breakfast enchiladas

These Overnight Breakfast Enchiladas are very filling, and are perfect for a quick and easy breakfast. The best part is, it requires such little time to prep and throw together that you'll want to make this for breakfast often!

Overnight Breakfast Enchiladas Recipe

ham (cubed)

cheddar (divided)

green onion

onion

tsp garlic salt

flour tortillas (medium size)

eggs

half & half (or whole milk)

Spray a 9x13 baking dish with non stick cooking spray and set aside.

In a large bowl, combine 1.5 cups of shredded cheddar, ham, green onion, minced onion, and garlic salt.

Mix well and set aside 1/4 cup for topping.

Starting with one tortilla, add 1/4 - 1/3 cup of the ham mixture into the center and roll. Place seam side down into the prepared dish.Repeat with remaining tortillas.

Whisk together eggs half &amp; half. Pour egg mixture over rolled tortillas and then top with reserved 1/4 cup of ham mixture.

Cover with foil, and refrigerate overnight or at least 4 hours.

Bake at 350 degrees for 30-40 minutes until eggs are set.

Remove the foil, top with remaining 1.5 cups of shredded cheese, and bake until cheese is melted.

Incredible skinny huevos rancheros breakfast enchiladas rolled up with protein packed scrambled eggs, fresh veggies, and melty cheese, then baked in a delicious enchilada sauce. Perfect for breakfast meal prep or weekend brunch!

Skinny Huevos Rancheros Breakfast Enchiladas

whole wheat tortillas (I corn tortillas to make these gluten-free.)

eggs + 6 egg whites

(16 oz) good red enchilada sauce

(16 oz) refried black beans

red bell pepper, diced

cilantro, chopped

jalapeno,

low-fat cheese (I like colby jack or mexican)

salt

Black pepper

To top enchiladas:

tomato, diced

avocado, diced

fat free sour cream

Preheat&nbsp;oven to&nbsp;350 degrees F. Combine refried&nbsp;beans, diced red peppers, cilantro, and jalapeno together in a large bowl; set aside.&nbsp;

In a medium bowl beat your eggs together. Coat large pan with non stick cooking spray and add your eggs. Let eggs set around the edges, and then begin to stir every few seconds, until eggs are barely set and still fluffy.&nbsp;

Sprinkle with a dash of salt and pepper. Remove from heat and set aside.

Place your tortillas on a microwave safe plate and microwave for about 20 seconds. Coat 11x7 inch pan with nonstick spray.

Fill each tortilla the following way: spread 1/4 cup of black bean mixture in the middle of each tortilla, add 2 heaping&nbsp;tablespoons of scrambled eggs, 1 heaping tablespoon of cheese, and 2 tablespoons of enchilada sauce.&nbsp;Roll each tortilla up one by one&nbsp;and place seam side down in the baking dish.&nbsp;You will end up with 6 tortillas.

Pour remaining enchilada sauce over the top of the rolled tortillas,&nbsp;then sprinkle remaining cheese on top. Bake&nbsp;25 minutes.

Let stand a couple of minutes, then sprinkle with extra cilantro, tomatoes, and avocados. Add 1 tablespoon of sour cream on top if desired. Serves 6

Breakfast Enchiladas

pork sausage

diced frozen hash browns (thawed)

red bell pepper

bell pepper

tsp garic salt (divided)

eggs (beaten)

tsp black pepper

shredded pepper jack cheese (divided)

flour tortillas (plus additional as needed)

salsa verde

cream

tsp cumin

oregano

Preheat the oven to 375°F. Spray a 13 x 9-inch baking dish lightly with cooking spray. Set aside.&nbsp;

In a medium size saucepan over medium high heat, cook the sausage until no pink remains around 5-7 minutes. Remove with a slotted spoon reserving drippings.

