Breakfast Enchiladas

 

Breakfast Enchiladas are the perfect make-ahead meal for busy families.

With Mexican flavors, ground beef, eggs, and a luscious cheese sauce these breakfast enchiladas are a crowd pleaser!

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With Mexican flavors, ground beef, eggs, and a luscious cheese sauce these breakfast enchiladas are a crowd pleaser! #recipe from thissillygirlskitchen.com #breakfast #enchiladas #breakfastenchiladas #Mexican

Breakfast Enchiladas

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.

Mexican food for breakfast… what’s not to love?! I topp  ed off these enchiladas with my avocado salsa, it is the perfect pairing.

An Enchilada Breakfast Casserole- who would’ve thought?!

With Mexican flavors, ground beef, eggs, and a luscious cheese sauce these breakfast enchiladas are a crowd pleaser! #recipe from thissillygirlskitchen.com #breakfast #enchiladas #breakfastenchiladas #Mexican

Breakfast enchilada casserole 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:

Saute onion and garlic then add in the grown beef and brown.

Stir in the spices and scallions.

Partially cook the eggs then add to the meat mixture.

Mix up the cheese sauce.

Assemble your enchiladas and bake for 20 minutes. Add cheese and bake an addition 5 minutes.

Enjoy!

What to serve with breakfast enchiladas?

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!

 

With Mexican flavors, ground beef, eggs, and a luscious cheese sauce these breakfast enchiladas are a crowd pleaser! #recipe from thissillygirlskitchen.com #breakfast #enchiladas #breakfastenchiladas #Mexican

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.

 

With Mexican flavors, ground beef, eggs, and a luscious cheese sauce these breakfast enchiladas are a crowd pleaser! #recipe from thissillygirlskitchen.com #breakfast #enchiladas #breakfastenchiladas #Mexican

 

Included down below is this luscious cheese sauce. You will want to put it on everything!

It bakes up nice for these breakfast enchiladas but also makes for a great dipping sauce or to drizzle over bbq beef nachos.

A delicious breakfast enchilada casserole the whole family will love!

With Mexican flavors, ground beef, eggs, and a luscious cheese sauce these breakfast enchiladas are a crowd pleaser! #recipe from thissillygirlskitchen.com #breakfast #enchiladas #breakfastenchiladas #Mexican

Tools used to make breakfast enchilada casserole

 

With Mexican flavors, ground beef, eggs, and a luscious cheese sauce these breakfast enchiladas are a crowd pleaser! #recipe from thissillygirlskitchen.com #breakfast #enchiladas #breakfastenchiladas #Mexican

How to make breakfast enchiladas:

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Breakfast Enchiladas

Breakfast Enchiladas are the perfect make-ahead meal for busy families. With Mexican flavors, ground beef, eggs, and a luscious cheese sauce these breakfast enchiladas are a crowd pleaser!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: breakfast, breakfast enchilada casserole, breakfast enchiladas, breakfast encilada recipe, cheese sauce, enchilada breakfast casserole, enchiladas
Servings: 6 servings
Calories: 536kcal
Author: Dana at ThisSillyGirlsKitchen.com

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 9x13 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. 

Nutrition

Calories: 536kcal | Carbohydrates: 31g | Protein: 28g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 238mg | Sodium: 1416mg | Potassium: 351mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16.4% | Vitamin C: 6.1% | Calcium: 47.9% | Iron: 18%
Tried this recipe?Follow me @danadevolk or tag #danadevolk!

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