Easy Breakfast Enchilada Bake | Make-Ahead Breakfast Casserole
Start your day with this creamy, cheesy Breakfast Enchilada Bake. After making this many times, I’ve perfected the recipe to make it easy to prep ahead. The crispy tortilla edges and melty cheese will make your morning cozy and satisfying. If you love recipes like this, you’ll also enjoy Slow Cooker Chicken and Dumplings and Greek Ground Beef Bowl with Tzatziki Recipe.
Why This Easy Breakfast Enchilada Bake | Make-Ahead Breakfast Casserole Is Pure Comfort
- Easy to make ahead for busy mornings
- Creamy and cheesy with a crispy tortilla edge
- Better than takeout and freezer-friendly
- Kid-friendly and customizable with your favorite add-ins
What You'll Need for Easy Breakfast Enchilada Bake | Make-Ahead Breakfast Casserole
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 (15 oz) can diced green chiles
- 1 (4 oz) can diced jalapeños (optional)
- 1 cup shredded cheddar cheese
- 6 (8-inch) flour tortillas
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 2 tablespoons olive oil
- salt
- black pepper
- garlic powder
- onion powder
- chili powder
- cumin
- garlic
- jalapenos
- Optional: salsa
- Optional: guacamole
- Optional: fresh cilantro
- Optional: sour cream
- Optional: shredded cheese
📝 Ingredient Notes
- eggs: Use 12 large eggs for a 9×13-inch baking dish. Adjust accordingly for different dish sizes.
- cheese: Use your favorite cheese blend or mix-ins like spinach, mushrooms, or breakfast meat.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Evenly cooks eggs and prevents sticking. → See on Amazon
- 9×13-inch baking dish — Perfect size for this casserole and easy cleanup. → See on Amazon
How to Make Easy Breakfast Enchilada Bake | Make-Ahead Breakfast Casserole
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes.
- Whisk eggs: In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, onion powder, chili powder, and cumin.
- Add vegetables and green chiles: Stir in cooked vegetables, diced green chiles, and diced jalapeños (if using).
- Assemble casserole: Pour half of the egg mixture into the bottom of a greased 9×13-inch baking dish. Layer with 3 tortillas, tearing to fit if needed. Pour remaining egg mixture over tortillas. Top with remaining tortillas and sprinkle with shredded cheese.
- Bake: Preheat oven to 375°F (190°C). Bake, uncovered, for 25-30 minutes or until edges are golden and center is set.
Cook's Tips for Perfect Easy Breakfast Enchilada Bake | Make-Ahead Breakfast Casserole
- Make-ahead tip: Assemble the casserole up to 24 hours ahead. Cover and refrigerate until ready to bake.
- Common mistake and fix: Avoid overcooking by checking the casserole at the 20-minute mark. The center should still have a slight jiggle.
- Freezer tip: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Storing & Reheating Easy Breakfast Enchilada Bake | Make-Ahead Breakfast Casserole
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: Assemble the casserole up to 24 hours ahead. Cover and refrigerate until ready to bake.
Freezing Easy Breakfast Enchilada Bake | Make-Ahead Breakfast Casserole
Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes or until heated through. Microwave: Reheat individual portions in the microwave for 1-2 minutes or until heated through.
Recipe Notes
- Chef tip: For a spicier casserole, add more jalapeños or a pinch of cayenne pepper.
- Best substitution: Use whole wheat tortillas for a healthier option.
- Make-ahead: Assemble the casserole up to 24 hours ahead. Cover and refrigerate until ready to bake.
- Scaling: Adjust the number of eggs and tortillas based on your baking dish size.
- Troubleshooting: If the casserole is browning too quickly, tent it with aluminum foil.
Want to level up this recipe?
High-quality tortillas — Make a difference in the texture and flavor of your casserole. → Check price on Amazon
Easy Breakfast Enchilada Bake | Make-Ahead Breakfast Casserole
Ingredients
Main Ingredients
- 12 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 (15 oz) can diced green chiles
- 1 (4 oz) can diced jalapeños (optional)
- 1 cup shredded cheddar cheese
- 6 (8-inch) flour tortillas
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 2 tablespoons olive oil
Seasonings
- salt
- black pepper
- garlic powder
- onion powder
- chili powder
- cumin
- garlic
- jalapenos
Optional Toppings
- salsa
- guacamole
- fresh cilantro
- sour cream
- shredded cheese
Instructions
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes.
- Whisk eggs: In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, onion powder, chili powder, and cumin.
- Add vegetables and green chiles: Stir in cooked vegetables, diced green chiles, and diced jalapeños (if using).
- Assemble casserole: Pour half of the egg mixture into the bottom of a greased 9×13-inch baking dish. Layer with 3 tortillas, tearing to fit if needed. Pour remaining egg mixture over tortillas. Top with remaining tortillas and sprinkle with shredded cheese.
- Bake: Preheat oven to 375°F (190°C). Bake, uncovered, for 25-30 minutes or until edges are golden and center is set.
Notes
- Chef tip: For a spicier casserole, add more jalapeños or a pinch of cayenne pepper.
- Best substitution: Use whole wheat tortillas for a healthier option.
- Make-ahead: Assemble the casserole up to 24 hours ahead. Cover and refrigerate until ready to bake.
- Scaling: Adjust the number of eggs and tortillas based on your baking dish size.
- Troubleshooting: If the casserole is browning too quickly, tent it with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes or until heated through.
- Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes or until heated through.
- Make ahead: Assemble the casserole up to 24 hours ahead. Cover and refrigerate until ready to bake.
Nutrition Per Serving
- Calories: 280
- Protein: 18g
- Fat: 16g
- Carbs: 18g
- Fiber: 2g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 330mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Breakfast Enchilada Bake | Make-Ahead Breakfast Casserole FAQs
Yes, you can assemble the casserole up to 24 hours ahead. Cover and refrigerate until ready to bake.
Overcooking can lead to a dry casserole. Check the center at the 20-minute mark and remove from the oven when the center is still slightly jiggly.
Yes, freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
While you can't bake the entire casserole in the air fryer, you can use it to crisp up the tortilla edges after baking. Air fry at 350°F (175°C) for 5-7 minutes or until crispy.
If you're sensitive to spice, substitute the jalapeños with mild green chiles or omit them entirely.
A Warm Final Note
I can’t wait for you to try Easy Breakfast Enchilada Bake | Make-Ahead Breakfast Casserole and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
