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!
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 topped off these enchiladas with my avocado salsa, it is the perfect pairing.
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. This is a perfect recipe for that.
What to serve with breakfast enchiladas?
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 degrees before serving.
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.
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Tools used to make breakfast enchilada casserole
How to make breakfast enchiladas
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
For the filling
- Preheat oven to 375 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.
- 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.