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Breakfast Enchiladas are the perfect make-ahead meal for busy families.With Mexican flavors, ground beef, eggs, and a luscious cheese sauce these are a crowd pleaser!
This Breakfast Enchilada Recipe is hearty and made with good-for-you ingredients, making a filling and delicious meal!
Don’t let the recipe name fool you, you can enjoy these breakfast enchiladas for any meal. We have then for breakfast, lunch and brinner.
Mexican food for breakfast… what’s not to love?!I topped off these enchiladas with my avocado salsa, it is the perfect pairing.
You can choose your own topping but the salsa really pair perfectly with this recipe so well that I couldn’t not add it, trust me try it.
Some of our other savory breakfast recipes we have on our site include Ham and Cheese Savory Bread Pudding and Scrambled Egg Avocado Toast.
Why this recipe works:
- Everything is homemade including the delicious cheese sauce.
- You can make these ahead of time to freeze or refrigerate.
- You can easily double the batch for larger crowds.
Breakfast Enchiladas also makes for great leftovers. If you like to make one dish you can eat throughout the week for lunch, like I do then this is a perfect recipe for that.
How to make breakfast enchiladas:
For the filling:
- Preheat oven to 375°F degrees. Spray a 9×13 inch baking dish with cooking spray, set aside.
- Heat 1 tablespoon of the olive oil in a skillet over medium-low heat, add onion and cook for a few minutes until translucent. Add minced garlic and cook for 1 minute or until fragrant. Turn up the heat to medium and add the ground beef, stirring occasionally until browned, about 8 minutes. Add spices (1 teaspoon of the salt, 5 cracks freshly ground pepper, paprika, and oregano) and the scallions. Remove from heat and set aside.
- Lightly beat the eggs in a small bowl with the remaining 1/2 teaspoon of salt and 2 cracks fresh pepper. In a medium-sized skillet over medium heat, add the remaining 1/2 tablespoon of olive oil, add the eggs. Let the eggs set for 30 seconds, stir to form large curds. Do not over mix. Eggs are done after about 1 1/2 minutes until just set and still looks moist. Remove from the pan and place in a large bowl.
- Add the meat mixture to the bowl with the eggs, set aside.
For the cheese sauce:
- In a small saucepot, mix the evaporated milk with the cornstarch until combined. Add the jalapeno, half the cheese, and salt, mix to combine.
- Heat pot over medium-low heat, stirring occasionally, scraping the bottom of the pan, until the cheese is melted and the sauce is thickened. The sauce will be smooth, set aside.
Enchilada Assembly:
- Pour 1/3 of the cheese sauce into the bowl with the meat and cheese mixture. Evenly fill each tortilla with the filling, roll like a burrito. Place so they are touching, into the greased baking dish.
- Pour the remaining cheese sauce over the tortillas evenly. Cover the pan with foil and bake for 20 minutes. Uncover, top with remaining cheese. Bake for another 5-10 minutes until melted. Serve with avocado salsa if desired.
What to serve with these?
In addition to my avocado salsa, a great side for this recipe is a light salad with a simple vinaigrette, roasted peppers, or even pinto beans would make for great side dishes!
Can you freeze breakfast enchiladas?
Yes! This enchilada breakfast casserole is make-ahead and freezer friendly. For both options, make them all the way up to the point before they get baked.
Then, just cover them with foil and freeze, easy! Or, for make-ahead do the same thing, then cover in foil and pop it in the fridge overnight.
In the morning, bake them off. Although, check the internal temperature to make sure it reaches 165°F degrees before serving.
How to store:
These are best stored in the refrigerator after baking and having any leftovers you can keep them in the pan or remove to an airtight container.
The leftovers will keep for up to 2 days, I wouldn’t let it go any longer than that.
Like stated above these can also be frozen, make them up to the point before baking and cover with Saran Wrap and tin foil and they will keep in the freezer for up to 2 month.
Let defrost in the refrigerator before placing in the oven,
Included down below is this luscious cheese sauce. You will want to put it on everything! Trust me, once you try it you will be hooked like we are!
It bakes up nice for these Breakfast Enchiladas but also makes for a great dipping sauce or to drizzle over bbq beef nachos.
This is really a perfect breakfast that the whole family will love. Ever since I started making these I’ve had no complaints only praise, so that has to say something!
