“Feed a Crowd” Make-Ahead Breakfast Enchiladas

These Make-Ahead Breakfast Enchiladas are the perfect breakfast to feed a crowd with less than 30 minutes of prep time the morning of. They’re loaded with eggs, shredded meat and vegetables and topped with the easiest homemade red enchilada sauce.

A finished dish full of Make-Ahead Breakfast Enchiladas.

If you haven’t yet discovered the beauty of make-ahead enchiladas, you’ve really been missing out! They’re a great meal prep dish for weeknights, as they can be composed well in advance and then just popped in the oven right before you’re ready to serve them. They’re also incredibly freezer-friendly once they’re cooked, making them a great option to make for friends and family who have just had a baby, experienced an illness or death in the family, etc., etc.

And what do I love most, in particular, about these Make-Ahead Breakfast Enchiladas? The fact that I can prep them and just pop them in the refrigerator the night before I need to serve a crowd in a hurry.

I don’t know about you, but our little one does NOT have the patience to sit around and wait hours for her first meal of the day, so these have been a fantastic option for us in the mornings when we have family visiting and need to get something on the table fast.

So let’s get into the details about how to make the only crowd-pleasing breakfast you’ll want to serve from now on:

How to Master Enchilada Prep

The first thing you’ll want to do is make your enchilada sauce. Sure, you can use store-bought [*affiliate link], but let me tell you, this was the first time I’d ventured into making enchilada sauce on my own and it was soooo easy. You should totally do it because you’ll never turn back. And most of the ingredients are things you’ll already have on hand in your pantry.

A dish of breakfast enchiladas being prepared, covered with homemade red enchilada sauce.

There are three other ingredients you’ll need to prepare before assembling your enchiladas:

  1. Shredded meat of your choice (I love buying the Trader Joe’s carnitas or making up a quick batch of my favorite Instant Pot Shredded Chicken.)
  2. Sautéed onions and peppers.
  3. Scrambled eggs.

Once you have the sauce and these three essential components ready to go, you’ll want to set up a big assembly line for all of your tortillas. The more space you have to spread out multiple tortillas, the faster the assembly process will go.

Now line up your tortillas and assemble away!

Tortillas lined up and filled with eggs, vegetables and shredded meat to make breakfast enchiladas.

Fill your choice of corn or flour tortillas with the shredded meat, vegetables and scrambled eggs. Roll each one up tight and line them all up in a 9-by-13-inch baking dish sprayed with cooking spray.

Before tucking the enchiladas away in the refrigerator for the night (or into the freezer if you plan on serving them more than a day later), top them with your homemade enchilada sauce and plenty of shredded cheese.

Then cover, refrigerate (or freeze) and tuck them away until you’re ready to serve!

A dish of make-ahead breakfast enchiladas all prepped and ready to be refrigerated or frozen until serving.

How to Feed a Crowd

The morning you’re ready to serve these yummy enchiladas, simply uncover the dish and pop it into a 350-degree oven for 15-20 minutes (more if the enchiladas have been frozen.) If you want to get the cheese on top extra brown and bubbly, turn on the broiler for the last five minutes or so.

Finally, you can’t forget the toppings! Be sure to top your breakfast enchiladas with plenty of fresh cilantro and avocado before dishing them out to your hungry crew.

This is the perfect breakfast for any time of year: summer mornings when you want to get outside first thing, busy school days when you have lots of hungry mouths to feed, or special holidays when your house is brimming with family and friends.

A single serving of delicious make-ahead breakfast enchiladas.

Make-Ahead Breakfast Enchiladas
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

These Make-Ahead Breakfast Enchiladas are the perfect breakfast to feed a crowd with less than 30 minutes of prep time the morning of. They’re loaded with eggs, shredded meat and vegetables and topped with the easiest homemade red enchilada sauce.

Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, enchiladas, freezer-friendly, kid-friendly, make-ahead, meal prep, Mexican
Servings: 8 people
Calories: 446 kcal
Author: CaliGirl Cooking
Ingredients
For the sauce:
  • 3 ounces tomato paste
  • 2 cups chicken or vegetable broth
  • 2 tablespoons olive or avocado oil
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
All other ingredients:
  • 1 tablespoon olive or avocado oil
  • 1 bell pepper, diced
  • 1/2 medium onion, diced
  • 8 eggs
  • 8 medium tortillas (corn or flour)
  • 12 ounces shredded meat (carnitas, beef or shredded chicken)
  • 5 ounces shredded cheese (I used a mix of cheddar, fontina and jack)
  • Cilantro, for topping
  • Sliced avocado, for topping
Instructions
  1. First, make the sauce. Place tomato paste and broth in a medium saucepan over medium heat.

  2. In a small bowl, mix together the oil and flour with a fork, then add it to the saucepan with the tomato paste and broth. This will help thicken it.

  3. Add the remaining ingredients to the saucepan mixture and stir to combine. Bring to a gentle simmer, cooking until sauce thickens slightly, then turn down the heat to low to keep warm while you make the rest of the enchilada components.

  4. Spray a 9-by-13-inch baking dish with cooking spray and set aside.

  5. If you are planning on serving the enchiladas right away, preheat the oven to 350 degrees Fahrenheit.

  6. Place a medium saute pan over medium heat on the stove and add 1 tablespoon oil. Once oil is warm, add bell peppers and onions. Saute until onions are translucent and fragrant, then move the mixture to a separate mixing bowl.

  7. Using the same saute pan, scramble the eggs using the leftover oils and juices from the vegetables. Once eggs are cooked, remove to your other mixing bowl.

  8. Lay tortillas out onto a large prep space so you can assemble them all at once. Divide the vegetables, shredded meat and eggs evenly among the 8 tortillas.

  9. Roll each one up and tuck it into the prepared baking dish. It’s okay if they’re a bit snug.

  10. Once all of the tortillas are tucked into the baking dish, top them with the enchilada sauce, then with the shredded cheese.

  11. At this point, you can cover and freeze or refrigerate the enchiladas until you are ready to serve them OR you can bake them right away.

  12. When you’re ready to bake, place the enchiladas on a rimmed baking sheet (to catch any drips) and pop them into a 350-degree oven for 15-20 minutes. If your enchiladas are frozen, you may need closer to 30-35 minutes. To make the cheese on top extra-bubbly and brown, turn the broiler on for the last 5 minutes or so of baking.

  13. Once enchiladas are warmed through, remove from the oven and top with fresh cilantro and sliced avocado before serving.

Recipe Notes

DISH DENSITY: High

The Easiest Three-Ingredient Raspberry Meyer Lemon Sorbet

This recipe for Raspberry Meyer Lemon Sorbet is so easy and requires only three ingredients. It’s the perfect blend of sweet and sour and the ultimate refresher for a warm summer’s day.

An overhead shot of three servings of Raspberry Meyer Lemon Sorbet and a bottle of Raspberry Syrup lying next to them.
This post is brought to you in partnership with my friends at Sonoma Syrup Co. Although I received compensation for this post, all thoughts and opinions are mine and I wouldn’t share them with you if I didn’t absolute love these products. Thanks for supporting the brands that make CaliGirl Cooking possible!

 

What do you get when you combine fresh raspberries, tangy Meyer lemon juice and sweet Raspberry Syrup?? The most luscious, refreshing and flavor-packed Three-Ingredient Raspberry Meyer Lemon Sorbet! And you’re in luck, because I’m sharing the super simple recipe with you today.

Not going to lie, if I’m given the choice between ice cream and sorbet, I’ll almost always take the creamy stuff. HOWEVER, there are certainly times when I prefer the lighter, more refreshing taste of sorbet, especially when it’s homemade and I know exactly what went into it.

If you’ve been following me for a while, you know that I’ve been partnering with Sonoma Syrup Co. for quite some time and sharing my love for their all-natural flavored cane syrups, extracts and more. I can totally get behind a company that prides itself on quality and its use of whole foods, and that makes a product that’s not only a welcome addition to many baked goods and sweet treats, but also to cocktails.

