Go Back
Overnight Taco Breakfast Enchiladas are the happy marriage of breakfast egg bakes, taco flavours, and enchiladas all together in one convenient, delicious package that is assembled the night before it bakes, leaving you to dream of satisfying, hearty breakfasts with no more work than sliding a pan in the oven!

Overnight Taco Breakfast Enchiladas

Rebecca Lindamood

Ingredients
  

  • non-stick cooking spray or olive oil for brushing the pan
  • 2 cups leftover taco meat, slightly reheated
  • 1 1/2 cups shredded Monterey Jack or Pepper Jack cheese
  • 1 1/2 cups shredded Cheddar cheese
  • 10 flour tortillas 8-inch
  • 1 1/4 cups half and half that's equal parts whole milk and light cream for those not in the USA
  • 4 large eggs
  • 1 tablespoon all-purpose flour
  • 2 teaspoons chili powder
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper

Optional Toppings

  • sour cream
  • lettuce
  • salsa
  • avocados
  • hot sauce
  • cilantro
  • green onions
  • black olives

Instructions
 

  • Use non-stick cooking spray or brush olive oil to generously coat the bottom and sides of a 9-inch by 13-inch baking dish.
    Toss together the shredded cheese in a mixing bowl and then set 1 cup aside in a container or bag in the refrigerator for the next morning. Mix the taco meat into the remaining 2 cups of grated cheese. Scoop a generous 1/3 cup of the taco meat mixture in a mound down the center of each tortilla. Roll the tortillas up and arrange seam-side down in the prepared pan.
    In another mixing bowl, whisk together the half and half, eggs, flour, chili powder, salt, and black pepper until smooth. Pour this over the rolled enchiladas, cover the pan with foil, and place in the refrigerator overnight or for at least 8 hours.
    In the morning, slide the foil covered pan into the oven and set the temperature to 350°F. When the oven indicates that it has reached the correct temperature, set your timer for 30 minutes. After 30 minutes, remove the foil, sprinkle with the remaining cheese, and bake for 10 more minutes or until the eggs are fully set, the tortillas are golden brown, and the cheese is fully melted. For most convenient servings, cut through the enchiladas at the center, yielding 20 smaller breakfast enchiladas.
    Serve with any or all of the following: sour cream, lettuce, salsa, avocados, hot sauce, cilantro, black olives, or green onions.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

did you make this recipe?

Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!

Print Recipe Pin Recipe Share on Facebook