This Breakfast Enchilada Bake is easy, delicious, and like a traditional quiche with a twist adding green enchilada sauce, corn tortillas, and chorizo.

Breakfast Enchilada Bake slice served on a square plate, with cast iron skillet in background

I come from a long line of bakers. My great-great-grandfather owned a bakery in Ireland, my great-grandpa owned a bakery here in the US, and my grandpa continued the tradition by making incredible cinnamon rolls for his community. Naturally, my dad got this gene. My dad loves to cook!!! He especially loves to cook anything spicy, adding garlic to just about anything. Seriously… anything. He loves to share his cooking with others, which has made him well known in our family for weddings and other social events, including at his second home – the fire station. My dad has served his community as a firefighter for over 30 years, proudly representing the Poudre Fire Authority.

Since I have started my blog, family and friends have called me with recipes they would love me to share! I love this because it gives me an excuse to connect with cousins, uncles, and my dad. Plus I love sharing things that I grew up with. A few days ago I got an email from my dad, and the only thing in it was a picture (see at the bottom of the page). He made breakfast for his fire station while they were on duty. It looked so yummy, I asked him for the recipe. He shared it, and now I’m sharing it with you.

This breakfast enchilada bake is easy, delicious, and is like a traditional quiche with a twist. Thanks to my dad and all the other firemen out there, we are constantly blessed by your watch and care for our community.

Cheers to great food, family, and the men and women who selflessly serve every day.
Enjoy! XOXO San

How do you make Breakfast Enchilada Bake?

  • Preheat oven to 350 degrees.

  • Heat a 10 inch cast iron skillet over medium heat. If you don’t have cast iron, you can use a regular skillet for this step and a deep dish pan for baking.

  • Heat 1 tablespoon of olive oil in skillet. Cook chorizo all the way through. Remove from heat and drain grease. Let it cool while you prepare the veggies. Wipe the skillet clean.

  • Add another tablespoon of olive oil to clean skillet. Add onion and peppers and salt and pepper to taste. Saute until slightly tender. Remove skillet from heat and place veggies in a bowl to set aside.

  • Spread 1/4-1/2 cup of green enchilada sauce to the skillet. Lay down 5-6 tortillas, covering the entire bottom and sides of the skillet.

  • Beat the eggs in a mixing bowl until foamy. Add onion, red pepper, and chorizo. Pour 1/2 of the mixture into the skillet or deep dish pan if using. Top with 1/2 cup of enchilada sauce.

  • Add another layer or 3-5 tortillas to cover the mixture, then another 1/2-1 cup sauce. Mix cheese into the remaining egg mixture and pour on top. If you’d like you can top this with green onions or tomatoes.

  • Place skillet or pan in the oven and bake for 45-50 minutes. Insert a knife in the middle to check if it is done, the mixture should be set and the knife should come out completely clean.

  • Serve remaining enchilada sauce heated on the side for those who would like more. Enjoy!

Love this recipe? Try my Easy Breakfast Casserole or my Easy Avocado Breakfast Casserole!

Don’t forget to pin this to your favorite Pinterest board to save for later!

Breakfast Enchilada Bake

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 8
Calories: 354 kcal
This Breakfast Enchilada Bake is easy, delicious, and like a traditional quiche with a twist adding green enchilada sauce, corn tortillas, and chorizo.

Ingredients
 

  • 2 tablespoons olive oil
  • 12 eggs
  • 8-10 soft corn tortillas
  • 15 ounces green enchilada sauce
  • 3/4 cup Monterrey Jack cheese
  • 1 yellow onion chopped
  • 1 red pepper chopped
  • 10 ounce ground pork chorizo you may substitute breakfast sausage or bacon if you don’t like the spiciness of chorizo
  • salt and pepper to taste

Additional Add-in Ideas

  • mushrooms
  • jalapenos
  • green pepper
  • green chiles

Instructions
 

  • Preheat oven to 350 degrees.
  • Heat a 10 inch cast iron skillet over medium heat. If you don't have cast iron, you can use a regular skillet for this step and a deep dish pan for baking.
  • Heat 1 tablespoon of olive oil in skillet. Cook chorizo all the way through. Remove from heat and drain grease. Let it cool while you prepare the veggies. Wipe the skillet clean.
  • Add another tablespoon of olive oil to clean skillet. Add onion and peppers and salt and pepper to taste. Saute until slightly tender. Remove skillet from heat and place veggies in a bowl to set aside.
  • Spread 1/4-1/2 cup of green enchilada sauce to the skillet. Lay down 5-6 tortillas, covering the entire bottom and sides of the skillet.
  • Beat the eggs in a mixing bowl until foamy. Add onion, red pepper, and chorizo. Pour 1/2 of the mixture into the skillet or deep dish pan if using. Top with 1/2 cup of enchilada sauce.
  • Add another layer or 3-5 tortillas to cover the mixture, then another 1/2-1 cup sauce. Mix cheese into the remaining egg mixture and pour on top. If you'd like you can top this with green onions or tomatoes.
  • Place skillet or pan in the oven and bake for 45-50 minutes. Insert a knife in the middle to check if it is done, the mixture should be set and the knife should come out completely clean.
  • Serve remaining enchilada sauce heated on the side for those who would like more. Enjoy!
Calories: 354kcalCarbohydrates: 18gProtein: 19gFat: 22gSaturated Fat: 7gCholesterol: 277mgSodium: 1048mgPotassium: 199mgFiber: 3gSugar: 5gVitamin A: 1385IUVitamin C: 21mgCalcium: 140mgIron: 2.6mg
Tried this recipe?Let us know what you think!

Kids review: Hit and miss, they either hate it because the chorizo is too hot or they saw the red pepper! But if I add salsa and some corn chips on the side they use the enchilada as a dip, after I have cut it up. Aiden loved it – and liked the kick of the chorizo. If I were to make this just for the kids I would use bacon instead of chorizo.
photo
Pictured – My dad’s breakfast enchilada bake served at the fire station.

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8 Comments

  1. This looks wonderful, I have a brunch to cook something for and may try this recipe. Do you think this would work if I make it the night before and then bake?

  2. Hi! This looks delicious. We’re the corn tortilla already cooked? I bought some uncooked natural corn tortillas … Aptos I cook them first before making this? ?

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