When they challenged me to come up with a summer-y recipe featuring their Raspberry Syrup with Meyer Lemon, I knew a homemade raspberry sorbet was exactly what I needed to make. We’ve been stuck in June gloom here in Santa Barbara for what seems like months now (which in non-Santa Barbarian speak means the overcast marine layer lasts ALL DAY), so I’m taking any excuse I can get to bring a little summer into my life.

Three clear glasses full of fresh Raspberry Meyer Lemon Sorbet, garnished with fresh mint.

I’ve got to tell you, I could not be more thrilled about the little spark of sunshine this Three-Ingredient Raspberry Meyer Lemon Sorbet provided for me. So let’s get to it and I’ll tell you how it’s done!

WHAT YOU NEED

You can tell from the title that you’re only going to need THREE ingredients to bring this Raspberry Meyer Lemon Sorbet to life:

Raspberries
Meyer lemons
Sonoma Syrup Raspberry Syrup with Meyer Lemon

That’s it!

But you’re also going to need some equipment:

A blender
A fine mesh sieve
An ice cream maker (but an 8- or 9-inch loaf pan could also work in a pinch)

[These are affiliate links.]

Once you have the ingredients and equipment ready to go, your sorbet will be ready with very little hands-on time and a little bit of patience.

A hand holding a scoop of Raspberry Meyer Lemon Sorbet in a sugar cone.

HOW IT’S MADE

The first important step in making this easy raspberry Meyer lemon sorbet is making your raspberry puree. To do this, you’ll simply whir the raspberries in a blender until liquid, then pour the mixture through your sieve to get out all the seeds.

Many classic raspberry sorbet recipes ask you to make your own “simple syrup” out of sugar and water to mix with your raspberry puree, but this is where we’re taking things up a notch. By adding Sonoma Syrup Co.’s Raspberry Syrup with Meyer Lemon, we’re getting double the flavor you would get with plain old syrup. Plus, you don’t have to waste time making the simple syrup on the stove!

Since we’re amplifying our flavor here, this recipe wouldn’t be complete without adding some extra Meyer lemon flavor. Fresh Meyer lemon juice is perfect. It’s not too tart and rounds out the sorbet beautifully.

Once the three ingredients are combined, simply add the mixture to an ice cream maker or pour into a loaf pan to freeze. You’ll have to wait a few hours to enjoy the fruits of your not-so-difficult labor, but it will be sooooo worth it in the end.

An overhead shot of three glasses filled with Three-Ingredient Raspberry Meyer Lemon Sorbet garnished with fresh mint.

This Three-Ingredient Raspberry and Meyer Lemon Sorbet is the perfect treat for kids and adults alike. And if you’re over 21, I highly suggest adding a scoop to your next glass of sparkling wine 😉

Three-Ingredient Raspberry Meyer Lemon Sorbet
Prep Time
20 mins
Freezer Time
4 hrs
Total Time
4 hrs 20 mins
 

This recipe for Raspberry Meyer Lemon Sorbet is so easy and requires only three ingredients. It’s the perfect blend of sweet and sour and the ultimate refresher for a warm summer’s day.

Course: Dessert
Keyword: dairy-free, dessert, ice cream, lemon, raspberry, sorbet, summer
Servings: 6 people
Calories: 192 kcal
Author: CaliGirl Cooking
Ingredients
  • 6 cups fresh raspberries
  • 1 1/2 cups Sonoma Syrup Co. Raspberry Syrup with Meyer Lemon
  • 2 tablespoons fresh Meyer lemon juice Sub regular lemon juice if needed
Instructions
  1. Place raspberries in blender and puree until liquid. Strain through sieve into mixing bowl, using the spatula if needed to push liquid through.

  2. Stir in syrup and lemon juice.

  3. Add mixture to ice cream maker and freeze according to manufacturer’s directions, or pour into loaf pan and place in freezer for at least 4 hours before serving.

