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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!
Course Breakfast, Main Course
Cuisine Mexican
Keyword breakfast, breakfast enchilada casserole, breakfast enchiladas, breakfast encilada recipe, cheese sauce, enchilada breakfast casserole, enchiladas
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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: 820IU | Vitamin C: 5mg | Calcium: 479mg | Iron: 3.2mg