Overnight Breakfast Enchiladas

Deni Elwood


Found this recipe on line at JoyfulHealthyEats.com


☆☆☆☆☆ 0 votes

8 Hr
50 Min


  • 8
    tortillas, flour
  • 1 c
    diced ham
  • 6 slice
  • 1 c
    diced red onion
  • 1 c
    diced red and green bell peppers
  • 1
    garlic clove minced
  • 6
  • 1/3 c
  • 1/3 c
    red enchilada sauce
  • 1/2 c
    shredded mexican cheese

How to Make Overnight Breakfast Enchiladas


  1. Heat a large skillet to medium high heat. Add diced bacon. Cook until browned, 4-5 minutes. Remove and drain on a paper towel covered plate. Drain bacon fat from pan.
  2. Brown diced ham in the pan, about 2 minutes. Remove from pan and put in a small bowl. Add the drained bacon to the bowl.
  3. Tot he same pan, add the onions and the peppers. Sauté until translucent, 3-4 minutes.
  4. Add the minced garlic and sauté for another minute. Season with salt and pepper. Stir and then add to bowl with meats.
  5. Coat a 9x12 pan with a nonstick spray. Fill each tortilla with meat mixture and roll up and set in pan, seam side down. continue with all tortillas. Set pan aside.
  6. Crack eggs in a small bowl add the milk and wisk until blended. Pour over tortillas and cover with aluminum foil and leave in refrigerator overnight.
  7. In the morning, preheat oven to 350 degrees. Pour enchilada sauce over the tortillas. Cover with shredded cheese and back in the oven for 30 minutes until the eggs are set.
  8. Remove from the oven and garnish with salsa, avacado, green onions or sour cream.
    Serve and enjoy.

Printable Recipe Card

About Overnight Breakfast Enchiladas

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: Mexican

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