Break Enchiladas

Imagine waking up to the mouthwatering aroma of savory, cheesy Breakfast Enchiladas wafting through your home. These delightful morning treats combine the beloved flavors of classic enchiladas with breakfast staples like eggs, crispy bacon, and melty cheese, all wrapped in soft tortillas and baked to perfection. Breakfast Enchiladas offer a brilliant twist on traditional morning fare, bringing a touch of Mexican-inspired flair to your breakfast table. Whether you’re hosting a weekend brunch or looking to meal-prep a week’s worth of satisfying breakfasts, these versatile enchiladas will quickly become a family favorite. You’ll learn how to assemble these make-ahead morning delights with minimal effort for maximum flavor impact.

Why You’ll Love This Recipe

These Breakfast Enchiladas are about to revolutionize your morning routine with their irresistible combination of convenience and flavor. Unlike standard breakfast fare, these enchiladas can be prepared the night before, allowing the flavors to meld together while you sleep, creating a depth of taste that’s impossible to achieve with rushed morning cooking.

The contrasting textures make each bite an adventure – from the slightly crisp edges of the tortillas to the creamy, cheesy filling and the fluffy scrambled eggs within. The savory bacon adds a smoky crunch, while the enchilada sauce provides a tangy, slightly spicy complement that ties everything together perfectly.

For busy households, these morning enchiladas offer the perfect solution – simply prep everything the evening before, refrigerate overnight, and pop them in the oven while you’re getting ready for the day. In just 25 minutes, you’ll have a restaurant-worthy breakfast that will fuel you through your morning without the typical a.m. kitchen scramble.

Ingredients

For these delicious Breakfast Enchiladas, you’ll need:

• 8 large flour tortillas (8-inch diameter)
• 8 large eggs
• 1/3 cup milk (whole or 2% works best)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon butter
• 8 slices bacon, cooked and crumbled (about 1/2 cup)
• 1 cup diced red bell pepper
• 1/2 cup diced green onions
• 2 cups shredded cheddar cheese, divided (8 oz)
• 2 cups shredded Monterey Jack cheese, divided (8 oz)
• 1 1/2 cups red enchilada sauce (15 oz can)
• Optional garnishes: sliced avocado, chopped cilantro, diced tomatoes, sour cream

The beauty of this breakfast dish lies in its flexible ingredients. The combination of two cheeses creates the perfect balance of sharpness and meltability, while the bell peppers add a sweet crunch that complements the savory bacon. Choose a mild enchilada sauce for family-friendly morning enchiladas, or opt for medium to hot if you prefer a spicier wake-up call.

Pro Tips

To elevate your Breakfast Enchiladas from good to extraordinary, focus on these three critical techniques:

First, perfect your egg preparation. For the creamiest, most luxurious scrambled eggs, whisk them thoroughly with the milk before cooking, and remove them from heat while they’re still slightly glossy and wet-looking. They’ll continue cooking from residual heat and finish cooking in the oven, preventing the dry, rubbery texture that overcooked eggs develop.

Second, master the tortilla preparation technique. Briefly warming each tortilla for 10-15 seconds in a dry skillet makes them pliable enough to roll without cracking. Avoid microwaving them with damp paper towels as this can make them too wet and soggy when baked.

Finally, embrace the overnight rest. While you can bake these enchiladas immediately after assembly, allowing them to rest in the refrigerator overnight creates a magical transformation. The tortillas absorb subtle flavors from the filling and sauce while maintaining their integrity, and the entire dish melds into a cohesive masterpiece. If making them the morning of, allow at least 15 minutes of rest time before baking for the best texture and flavor integration.

Instructions

Step 1: Prepare the Eggs
In a large bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy. Melt butter in a large non-stick skillet over medium heat. Pour in the egg mixture and cook, gently stirring occasionally with a rubber spatula, until eggs are just barely set but still slightly creamy, about 3-4 minutes. Remove from heat and set aside – remember they’ll continue cooking in the enchiladas.

Step 2: Prepare the Filling
In a medium bowl, combine the scrambled eggs, crumbled bacon, diced bell pepper, and green onions. Add 1 cup of cheddar and 1 cup of Monterey Jack cheese. Gently fold everything together until well combined, being careful not to break up the scrambled eggs too much.