Add the potatoes, red pepper, green pepper and onion to the drippings in saucepan. Reserve&nbsp;3 Tbsp&nbsp; onion for garnishing. Season with 1 tsp garlic salt. Continue to cook just until potatoes are fork tender around 5-7 minutes. Remove from the heat add cooked sausage. Mix well.&nbsp;&nbsp;

Meanwhile, whisk eggs with remaining garlic salt and black pepper. Cook over medium in skillet until soft scrambled. Remove from heat.&nbsp;

To assemble: Divide cheese using 2 cups for the enchilada filling. Sprinkle each tortilla down the middle with a small amount of shredded cheese. Top with potatoes and sausage then eggs and another sprinkle of cheese. Roll ending seam side down. Repeat placing side by side in baking dish.&nbsp;&nbsp;

Whisk together the salsa verde, half &amp; half, cumin and oregano. Pour evenly over the enchiladas. Top with remaining 1 cup cheese.

Bake for 30 minute or until golden and bubbly. Serve with salsa, sour cream, queso fresco, garnished with green onion and cherry tomatoes, if desired.&nbsp;

These easy low carb breakfast enchiladas are gluten-free, grain-free and vegetarian using egg whites as a &quot;tortilla&quot; - perfect for vegetarians and keto diets!

Breakfast Egg White Spinach Enchilada Omelets

egg eggs

water

salt and pepper (to taste)

cooking spray

olive oil

scallions (chopped,

tomatoes (diced)

cilantro (chopped)

spinach

4.5 oz can chopped green chiles

kosher salt and fresh ground pepper

grated reduced fat Colby-Jack cheese *omit

green enchilada sauce

avocado (diced)

Pour 1/3 cup enchiladas sauce on the bottom of a 9 x 12 inch baking dish.

Preheat the oven to 350°F.

In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper.

Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat.

Add 1/4 of the egg whites (about 1/2 cup), swirling to evenly cover the bottom of the pan.

Cook until set, about 2 minutes.

Flip and cook the other side until set, about 1 more minute.

Set aside on a dish and repeat with the remaining eggs until all your egg "tortillas" are cooked and set aside. Should make 6.

Heat oil in a medium non-stick skillet over medium heat.

Add scallions; cook for 2 to 3 minutes until fragrant, but not brown.

Add tomato and cilantro, season with salt to taste and cook 1 more minute, until soft.

Stir in spinach and green chile, and cook for about 5 more minutes, adjust salt and pepper to taste.

Remove from the heat, and mix in 1/2 cup of the Colby-Jack cheese; mix well.

Divide spinach between egg white "tortillas", about 1/3 cup each and roll, place each seam side down in baking dish.

Top with remaining enchilada sauce and remaining cheese, cover with foil and bake until hot and the cheese is melted, about 20 to 25 minutes.

Serve topped with diced avocado and scallions.

Once you dig into these breakfast enchiladas, you'll be going back for more! This is definitely a recipe you'll want to save for many breakfasts and brunches!

sized flour tortillas

green bell pepper (chopped)

tater tots

mild chunky salsa

green onions (chopped)

garlic (minced)

butter

all purpose flour

oz chicken broth

sour cream

salsa

black olives

tomatoes

cilantro

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Black Olive

Preheat the oven to 350 F.

Melt butter in olive oil over medium heat.

Once the butter &amp; olive oil are well combined, sprinkle in the flour.

Cook for a few minutes, then reduce heat to low.

Slowly pour &amp; whisk in chicken broth until smooth.

Bring to a boil, then turn the heat to low, and simmer for a few minutes.

Remove from heat ,and and in the salsa and sour cream.

Stir then set to the side.

Combine  the ham, green onions, bell peppers, minced garlic, tater tots, 2 cups of the Mexican blend cheese, and 1/4 cup salsa.

Spread 1/3 cup of the sauce on the bottom of a lightly greased 9x13 baking dish .

Divide enchilada filling between tortillas then roll them up like a burrito, then line them in the dish

If you’re making these the day before, cover and refrigerate at this point to bake later .If you’re making the breakfast enchiladas for now, top with the remaining sauce and remaining cheeses and bake.

Bake uncovered for 30 minutes then broil until cheese is golden.&nbsp;

Top with garnishes.

