The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
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.
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!
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.
How To Make Breakfast Enchiladas
t ***For complete recipe instructions, see the recipe card below.
- 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.
- Then, scoop ½ cup of filling into the middle of each tortilla.
- Roll up the tortillas and place them seam-side down in the pan.
- Next, whisk together the half-and-half, enchilada sauce, eggs, salt, and pepper.
- Slowly pour the mixture over the rolled tortillas.
- Spray foil with nonstick cooking spray and cover with foil, and then chill in the fridge overnight.
- 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.
- Finally, let the breakfast enchiladas cool for ten minutes and top with diced avocado, chopped tomatoes, and green onions before serving.
- 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!
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.
I prefer to use a Mexican cheese blend. It works well for melting and adds a nice flavor.
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.
More Breakfast and Brunch Recipes
- Quiche Lorraine
- Chocolate Babka Bread
- Vanilla Dutch Baby Pancake
- 35 BEST Brunch Recipes Roundup
- Breakfast Egg Rolls
- How to Make Poached Eggs
- Breakfast Potatoes
- Old Fashioned Buttermilk Biscuits
- Green Chile Cheesy Potato Casserole
- Sausage Cream Cheese Balls
- Overnight Eggs Benedict Casserole
- 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
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.
- 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.
- 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.
- Let the enchiladas cool for 10 minutes.
- Top with diced avocado, chopped tomatoes, and green onions.
- Serve and enjoy.