Over 70 Pantry Recipes You Can Make This Week

Here are over 70 recipes you can make using common pantry and freezer ingredients this week. Perfect for when you can’t find what you need at the grocery store (or get there in the first place!)

Whether you’ve stocked your pantry or freezer thanks to a natural disaster, global pandemic or to just plain be prepared for ANY unforeseen event, there are tons of ways you can put your ingredients to good use without getting bored. Here are over 70 of my favorite recipes (from CaliGirl Cooking and beyond) that will help you get creative in the kitchen when you have limited supplies to work with.

Breakfast

A cooling rack of freshly baked Pumpkin Apple Oatmeal Cups.

The Easiest Pumpkin Apple Baked Oatmeal Cups (CaliGirl Cooking)

Weekend Hazelnut Sticky Buns with Date Caramel (CaliGirl Cooking)

Weekday Festive Funfetti Pancakes (CaliGirl Cooking)

Andy’s Fairfield Granola (CaliGirl Cooking)

Eggs in Purgatory (Pina Bresciani)

PB&J Quinoa Bowl (CaliGirl Cooking)

Oat Milk Chia Pudding with Blueberry Orange Compote (CaliGirl Cooking)

Slow Cooker Superfood Oatmeal (CaliGirl Cooking)

Peanut Butter Banana Breakfast Cookies (CaliGirl Cooking)

Peanut Butter Chocolate Overnight Oats (Let’s Eat Cake)

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar (CaliGirl Cooking)

Chai Chia Oatmeal (CaliGirl Cooking)

Chunky Monkey Cinnamon Rolls (CaliGirl Cooking)

Easy Pumpkin Macadamia Nut Muffins (CaliGirl Cooking)

Matcha Macadamia Latte (CaliGirl Cooking)

Bread

A plate of freshly baked hot cross buns with icing.

Hot Cross Buns (CaliGirl Cooking)

Chocolate Cherry Bread (CaliGirl Cooking)

Buttery Soft Pretzel Bites (Gimme Some Oven)

Peanut Butter and Jelly Pull-Apart Bread (CaliGirl Cooking)

Pumpkin Popovers (CaliGirl Cooking)

Soups

A pot of warming minestrone soup surrounded by a wooden spoon and chunk of Parmesan cheese.

Warming Minestrone Soup (CaliGirl Cooking)

French Onion Soup (CaliGirl Cooking)

20-Minute Tomato Soup (Gimme Some Oven)

Easy Indian-Style Yellow Curry (CaliGirl Cooking)

Instant Pot Chicken Tortilla Soup (Seasonal Cravings)

Caramelized Leek and Parsnip Soup with Mushrooms and Crispy Prosciutto (CaliGirl Cooking)

Slow Cooker Sweet Potato Chili (Lemons and Zest)

Pasta

A bowl of cashew shrimp with chopsticks.

Cashew Shrimp (CaliGirl Cooking)

Orecchiette Pasta with Sausage and Baby Broccoli (Entertaining with Beth)

Easy Pasta Sauce Recipe (The Foreign Fork)

Super Quick Mexican Baked Penne (Erica’s Recipes)

Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes (Gimme Some Oven)

Other Mains (Casseroles and More!)

A serving dish of Spicy Beet Poke and an individual bowl of the poke with chopsticks.

Spicy Beet Poke (CaliGirl Cooking)

Mexican Beef and Rice Casserole (Savory Experiments)

Quick-and-Easy Tuna Salad Sandwiches (CaliGirl Cooking)

The BEST Falafel Recipe (Gimme Some Oven)

Mom’s Peanut Butter Chicken (CaliGirl Cooking)

Sweet Potato and Black Bean Quinoa Bowls (Spoonful of Flavor)

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes (CaliGirl Cooking)

Cheesy Tater Tot Casserole (Small Farm Big Life)

Southern Salmon Croquettes (Grandbaby Cakes)

Side Dishes

A bowl of Cranberry, White Bean and Grain Salad surrounded by a green linen napkin and fresh cranberries.

