Easy Breakfast Enchiladas Recipe

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!

Course Breakfast, Main Course

Cuisine Mexican

Keyword breakfast enchiladas

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 547kcal

Author Dana at ThisSillyGirlsKitchen.com

Ingredients

For the filling

1 1/2 tablespoon olive oil divided
1 cup onion small dice
2 garlic cloves minced
1/2 pound ground beef
1 1/2 teaspoon kosher salt divided
7 cracks fresh black pepper divided
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 cup scallions thinly sliced, plus more for garnish, optional
6 large 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 and set aside.
Heat 1 tablespoon of the olive oil in a large 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.
1 1/2 tablespoon olive oil, 1 cup onion, 2 garlic cloves
Turn up the heat to medium and add the ground beef, stirring occasionally until browned, about 8 minutes.
1/2 pound ground beef
Add the spices (1 teaspoon of salt, 5 cracks of freshly ground pepper, paprika, and oregano) and the scallions. Remove from heat and set aside.
1 1/2 teaspoon kosher salt, 7 cracks fresh black pepper, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, 1/4 cup scallions
Lightly beat the eggs in a small bowl with the remaining 1/2 teaspoon of salt and 2 cracks of fresh pepper.
6 large eggs
In a medium-sized skillet over medium heat, add the remaining 1/2 tablespoon of olive oil, and add the eggs.
Let the eggs set for 30 seconds, and stir to form large curds. Do not over-mix. Eggs are done after about 1 1/2 minutes until just set and still look 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.
6 ounces evaporated milk, 1 tablespoon cornstarch
Add the jalapeno, half the cheese, and salt, and mix to combine.
1/2 jalapeno, 8 ounces cheddar cheese, 1/2 teaspoon kosher salt
Heat the 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 and set aside.

Enchilada Assembly:

Pour 1/3 of the cheese sauce into the bowl with the meat and egg mixture and stir to combine.
Fill each tortilla evenly with the filling, rolling it like a burrito.
6 whole wheat tortillas
Place the tortillas so they are touching in the greased baking dish.
Pour the remaining cheese sauce over the tortillas evenly. Cover the pan with foil and bake for 20 minutes.
Uncover and top with the 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