Breakfast Enchiladas are a hearty, filling delicious meal made from good-for-you ingredients.
Mexican breakfast recipes are so popular! I mean… what’s not to love?! You get all the goodness of your favorite cuisine… for breakfast!
But, in all honesty, you can make this breakfast enchilada casserole for lunch or dinner too, it’s that good and filling. Plus, perfect for leftovers!
Whole wheat tortillas (store-bought is fine or try our recipe for homemade tortillas!) are stuffed with seasoned ground beef and eggs. Topped off with a delicious homemade cheese sauce and avocado salsa! Your family will be begging for more!
What I really love about this breakfast enchiladas recipe is you can split up the different elements of the dish to use other ways.
The seasoned beef would be so good for just Taco Tuesday or over nachos. The same with the cheese sauce, there is a hint of jalapeno in it so it’s great for nachos or even as a side dipping sauce for your fries!
OR, you can really mix it up. Skip the whole wheat tortillas and still make the beef filling, eggs, and cheese cause. Top your favorite tortilla chips with everything and BAM… huevos rancheros nachos…. you’re welcome!
That’s what I really love about recipes like these, they are so versatile!
For even more yummy recipes, please check out my blog, ThisSillyGirlsKitchen.com!
For the filling
- ½ lb ground beef
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- ¼ cup scallions chopped (plus more for serving)
- 1 1/2 teaspoon salt divided
- Freshly ground pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- 6 eggs
For the Cheese Sauce
- 6 oz can low fat evaporated milk
- 1 tablespoon cornstarch
- ½ jalapeno chopped
- 8 oz low fat cheddar cheese divided
- ½ teaspoon kosher salt
- 6 whole wheat tortillas
Heat 1 tablespoon of olive oil in a skillet over medium-low heat, add chopped onion and cook for a few minutes until translucent. Add minced garlic and cook for 1 minute or until fragrant. Turn up the heat to medium and add the ground beef and cook, stirring for about 5 minutes. Stir occasionally until all the meat is browned. Add spices (1 teaspoon of salt, freshly ground pepper, paprika and Italian seasoning) and scallions. Remove from heat and set aside. Test for seasoning adjustments.
In a non-stick frying pan or skillet, brush a very small amount of olive oil and heat it up over medium high heat. Whisk the 6 eggs with ½ tsp of kosher salt and freshly ground pepper in a bowl. Once the frying pan is hot, add the eggs. Wait a minute, without stirring so the bottom cooks slightly. It might take a minute and a half. Drag a spatula around the bottom of the pan to make large curds of eggs. Stir slightly for a couple minutes to cook the eggs and form large curds or scrambled eggs. Don’t over stir or you’ll end up with small curds. The eggs should be cooked for a couple minutes only. If they look done in the pan, means they’re overcooked. You want to remove them from the pan when they seem to be just set, with some moisture still. Remove the eggs to a large bowl. Add the ground beef and 1/3 of the cheese sauce to the eggs. Mix until combined.
For the Cheese Sauce
In a small saucepan, whisk evaporated milk with cornstarch until combined. Add cheese and salt to the pan and the jalapeno. Over medium-low heat, stir ingredients until cheese is melted and sauce is thickened. Don’t let it stick to the bottom of the pan. Keep stirring with a wooden spoon until a smooth sauce has formed. Set aside.
Pre-heat oven 375F. Brush the bottom of a 9x13” pan with very little olive oil. Fill each tortilla with some of the egg/meat/cheese filling and fold the sides over, like a closed taco. Line them up in the pan. If the sides of the tortilla don’t stay down, don’t worry, once you pour some sauce over the tortillas it will be heavy and the sides will stay closed. Pour the remaining cheese sauce over the tortillas. Cover pan with foil and bake for 20 minutes. Remove foil, add remaining shredded cheese, and bake another 5-10 minutes to brown the top or place under a broiler for 2 minutes, until browned and goldenlicious.
Serve with Avocado Salsa if desired.
Dana, these look amazing. Thank you so much for taking the time to share. I cannot wait to make these this weekend!! – Joe
Thank you for taking the time to comment, Joe! I hope you enjoy them!