Cranberry, White Bean and Grain Salad with Fresh Herbs (CaliGirl Cooking)

Smoky Slow Cooker Baked Beans (This Healthy Kitchen)

Herbed Grain Salad with Broccoli Rabe and White Beans (CaliGirl Cooking)

Socca Flatbreads (Emma Eats & Explores)

Snacks

A freshly cut batch of Chocolate Chip Sunflower Seed Butter Protein Bars.

Chocolate Chip Sunflower Seed Butter Protein Bars (CaliGirl Cooking)

All-Dressed Party Mix (CaliGirl Cooking)

5-Minute Pumpkin Curry Hummus (CaliGirl Cooking)

“Nooch” (Nutritional Yeast) Popcorn (Gimme Some Oven)

Addicting S’mores Granola Clusters (CaliGirl Cooking)

Spiced Rosemary Bar Nuts (CaliGirl Cooking)

No-Bake Energy Bites (Salt & Baker)

Homemade Whole Wheat Crackers – Two Ways! (CaliGirl Cooking)

Curry Rosemary Roasted Mixed Nuts (CaliGirl Cooking)

Bacon-Wrapped Stuffed Dates (CaliGirl Cooking)

Miso Furikake Hummus (CaliGirl Cooking)

Condiments

A dish of freshly made Three-Ingredient Calabrian Chili Spread.

The Easiest Three-Ingredient Calabrian Chili Sauce (CaliGirl Cooking)

Homemade BBQ Sauce (Gimme Some Oven)

Stupid Simple Two-Ingredient Shallot Oil (CaliGirl Cooking)

The BEST Enchilada Sauce! (Gimme Some Oven)

Desserts

A stack of three Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars.

Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars (CaliGirl Cooking)

5-Ingredient Indulgent Date Bites (CaliGirl Cooking)

Vegan Black Bean Brownies (Baked by Clo)

Tahini Blondies with Whiskey Date Caramel and Sea Salt (CaliGirl Cooking)

Dreamy Chocolate Lava Cakes (Gimme Some Oven)

Chocolate, Coconut and Butterscotch “Grutch” Bars (CaliGirl Cooking)

Healthy Oatmeal Chocolate Chip Cookies (Fit Foodie Finds)

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze (CaliGirl Cooking)

5-Ingredient Lemon Bars (Gimme Some Oven)

For a frequently updated list of pantry recipes including these ones and many more, check out my Pantry Recipes Pinterest board!

 

What to Cook with Your Kids When You’re All Stuck at Home

Whether you’re facing a bout of snow days, a widespread virus, or anything else that’s forcing you inside with your little ones for days at a time, here’s a list of 37 recipes you can easily make together to keep everyone happy and entertained. (Look for the * for recipes that are especially baby- and toddler-friendly!)

Recipes to Cook With Your Kids

Breakfast

A finished dish full of Make-Ahead Breakfast Enchiladas.
CaliGirl Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

“Feed-a-Crowd” Make-Ahead Breakfast Enchiladas

Coconut Vanilla Chia Pudding Parfait

Coconut Chocolate Chip Banana Bread

Date “Shake”

Healthy Carrot Cake Pancakes*

Hidden Veggie Acai Bowls*

Kid-Approved Breakfast Banana Splits

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect healthy breakfast for busy mornings on-the-go.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar

Oat Milk Chia Pudding with Blueberry-Orange Compote*

Peanut Butter Banana Breakfast Cookies*

Red, White and Blueberry Blender

Slow Cooker Superfood Oatmeal

Slow Cooker Cherry Pie Oatmeal

Pumpkin Carrot Muffins*

Pumpkin Apple Baked Oatmeal Cups*

Weekday Festive Funfetti Waffles

Lunch

Protein-Packed Healthy Chicken Waldorf Salad is the perfect quick-and-healthy lunch for any day of the week.

Protein-Packed Healthy Waldorf Chicken Salad

Quick-and-Healthy Tuna Salad Sandwiches

Thai Chicken Burritos

Snacks/Sides

An overhead shot of Festive Guacamole in a bed of tortilla chips.

