If you love waking up to a hearty, flavorful breakfast that feels like a special occasion but requires minimal morning effort, this Breakfast Enchilada Overnight Bake Recipe is an absolute game changer. Layers of tender steak, fluffy scrambled eggs, and melty Mexican cheese wrapped in soft tortillas, all nestled over a bed of zesty rice and corn, come together with vibrant salsa to create a dish bursting with color and comfort. The best part? You prep it the night before and wake up to an irresistible breakfast you can simply pop into the oven. This recipe perfectly balances make-ahead convenience with bold Mexican-inspired flavors you and your loved ones will adore.
Ingredients You’ll Need
Getting your ingredients right is the foundation for any spectacular dish, and the simplicity here makes this Breakfast Enchilada Overnight Bake Recipe both approachable and satisfying. Each ingredient plays an essential role in building layers of texture and flavor, from the juicy steak strips to the creamy cheese, ensuring every bite sings with deliciousness.
- Cooked steak strips: Adds savory depth and a satisfying protein punch to the dish.
- Scrambled eggs: Brings fluffy richness and ties the breakfast elements together.
- Salsa: Offers tangy, zesty moisture that infuses every layer with authentic Mexican flair.
- Small flour tortillas: Soft and pliable, perfect for holding the fillings without falling apart.
- Mexican blend shredded cheese: Melts beautifully for gooey, cheesy goodness in each bite.
- Cooked rice: Provides a comforting, hearty bed that soaks up salsa and juices.
- Can of corn (drained): Adds a touch of sweet crunch and bright color to keep things lively.
How to Make Breakfast Enchilada Overnight Bake Recipe
Step 1: Prepare the Rice and Corn Base
Start by mixing the cooked rice with the drained corn in a medium-sized bowl. This simple combination forms the flavorful base of the casserole, providing a slightly sweet and hearty platform. Spread this rice and corn mixture evenly at the bottom of your casserole dish, then drizzle half of your salsa over it to infuse moisture and a lively kick of tang.
Step 2: Assemble the Filled Tortillas
Next, grab a small flour tortilla and place a generous scoop of the cooked steak strips along with scrambled eggs right in the center. Top this with a quarter cup of the shredded Mexican cheese to add richness and meltiness. To roll, fold the tortilla over once, tuck in the ends to keep fillings secure, and then continue rolling until you have a neat little package perfect for baking.
Step 3: Layer the Tortillas Over the Base
Lay each prepared tortilla seam-side down on top of the rice and corn bed in the casserole dish. The tortillas act as delicious individual servings and keep all those wonderful fillings intact, waiting to absorb the flavors of the salsa and cheese as they bake.
Step 4: Add the Final Touches and Refrigerate Overnight
With all your tortillas assembled, pour the remaining salsa evenly over the top and cover the dish tightly with aluminum foil. Pop it into the refrigerator overnight. This step allows all the flavors to meld together beautifully and makes your morning effortless. When ready to bake, take it out, preheat the oven to 350°F, and bake covered for 20 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10 minutes to get that perfect bubbly, golden finish.
How to Serve Breakfast Enchilada Overnight Bake Recipe
Garnishes
Fresh garnishes can elevate your Breakfast Enchilada Overnight Bake Recipe from delicious to dazzling. Sprinkle chopped cilantro for a burst of herbal brightness, add a dollop of sour cream or creamy avocado slices to cool the lively salsa notes, or scatter diced jalapeños if you love a spicy kick. These extras not only add visual appeal but also fresh layers of flavor and texture.
Side Dishes
This recipe shines on its own but pairing it with simple, fresh sides can round out the meal wonderfully. Consider a crisp green salad with lime vinaigrette to lighten the richness or a bowl of refried beans for an extra comforting touch. Fresh fruit salad with citrus and berries can also be a vibrant, refreshing counterpoint.
Creative Ways to Present
For a fun twist, try serving individual portions wrapped in parchment paper tied with twine for a grab-and-go brunch party. Or layer the bake in smaller ramekins for personal servings. You might also accompany it with mini bowls of additional salsa and guacamole so everyone can customize their bites to taste. Presentation can be as festive and casual as you like, making mealtime memorable.
Make Ahead and Storage
Storing Leftovers
After enjoying your delightful Breakfast Enchilada Overnight Bake Recipe, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to three days, making morning or midday meals just as easy and satisfying.