Recipe Notes

DISH DENSITY: Medium

Your Ultimate Guide to Baby- and Toddler-Friendly Finger Food Recipes

This Ultimate Guide to Baby- and Toddler-Friendly Finger Food Recipes is your go-to resource when you’re looking for healthy recipes for your little one(s). It’s a comprehensive round-up that’s updated frequently, so you’ll never run out of ideas!

Title graphic for Your Ultimate Guide to Baby- and Toddler-Friendly Finger Food Recipes.

As a busy mom and entrepreneur, I know all too well the struggle to consistently have healthy meals and snacks on hand for our little ones. Heck, I even develop recipes for a living and still struggle with it! That’s why I’ve created this Ultimate Guide to Baby- and Toddler-Friendly Finger Food Recipes featuring creative, nutrient-packed recipes from some of my favorite mom bloggers.

This is a fantastic collection of both savory and sweet recipes that are easily portable and hand-held, because as moms I know we’re all about convenience. I will be updating this recipe collection regularly as I stumble across more great recipes, so be sure to keep checking back.

To start, I’ve broken the recipes down into two sections: Sweet and Savory. At this point, I hesitate to break them down further as I feel there are so many that can fit into multiple categories, but I’ll continue to break them down as I add more links if I feel it’s necessary.

If you like the looks of these and want more recipes ASAP, be sure to check out my e-book where I have 30 additional recipes that are all freezer-friendly.

Here’s my list so far!

SAVORY BABY- AND TODDLER-FRIENDLY FINGER FOOD RECIPES

Baked Butternut Squash Fritters with Parmesan
A stack of Butternut Squash Fritters on a plate. The perfect baby- and toddler-friendly snack!
by The Clever Meal
Breakfast Egg Muffins
Breakfast Egg Muffins are laid out on a table with a wholesome breakfast spread.
by Hungry Healthy Happy
Green Monster Crackers
Green Monster Crackers overflowing from a bowl. Another great snack for toddlers!
by Love in My Oven
Quinoa Frittata Muffins
A stack of Quinoa Frittata Muffins - a great baby-friendly finger food!
by My Kitchen Love
Mini Turkey Apple Meatloaf Muffins
A stack of three Turkey Apple Meatloaf Muffins - a great toddler-friendly snack!
by Haute & Healthy Living
No-Fry Crispy Quinoa Bites

by The Belly Rules the Mind

Cheesy Zucchini Tots
A plate of Cheesy Zucchini Tots with a side of dipping sauce is the perfect toddler-friendly finger food snack!
by Lemons and Zest
Baked Lentil Veggie Nuggets
A plate of Baked Lentil Veggie Nuggets - a healthy, baby-friendly finger food!
by This Healthy Kitchen

SWEET BABY- AND TODDLER-FRIENDLY FINGER FOOD RECIPES

Peanut Butter Banana Breakfast Cookies
An overhead shot of a stack of Peanut Butter Banana Breakfast Cookies on a wooden cutting board.
by CaliGirl Cooking
Mini Sweet Potato Muffins
A stack of Mini Sweet Potato Muffins next to a glass carafe of milk. A perfect finger food for babies or toddlers!
by Love in My Oven
Super Simple Pumpkin Carrot Muffins
These one-bowl Pumpkin Carrot Muffins are super simple to make, freezer-friendly and naturally sweetened. They're both adult and kid-friendly!
by CaliGirl Cooking
Banana Blueberry Fritters
Hands holding a plate of Banana and Blueberry Fritters - a great finger food for babies and toddlers!
by Healthy Little Foodies
Air Fryer Apple Chips
An overhead shot of a plate of Air Fryer Apple Chips - a fun snack for babies and toddlers!
by Recipes From a Pantry
Healthy Carrot Cake Pancakes
Make a batch of these Healthy Carrot Cake Pancakes the next time you do food prep and you'll have healthy kids' snacks for the rest of the week!
by CaliGirl Cooking

Do you have a favorite baby- and toddler-friendly finger food recipe?? Share it in the comments below and I may add it to this list!

