MAKE-AHEAD BREAKFAST ENCHILADAS
This Make-Ahead Breakfast Enchiladas recipe is a super easy and delicious casserole that can be made the night before and baked the next day!
Even when life isn’t crazy, it’s still nice to prep something in advance, so it’s ready to go when you need it. Freeing up time to surf Pinterest Facebook get stuff done around the house.
Well, I have another home run recipe for you today, friends! These Breakfast Enchiladas are awesome.
WHAT MAKES THESE BREAKFAST ENCHILADAS SO GREAT
- They’re so easy with only 15-20 minutes of prep.
- You can customize them, making them versatile and different every time.
- The recipe feeds several people and can easily be doubled.
- Breakfast in the morning is a breeze, because you prep them the night before!
HOW TO STORE THESE ENCHILADAS
After baking, cool to room temperature and do not top with sour cream or salsa. Leftovers will keep in the refrigerator up to 2 days, tightly covered. They can also be frozen up to 1 month: tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
