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Breakfast Enchilada Overnight Bake - FamilyFreshMeals.com -
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4 from 1 vote

Breakfast Enchilada Overnight Bake

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 -5
Author: Corey Valley

Ingredients

  • 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

Instructions

  • 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.
  • Next, place a small scoop of steak and scrambled egg into a tortilla. Top with 1/4 cup of shredded cheese. Roll the tortilla by folding over once, then fold in the ends and continue rolling.
  • Place on top of the rice, corn and salsa. Assemble remaining tortillas.
  • 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.