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92% would make again

Make-Ahead Breakfast Enchiladas

Tasty Team


for 8 servings

  • 2 lb bacon (910 g), cooked,chopped
  • 3 ½ cups shredded cheddar cheese (350 g), divided
  • ½ cup green onion (75 g), diced
  • 1 small onion, diced
  • 2 teaspoons garlic powder
  • 6 eggs
  • 1 ½ cups milk (360 mL)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 medium flour tortillas
  • fresh cilantro, to serve
  • avocado, sliced, to serve
  • 1 cup grape tomato (200 g), halved, to serve
  • salsa, to serve

Nutrition Info

    Calories 935
    Fat 61g
    Carbs 33g
    Fiber 1g
    Sugar 4g
    Protein 59g

Estimated values based on one serving size.


  1. 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.
  2. Spoon a heaping spoonful of bacon mixture at the bottom of each tortilla.
  3. Fold the ends of the tortilla over the mixture and continue to roll, tightly.
  4. Place tortillas seam side down into a greased casserole dish.
  5. In medium bowl, whisk together remaining bacon mixture, 6 eggs, milk, salt, and pepper.
  6. Pour egg mixture over the top of the rolled tortillas.
  7. Cover with foil, and store in fridge overnight, or until ready to bake.
  8. Preheat oven to 350°F (180˚C).
  9. Bake enchiladas for 35-40 minutes, or until eggs are fully cooked.
  10. Remove the foil and top enchiladas with 1 ½ cups (150 grams) of shredded cheese.
  11. Bake for an additional 5 minutes, or until cheese is melted.
  12. Top with cilantro and avocado, if desired.
  13. Serve warm with tomatoes and salsa, if desired.
  14. Enjoy!

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