These Overnight Breakfast Enchiladas are EVERYTHING! They’re loaded with hash browns, pinto beans, green chilies, bacon, eggs, enchilada sauce, and cheese!
This time of year is what I like to call “Brunch Season”. Easter and Brunch go together like the Easter Bunny and chocolate, they’re winning pairs. Our Easter weekend this year will be super busy between egg hunts, church, preparing Easter dinner, and my daughter’s 4th birthday! But even though it’ll be busy, our little family traditions will be kept. We’ll wake up {read our daughter will come bouncing into our room at the crack of dawn}, we’ll have our egg hunt, get ready for church, take a family photo in our Easter outfits, and then enjoy Brunch before heading off to church. To make things easier on myself this year I’ve decided to do an Overnight Breakfast Enchiladas Casserole.
What I love most about this brunch recipe is not that it’s SO easy to throw together, it’s because of what happens to the shredded hash brown potatoes–they turn creamy and almost melt in your mouth! Seriously, it’s my favorite part of the dish.
Cook’s Note – Overnight Breakfast Enchiladas:
- Don’t like green chilies? No problem, feel free to substitute a cup of salsa instead.
- You can switch out the cheddar cheese for your favorite kind; Pepper Jack would go great with this recipe.
- I highly recommend making my Homemade Enchilada Sauce for this recipe!
COOK’S TOOLS – OVERNIGHT BREAKFAST ENCHILADAS:
- mixing bowls
- 9×13-inch pan (I like this one because it comes with a lid which makes storing leftovers a snap!)
- large measuring cup
- spatula (for serving)
Overnight Breakfast Enchiladas Video:
Overnight Breakfast Enchiladas
Ingredients
ENCHILADAS:
- 2 Cups frozen Shredded Hash Brown Potatoes
- 2 Cups shredded cheddar cheese
- 1 pound bacon chopped, cooked, and drained
- 16- ounce can pinto beans drained
- 2 4- ounce cans chopped green chilies
- 8 8-inch flour tortillas
EGG MIXTURE:
- 1 Cup half-and-half
- 10 oz can red enchilada sauce
- 6 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
TOPPING:
- ½ cup shredded cheddar cheese
FOR SERVING:
- diced avocado
- sliced cherry tomatoes
- sliced green onion
Instructions
PREPARE ENCHILADA FILLING:
- In a large bowl stir to combine frozen hash browns, cheese, cooked bacon, pinto beans, and green chilies.
- Spray a 9x13-inch pan with non-stick cooking spray.
ASSEMBLE ENCHILADAS:
- Place about ½-cup of filling evenly in the middle of the tortilla. Roll up tortilla and place seam-side down in prepared pan. Repeat with the remaining tortillas and filling.
MAKE EGG MIXTURE:
- Whisk together half-and-half, enchilada sauce, eggs, salt and pepper in a large measuring cup or medium bowl. Slowly pour mixture over rolled tortillas. Spray foil with nonstick cooking spray, and cover with foil. Chill overnight in the refrigerator, at least 8 hours.
BAKE ENCHILADAS:
- Preheat oven to 375 degrees F. Bake, covered for 35-40 minutes, or until the eggs are set. Uncover enchiladas and sprinkle with ½ cup shredded cheddar cheese. Keep enchiladas uncovered, and return them to the oven. Bake 5-10 minutes, or until the cheese is melted.
TO FINISH:
- Let enchiladas cool for 10 minutes, and then top with diced avocado, chopped tomatoes, and green onions. Serve immediately.
Video
Nutrition
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