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Breakfast Enchiladas
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.
Course
Breakfast
Cuisine
American, Tex-Mex
Keyword
cheese, eggs, enchiladas
Prep Time
15
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
8
people
Calories
700
kcal
Author
A Food Folks and Fun Original!
Cost
$17.66
Equipment
mixing bowls
fine mesh strainer
measuring cups and spoons
wooden spoon
9x13-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
US Customary
-
Metric
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 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:
1
enchilada
|
Calories:
700
kcal
|
Carbohydrates:
51
g
|
Protein:
29
g
|
Fat:
41
g
|
Saturated Fat:
17
g
|
Cholesterol:
198
mg
|
Sodium:
1783
mg
|
Potassium:
637
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
800
IU
|
Vitamin C:
5.6
mg
|
Calcium:
390
mg
|
Iron:
4.3
mg