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

Scale

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

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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.