Best Make Ahead Breakfast Enchiladas Recipes

Make-Ahead Breakfast Enchiladas Recipe by Tasty image

Provided by Betsy Carter

Yield 8 servings

Number Of Ingredients 14

2 lb bacon, cooked,chopped
3 ½ cups shredded cheddar cheese, divided
½ cup green onion, diced
1 small onion, diced
2 teaspoons garlic powder
6 eggs
1 ½ cups milk
1 teaspoon salt
½ teaspoon pepper
8 medium flour tortillas
fresh cilantro, to serve
avocado, sliced, to serve
1 cup grape tomato, halved, to serve
salsa, to serve

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!

Nutrition Facts : Calories 935 calories, Carbohydrate 33 grams, Fat 61 grams, Fiber 1 gram, Protein 59 grams, Sugar 4 grams

Make-Ahead Breakfast Enchiladas image

Provided by JimmyDean

Time 50m

Yield 6

Number Of Ingredients 9

cooking spray
2 tablespoons canola oil or vegetable oil
1 (1-pound) package Jimmy Dean Premium Pork Sausage
6 large eggs, scrambled
2 cups shredded Cheddar or Mexican-blend cheese, divided
1 pinch salt
1 pinch ground black pepper
6 (6 inch) corn or flour tortillas
4 (10 ounce) cans enchilada sauce

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.