Step 3: Assemble the Enchiladas
Preheat oven to 350°F (if baking immediately) and lightly grease a 9×13-inch baking dish. Spread about 1/4 cup of enchilada sauce on the bottom of the dish. Warm tortillas briefly in a dry skillet to make them pliable. Place about 1/3 cup of the filling mixture along the center of each tortilla, roll them up, and place seam-side down in the baking dish.

Step 4: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely to prevent drying out during baking. Sprinkle the remaining 1 cup of cheddar and 1 cup of Monterey Jack cheese over the top, ensuring even coverage for that perfect cheesy crust.

Step 5: Bake
Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and starting to brown in spots. Let the Breakfast Enchiladas rest for 5 minutes before serving to allow them to set up properly. Garnish with your favorite toppings and enjoy your morning fiesta!

Variations

For vegetarian morning enchiladas, simply omit the bacon and add 1 cup of sautéed mushrooms and 1/2 cup of black beans for heartiness and protein. The earthy mushrooms provide a meaty texture and umami flavor that beautifully complements the eggs and cheese in these Breakfast Enchiladas.

Craving a southwestern twist? Create Denver-style breakfast enchiladas by replacing the bacon with 1 cup of diced ham, doubling the bell peppers, and adding 1/2 cup of diced onions sautéed until translucent. This variation pays homage to the classic Denver omelet while offering the convenience and flair of enchiladas.

For those following a low-carb lifestyle, substitute the flour tortillas with large, thin zucchini slices (thinly sliced lengthwise) or egg “tortillas” made by making thin omelets. While not traditional, these grain-free alternatives still capture the essence of Breakfast Enchiladas while cutting significant carbohydrates.

Storage and Serving

These Breakfast Enchiladas store beautifully, making them perfect for meal prep. Refrigerate leftovers in an airtight container for up to 3 days. To reheat, cover with foil and warm in a 325°F oven for 15-20 minutes until heated through, or microwave individual portions for 1-2 minutes. Avoid reheating uncovered as this can dry out the enchiladas.

For a complete breakfast spread, serve these enchiladas with a fresh fruit salad to balance the savory richness. The bright acidity of berries or citrus provides a refreshing contrast to the cheese and eggs.

Create a stunning brunch board by slicing the enchiladas into portions and surrounding them with avocado slices, lime wedges, small bowls of salsa and sour cream, and a scattering of fresh cilantro. This presentation elevates the casual dish into a centerpiece worthy of special occasions while keeping the meal interactive and customizable for guests.

For a quick weekday breakfast, pair a single enchilada with a small green smoothie for a balanced meal that combines protein, vegetables, and whole grains to power your morning.

FAQs

Can I make Breakfast Enchiladas without meat?
Absolutely! For vegetarian Breakfast Enchiladas, simply omit the bacon and add extra vegetables like sautéed mushrooms, spinach, or black beans for protein and texture. The eggs and cheese provide plenty of richness and protein on their own.

How far in advance can I prepare these enchiladas?
You can assemble these enchiladas up to 24 hours in advance. Prepare everything as directed, cover tightly with plastic wrap or foil, and refrigerate. When ready to bake, allow the dish to sit at room temperature for about 15-20 minutes while the oven preheats, then add an extra 5-10 minutes to the covered baking time since they’ll be starting cold.

Can I freeze Breakfast Enchiladas?
Yes! These Breakfast Enchiladas freeze beautifully. Prepare and bake as directed, allow to cool completely, then freeze individual portions or the entire dish for up to 3 months. Thaw overnight in the refrigerator before reheating.

What’s the best enchilada sauce to use?
For authentic flavor, look for a true Mexican red enchilada sauce. If making these for children or those sensitive to spice, opt for mild varieties. The sauce contributes significant flavor, so this is one ingredient where quality matters.

Can I use corn tortillas instead of flour?
Yes, corn tortillas can be substituted for a more traditional enchilada experience and to make the dish gluten-free. Just be sure to warm them properly before rolling to prevent cracking, and expect a slightly different texture in the finished dish.

Print