Top 5 Favorite Foods for 9-Month-Olds

Here is a list of some of my favorite foods for 9-month-olds, plus links to recipes! 

An overhead shot of a dish of beet and berry baked oatmeal, one of the best foods for 9-month-olds!

Nine months old is such a fun age with the journey to solids, particularly in regards to baby-led weaning. Your little one is just getting used to the idea of feeding him- or herself, and you start to see how much fun it is to introduce them to new flavors and textures. Plus, it’s before they get too much of a mind of their own about what they do or don’t want to eat – they’re just happy to be eating at all. 

I’ve mentioned it in a couple of my other baby-led weaning related posts, but Raia didn’t even get her first tooth until after she was a year old. That didn’t stop us, though, from feeding her a whole slew of foods when she was completely toothless. It’s amazing how much a child can chew with just their gums 🙂

That being said, we were still keeping things fairly soft at this point. Here is a list of Raia’s top 5 favorite foods when she was around 9 months old: 

#1 SAUTEED ZUCCHINI 

Sauteed zucchini is still, to this day, one of Raia’s favorite foods. At this age, it’s best to cut the zucchini into spears before sautéing or roasting, so that it’s easy for your little one to pick up and feed themselves. Once he or she gets a little older and their manual dexterity improves, you can slice the zucchini into disks. You can learn more about preparing vegetables for your little one here, but some of my favorite seasonings for zucchini are dill, oregano, or (if you can find it) a salt-free garlic-herb seasoning [affiliate link]. 

One zucchini partially sliced on a cutting board with a chef's knife in the background. Zucchini is a great vegetable for baby-led weaning!

#2 BAKED OATMEAL 

Once your baby gets the hang of chewing (and isn’t gagging quite as much), it’s nice to work in some more easily handheld foods, so mama has less of a mess to clean up! Baked oatmeal was a great way for me to get Raia the oatmeal that she loved without the splattering of oatmeal all over her face, her chair, the floor, the dog…you get the idea. Baked oatmeal is also an easy way to sneak in some veggies. The first recipe I experimented with was this Baked Pumpkin Oatmeal, omitting the pecans. It is so good! Once Raia got a little older, I created my own recipe for Beet and Berry Baked Oatmeal (pictured at the top of this post), which you can find in my 30 Freezer-Friendly Recipes for Babies and Toddlers e-cookbook. I’ve also made a savory baked oatmeal that’s a great twist on your traditional sweeter versions! 

#3 RASPBERRIES 

I found raspberries to be a great first fruit. They’re fairly soft, easy for (9-month-old) little hands to pick up, and I didn’t worry so much about Raia choking on them. They’re delicious served plain, of course, but you could also simmer them into a no-sugar-added compote that you can use to mix into chia pudding (see below)top oatmeal, spread over pancakes, etc. Just let them simmer on the stove with some water and any other flavorings you like (perhaps vanilla extract or orange or lemon zest) until they burst open and reduce down to a luscious sauce. 

Raspberries are a great food for 9-month-olds.

#4 THIN-SLICED GRILLED CHICKEN 

Our little girl has always loved her meat…Maybe that’s why she’s off the charts in height and weight? I mean, I swear she was born with quad muscles. Needless to say, we found that thinly sliced grilled chicken was a great way to get some animal protein into her. It’s easy for the little ones to pick up, easy to bite into and easy to chew. We didn’t usually put too much seasoning on the chicken, but she didn’t seem to mind! 

#5 CHIA PUDDING 

Not going to lie – this one is messy – but Raia absolutely LOVED chia pudding at this age. If you’re willing to pick chia seeds out of your little one’s hair (and ears, and nose) for days to come, I urge you to give it a shot. Raia isn’t lactose-intolerant, but I still love experimenting with alternative milks when I’m cooking for her. One of my latest obsessions has been oat milk, so I developed this tasty Oat Milk Chia Pudding with Blueberry Orange Compote for her and she gobbled it down on multiple occasions. I love that you can prep everything the night before and simply pull it out of the refrigerator and serve the morning of. Try storing individual portions in Mason jars! 

