Best Breakfast Enchiladas Recipes

MAKE-AHEAD BREAKFAST ENCHILADAS RECIPE BY TASTY

Steps:

• In a large bowl, combine bacon, 2 cups (200 grams) of cheese, onions, and garlic powder. Distribute half of the mixture to a small bowl.
• Spoon a heaping spoonful of bacon mixture at the bottom of each tortilla.
• Fold the ends of the tortilla over the mixture and continue to roll, tightly.
• Place tortillas seam side down into a greased casserole dish.
• In medium bowl, whisk together remaining bacon mixture, 6 eggs, milk, salt, and pepper.
• Pour egg mixture over the top of the rolled tortillas.
• Cover with foil, and store in fridge overnight, or until ready to bake.
• Preheat oven to 350°F (180˚C).
• Bake enchiladas for 35-40 minutes, or until eggs are fully cooked.
• Remove the foil and top enchiladas with 1 ½ cups (150 grams) of shredded cheese.
• Bake for an additional 5 minutes, or until cheese is melted.
• Top with cilantro and avocado, if desired.
• Serve warm with tomatoes and salsa, if desired.
• Enjoy!

MAKE-AHEAD BREAKFAST ENCHILADAS

Steps:

• Spray a large (9x13) baking dish with cooking spray and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
• In a bowl, mix the cooked sausage, scrambled eggs, 1 cup of shredded cheese, and a pinch of salt and pepper. Add roughly 1/4 cup of the mixture to each tortilla, then gently roll them and place in the baking dish. The bottom edge of each roll should be on the bottom of the dish so that the tortilla won't unroll while baking. Fill the baking dish with rolled tortillas.
• Pour enchilada sauce evenly over the tortillas. Add the remaining cup of cheese. Place in the oven and bake for about 25 minutes.
• Allow the dish to cool for 5 minutes before serving.

BREAKFAST ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
• Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
• Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.

BREAKFAST ENCHILADAS

Steps:

• Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain., In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese., Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish., Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion.

CHORIZO BREAKFAST ENCHILADAS

Steps:

• Preheat oven to 350° F and spray a 9 x 13 baking dish with cooking spray.
• In a medium bowl whisk the eggs and salt. Spray a large skillet with cooking spray and add the egg mixture. Cook until almost firm.
• While the eggs are cooking, brown the chorizo and red bell pepper in a large skillet, crumbling the chorizo as you cook it. Cook until brown. Remove mixture to a separate plate with a slotted spoon and set aside. Drain drippings leaving about 1 tablespoon in the pan.
• Add the hash browns to the pan and cook according to package directions. Remove from pan and set aside.
• To assemble the enchiladas, fill the tortillas evenly with the eggs, chorizo mixture, hashbrowns, and 1 1/2 cups of the cheese. Roll tightly and place seam down in the prepared dish.
• In a small bowl add the enchiladas sauce and cream. Whisk to combine. Pour over the enchiladas making sure to cover all of them. Sprinkle with remaining 3/4 cup cheese. Cover with foil and bake for 30 minutes. Remove foil after 20 minutes so the cheese can melt and brown.
• Top with the bacon and other desired toppings such as sour cream, green onions, or salsa.

BREAKFAST ENCHILADAS

Steps:

• Enchiladas: Cook sausage in a large non-stick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
• Melt butter in a large non-stick skillet over medium heat. Add green onions and cilantro, and saute one minute. Add eggs, salt, and pepper; cook, WITHOUT stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened, but still moist; do NOT stir constantly. Remove from heat and gently fold in 1 1/2 cups of the cheese sauce and the cooked sausage.
• Spoon about 1/3 cup of the egg mixture down the center of each tortilla; roll up; place seam side down in a lightly greased 13"x9" baking dish. Pour remaining cheese sauce evenly over the tortillas. Sprinkle evenly with Monterey Jack cheese.
• Bake at 350 degrees Fahrenheit for 30 minutes or until sauce is bubbly. Serve with desired toppings.
• Cheese Sauce: Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, for 5 minutes or until thickened. Remove from heat and whisk in remaining cheese sauce ingredients. Makes 4 cups.

