Real Recipes From Real Home Cooks ®

overnight breakfast enchiladas

Recipe by
Deni Elwood
The Villages, FL

Found this recipe on line at

yield 8 serving(s)
prep time 8 Hr
cook time 50 Min
method Bake

Ingredients For overnight breakfast enchiladas

  • 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.