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Home » Recipes » Breakfast Enchiladas

Breakfast Enchiladas

November 11, 2020 By Dana DeVolk Leave a Comment

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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!

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Overhead of Breakfast Enchiladas in baking dish topped with Avocado Salsa

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.

Close up of Avocado Salsa on Breakfast Enchiladas

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:

  1. Preheat oven to 375°F degrees. Spray a 9×13 inch baking dish with cooking spray, set aside.
  2. 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. 
  3. 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.
  4. Add the meat mixture to the bowl with the eggs, set aside.

For the cheese sauce:

  1. In a small saucepot, mix the evaporated milk with the cornstarch until combined. Add the jalapeno, half the cheese, and salt, mix to combine. 
  2. 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:

  1. 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. 
  2. 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. 

Two enchiladas on white plate with bite taken out of one showing inside.

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.

 

Cheese Sauce being poured over Breakfast Enchiladas

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!

Overhead of Breakfast Enchiladas on white okay with salsa

Tools used to make breakfast enchilada casserole

  • Chef’s knife
  • Cutting board
  • Skillet
  • Wooden spoon
  • Saucepot
  • Whisk
  • Baking Dish

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.

Enchiladas in baking dish Pinterest image

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

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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 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. 

Notes

  1. You can use any kind of tortilla you want, we use wheat but you can use white as well.
  2. If you don't want to use ground beef, breakfast sausage is also delicious in these.
  3. You do not have to top with the salsa, you can top with whatever you want, sour cream, taco sauce, etc.
  4. The cheese sauce can be used for various things other than these Breakfast Enchiladas, it takes a great dipping sauce.
  5. These can be frozen ahead of time, see my tips above.
  6. 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
Nutriton Disclaimer
Tried this recipe?Follow me @danadevolk or tag #danadevolk!

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Dana DeVolk
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Dana DeVolk
Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]
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