Festive Guacamole with Cotija and Pomegranate

To-Die-For Candied Bacon Deviled Eggs

Cheddar and Chive Brazilian Cheese Bread*

Cheesy BBQ Garlic Bread

Pumpkin Popovers

Cranberry, White Bean and Grain Salad

Crunchy Pea Salad with Prosciutto

S'mores Granola Clusters | CaliGirl Cooking

Addicting S’mores Granola Clusters

All-Dressed Party Mix

Chocolate Chip-Sunflower Seed Butter Protein Bars

Dinner

This Loaded Mediterranean Hummus Board features slow-cooked pulled lamb, pomegranate arils and refreshing sliced cucumber to make the perfect healthy appetizer for your next get-together!

Loaded Mediterranean Hummus Board

Bruschetta Bar

Weeknight Beef & Veggie Stir-Fry

Eggplant Parmesan Bread Pudding

Ground Beef “Not-So-Sloppy” Joes*

Island-Style Teriyaki Beef Sliders

Dessert

5-Ingredient Indulgent Date Bites

Banana, Peanut Butter and Dark Chocolate “Faux-Yo”

Ways to Get Your Kid Involved in the Cooking Process

You may be thinking, “Sure, these recipes are all great, but how do I actually get my kid(s) involved?” Here are a few ideas for different ages:

A toddler and mom baking together at the kitchen counter.

Toddlers

  • Let them add ingredients to a mixing bowl
  • Have them stir ingredients in a mixing bowl
  • Let them space things out on a baking sheet
  • Allow them to prepare simple ingredients, like cutting softer items with toddler-friendly knives or shelling peas or edamame
  • This is a great time to give them a pair of tongs and let them practice their hand-eye coordination by trying to grab something
  • Have them squeeze citrus
  • TIP: Pre-measure out all your ingredients before starting to cook or bake with your toddler. Things will run much more smoothly this way!

Younger Kids

  • Have them measure out your ingredients for you
  • Allow them to prep your baking vessel – whether by spraying on cooking spray or lining a cupcake tin with muffin liners
  • Continue to allow them to cut things using age-appropriate knives
  • Let them pour things into a vessel through a funnel
  • Have them wash produce
  • Ask them to retrieve ingredients out of the refrigerator or pantry for you

Older Kids

  • Have them dice or mince ingredients for you
  • Let them go through the entire process of adding ingredients, stirring and transferring to the proper cooking vessel
  • Teach them how to safely use the oven and stove
  • Allow them to come up with the menu for a meal!
  • Let them season meat and teach them about proper raw food handling techniques

I’d love to hear your favorite recipes or tips for cooking with kids in the comments below!

 

5 Easy Meal Planning Tips for Busy Moms

These five meal planning tips are easy to implement and will save busy moms hours in the kitchen each week. Start using them today and make mealtimes stress-free and enjoyable for the entire family.

5 Easy Meal Planning Tips for Busy Moms
This post contains affiliate links.

I’m the first to admit that meal planning doesn’t always come easy, but in my experience as a meal planning consultant and baby and toddler feeding expert, I can confidently say that I’ve uncovered the best hacks for making meal planning just a little bit more manageable, especially for us busy moms who NEVER seem to have enough hours in the day.

5 Easy Meal Planning Tips for Busy Moms

Here are my top five meal planning tips for busy moms that you can implement today to save not only hours in the kitchen each week, but your sanity and peace of mind.

#1. USE PINTEREST TO GET ORGANIZED

If you’re one of the millions of mamas who mindlessly scrolls through Pinterest at least a few times a week, chances are you’ve already got a board or two devoted to your favorite recipe pins. So, put them to use!

Create three to four new boards on Pinterest and label them something like this: Meal Plan – Breakfast, Meal Plan – Lunch, Meal Plan – Dinner, Meal Plan – Snacks. To see an example of how this is done, check out my own personal meal plan Pinterest boards I’ve made here.

Next, go through all of the pins you’ve already saved to other boards, and re-pin those that you would realistically make on a regular basis to the appropriate Meal Plan board. Now, when you’re putting together a meal plan each week, you’ll have all of your recipes in one place for easy scrolling and selecting.