This Oat Milk Chia Pudding with Blueberry Orange Compote is a perfect food for 9-month-olds!

After your babe has mastered (and devoured) all of these foods and is ready for more, be sure to check out my post on 12-month old favorite foods as well as 18-month old favorite foods! 

And I also want to hear from you! What were your child’s favorite foods at 9 months old? Let me know in the comments below! 

Top 5 Favorite Foods for 12-Month-Olds

Here is a list of favorite foods for 12-month-olds, plus links to recipes!Egg cups are a great make-ahead meal or snack for 12-month-olds!

Continuing on with my lists of favorite foods by age, today I wanted to share some of the foods that my baby girl absolutely loved when she was around the one year mark. If your little one has surpassed this age and you want some more ideas, here are my Top 5 Favorite Foods for 18-Month-Olds!

To recap, we did baby-led weaning with Raia and have been incredibly happy with the results thus far. Even now at 18 months old, she’s an adventurous eater and, although she has her moments, she will usually give everything a try. We often find that, if we reintroduce something she previously refused just a few days later prepared a little differently, she gobbles it up.

Here are the top five foods we found Raia enjoyed most when she was 12 months old:

#1 EGG CUPS

If you can get your child to eat egg cups, they will become a go-to for busy mornings! We make a dozen egg cups at once, changing up the mix-ins each time. For example, one week we might include spinach and mushrooms, and the next batch might have tomatoes and basil (and cheese, oh yes, cheese.) You can freeze the cups and pop them out one at a time to microwave and serve at a moment’s notice. I have some great egg cup recipes in my e-cookbook, 30 Freezer-Friendly Recipes for Babies and Toddlers.

#2 BEEF

Maybe it’s because she’s her father’s daughter, but my girl loved her beef at this age (and still does). She especially loves dad’s extra-tender tri-tip that’s been smoked on our Big Green Egg. While everything is good in moderation, don’t shy away from this excellent source of protein and iron. Some other beef items I’ve cooked on the Big Green Egg that have been hits are these Island Style Teriyaki Sliders (just go easy on the sauce because of the sodium) and these sirloin steak bites (minus the boozy sauce).

#3 FRUIT AND VEGGIE POPSICLES

Vegetable-packed popsicles nestled in a tray of ice are a great food for 12-month-olds.

Believe it or not, Raia didn’t get her first tooth until she was just over a year old. So no, we didn’t experience the early teething fits that many parents do, but she still loved chewing and gnawing. What better things to chew and gnaw on than nutrient-dense popsicles? Some fun flavor combos include Avocado Kiwi Spinach, Beet Berry Banana and Carrot Orange Ginger, and you can find all the recipes in my book!

#4 TURKEY AND AVOCADO SANDWICH ON MULTIGRAIN BREAD

This healthy lunch is so easy it doesn’t even need a formal recipe. We take our favorite bread for Raia – Dave’s Killer Bread – and spread avocado all over a slice, then top it with high-quality deli turkey. When looking for deli meats to serve your littles, be sure to look for a brand that has little to no antibiotics or additives and is as natural as possible. Trader Joe’s has some great options, and Applegate is also a trusted brand.

#5 HIDDEN VEGGIE PANCAKES

It took me a while to introduce Raia to pancakes, and I wish I’d done it sooner! They’re definitely one of the top favorite foods for 12-month-olds but, in all honesty, they’ll make most babies happy. They seem like a treat to the kids, so they’re a great way to sneak in some added nutrients, whether it’s from blending fresh spinach into the batter (what kid doesn’t want GREEN pancakes??) or making them taste like carrot cake.

These Healthy Carrot Cake Pancakes are easy to make and perfect for baby-led weaning. They're freezer friendly and super healthy!

And there you have it! Some of the best foods for 12-month-olds, especially if they’ve been following baby-led weaning.

Now, it’s your turn! Tell me some of your favorite foods for your 12-month-old in the comments below!