Breakfast casseroles might be popular during the holidays, but they are also handy when you have friends visiting or are hosting a brunch and don't want to have to cook the morning of the gathering.

This breakfast enchilada recipe from "The All-New Official SEC Tailgating Cookbook: Great Food, Legendary Teams, Cherished Traditions" (Oxmoor, $24.99) will come in handy the next time there's an early Longhorn game, or you can hang onto it for the next time you're cooking breakfast for a small crowd. Some make-ahead egg casseroles call for soaking pieces of bread overnight, but in this version, you'll scramble the eggs before rolling them into flour tortillas. You could use a store-bought queso, of course, but whatever you do, don't fully cook the eggs on the stove. It's OK if they are undercooked because they'll finish cooking in the oven.

Breakfast Enchiladas

To make this a day ahead, assemble the casserole, but don't bake it. Cover and chill until you're ready to cook, but let the casserole stand at room temperature for about 20 minutes before placing in the oven. After baking, transport the dish to your tailgate site in a casserole carrier to keep warm, and bring the toppings in individual plastic containers. Set up a toppings bar where guests can serve themselves.

2 tablespoons unsalted butter

3/4 cup chopped red bell pepper

1/2 cup chopped sweet onion

12 large eggs

1/2 teaspoon table salt

1/4 teaspoon black pepper

2 tablespoons water

1 (16-ounce) jar salsa verde

12 (6-inch) flour tortillas

10 ounces colby Jack cheese, shredded (about 2 1/2 cups)

2 tablespoons chopped fresh cilantro

For the cheese sauce:

1/4 cup salted butter

1/4 cup all-purpose flour

2 cups milk

6 ounces colby Jack cheese, shredded (about 1 1/2 cups)

1 (4.5-ounce) can chopped green chiles

1/2 teaspoon table salt

For the toppings:

Halved grape tomatoes, chopped fresh cilantro, chopped avocado (optional)

Heat oven to 350 degrees. Melt the 2 tablespoons unsalted butter in a large nonstick skillet over medium. Add the bell pepper and onion; sauté until tender, 4 to 5 minutes. Stir together the eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper and water in a medium bowl. Add the egg mixture to the bell pepper mixture, and cook, without stirring, until the eggs begin to set on the bottom, about 1 to 2 minutes. Draw a spatula across the pan to form large curds. Cook, stirring occasionally, until the eggs are thickened, about 6 to 7 minutes. (Do not overstir.)

Make the cheese sauce: Melt the 1/4 cup salted butter in a heavy saucepan over medium-low; whisk in the flour until smooth. Cook, whisking constantly, 1 minute. Increase the heat to medium. Gradually whisk in the milk; cook, whisking constantly, until thickened, 5 minutes. Remove from the heat, and whisk in the 1 1/2 cups cheese, chiles and 1/2 teaspoon salt.

Spread 2 tablespoons of the salsa verde in the center of each tortilla. Spoon about 1/4 cup of the egg mixture over the salsa; sprinkle each with 2 tablespoons of the cheese and 1/2 teaspoon of the cilantro. Roll up; place, seam side down, in a lightly greased 13-inch-by-9-inch baking dish. Top with the cheese sauce and the remaining 1 cup cheese.

Bake at 350 degrees until the sauce is bubbly, 30 minutes. Serve with the desired toppings. Serves 6.

-- From "The All-New Official SEC Tailgating Cookbook: Great Food, Legendary Teams, Cherished Traditions" (Oxmoor, $24.99)