If you’re craving a hearty, flavorful breakfast that feels like a fiesta in every bite, the Breakfast Enchilada Overnight Bake Recipe is your new best friend. This dish brings together tender steak, fluffy scrambled eggs, vibrant salsa, and melty cheese all wrapped in soft tortillas, layered over a comforting bed of rice and corn. It’s an effortless make-ahead recipe that wakes you up with warmth and zest, perfect for busy mornings or weekend brunch celebrations with loved ones.
Ingredients You’ll Need
The beauty of this Breakfast Enchilada Overnight Bake Recipe lies in its straightforward ingredients. Each component plays a crucial role, balancing texture and flavor—from the juicy steak providing richness, to the combination of corn and rice adding a gentle sweetness and satisfying bite.
- 1 lb cooked steak strips: Opt for tender steak like sirloin for a juicy, meaty base.
- 4 eggs (scrambled): Lightly beaten and cooked, eggs add fluffy protein to every enchilada.
- 12 oz salsa: Use a chunky, flavorful salsa to infuse the dish with a fresh, tangy kick.
- 8-10 small flour tortillas: Soft and pliable, these wrap the fillings perfectly without breaking.
- 3 cups Mexican blend shredded cheese: A mix of cheddar and Monterey Jack melts beautifully for gooey goodness.
- 2 cups cooked rice: A neutral base that absorbs salsa flavors and adds heartiness.
- 1 can of corn (drained): Adds a sweet crunch and vibrant color to the layering.
How to Make Breakfast Enchilada Overnight Bake Recipe
Step 1: Prepare the Rice and Corn Base
Begin by mixing cooked rice and drained corn in a medium-sized bowl until well combined. Spread this mixture evenly across the bottom of your casserole dish. Then pour half of your salsa over the rice and corn, letting those tangy flavors seep into the base layer.
Step 2: Assemble the Enchiladas
Take one flour tortilla and add a small scoop of the cooked steak strips and scrambled eggs. Generously top this with about 1/4 cup of the shredded Mexican cheese blend. To roll, fold the tortilla once over the filling, tuck in the ends, and continue rolling into a neat little bundle.
Step 3: Layer Enchiladas on Base
Arrange each freshly rolled enchilada side by side over your rice and corn mixture. This assembly creates layers of texture and flavor that will meld beautifully while baking.
Step 4: Add Final Salsa Layer and Refrigerate Overnight
Pour the remaining salsa evenly on top of your enchilada rolls to keep everything moist and packed with flavor. Cover the dish tightly with aluminum foil and place it in the refrigerator to chill overnight. This step lets the flavors marry and allows for a super easy, hands-off morning.
Step 5: Bake to Perfection
The next day, preheat your oven to 350°F. Bake the casserole covered with foil for 20 minutes. Then carefully remove the foil and sprinkle the remaining shredded cheese over the top. Continue baking uncovered for an additional 10 minutes until the cheese is melted, bubbly, and golden.
How to Serve Breakfast Enchilada Overnight Bake Recipe
Garnishes
Fresh garnishes elevate this dish beautifully—chopped cilantro, a dollop of sour cream, sliced green onions, or even a squeeze of fresh lime juice add brightness and complexity that perfectly complement the richness of the bake.
Side Dishes
Pair your enchilada bake with simple sides like a fresh fruit salad or lightly dressed mixed greens to balance the meal with refreshing textures and natural sweetness. A side of sliced avocado or guacamole also adds creamy indulgence.
Creative Ways to Present
Serve this bake in individual ramekins for an elegant touch, or let everyone help themselves family-style right from the casserole dish. You can also sprinkle crushed tortilla chips on top during the last few minutes of baking for extra crunch and fun texture.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and refrigerate. The flavors deepen overnight, making the next day’s meal even tastier. Leftovers typically keep well for 3 to 4 days.
Freezing
This bake freezes beautifully. Wrap it tightly with foil and plastic wrap to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat thoroughly in the oven for best results.
Reheating
Reheat individual portions in the microwave for a quick fix, or place the entire dish back in the oven at 350°F until heated through and the cheese is gooey again. Cover loosely to avoid drying out during reheating.
FAQs
Can I substitute the steak for another protein?
Absolutely! Chicken, chorizo, or even sautéed vegetables work wonderfully as alternatives, allowing you to customize to your taste or dietary needs.
Do I have to use flour tortillas?
Flour tortillas are preferred for their soft texture and flexibility, but corn tortillas can be used if you’re seeking a gluten-free option—just be gentle when rolling to avoid tearing.
Is it possible to make this recipe vegan?
You can! Swap steak for seasoned plant-based crumbles or sautéed mushrooms, use scrambled tofu instead of eggs, non-dairy cheese, and a vegan salsa to keep all the flavors while making it plant-based.
How long can I refrigerate the overnight bake before baking?
It’s best enjoyed after refrigerating overnight, but you can safely keep it chilled for up to 24 hours before baking without losing texture or flavor.
Can I make this recipe ahead if I need to serve it for a crowd?
Definitely! Double or triple the ingredients and use a larger baking dish. This dish scales up nicely and can be perfect for brunch parties or family gatherings.
Final Thoughts
I hope you’re as excited to try this Breakfast Enchilada Overnight Bake Recipe as I am to share it with you! Its perfect balance of bold flavors, comforting textures, and the ease of making it the night before make it truly special. Whether it’s a busy weekday or a leisurely weekend, this dish will quickly become a breakfast staple you look forward to biting into every time.
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 Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
A delicious and hearty Breakfast Enchilada Overnight Bake combining tender steak strips, scrambled eggs, rice, corn, and Mexican cheese all wrapped in warm flour tortillas. Perfect for preparing the night before, this casserole is baked to melty perfection the next morning for a flavorful and convenient breakfast.
Ingredients
Meat and Eggs
- 1 lb cooked steak strips
- 4 eggs, scrambled
Vegetables and Grains
- 2 cups cooked rice
- 1 can of corn, drained
Other Ingredients
- 12 oz salsa
- 8–10 small flour tortillas
- 3 cups Mexican blend shredded cheese
Instructions
- Mix Rice and Corn: In a medium sized bowl, combine the cooked rice and drained corn thoroughly. Spread this rice and corn mixture evenly in the bottom of your casserole dish, then pour half of the salsa evenly over the mixture.
- Assemble Tortillas: Take a small scoop of the cooked steak strips and scrambled eggs and place it inside a flour tortilla. Top the filling with about 1/4 cup of shredded Mexican blend cheese. Fold the tortilla by folding over once, then fold in the ends and continue rolling tightly to secure the filling.
- Arrange Tortillas: Place each rolled tortilla seam side down on top of the rice, corn, and salsa layer in the casserole dish. Repeat the process with the remaining tortillas, steak, eggs, and cheese.
- Add Remaining Salsa and Chill Overnight: Pour the remaining salsa over the assembled tortillas. Cover the casserole dish tightly with aluminum foil and refrigerate overnight to allow flavors to meld.
- Bake the Casserole: The next day, preheat the oven to 350°F (175°C). Bake the covered casserole for approximately 20 minutes. Then, carefully remove the foil and sprinkle the remaining shredded cheese over the top. Return the dish to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.
Notes
- Use small flour tortillas so they roll easily and fit well in the casserole dish.
- For added flavor, consider adding chopped onions or jalapeños to the rice and corn mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This dish can be customized by swapping steak for chicken or adding beans for extra protein.
