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 is the first post 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 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
Homemade Crispy Baked Oven Fries
chris g
April 4, 2014 at 3:35 PMyummmy
[email protected]{i love} my disorganized life
April 4, 2014 at 4:37 PMBrunch season is the best! These enchiladas would be perfect!
CHRISTINA DUTRA
April 4, 2014 at 8:28 PMthese 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
April 6, 2014 at 3:07 PMThis 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
April 7, 2014 at 12:10 AMOOOH 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
April 7, 2014 at 1:38 PMmy husband love everything mexican. I am going to try this and see if he likes it. THX
Ashley | Spoonful of Flavor
April 7, 2014 at 6:33 PMYes, to enchiladas for breakfast! Looks incredible and love the diced avocados!
Jillian
April 7, 2014 at 11:02 PMThanks, Ashley!
summerdf
April 11, 2014 at 12:53 PMDELICIOUS! 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
April 13, 2014 at 11:05 PMwow delish
sebastianbogdan
April 14, 2014 at 12:52 PMyammm, it looks great
Alicia
April 16, 2014 at 1:50 PMWhat a great idea to make breakfast enchiladas! Your description of how they turn creamy inside sounds delicious!
Jo
March 22, 2015 at 12:40 PMIs the tortilla corn or flour? I know regular enchiladas are with corn and burritos are flour.
Jillian
March 22, 2015 at 9:04 PMJo, this recipe uses flour tortillas. I added it to the recipe. Sorry for the confusion! 🙂
Jo
March 23, 2015 at 6:28 AMThanks 🙂
Jo
March 26, 2015 at 10:37 AMI 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
March 26, 2015 at 8:33 PMJo, 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
March 4, 2019 at 4:37 PMThese breakfast enchiladas sound amazing! And love that they’re overnight and super easy to whip up!
Elaine
March 4, 2019 at 5:03 PMAnything 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
March 4, 2019 at 5:37 PMThese enchiladas make for the perfect weekend breakfast or brunch. I can’t wait to make them.
Tayler Ross
March 4, 2019 at 6:54 PMWe had these for breakfast this morning and they were delicious! Thank you for sharing!
Dayna
March 13, 2019 at 2:20 PMThe best recipe to make for an easy overnight breakfast enchiladas!
Jillian
March 13, 2019 at 5:34 PMYay, so glad you enjoyed it!
Marie Czarnecki
April 6, 2019 at 11:13 AMDelicious..