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Overnight Breakfast Enchiladas

These cheesy breakfast enchiladas with a bacon-veggie filling are the easy, lazy breakfast recipe you need for weekends. They’ve got tender eggs, spicy enchilada sauce, and lots of toppings to make sure they hit the spot.

Why You’ll Love These Breakfast Enchiladas

They’re an easy, delicious way to clear out all the leftovers from the fridge in time for the weekend.

  • Easy serving. Place the baking dish on the table and let everyone help themselves to as many enchiladas as they want.
  • Great for lazy mornings. Since you did all the prep work the night before, all you have to do is bake in the morning.
  • Versatile. Use leftover rotisserie chicken, veggies, or salsas to throw this recipe together in several possible combinations.
  • Freezer-friendly. Pop them out of the freezer whenever for an effortless breakfast.
Ingredients for breakfast enchiladas.

What You’ll Need

The enchilada sauce you use will mostly determine how spicy the recipe is. Scroll to the recipe card at the bottom of the post for exact amounts.

  • Tortillas – Make sure they’re medium-sized tortillas for tacos, not the mini ones.
  • Ham – Use your favorite kind.
  • Bacon – I prefer regular bacon over thick-cut for this recipe.
  • Red Onion – Feel free to use white or yellow onion.
  • Red pepper – Any color of bell pepper works.
  • Garlic – Garlic powder or onion powder are good swaps.
  • Eggs – It’s okay to use carton eggs.
  • Milk – Use whole or 2% milk.
  • Red Enchilada Sauce You can use your family-recipe as well.
  • Cheese – Mexican cheese blends are convenient but any melty cheese works.

Garnish Options

  • Chopped green onions – Feel free to use chives.
  • Sliced jalapeños – Serranos work too.
  • Avocado – Guacamole is a good alternative.
  • Salsa – Use your favorite.
  • Mexican crema – Sour cream is a great swap.

Recipe Variations

Make your own combination of fillings and sauces for this breakfast enchiladas recipe:

  • Add protein. Shredded chicken, beef, and pork are great ingredients to make the recipe heartier. Crumbled tofu works too.
  • Go green. Green salsas that aren’t avocado-based make a yummy green enchilada casserole variation.
  • Eggy filling. Instead of pouring the egg mixture over the enchiladas, scramble the eggs and use them as part of the filling. Then just pour the sauce over the assembled enchiladas before baking.
Breakfast enchiladas in the baking dish with enchiladas.

How to Make Breakfast Enchiladas

Secure the enchiladas with toothpicks if they’re opening up before baking. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Prep the baking dish. Spritz the bottom of a 13×9″ inch” baking dish with non-stick cooking spray.
  • Brown the bacon. Place a skillet over medium-high heat. Toss in the bacon and cook until golden brown. Transfer it to a plate lined with paper towels to cool, and discard the excess bacon fat from the pan.
  • Cook the ham. Add the ham to the skillet. Cook it until lightly browned. Remove the ham from the skillet and set it aside.
  • Sauté the veggies. Add the onion and red pepper to the skillet. Sauté the veggies until softened. Add garlic and sauté for an additional 30 seconds. Season with salt and mix well.
  • Combine everything. Transfer the veggie mixture to the bowl with ham. Stir in the bacon.
  • Roll them. Take a tortilla and add 2 tablespoons to 1/4 cup of the bacon-veggie mixture. Roll it up and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas. Set aside.
  • Whisk the eggs. In a small bowl, whisk the eggs and milk until thoroughly scrambled. Pour this egg mixture over the unbaked enchiladas. Cover the dish with tin foil and refrigerate overnight.
  • Prep the oven. The following day, preheat the oven to 350F.
  • Add the sauce. Pour enchilada sauce over the tortillas and generously top them with cheese.
  • Bake them. Pop them in the oven for 30-35 minutes or until the eggs have fully set.
  • Serve. Remove them from the oven, garnish with your favorite toppings, and enjoy!
Close-up of enchiladas in the baking dish.

Tips for Success

This saucy breakfast enchilada casserole is a versatile recipe you can prepare to use up different leftovers in the fridge.