#2. SCHEDULE IT IN

Much like other menial tasks, meal planning can easily get pushed off for better, more exciting things. However, none of us can survive without eating, so us busy moms need to make meal planning a priority. That’s where physically scheduling in time to meal plan is essential. Whether you use a scheduling app, your Google calendar or a pen-and-paper planner, block off at least 30 minutes a week to devote to meal planning.  There are 168 hours in the week, so setting aside such a tiny portion of that will be completely worth it for all of the time you will save later on!

A busy mom working on her family meal plan for the week.

#3. IF YOU’RE COOKING ANYWAY, MAKE EXTRA

Whenever you’re whipping something up in the kitchen, take a moment to think if there’s any way you can make a little extra to save for later. Have a recipe that feeds six yet only have a family of three? Make the whole thing anyway and save the rest for another meal! Cooking some vegetables to throw into a salad? Cook some extra while you’re at it and use it in your kids’ lunches throughout the week. When you’re already taking time out of your day to prepare food, it will take much less time to make a little extra for later at the same time than it will for you to have a whole other cooking sesh later on.

#4. THE FREEZER IS YOUR MEAL PLANNING BFF

This simple meal planning hack is the one I have taken the most advantage of since becoming a mom, and it goes right along with the “making extra” tip mentioned above. Utilize your freezer!! When you make extra of something, freeze it up. If you have an hour or two on the weekend to meal prep some healthy snacks for your little one(s), freeze them for easy access throughout the busy week. Use resealable glass containers, Mason jars and/or Ziploc bags for freezer-friendly storage, and label them using blue painters’ tape and a Sharpie. It’s the best way to keep things organized!

Finally, if you don’t already have it, be sure to grab my Freezer Meal Cheat Sheet – part of my Ultimate Meal Planning Toolkit – to keep track of everything you’ve stashed and whatever you need to reheat and serve it when you’re ready.

A toddler helping her mom meal prep some healthy snacks.

#5. ORGANIZE YOUR SHOPPING LIST

Taking multiple trips to the grocery store – or running all over the store in one trip to grab everything you need – can be THE biggest time-suck. But it doesn’t have to be! Once you start devoting at least 30 minutes a week to meal planning, you’ll be able to make one big shopping list that should get you through most of the week. On top of that, if you organize your shopping list by section of the grocery store, you’ll be able to be the most efficient on this one trip, without bouncing back and forth from produce to dairy to meat to produce, etc. To grab your very own organized shopping list template, click here.

The goal of this tip is twofold, to (1) minimize the total number of times you’re having to go to the grocery store each week – something that takes at least 30 minutes per trip even if you’re just going for one item – and (2) to maximize your efficiency on that one trip.

So, what do you think? Are you ready to tackle some of these meal planning tips? If you give them a shot, I’d love to hear how they worked for you in the comments below.

If you still feel overwhelmed – that you still can’t fit these tips into your busy schedule, that you don’t even know where to start in the kitchen, or that you just plain don’t want to think about it – be sure to check out my personalized meal planning services, where I do all of this work for you 😉

Here’s to healthy, happy and stress-free cooking for all you busy mamas out there!

Easy Meal Prep Mediterranean Bowl with Tzatziki Marinated Chicken

This easy Mediterranean Bowl is full of so much flavor, you’ll want to make it a regular part of your weekly meal plan. Loaded with tzatziki marinated chicken, tzatziki sauce, crispy chickpeas and more, most everything can be made in advance for quick weeknight assembly.

A Mediterranean Bowl loaded with chicken, tomatoes, cucumber and tzatziki.

I hope you’re ready for a life-changing, flavor-packed weeknight meal, because this Easy Meal Prep Mediterranean Bowl with Tzatziki Marinated Chicken is just that! I’ve been dreaming about creating a recipe like this for a while, and now that it’s finally here, I couldn’t be more excited.

The other exciting part? All of the components of this bowl that require ANY sort of cooking can be made well in advance. I mean, this meal can even be served cold without ANY reheating! That’s the ideal weeknight meal if you ask me.

I think it’s about time we start talking about all of the delicious things that go into this Mediterranean Bowl. Shall we?

What Goes into an Easy Meal Prep Mediterranean Bowl?

This recipe is so loaded with flavor, the real question should be, “What doesn’t go into an Easy Meal Prep Mediterranean Bowl?” Because there’s not much!