Tools used to make breakfast enchilada casserole
Tips and Tricks:
- You can use any kind of tortilla you want, we use wheat but you can use white as well.
- If you don’t want to use ground beef, breakfast sausage is also delicious in these.
- You do not have to top with the salsa, you can top with whatever you want, sour cream, taco sauce, etc.
- The cheese sauce can be used for various things other than these Breakfast Enchiladas, it takes a great dipping sauce.
- These can be frozen ahead of time, see my tips above.
- You can easily double this recipe to serve more guests.
If you want a deliciously perfect breakfast recipe then you need to make these Breakfast Enchiladas as soon as you can! You won’t regret it,
If you like this recipe you might also like:
- Mexican Chocolate Rice Pudding
- Crack Chicken Tacos
- Easy Taco Pizza
Rate this Recipe
Breakfast Enchiladas
5 from 4 votes
Created by Dana at ThisSillyGirlsKitchen.com
Course Breakfast, Main Course
Servings 6 servings
Breakfast Enchiladas are the perfect make-ahead meal for busy families.With Mexican flavors, ground beef, eggs, and a luscious cheese sauce these are a crowd pleaser!
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Ingredients
For the filling
- 1/2 pound ground beef
- 1 1/2 tablespoon olive oil divided
- 1 cup onion small dice
- 2 garlic cloves minced
- 1/4 cup scallions thinly sliced, plus more for garnish, optional
- 1 1/2 teaspoon kosher salt divided
- 7 cracks fresh black pepper divided
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 6 eggs
- 6 whole wheat tortillas or tortilla of your choice
For the cheese sauce
- 6 ounces evaporated milk
- 1 tablespoon cornstarch
- 1/2 jalapeno cored, seeded, minced
- 8 ounces cheddar cheese shredded, divided
- 1/2 teaspoon kosher salt
Instructions
For the filling
Preheat oven to 375°F degrees. Spray a 9×13 inch baking dish with cooking spray, set aside.
Heat 1 tablespoon of the olive oil in a skillet over medium-low heat, add onion and cook for a few minutes until translucent. Add minced garlic and cook for 1 minute or until fragrant. Turn up the heat to medium and add the ground beef, stirring occasionally until browned, about 8 minutes. Add spices (1 teaspoon of the salt, 5 cracks freshly ground pepper, paprika, and oregano) and the scallions. Remove from heat and set aside.
Lightly beat the eggs in a small bowl with the remaining 1/2 teaspoon of salt and 2 cracks fresh pepper. In a medium-sized skillet over medium heat, add the remaining 1/2 tablespoon of olive oil, add the eggs. Let the eggs set for 30 seconds, stir to form large curds. Do not over mix. Eggs are done after about 1 1/2 minutes until just set and still looks moist. Remove from the pan and place in a large bowl.
Add the meat mixture to the bowl with the eggs, set aside.
For the cheese sauce
In a small saucepot, mix the evaporated milk with the cornstarch until combined. Add the jalapeno, half the cheese, and salt, mix to combine.
Heat pot over medium-low heat, stirring occasionally, scraping the bottom of the pan, until the cheese is melted and the sauce is thickened. The sauce will be smooth, set aside.
Enchilada Assembly
Pour 1/3 of the cheese sauce into the bowl with the meat and cheese mixture. Evenly fill each tortilla with the filling, roll like a burrito. Place so they are touching, into the greased baking dish.
Pour the remaining cheese sauce over the tortillas evenly. Cover the pan with foil and bake for 20 minutes. Uncover, top with remaining cheese. Bake for another 5-10 minutes until melted. Serve with avocado salsa if desired.
Notes
- You can use any kind of tortilla you want, we use wheat but you can use white as well.
- If you don’t want to use ground beef, breakfast sausage is also delicious in these.
- You do not have to top with the salsa, you can top with whatever you want, sour cream, taco sauce, etc.
- The cheese sauce can be used for various things other than these Breakfast Enchiladas, it takes a great dipping sauce.
- These can be frozen ahead of time, see my tips above.
- You can easily double this recipe to serve more guests.
Nutrition
Calories: 536kcal | Carbohydrates: 31g | Protein: 28g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 238mg | Sodium: 1416mg | Potassium: 351mg | Fiber: 4g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 5mg | Calcium: 479mg | Iron: 3.2mg
Nutritional Disclaimer
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