BREAKFAST ENCHILADAS FROM JONES DAIRY FARM

Steps:

• Beat eggs in large bowl; cook in skillet until scrambled. Mix in can of diced green chilies and set aside.
• Preheat oven to 350 degrees F.
• In large bowl mix together enchilada sauce and half-and-half until well combined. Lightly coat bottom of large casserole dish with small amount of sauce.
• To assemble enchiladas fill each tortilla with eggs, a small handful of Cheddar cheese, and about 2 tablespoons of Canadian Bacon. Roll and place seam side down in casserole dish. Repeat with remaining ingredients. Pour green chili sauce over tortillas. Sprinkle with Monterey Jack cheese.
• Cover with foil and bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through. Let set for 5 minutes before serving. Serve with sour cream and salsa if desired.
• To Make Ahead: Cover with foil and place in fridge or freezer. If frozen, let thaw in fridge before baking. Increase baking time by 5-10 minutes if starting with cold enchiladas.

BREAKFAST ENCHILADAS WITH RED SAUCE

Steps:

• Preheat oven to 375 degrees F.
• To make the red sauce: Heat the oil in a small saucepan over medium-high heat. Add onion and salt, and saute until onions start to soften, about 3 minutes. Add garlic, cumin, and tomato paste and saute until paste starts to brown, another 4 to 6 minutes. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer until tomatoes break down and sauce thickens, about 20 minutes. Season with salt, to taste.
• To make the turkey sausage: In a large bowl, mix together all the ingredients but the oil with your hands. Heat the oil in a cast iron skillet over medium-high heat until pan is hot. Add sausage and brown until turkey is almost crispy, breaking up the sausage mixture as it cooks, about 10 minutes. Set aside.
• In a bowl, mix together tomatoes and cilantro. Set aside.
• To scramble the eggs: Whisk the eggs with the milk in a medium bowl. In a fry pan, over medium low heat, melt butter. Add eggs and let sit to form curds, about 30 seconds, then gently move curds around pan, let sit another 30 seconds and repeat until eggs are just cooked, about 3 to 4 minutes. Remove from heat.
• To assemble enchiladas: Grease the baking dish lightly with oil. Heap 2 or 3 large spoonfuls of the turkey sausage into the center of a tortilla. Put another 2 spoonfuls of the egg mixture on top followed by the chopped tomato and 1 tablespoon of each cheese. Roll up tightly and place in the baking dish, seam side down. Repeat with remaining tortillas. Pour Red Sauce down the middle over tortillas and sprinkle with remaining cheese. Bake, until cheese is golden and bubbly, about 20 minutes. Serve with dollop of sour cream and Sunny's Refried Beans on the side.
• In a saucepan, heat oil over medium heat. Add garlic, jalapeno, onion and Sazon. Saute until they start to soften, about 3 minutes. Add 1 can of pinto beans including the liquid in the can. Simmer until beans heat through and soften, another 4 to 5 minutes. Using a fork or potato masher, mash the beans. Drain the second can of pinto beans and add those to the pot. Stir mixture together and cook until beans warm through. Stir in lime juice and season, to taste, with salt and pepper. Serve with Breakfast Enchiladas.

HOLIDAY BREAKFAST ENCHILADAS

Steps:

• Saute vegetables in skillet with butter or oil until tender.
• Remove from pan and add eggs.
• Scramble fry until cooked and then add sour cream and salsa.
• Add rest of the ingredients, saving one cup of cheese for the topping, and heat through.
• Spoon about 1/2 cup of mixture into center of tortilla and roll up.
• Place seam side down in a casserole.
• Repeat until all tortillas are filled.
• Sprinkle with cheese and bake at 350 degrees until cheese is melted about 20 to 30 minutes.
• Serve with salsa and sour cream.
• These do freeze well, but not for an extended period of time. Freeze after step 7. Wrap well, label and freeze. To serve: place frozen enchiladas into baking pan and bake for 30 minutes or until derfrosted. Top with cheese and then bake as directed.

BREAKFAST ENCHILADAS

Steps:

• Sprinkle cooked ham and chopped green onions evenly down the center of each tortilla;top each with 2 tablespoons of shredded cheese.
• Roll up tortillas and place, seam sides down, in a lightly greased 13x9 inch baking dish.
• Whisk together the eggs and next 4 ingredients in a large bowl; pour mixture evenly over tortillas.
• Cover and refrigerate at least 8 hours.
• Remove from refrigerator and let stand 30 minutes at room temperature before baking.
• Bake, covered, at 350°F for 20 minutes; uncover and bake 15 minutes.
• Sprinkle with remaining 3/4 cup cheddar cheese and bake 3-4 more minutes or until cheese melts.
• Let stand 10 minutes before serving.

