Make Ahead Breakfast Enchiladas Recipes

Steps:

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

Steps:

• Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain., In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese., Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish., Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion.

Steps:

• Melt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and just beginning to brown, about 20 minutes. Remove from the heat and stir in chicken, pimentos, and cream cheese. Season with salt and set aside.
• Heat 1/8 inch oil in a small skillet over medium heat. Use tongs to dip 1 tortilla into the hot oil just until it blisters and turns limp, about 3 seconds; do not fry until firm or crisp. Continue with remaining tortillas, stacking them on a plate between paper towels when heated.
• Spoon about 1/3 cup filling down the center of each tortilla, then roll to enclose. Place enchiladas, seam-side down, in a 9x13-inch baking dish. Cover and refrigerate for up to 24 hours.
• When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
• Remove enchiladas from the refrigerator. Spoon cream over top and sprinkle with Monterey Jack cheese.
• Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until hot and bubbly, about 15 minutes longer.