Let’s start from the top with the real star of the show:

Tzatziki Marinated Chicken

I consider this a pretty genius idea on my part if I do say so myself. Yogurt marinated chicken is nothing new. It’s a great way to infuse some moisture and flavor into grilled chicken. So, when we’re talking about a Mediterranean Bowl, why not marinate our chicken with everyone’s favorite Greek yogurt-based sauce – tzatziki!

You’ll want to mix up the sauce and start marinating the chicken at least a few hours before you want to cook it, so this is where you’ll have to plan a bit in advance. The good news is, once the chicken is cooked, you can keep it in the refrigerator for a few days before using.

Tzatziki Sauce

While you’re mixing up the marinade for the chicken, why not make the tzatziki sauce you’re going to top your bowl with? The ingredients vary only slightly, and there is a lot of overlap, so you can proverbially kill two birds with one stone.

You can store the tzatziki in a sealed container in the fridge for a few days before using as well. In fact, it gets better the longer it sits since the flavors have more time to meld.

An overhead shot of a healthy Mediterranean Bowl with Tzatziki marinated chicken.

Couscous

Since we’re going Mediterranean, we’re using couscous as the grain base for our tasty bowls. If you’re not familiar with making couscous, let me tell you, it’s so quick and easy to make! I just bought the whole wheat couscous from Trader Joe’s and whipped it up in less than 20 minutes. It’s also great to make in advance and store in the refrigerator until ready to use.

Crispy Chickpeas

Yes, crispy chickpeas! These are another food that, if you haven’t yet made them, you better hop to it because they are the BEST healthy snack. And the flavoring possibilities are endless. For these bowls, I kept the crispy chickpeas simple with a dusting of garlic powder and dried oregano. They tie in perfectly to the rest of the ingredients with the best crispy crunch. You may want to make extra, because you won’t be able to stop nibbling on them as you cook!

The chickpeas can be stored in a sealed container at room temperature for at least a couple of days. You’re going to have to practice your self-restraint to not eat them all before it’s time to top your bowls with them!

These are all of the ingredients for the Mediterranean Bowls that require any sort of prep, and as you can see, you can make them all in advance. Now you’ve got the hard part out of the way, let’s talk about how to make these bowls your own!

Two Mediterranean Bowls surrounded by fresh tomatoes, dill and cucumber.

How to Customize Your Bowl

The ingredients I mentioned above are the basic building blocks of your Easy Meal Prep Mediterranean Bowl, but they’re certainly not all there is to it. Here are the other ingredients – that require no prep at all – that you can mix and match to really customize this recipe to your own personal taste:

Tomatoes
Cucumber
Avocado
Olives
Hummus
Fresh dill
Fresh oregano

Serving Your Mediterranean Bowl

Since we’re still in the heat of summer, I highly recommend serving these bowls cold. Sure, they’re a great weeknight dinner option, but they’d also be great to pack for lunches for both yourself and the kiddos. I think they’d be the perfect picnic fare! Heck, you could even make a full Mediterranean feast for a crowd and serve these bowls with my Loaded Mediterranean Hummus Board with Pulled Lamb.

I hope you give these Med Bowls a shot ASAP because they are seriously bursting with flavor. And if you’re looking for more great meal prep recipes, be sure to check out my Meal Prep board on Pinterest!

An overhead shot of two healthy Mediterranean Bowls flanked by gold forks, fresh tomatoes and dill.

Easy Meal Prep Mediterranean Bowl with Tzatziki Marinated Chicken
Prep Time
1 hr
Cook Time
30 mins
Marinating Time
3 hrs
Total Time
4 hrs 30 mins
 

This easy Mediterranean Bowl is full of so much flavor, you’ll want to make it a regular part of your weekly meal plan. Loaded with tzatziki marinated chicken, tzatziki sauce, crispy chickpeas and more, most everything can be made in advance for quick weeknight assembly.