OVERNIGHT HAM & CHEESE BREAKFAST ENCHILADAS RECIPE - (4.6/5)

Steps:

• 1.In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching. 2.Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight. 3.In the morning, preheat oven to 350º. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set. 4.Serve with salsa, sour cream, and additional green onions.

GREEN CHILE BREAKFAST ENCHILADAS

Steps:

• Cook sausage in skillet until brown. Drain and transfer to large mixing bowl. Heat oil in skillet and cook hashbrowns until browned, seasoning with chili powder, cayenne pepper, salt and pepper. Combine with sausage, 1/2 c cheese and diced green chiles.
• Spray 13x9" pan with cooking spray. Pour a small amount of enchilada sauce into the pan.
• Pour remaining sauce into a pie plate. Dip each tortilla into enchilada sauce, divide the sausage/hash brown mixture between the tortillas, roll tightly and place in pan. Pour remaining sauce over enchiladas and top with remaining cheese.
• May cover tightly with foil and refrigerate at this point. If baking immediately, cover with foil and bake at 375 for 20 minutes, remove foil and bake for another 10 minutes or till slightly browned.
• If baking after refrigerated, remove from refrigerator 10-15 minutes before baking. Bake for 30 minutes covered, remove cover and bake for 10 minutes or till slightly browned.

BACON BREAKFAST ENCHILADAS RECIPE - (4.2/5)

Steps:

• In a skillet over medium high heat, brown sausage and then drain fat. In a large bowl, stir together browned sausage, 1 cup cheese and 1/2 of the bacon. Place 1/8 of the mixture down the center of a tortilla. Roll up and place seam-side down in a sprayed 9x13 baking dish. Repeat until all tortillas are filled. In another large bowl beat eggs, flour and salt. Mix in half and half. Pour over the tortillas in the pan. You can cover the dish and place in the fridge or bake immediately. When ready to bake, preheat the oven to 350 degrees fahrenheit. Uncover dish and sprinkle remaining 1 cup of cheese over tortillas. Sprinkle the rest of the bacon bits over cheese. Cover with foil and bake for 35 minutes. Uncover dish and bake 10 minutes longer or until set and cheese is melted.

BREAKFAST ENCHILADAS RECIPE

Steps:

• Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels. Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage. Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese. Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings. Note: Prepare half the cheese sauce recipe if you prefer a lighter breakfast.

BREAKFAST ENCHILADAS

Steps:

• Wrap tortillas in a clean kitchen towel; place in a bamboo steamer basket. Fill a wok with 2 inches water; bring to a boil. Reduce heat to medium; set steamer in wok. Steam tortillas until softened, 6 minutes. (Or wrap tortillas in a damp, clean kitchen towel, and heat until softened, 10 to 15 seconds in a microwave or 7 to 10 minutes in a 200 degrees oven.) Set aside.
• Preheat oven to 375 degrees. Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Cook corn, stirring, until just caramelized, about 5 minutes. Add shallot, zucchini, summer squash, and mushrooms; cook, stirring, until tender, about 4 minutes. Season with salt and pepper. Transfer to a bowl.
• Vigorously whisk eggs and cream until blended. Season with salt and pepper. Heat butter in a large nonstick skillet over medium-high heat until foamy. Add egg mixture; cook, stirring, until scrambled but not dry, about 4 minutes.
• Pour 1/2 cup red chile sauce along one long side of a 9-by-13-inch baking dish; pour 1/2 cup green chile sauce along opposite long side (sauces should meet).
• Spread 1 tablespoon red chile sauce on 1 tortilla; sprinkle 2 tablespoons cotija over entire surface. On bottom third of tortilla, place 4 1/2 teaspoons each egg and corn mixture, 1 teaspoon tomatoes, and 1/2 teaspoon cilantro. Firmly roll tortilla; place in baking dish, seam side down. Repeat with remaining tortillas.
• Pour 1/2 cup each red and green chile sauce on top of enchiladas, mirroring the sauces on the bottom. Sprinkle with queso blanco. Bake until heated through, about 25 minutes. Garnish with remaining 2 tablespoons cilantro, and serve with remaining chile sauce.

OVERNIGHT BREAKFAST ENCHILADAS

Steps:

• 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.
• 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.
• Tot he same pan, add the onions and the peppers. Sauté until translucent, 3-4 minutes.
• Add the minced garlic and sauté for another minute. Season with salt and pepper. Stir and then add to bowl with meats.
• 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.
• 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.
• 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.
• Remove from the oven and garnish with salsa, avacado, green onions or sour cream. Serve and enjoy.