Best 7 Holiday Breakfast Enchiladas Recipes

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.

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.

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.

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!

OVERNIGHT BRUNCH ENCHILADAS

Steps:

• Spray a 9x13-inch glass or stoneware baking dish with cooking spray.
• Combine ham, bell peppers, onion, and garlic in a bowl. Place about 4 tablespoons onto 1/2 of each tortilla; sprinkle each with about 4 tablespoons of Cheddar cheese. Roll up tightly and place, seam-side down, in the prepared baking dish. Refrigerate remaining Cheddar until ready to bake.
• Beat eggs in a bowl. Blend in milk, flour, and hot pepper sauce until smooth and thoroughly combined. Slowly pour egg mixture over tortillas. Cover with plastic wrap and refrigerate overnight, or for up to 12 hours.
• Remove from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F (175 degrees C). Spoon some egg mixture over tortillas.
• Bake in the preheated oven until egg mixture is set and a knife inserted into the center comes out clean, 45 to 50 minutes. Sprinkle with remaining Cheddar. Let stand for 5 minutes. Serve with sour cream and salsa.

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.

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.