Easy Cheesy Overnight Breakfast Enchiladas – a delicious savory breakfast recipe perfect for a weekend brunch or the holidays!
Easy Cheesy Overnight Breakfast Enchiladas filled with bacon, ham, veggies and an egg mixture. Make it the night before and bake in the morning! A delicious savory breakfast recipe perfect for brunch or the holidays!
I’m sure as you’ve been driving the past couple of weeks you’ve seen the cars decorated with the antlers and Rudolph noses. I always thought those people were crazy. Crazy for Christmas. Why spend money on something like that, is what I always thought.
Well, I still don’t own one of those getups. But now I understand why people would get them.
I would totally do it for my son. I think he would love it and get a kick out of having the car decorated for Christmas too, the sheer look of excitement on his face would make me do it. So now, instead of judging those people driving down the road with their car looking light Rudolph I smile. I smile because probably just like me, they are doing it for their kids and giving a little joy to others this time of year.
Although I’m sure some of them are crazy for Christmas, but I guess we’ll never know.
Something I do know is that this year I am all about those quick easy holiday breakfast recipes.
Have you noticed?
I think I’ve posted three breakfast recipes in the past week! So you should be covered with options come Christmas morning! These Overnight Breakfast Enchiladas are inspired by a restaurant my husband and I use to go for brunch after church. A couple years ago they came out with a new menu and breakfast enchiladas were one of the features. My husband would order them every time we’d go. Well, he’d order that and their brioche french toast which was to die for! Sweet and Savory is the way to go! 🙂
What you’ll love about this recipe is it’s another overnight recipe. When I made these I honestly wasn’t sure how’d they turn out. I wasn’t sure if the tortillas were going to be soggy from soaking in the egg mixture overnight. But it totally worked! The top was nice and crispy and they had the same texture as a normal enchilada!
I chose to fill these Breakfast Enchiladas with ham, bacon, and a few veggies for some added flavor. But honestly you could substitute any protein (sausage, chorizo, etc.) or make it a veggie enchilada by adding sweet potatoes, spinach, tomatoes, mushrooms etc. It’s up to you. The key is cooking all those components ahead of time then rolling them in the tortillas and covering all the filled tortillas with an egg mixture. Then you just let that mixture rest overnight. In the morning top it with enchilada sauce and cheese then throw it in the oven. Out comes this delicious high protein breakfast.
I have officially fallen in love with overnight breakfast recipes, who knew they could be so easy and still so full of flavor. Be prepared to see more of those in the new year!
Pretty much this recipe is the best of both worlds for me —> brunch and tex-mex. Aka Krista’s dream breakfast! I guarantee it will be a fan favorite this holiday season and you’ll love how easy it is!
Bon Appetit friends!
- Serves: 8
- Serving size: 1 enchilada
- Calories: 186
- Fat: 11 g
- Saturated fat: 4 g
- Carbohydrates: 14 g
- Sugar: 2 g
- Sodium: 308 mg
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 154 mg
- 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
- ⅓ cup 2% milk
- ⅓ cup red enchilada sauce
- ½ cup shredded mexican cheese
- Garnish sliced green onions, sliced jalapeños, avocado, salsa, or sour cream
- 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.
- Next, add in diced ham. Cook until slightly browned, about 2 minutes.
- Remove from pan and place in a small bowl.
- To that same pan add diced red onion and red pepper. Saute until veggies are translucent, approximately 3-4 minutes.
- 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.
- Spray the bottom of a 13x9 inch baking dish with non-stick cooking spray.
- To a tortilla add 2 tablespoons - ¼ 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.
- To a small bowl add eggs and milk. Whisk until thoroughly scrambled and there are no more yolk separations.
- Pour egg mixture over the prepared tortillas. Cover with tin foil. Place in refrigerator overnight.
- The next day, preheat oven to 350 degrees F.
- Pour enchilada sauce over the tortillas and top with mexican cheese.
- Bake for 30-35 minutes. Until the eggs have set.
- Remove from oven and serve.
- Optional: garnish with green onions, sliced jalapeno, avocado, salsa or sour cream.
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
Want More Holiday Breakfast Recipes?