Freezing
This bake freezes beautifully if you want to prepare meals even further in advance. Wrap individual portions tightly in plastic wrap and then foil or use a freezer-safe container. Freeze for up to two months. When ready, thaw in the refrigerator overnight before reheating to maintain the best texture and taste.
Reheating
To reheat, place your portion in an oven-safe dish and warm it at 350°F for about 15-20 minutes until heated through and the cheese is melty. For quick reheating, the microwave works well too—cover the dish to keep moisture in and heat in 1-minute increments to avoid overcooking.
FAQs
Can I substitute the steak for another protein?
Absolutely! While steak adds a delicious hearty flavor, cooked chicken, turkey, or even a plant-based protein can work wonderfully in this Breakfast Enchilada Overnight Bake Recipe. Just be sure to cook it ahead of time and season well.
Is this recipe spicy?
The heat level depends on the salsa you choose. Using a mild salsa offers a gentle zest, while a hotter salsa amps up the spice. You can always adjust to your taste, and add fresh jalapeños or hot sauce if you want more kick.
Can I make this gluten-free?
Yes! Simply swap the flour tortillas for your favorite gluten-free tortillas. This small change keeps the dish inclusive without sacrificing any of the flavor or texture you love.
How long can I keep it in the fridge before baking?
You can refrigerate the assembled dish for up to 24 hours before baking. The overnight recommendation helps flavors meld perfectly, but don’t let it sit longer than a day to maintain freshness and quality.
What can I use instead of rice?
If you prefer not to use rice, cooked quinoa or cauliflower rice are excellent substitutes. They provide a similar texture and soak up the salsa nicely, keeping the base hearty and tasty.
Final Thoughts
There is something so comforting and satisfying about a Breakfast Enchilada Overnight Bake Recipe that’s ready and waiting for you in the morning. It brings together bold flavors, rich textures, and the convenience of make-ahead cooking in one irresistible dish. Whether for a weekend brunch or busy weekday mornings, I highly encourage you to give this recipe a try—you might just find your new favorite breakfast ritual.
Print
Breakfast Enchilada Overnight Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus overnight refrigeration)
- Yield: 4 to 5 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
Description
This Breakfast Enchilada Overnight Bake is a hearty and flavorful dish perfect for a make-ahead breakfast or brunch. It combines tender steak strips, scrambled eggs, rice, corn, salsa, and melted Mexican cheese all wrapped in warm flour tortillas. Prepared the night before and baked in the oven, it offers a convenient and delicious meal that’s packed with protein and rich southwestern flavors.
Ingredients
Main Ingredients
- 1 lb cooked steak strips
- 4 eggs, scrambled
- 12 oz salsa
- 8–10 small flour tortillas
- 3 cups Mexican blend shredded cheese
- 2 cups cooked rice
- 1 can of corn, drained
Instructions
- Prepare the base: In a medium-sized bowl, mix together the cooked rice and drained corn until well combined. Spread this mixture evenly in the bottom of your casserole dish, then pour half of the salsa over the rice and corn layer to infuse flavor.
- Assemble the enchiladas: Take one flour tortilla and add a small scoop of the cooked steak strips and some scrambled eggs. Sprinkle about 1/4 cup of shredded Mexican cheese on top. Roll the tortilla by folding one side over, then tuck in the ends, and continue rolling to form a neat enchilada.
- Layer enchiladas in dish: Place each rolled tortilla seam-side down on top of the rice, corn, and salsa mixture in the casserole dish. Continue assembling and placing the remaining tortillas evenly.
- Top and refrigerate overnight: Spread the remaining salsa evenly over the arranged enchiladas. Cover the dish tightly with aluminum foil and refrigerate overnight to let the flavors meld and the casserole set.
- Bake the enchilada bake: The next day, preheat your oven to 350°F (175°C). Bake the covered casserole for about 20 minutes to heat through. Then, remove the foil, sprinkle the remaining shredded cheese on top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Notes
- You can use any type of cooked steak or substitute with cooked chicken or ground beef.
- For a spicier dish, choose a salsa with extra heat or add diced jalapeños to the filling.
- If desired, garnish with fresh cilantro, sour cream, or avocado slices before serving.
- Make sure to tightly roll the tortillas so the filling stays inside while baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