Course: Main Course
Cuisine: Mediterranean
Keyword: bowl, chicken, family-friendly, Greek, marinade, meal prep, Mediterranean, weeknight, yogurt
Servings: 6 people
Calories: 768 kcal
Author: CaliGirl Cooking
Ingredients
For the chicken:
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • Juice of 1/2 a lemon
  • 1 teaspoon dried dill
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
For the tzatziki:
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 Persian cucumber, grated and water squeezed out with a paper towel
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh dill
  • Dash of salt (to taste)
For the crispy chickpeas:
  • 1 15-ounce can chickpeas
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
Other ingredients:
  • 5-6 cups prepared couscous
  • 1 Persian cucumber, sliced
  • 2-3 medium tomatoes, cut into sixths
  • 1 avocado, sliced
  • Olives
  • Hummus
  • Fresh dill and oregano
Instructions
To make the chicken:
  1. Place chicken breasts in Ziploc. In a small bowl, whisk together all of the marinade ingredients, then pour into Ziploc. Seal Ziploc, smoosh around to coat the chicken with the marinade, and refrigerate for a few hours, or ideally overnight. 

  2. When ready to cook, turn grill on medium heat. Place chicken breasts on grill and cook until done, about 10 minutes on the first side and 8 minutes on the second side (but use your best judgment.) Let cool before storing.

  3. Before adding the chicken to your bowl, dice it up.

To make the tzatziki:
  1. Whisk all ingredients together in a small bowl. Place in a resealable container in the refrigerator to store until ready to use. 

To make the crispy chickpeas:
  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Using a sieve, drain the chickpeas and rinse off with water.

  3. Pour the chickpeas onto a dish towel and rub until dry. It’s okay if some of the skins come off.

  4. Place chickpeas in a small bowl and coat with olive oil and salt. You’ll add the other seasonings after cooking.

  5. Pour chickpeas out onto a rimmed baking sheet and bake in the preheated oven for 45 minutes, or until crispy.

  6. Remove from oven and sprinkle on garlic powder and oregano, toss to coat. Store in an airtight container at room temperature until ready to use.

To assemble the bowls:
  1. The couscous will form the base of your bowl. Then, just top with diced chicken, a dollop of tzatziki, a sprinkle of chickpeas, and whatever other toppings you decide to use. Enjoy!

Recipe Notes
  1. DISH DENSITY: High
  2. The chicken will need at least one hour of marinating time, but you can make it up to a few days in advance of assembling these bowls.
  3. Prepare the tzatziki at the same time you are preparing the marinade for the chicken, as the two utilize many of the same ingredients. The tzatziki can also be made up to a few days in advance.
  4. You can also cook the couscous in advance. If you want, make some extra so you can use it for other meals throughout the week!
  5. Store the crispy chickpeas in an airtight container at room temperature for a couple of days. Make extra for snacking!
  6. These bowls can be enjoyed cold (making them a great lunch to bring to work) OR at cooking temperature.
Nutrition Facts
Easy Meal Prep Mediterranean Bowl with Tzatziki Marinated Chicken
Amount Per Serving
Calories 768 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 74mg25%
Sodium 549mg24%
Potassium 831mg24%
Carbohydrates 116g39%
Fiber 8g33%
Sugar 3g3%
Protein 47g94%
Vitamin A 405IU8%
Vitamin C 9mg11%
Calcium 86mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

“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: 328 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
  1. DISH DENSITY: High
  2. Use store-bought enchilada sauce if you don't want to make your own.
  3. You can use any type of meat you wish in this recipe. I prefer shredded pork (carnitas) or shredded chicken, but you could also use shredded beef or any ground meat you prefer.
  4. Either corn or flour tortillas would work great in this recipe.
  5. If you're planning on preparing these the night before you plan on serving them, simply assemble everything, cover and place in the refrigerator. If you are preparing the enchiladas more than a day in advance, simply cover and place in the freezer until you're ready to heat and serve.
  6. The morning you want to serve the enchiladas, simply pop them in a 350 degree oven until the cheese on top is browned and bubbly.
  7. The enchiladas can also be frozen once they are cooked for easy microwave reheating on busy mornings.
  8.  
Nutrition Facts
Make-Ahead Breakfast Enchiladas
Amount Per Serving
Calories 328 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 196mg65%
Sodium 893mg39%
Potassium 337mg10%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 9g10%
Protein 18g36%
Vitamin A 1197IU24%
Vitamin C 27mg33%
Calcium 169mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.