Breakfast · Healthy Focused
Make-Ahead Breakfast Enchiladas
Make-Ahead Breakfast Enchiladas. Made with bacon, cheddar and tortilla. Get ingredient amounts and step-by-step instructions.
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Ingredients at original yield
- 2 lb bacon, cooked,chopped
- 3 ½ cups shredded cheddar cheese, divided
- ½ cup green onion, diced
- 1 small onion, diced
- 6 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
- grape tomato, halved, to serve
- salsa, to serve
How to make Make-Ahead Breakfast Enchiladas
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
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.
- 02
Spoon a heaping spoonful of bacon mixture at the bottom of each tortilla.
- 03
Fold the ends of the tortilla over the mixture and continue to roll, tightly.
- 04
Place tortillas seam side down into a greased casserole dish.
- 05
In medium bowl, whisk together remaining bacon mixture, 6 eggs, milk, salt, and pepper.
- 06
Pour egg mixture over the top of the rolled tortillas.
- 07
Cover with foil, and store in fridge overnight, or until ready to bake.
- 08
Preheat oven to 350°F (180˚C).
- 09
Bake enchiladas for 35-40 minutes, or until eggs are fully cooked.
- 10
Remove the foil and top enchiladas with 1 ½ cups (150 grams) of shredded cheese.
- 11
Bake for an additional 5 minutes, or until cheese is melted.
- 12
Top with cilantro and avocado, if desired.
- 13
Serve warm with tomatoes and salsa, if desired.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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