Breakfast Enchilada Casserole

This delicious recipe for gluten free breakfast enchilada Casserole will wake anyone's taste buds up for the day!  The combination of fluffy eggs and spicy breakfast sausage wrapped in corn tortillas and then topped with a seasoned buttermilk cheese drizzle, baked and then loaded with fresh veggie chunks and bacon crumbles will make anyone's morning sunny!

Do I have your attention yet?  

Because when I first posted this gluten-free breakfast enchilada recipe in the making on Instagram I had a flood of readers who had to have this recipe ASAP....

I mean.... who wouldn't want to stuff their face with a gluten-free breakfast enchilada?  

And who wouldn't want that enchilada smothered in a quick homemade spiced buttermilk cheese drizzle?  

And who wouldn't want that cheese drizzle partnered with fresh chunks of tomato, green onion, and bacon?

Breakfast Enchilada Ingredients:

• 9 large eggs, beaten
• gluten-free Breakfast Sausage
• buttermilk
• shredded cheddar cheese
• unsalted butter, room temperature
• garlic powder
• onion powder
• crushed red pepper flakes, optional
• brown or white rice flour
• bacon, cooked and crumbled
• grape tomatoes, halved
• chopped green onion pieces

Recipe Pro Tips:

As far as the recipe itself goes, I have a few tips for you so that when you haven't had that cup of morning joe yet, this recipe will still turn out to be a stunner for you:

• I double up on the corn tortillas.  Coming straight out of the bag, I find that corn tortillas tend to split and crack when rolled up so I double up on these tortillas to help that from happening.
• If you like to hit the snooze button like me, I would suggest making the enchilada stuffing (the egg and sausage scramble) the night before and then just stuffing the enchiladas, baking, and making the cheese sauce the morning of.  That will save you a bit of time in the morning.
• This cheese sauce is amazing!  The first time I made this recipe I didn't get the sauce on the middle enchiladas as well as I did the end pieces.  Try and coat the enchiladas with the cheese sauce evenly for maximum flavor!

What?!?  Sleeping in AND homemade breakfast enchiladas?!?  Okay!

Breakfast Enchilada Casserole Garnishments:

These go great with gluten free Gluten Free Almond Parmesan Tortilla Wraps!

If you want these breakfast enchiladas smothered even more in deliciousness, try adding Gluten Free On A Shoestring's Enchilada Sauce on top!  

And please add avocado pieces if you have that on hand!  You'll be happy with your decision!

How to Store Leftover Casserole:

Place your cooled-to-room-temperature enchiladas in an airtight food storage container in the fridge for up to 2-3 days.

How to Reheat Your Leftover Breakfast Enchiladas:

If you have leftovers (we rarely do!), I would recommend reheating them in the oven at 350*F for a few minutes.  

Check the enchiladas after 5 minutes to see if they need to stay in the oven for a few more minutes.

This post was first published on July 15, 2016 and last published on April 12, 2020.