The perfect blend of flavors is combined in these breakfast enchiladas to make an amazing dish. They&#039;re easy and quick, so you&#039;ll have them on the table in no time.

Easy Make Ahead Sausage and Egg Breakfast Enchilada Casserole

lb. pork breakfast sausage

black pepper

green chiles (1 can)

flour tortillas (8-inch)

Mexican blend cheese (2 cups)

enchilada sauce (use the spiciness you prefer)

Sour cream, sliced green onion, chopped fresh cilantro leaves (optional)

Spray a 13X9 inch glass baking dish (3-quart) with cooking spray.

In a 10-inch nonstick skillet cook the breakfast sausage over medium-high heat for 5 to 7 minutes. Break up sausage as it cooks and cook until it is no longer pink. Drain.transfer the sausage to a small bowl; wipe out the skillet.

In a medium bowl, beat the eggs, salt and pepper. Stir in the green chiles.

In the same 10-inch nonstick skillet, melt the butter over medium heat. Add the egg mixture. Cook and stir for 5 to 7 minutes or until starting to thicken and it&#39;s cooked through.

Fill the flour tortillas evenly with cooked breakfast sausage, egg mixture and 1½ cups of the cheese. Roll tightly; place seam-side down in baking dish.

Pour enchilada sauce over assembled enchiladas, making sure to cover all of them.

Spray on side of foil with cooking spray; cover baking dish with foil, sprayed side down, and refrigerate up to 6 hours.

Heat oven to 350℉. Bake covered 35 minutes; remove foil, top with remaining ½ cup cheese, and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.

Serve with your optional garnishes such as sour cream, chopped cilantro, sliced green onions, or your favorite enchilada toppings.

To assemble enchiladas:

Scrambled eggs, sausage, and cheese combine in this breakfast casserole!

yellow onion,

white corn

Monterrey jack cheese,

In a large skillet, over medium high heat, cook and crumble the sausage. Remove from the skillet and set aside in a separate bowl. Drain all about a teaspoon or two of oil (if there is more than that left in the pan).

Add the onions to the hot skillet and saute for at least 10 minutes, stirring frequently until then begin to turn brown. Salt and pepper them as they cook. Add the bell peppers to the onions and cook, stirring frequently, until they begin to soften, about 3 minutes.

While the vegetables are finishing on the stove, preheat the oven to 350 degrees. Lightly scramble the eggs and set aside. Remove the vegetables from the skillet and set aside in a small bowl. Reduce the heat to medium or medium low and add a teaspoon of two of butter to the skillet. Allow the butter to melt and then add the eggs. Gently stir the eggs only a few times as they slowly cook. This should take just a few minutes. Sprinkle with salt and pepper. When the eggs begin to hold together and they still look wet, remove from the heat.

Pour 1/2 a cup or so of the enchilada sauce into the bottom of a 9x13 dish. Place a single layer of tortilla wedges on top of the sauce. Layer half of the sausage on the tortillas, then half of the eggs over the sausage and top with the onions and peppers. Sprinkle with a little less than half of the cheese and top with a layer of tortillas.

Pour 1 cup of enchilada sauce over the tortillas and then repeat the sausage and egg layers. Top them with the last layer of tortillas. Pour the rest of the green chile sauce over the top of the dish and sprinkle the remaining cheese over the sauce.

Bake for 20-25 minutes, until the sauce and cheese are bubbling. Let rest for 5-10 minutes before serving.

Hi Mary!
I haven't made this yet but I am going to!  One quick question:
You say to use 6 "small" tortillas.  Since the recipe calls for using a 9x13" baking dish,  I wasn't sure exactly what diameter the "small" tortillas would be since it seems like 6 of the ones I am thinking of wouldn't be enough.  Can you please just measure across the size you're using and tell me what that measurement is and I'll be sure I'm using the right size.  I cannot WAIT to make this.  I LOVE your recipes and making Pizza Pasta Casserole tonight but want to make this tomorrow!  Thank you!

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