Breakfast enchiladas are super fun to eat and a delicious way to fuel your day. This recipe lets you turn your enchilada into an easy casserole for breakfast or dinner. Best of all, most of it can be prepped the night before.
Easy Breakfast Enchilada Bake
This is the first season where all three boys are in baseball. If we thought tag teaming between two boys in baseball was hectic in past years, we’re in for a new awakening with our third Little now sporting cleats.
Crazy as it is to run three boys to three different park fields on the same day – several times a week – it’s completely and totally worth it for our family. Because our boys are very rough and tumble little guys. They’ll either tear it up out on the ball field or tear up our house.
It’s a no brainer choice.
All your favorite Mexican flavors
Besides the benefit of getting all their wiggles out on the field and making memories outdoors as a family, there is one other thing I love about baseball season: the unparalleled cuteness of 5-year-olds hitting and fielding, wearing caps too big for their baby heads.
And 8-year-olds who still break out in happy smiles over the all important treats after a well-played game.
Not to be outdone by 11-year-olds who still believe in themselves enough to proclaim that they are the best pitcher in all of 5th grade. #itsaboything
Not your usual breakfast casserole
Of course all this time on the fields every other night, plus weekends, means one thing for moms: less time in the kitchen.
Which is actually really okay, because of easy dishes like this Breakfast Enchilada Bake. It’s called Breakfast because it’s a casserole chock full of sausage, eggs, tomatoes, and cheese.
Yet it’s got all the makings of dinner as well. If your family enjoys breakfast-for-dinner or Wacky Wednesday type meals, they’ll love this casserole both morning and evening.
Prepare it the night before
My favorite thing about this delicious savory casserole is that most of it can be prepared the night before. I wouldn’t recommend pouring the egg custard in until right before baking, unless you don’t mind soggy bottoms. My preference is to make the filling and egg custard the night before and quickly assemble before baking. That way, the flour tortillas turn out soft and chewy without being soggy. Super scrumptious.
Don’t forget the salsa to slather all over it before you dig in. Enjoy!Print
Here are a few other favorite Tex-Mex style, easy peasy recipes for you!