Description
Beef and Cheese Overnight Breakfast Enchiladas are a convenient, make-ahead breakfast dish featuring seasoned beef, bell peppers, cheese, and green onions rolled in flour tortillas and soaked in a savory egg mixture overnight. Bake in the morning for a hearty, crowd-pleasing breakfast or brunch.
Ingredients
- 2 cups cooked seasoned beef, chopped
- 5 green onions, thinly sliced, divided
- ½ cup diced red bell pepper
- 2 ½ cups shredded sharp cheddar cheese, divided
- 8 (8-inch) flour tortillas
- 5 large eggs
- 1 ¼ cups half-and-half
- ½ teaspoon all-purpose seasoning salt
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 tablespoon flour
- Salsa and sour cream, for serving
Instructions
- Coat a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the beef, half of the green onions, diced red bell pepper, and 1 cup of the shredded cheese.
- Scoop about 1⁄3 cup of the beef mixture onto each tortilla. Roll tightly and place seam-side down in the prepared dish.
- In a large bowl, whisk together the eggs, half-and-half, seasoning salt, cumin, garlic powder, and flour until smooth. Pour evenly over the enchiladas.
- Cover the dish with foil and refrigerate overnight.
- In the morning, remove from the fridge and preheat oven to 350°F (175°C).
- Bake, covered, for 35 minutes.
- Remove the foil, sprinkle remaining 1 ½ cups cheese on top, and bake uncovered for 8–10 minutes, until cheese is melted and eggs are set.
- Garnish with remaining green onions and serve with salsa and sour cream.
Notes
- Spicy kick: Add diced jalapeños or chili powder to the filling.
- Vegetarian swap: Replace beef with sautéed mushrooms, spinach, or seasoned black beans.
- Cheese mix: Use Monterey Jack, pepper Jack, or a Mexican blend instead of sharp cheddar.
- Casserole style: Layer torn tortilla pieces with filling for a strata-like version.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze portions for up to 3 months.
- Reheat frozen portions overnight in fridge, then oven at 350°F for ~20 minutes.
- Prep Time: 15 minutes plus overnight refrigeration
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 2g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 200mg
