep Time
20 Mins
Cook Time
10 Mins
Bake Time
30 Mins
Makes 6 to 8 servings

Associate Food Editor Mary Allen Perry likes the make-ahead ease of this breakfast casserole recipe.  Prepare the recipe, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes; bake as directed. Tip: Make the Cheese Sauce before scrambling the eggs so the sauce will be ready to add at the proper time.

How to Make It

Step 1

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

Step 2

Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.

Step 3

Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.

Step 4

Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Chef's Notes

Prepare half the cheese sauce recipe if you prefer a lighter breakfast.

Ratings & Reviews

kw27028's Review

January 06, 2014
I make this a couple of times a year at the holidays or for work. This is the best tasting breakfast casserole I have ever eaten. It is time consuming in some respects but it is well worth the time for the product. This is one of the only recipes I have not and will not modified in some way. It is perfect as is. You won't regret making it.

September 03, 2015
Dear Frustrated,DUH!!  Can't you come up with a cheese sauce?  Its not that difficult.  Try Ragu double cheddar sauce in a jar if you are that inept.

August 07, 2016
How is it Southern Living's fault that you didn't cut out the cheese sauce recipe? If anyone is inept it would be you.  

September 03, 2015
Dear ald0ra,Why don't you write your own cookbook?  One serving is less than two eggs, not 14.  Duh!  The recipe is delicious as written.  Bet yours tastes like crap!

...and I'm now their favorite.

January 04, 2017
I prepared this recipe for my first-time in-laws for Christmas breakfast the only change being the addition of fresh hot peppers and pre-cooked ham to save time; as far as I'm concerned, it's a no-fail hit! Calories don't count on Christmas after all ;) The sauce is divine!

Breakfast with Santa

December 26, 2016
I made these for Christmas breakfast and the result was excellent. Nice change from the bread and egg casserole. I made them Christmas morning - should have done them ahead. Next time!

Make Ahead Deliciousness

January 21, 2016
I made this for New Years Day breakfast and it was a huge hit.  It fed 6 adults and 1 delighted kid with one enchilada leftover -- I ate that one the next day and it might have been even better.  I replaced the sausage with 1 lb of canned black beans (drained & rinsed) and it was awesome.  I made it the night before (including pouring the sauce over & sprinkling the cheese) so I didn't have to do anything in the morning but throw it in the oven, which worked perfectly.  The flour tortillas did not go soggy or fall apart.  I agree with other reviews that 1/2 an enchilada is a reasonable serving for a moderate eater.  I served it with salsa, avocado slices, sour cream and hot sauce -- all on the side so folks could top their own.  I'm making it again tonight to take on a girls' weekend so I can serve a hot breakfast without cooking.  Highly recommend!

christiname's Review

April 14, 2013

mabunny's Review

January 07, 2013
Wonderful! Loved this recipe.

Saecca's Review

December 05, 2012
This is definitely a once-in-a-while-when-calories-do-not-count meals. It is amazing and very fattening! I followed the recipe almost exaclty, but my DH used some of the eggs prior to me cooking this, so I had to sub 6 eggs with egg beaters. It still turned out great. I also stuffed in 3 or 4 more enchiladas in the pan because I think I understuffed some of them. They are akin to McDonald's breakfast burritos-- but 50x's better and fresher. I love the chiles added to the cheese sauce. I would make again for a holiday breakfast since it is decadent and does feed a crowd. I served it with the recommended halved grape tomatoes, cilantro, and sliced green onions. Next time I would maybe opt for lower fat everything-- cheese, sausage, use egg beaters, etc.-- so I can make it more often!