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. This post is the first in my Brunch Week recipe series! #BrunchWeek
Other Brunch Week Recipes:
Our Easter weekend this year will be super busy between egg hunts, church, preparing Easter dinner, and my daughter’s 9th 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.
Here are some other delicious breakfast casserole options for breakfast or brunch: Tatertot Breakfast Casserole, Overnight French Toast Casserole, or Green Chile Egg 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 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!
Disclosure: This post includes affiliate links.
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
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
More Brunch Recipes:
- A Very Berry Waffle Bar
- Strawberries & Cream Smoothie
- The BEST Bran Muffins!
- Strawberries & Cream Blintzes
chris g says
yummmy
Rachel@{i love} my disorganized life says
Brunch season is the best! These enchiladas would be perfect!
CHRISTINA DUTRA says
these look amazing!! i love enchiladas with sour cream, and the avocados on top make it look so much better. i will try this recipe soon.
Dorothy Teel says
This is completely new to me, I have never heard of it before and the fact that you put the hash browns in the enchilada is super, I bet you could also use sausage instead of bacon, we will be making this in our future thank you so much for sharing.
Shannon says
OOOH wow this sounds so good. I would leave the bacon out but I bet it would still be the bee’s knees. Thank you for sharing this with us.
sherrie says
my husband love everything mexican. I am going to try this and see if he likes it. THX
Ashley | Spoonful of Flavor says
Yes, to enchiladas for breakfast! Looks incredible and love the diced avocados!
Jillian says
Thanks, Ashley!
summerdf says
DELICIOUS! I love how you describe how the Ore-Ida Shredded Hash Brown Potatoes become creamy in this recipe. It makes me want to make them RIGHTNOW! #client
Scott Gillespie says
wow delish
sebastianbogdan says
yammm, it looks great
Alicia says
What a great idea to make breakfast enchiladas! Your description of how they turn creamy inside sounds delicious!
Jo says
Is the tortilla corn or flour? I know regular enchiladas are with corn and burritos are flour.
Jillian says
Jo, this recipe uses flour tortillas. I added it to the recipe. Sorry for the confusion! 🙂
Jo says
Thanks 🙂
Jo says
I made this yesterday and cooked it this morning, and it is one the tastiest breakfast I have had in a long time. I made a few changes….I used Wheat flour tortillas, instead of bacon I did Chorizo and diced up some fresh jalapenos (seeded). Jillian thank you so much…this is totally a winner. The eggs were so creamy. I was wondering if it would work using low fat half and half.
Jillian says
Jo, I am SO glad you liked the recipe! The addition of Chorizo and jalapeno sounds amazing! I’ve never made this recipe with low-fat half and half, but my gut it telling me it should be fine…maybe not as creamy though. 🙂
Lisa Bryan says
These breakfast enchiladas sound amazing! And love that they’re overnight and super easy to whip up!
Elaine says
Anything loaded with hash browns and cheese is my fave automatically. These enchiladas are not an exception. Delicious recipe that will make one of my breakfasts delightful, and very soon!
Sharon says
These enchiladas make for the perfect weekend breakfast or brunch. I can’t wait to make them.
Tayler Ross says
We had these for breakfast this morning and they were delicious! Thank you for sharing!
Dayna says
The best recipe to make for an easy overnight breakfast enchiladas!
Jillian says
Yay, so glad you enjoyed it!
Marie Czarnecki says
Delicious..