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
Scale
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.
