Make-Ahead Breakfast Enchiladas (Scrambled Eggs, Cheese, Black Beans…)

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I have an easy, breezy breakfast solution, it’s make-ahead breakfast enchiladas. But, really you can use this recipe for breakfast, brunch, or dinner. The best part is it can be made ahead, covered, and stored in the fridge then heated up. Or you can make it and serve it right away. My family is a group of “Flavor Seekers.” They love sweet and spicy recipes. Do you? Today’s is mild and not overly spicy! But, I’ll give you some heat options if you want to spice things up.

If you’ve been keeping up with us you know my daughter is doing summer school this year. Which makes me wicked tired! I mean, really where is our summer break?? It can’t come here soon enough! And then before we know it back to school will be here. Sigh. I have to admit unless I grab a big cup of brew I’m sleepwalking in the mornings. Please tell me I’m not alone. Any other night owls out there?

Make-Ahead Breakfast Enchiladas

What I love about today’s recipe is you can make it ahead, pull it out, and heat it when needed. Ahem, easy breezy summer meal, or anytime you’d like! Perfect for breakfast on the weekends. Let’s get started making this recipe but, if you are looking for something else to make for breakfast see all our breakfast recipes. 

 

I’ve been trying to make sure she eats before heading to health class. You know, they are learning that breakfast is one of the most important meals. She’s not a traditional breakfast lover. But, she loves enchiladas! So, I thought to myself why not make a breakfast enchilada packed with protein, veggies, and topped with goodness?

• Toppings can include Pineapple Salsa * heat index mild, Mango Habanero Salsa * heat index medium, or Roasted Red Pepper Salsa * heat index mild.

Cheesy Scrambled Egg And Black Bean Enchiladas

Here are the ingredients you’ll need. 

Ingredients

• 4 eggs
• butter
• milk
• 12 white corn tortillas
• 1 can organic black beans
• Sharp cheddar cheese or your favorite cheese
• Avocados
• Green onions
• 1 tbsp. flour
• Non-Stick Spray
• Pineapple Salsa

This recipe has 4 easy steps to make it. Make the recipe ahead of time, and serve right away after baking for only 10 minutes at 350 degrees. It will take a bit longer to heat up if you are pre-making, covering, and chilling before baking. Maybe about 20 minutes? Depending on your oven and altitude. You can easily double this recipe for a full dozen enchiladas. I made half a dozen because there are only three of us at home.

• Too hot out? After assembling, just plate and microwave for a few minutes. This is not my preferred method but, it works. I get it, summers get hot here too.

How to Make Breakfast Enchiladas

1. First, pre-spray your baking dish and set it to the side. * (baking dish size 8×8 for 6 enchiladas, 9×12 for 12)
2. Shred your cheese, set it to the side (or purchase shredded cheese)
3. Chop your green onions
4. Slice your avocados
5. Drain black beans and set them in a bowl

Then, set all those to the side.

1. Pull out your skillet and make 4 scrambled eggs.
2. Crack, mix them in a bowl with a splash of milk to 1/4 cup, and add to heated skillet/ pan with 2 tbsp. of melted butter.
3. On medium heat scramble until just done. Do not overcook it!
4. Next, microwave or heat your white corn tortillas until they are soft and flexible. I add mine to a plate 6 at a time, cover with a paper towel, sprinkle with water and heat on high for 2 minutes.

1. Roll up your enchiladas by adding any or all the ingredients.
2. Roll them one by one, then add them to your baking dish pressing them together tightly.
3. Now, you can either make a homemade cheese sauce.
4. Like I did and show you how below. Or sprinkle cheese or this nacho cheese sauce on top of the tortillas and add the Pineapple Salsa.

• Bake in the oven at 350 degrees for about 10-15 minutes. Just enough to heat all the ingredients, melt the cheese, and warm the salsa.

How to make the cheese sauce

How to make a homemade cheese sauce

1. Melt 2 tbsp. butter in a non-stick pan.
2. Add 1 kitchen tablespoon (not a measuring spoon) of flour to the melted butter.
3. Stirring quickly, then add 1/2 cup of milk.
4. Add about 1 cup shredded cheese to the mix and stir until smooth and starts to bubble.
5. Take off the heat and pour directly over the enchiladas! Or use this for topping other foods for another recipe. 

Enjoy this healthy, egg enchilada breakfast. Print the recipe below. 

Breakfast Enchilada Recipe

Egg, Cheese, and Black Bean Breakfast Enchiladas

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Have you ever made breakfast enchiladas? 

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