  • Make them spicy. Finely chop 1/4 of a small jalapeño and add it to the filling to increase the heat. You can also add chili oil to taste.
  • Prep-ahead. Chop all of the ingredients a day in advance so all you have to do is assemble the casserole the night before baking.
  • Use leftover cheese. Shred all the leftover melty cheeses in your fridge to make your own blend.
  • Clear the fridge. Chop leftover carrots, broccoli florets, mushrooms, spinach, or potatoes and add them to the filling.
  • Mix sauces. If you’ve got leftover red salsas (not pico de gallo), mix them together to make your own enchilada sauce and reduce food waste.
  • Use flour tortillas. I prefer corn tortillas for enchiladas but sometimes flour tortillas are all I’ve got on hand. This recipe comes out just as delicious with flour tortillas so go ahead and use them.

Do I Have To Make This In Advance?

Absolutely not! They hold up extremely well overnight to give you a head-start the next day, but you can pop them into the oven the minute you’ve finished assembling them.

Breakfast enchiladas in a serving plate with toppings.

Serving Suggestions

These breakfast enchiladas are great on their own with extra bacon on the side. For drink options, I suggest my Iced Coffee or Coconut Milk Thai Iced Coffee. If you want something fruity, go for my Green Smoothie or Smoothie Packs. Regular orange juice is great too. For a sweet bite at the end, enjoy one of my No Bake Banana Bread Energy Balls.

Proper Storage

I always make two batches of breakfast enchiladas, one for the week and another to freeze for later.

  • Fridge: Refrigerate the leftovers in an airtight container for up to 3 days. Don’t store them longer than this because they’ll soften a lot and break. You can also store them in the baking dish if you cover it tightly with foil.
  • Freezer: Assemble the enchiladas in a disposable baking pan. Don’t bake them. Pop them into the freezer. Wrap the pan with plastic wrap once and then foil. Freeze for up to 3 months. Thaw them overnight in the fridge. You can also bake them straight from frozen but add 10-15 minutes of baking time. Always remove the plastic wrap before baking.
  • To reheat: Microwave them for up to a minute or until warm. For larger portions, reheat the enchiladas at 300F for 15-20 minutes.

More Easy Breakfast Recipes

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Landscape photo of breakfast enchiladas.

Breakfast Enchiladas

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  • Author: Krista
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Mexican


This breakfast enchiladas recipe has your favorite ingredients: bacon, ham, eggs, peppers, and spicy sauce for an easy overnight meal.


  • 8 tortillas
  • 1 cup diced ham
  • 3 strips of bacon, diced
  • 1 cup diced red onion
  • 1 red pepper, diced
  • 1 garlic clove, minced
  • 6 eggs
  • 1/3 cup 2% milk
  • 1/3 cup red enchilada sauce
  • 1/2 cup shredded mexican cheese
  • Garnish sliced green onions, sliced jalapeños, avocado, salsa, or sour cream


  1. Heat a large skillet to medium high heat. Add diced bacon. Cook until browned, about 4-5 minutes. Remove from pan and let cool on a paper towel lined plate. Drain remaining bacon fat from pan.
  2. Next, add in diced ham. Cook until slightly browned, about 2 minutes.
  3. Remove from pan and place in a small bowl.
  4. To that same pan add diced red onion and red pepper. Saute until veggies are translucent, approximately 3-4 minutes.
  5. Next add garlic and saute for 30 seconds. Season with salt. Stir one last time and then add to bowl with cooked ham. To that same bowl, add the drained bacon. Gently stir to toss everything together.
  6. Spray the bottom of a 13×9 inch baking dish with non-stick cooking spray.
  7. To a tortilla add 2 tablespoons – 1/4 cup of the bacon veggie mixture. Roll up and place seam side down in prepared baking dish. Continue the process with the remaining tortillas. Set aside.
  8. To a small bowl add eggs and milk. Whisk until thoroughly scrambled and there are no more yolk separations.
  9. Pour egg mixture over the prepared tortillas. Cover with tin foil. Place in refrigerator overnight.
  10. The next day, preheat oven to 350 degrees F.
  11. Pour enchilada sauce over the tortillas and top with mexican cheese.
  12. Bake for 30-35 minutes. Until the eggs have set.
  13. Remove from oven and serve.
  14. Optional: garnish with green onions, sliced jalapeno, avocado, salsa or sour cream.


  • Serving Size: 1 enchilada
  • Calories: 186
  • Sugar: 2 g
  • Sodium: 308 mg
  • Fat: 11 g
  • Saturated Fat: 4 g
  • Carbohydrates: 14 g
  • Fiber: 1 g
  • Protein: 10 g
  • Cholesterol: 154 mg

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