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A finished dish full of Make-Ahead Breakfast Enchiladas.
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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.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Breakfast
Cuisine: Mexican
Servings: 8 people
Calories: 328kcal

Equipment

  • Medium saucepan
  • Small bowl
  • Fork
  • Wooden spoon or spatula
  • 9-by-13-inch baking dish
  • Large saute pan
  • Chef's knife
  • Cutting board
  • Tablespoon
  • Teaspoon
  • 2- or 4-cup glass measuring cup
  • 2 medium mixing bowls
  • Whisk
  • 1/4 teaspoon measure
  • Rimmed baking sheet
  • Cooking spray

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

  • First, make the sauce. Place tomato paste and broth in a medium saucepan over medium heat.
  • 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.
  • 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.
  • Spray a 9-by-13-inch baking dish with cooking spray and set aside.
  • If you are planning on serving the enchiladas right away, preheat the oven to 350 degrees Fahrenheit.
  • 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.
  • 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.
  • 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.
  • Roll each one up and tuck it into the prepared baking dish. It’s okay if they’re a bit snug.
  • Once all of the tortillas are tucked into the baking dish, top them with the enchilada sauce, then with the shredded cheese.
  • 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.
  • 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.
  • Once enchiladas are warmed through, remove from the oven and top with fresh cilantro and sliced avocado before serving.

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

Calories: 328kcal | Carbohydrates: 26g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 196mg | Sodium: 893mg | Potassium: 337mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1197IU | Vitamin C: 27mg | Calcium: 169mg | Iron: 2mg