These Overnight Breakfast Enchiladas are packed with scrambled eggs, savory bacon, hashbrowns, green chile, pinto beans, and gooey cheese, all rolled up in soft tortillas and baked to perfection. Prep the night before for a hassle-free breakfast that’s sure to satisfy.

It costs approximately $17.66 to make this recipe. This recipe makes eight servings and costs $2.21 per serving.  

For more overnight breakfast recipes, try my Overnight Blueberry-Almond Muesli and Loaded Tater Tot Casserole

The finished Breakfast Enchiladas in a casserole dish.

Breakfast Enchiladas

These Breakfast Enchiladas are a fabulous way to have a savory breakfast that is both filling and satisfying. They are filled with your favorite breakfast staples, topped with a creamy enchilada sauce, and baked to golden perfection.

Being able to make these ahead of time is a total-time saver on busy mornings or when you have a house full of guests. Overnight Breakfast Enchiladas are a must for breakfast, brunch, or even dinner! 

My favorite thing about this recipe is not just that it’s easy to prepare, but also the amazing texture of the shredded hash brown potatoes. They turn creamy and practically melt in your mouth, making it my favorite part of the dish. Trust me, it’s seriously delicious!

A close up picture of two Breakfast Enchiladas on a white plate.

Ingredients and Estimated Cost

Per Serving Cost: $2.21

Recipe Cost: $17.66

  • 2 cups frozen Shredded Hash Brown Potatoes – $0.86
  • 2 cups shredded cheddar cheese – $1.28
  • 1 pound bacon – $5.48
  • 16-ounce can pinto beans – $1.00
  • Two 4-ounce cans chopped green chiles – $1.52
  • Eight 8-inch flour tortillas – $2.08
  • 1 cup half-and-half – $0.50
  • 10-ounce can red enchilada sauce – $1.98
  • Six large eggs – $2.58
  • 1 teaspoon salt – $0.01
  • ½ teaspoon black pepper – $0.05
  • ½ cup shredded cheddar cheese – $0.32

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in April 2023.

All of the ingredients needed to make this recipe.

How To Make Breakfast Enchiladas

t ***For complete recipe instructions, see the recipe card below.

  1. First, mix together the frozen hash browns, cheese, cooked bacon, pinto beans, and green chiles, and spray a 9×13-inch pan with cooking spray. 
  2. Then, scoop ½ cup of filling into the middle of each tortilla. 
  3. Roll up the tortillas and place them seam-side down in the pan. 
  4. Next, whisk together the half-and-half, enchilada sauce, eggs, salt, and pepper. 
  5. Slowly pour the mixture over the rolled tortillas. 
  6. Spray foil with nonstick cooking spray and cover with foil, and then chill in the fridge overnight. 
  7. Preheat the oven to 375 degrees F and bake for thirty-five to forty minutes. Uncover the enchiladas, sprinkle with ½ cup of shredded cheddar cheese, and bake for another five to ten minutes uncovered. 
  8. Finally, let the breakfast enchiladas cool for ten minutes and top with diced avocado, chopped tomatoes, and green onions before serving. 

A picture collage showing how to make this recipe.

Recipe Variations

  • Don’t you 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!

Storage Tips

SERVE: You can keep these out for no longer than two hours before they need to be covered and refrigerated.

STORE: Cover and store the breakfast enchiladas in the refrigerator for 2-3 days.

FREEZE: If you want to freeze these, it’s best to do it before baking them. Freeze them without the egg and creamy enchilada sauce mixture. 12-24 hours before you’re ready to bake them, make the egg mixture and pour it over the top. Chill overnight, and then bake as usual.

Recipe FAQs

What cheese is best for enchiladas?

I prefer to use a Mexican cheese blend. It works well for melting and adds a nice flavor.

Should you bake enchiladas covered or uncovered?

You will want to bake these breakfast enchiladas covered initially. After baking them for thirty-five to forty minutes, you will add more cheese and then bake it for an additional five to ten minutes uncovered to get it slightly crispy before serving.

An overhead picture of two of the finished Breakfast Enchiladas on a white plate.

More Breakfast and Brunch Recipes

An overhead picture of the finished Breakfast Enchiladas in a casserole dish.
5 from 11 votes

Breakfast Enchiladas

Recipe Cost $ $17.66
Serving Cost $ $2.21
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
8 people
These Overnight Breakfast Enchiladas are packed with scrambled eggs, savory bacon, hashbrowns, pinto beans, and gooey cheese, all rolled up in soft tortillas and baked to perfection.

Equipment

  • mixing bowls
  • fine mesh strainer
  • measuring cups and spoons
  • wooden spoon
  • 9×13-inch casserole dish
  • whisk
  • foil
  • cutting board
  • chef's knife

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 9×13-inch pan with non-stick cooking spray.

ASSEMBLE ENCHILADAS:

  • Place about ½-cup of filling evenly in the middle of the tortilla.
  • Roll up the tortilla and place seam-side down in the 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 for at least 8 hours.

BAKE ENCHILADAS:

  • Move the oven rack to the middle position.
  • 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 for 5-10 minutes or until the cheese is melted.

TO FINISH:

  • Let the enchiladas cool for 10 minutes.
  • Top with diced avocado, chopped tomatoes, and green onions.
  • Serve and enjoy.

Video

Nutrition

Serving: 1enchilada | Calories: 700kcal | Carbohydrates: 51g | Protein: 29g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 198mg | Sodium: 1783mg | Potassium: 637mg | Fiber: 5g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 5.6mg | Calcium: 390mg | Iron: 4.3mg

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29 Comments

  1. These breakfast enchiladas were perfect for family brunch. They were so easy to make and the whole family asked for seconds!

  2. Gina Abernathy says:

    These breakfast enchiladas were perfect for our dinner tonight. We enjoy eating breakfast for dinner a lot of the nights. This will be on our rotation for delicious dishes.

  3. Kushigalu says:

    Breakfast enchiladas look amazingly delicious. Thanks for sharing.

  4. Dina Miller says:

    Everyone loved these! Made a double batch and had no leftovers!