518 Shares

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:

Name: Overnight Breakfast Enchiladas
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 people
Ingredients: 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; 1 Cup half-and-half; 10 oz can red enchilada sauce; 6 large eggs; 1 teaspoon salt; ½ teaspoon black pepper; ½ cup shredded cheddar cheese; diced avocado; sliced cherry tomatoes; sliced green onion

Overnight Breakfast Enchiladas

Overnight Breakfast Enchiladas are perfect for Brunch or anytime.

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American, Tex-Mex

Keyword: cheese, eggs, enchiladas

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: people

Calories: 700kcal

Author: A Food, Folks and Fun original!

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.