Breakfast Enchilada Overnight Bake
Prep time
Cook time
Total time
Serves: 4-5
  • 1 lb cooked steak strips
  • 4 eggs, scrambled
  • 12 oz salsa
  • 8-10 small flour tortillas
  • 3 cups Mexican blend shredded cheese
  • 2 cups cooked rice
  • 1 can of corn, drained
  1. In a medium sized bowl mix together rice and corn. Place mixture in the bottom of your casserole dish. Pour half of your salsa over the rice mixture.
  2. Next, place a small scoop of steak and scrambled egg into a tortilla. Top with ¼ cup of shredded cheese. Roll the tortilla by folding over once, then fold in the ends and continue rolling.
  3. Place on top of the rice, corn and salsa. Assemble remaining tortillas.
  4. Top with the remaining salsa. Cover with aluminum foil and refrigerate overnight. The next day, preheat the oven to 350. Bake covered for about 20 minutes, remove foil, top with remaining cheese. Bake an additional 10 minutes.
Recipe by Family Fresh Meals at