Make these potato pancetta breakfast enchiladas the night before and breakfast is a breeze the next day!
Potato Pancetta Breakfast Enchiladas
I love a good kitchen gimmick so when I stumbled across this recipe for overnight breakfast enchiladas I had to give them a try. The magic is in the eggs – after rolling tortillas up with goodies (in this case roasted potatoes, crispy pancetta, fresh spinach, and some cheese) a mixture of beaten eggs and half & half is poured over the rolled tortillas. Then the whole thing is stored in the fridge overnight. The next morning the enchiladas are baked and voila the eggs magically end up inside the tortillas.
As you can see from the first photo, my eggs didn’t totally make it inside the tortillas. Most of the mixture did, but some of it stayed pooled around the edges of the rolled tortillas. After baking, it looked like my breakfast enchiladas had a frame made out of eggs.
Ugh, whatever. At first, I was sad and thought it was a kitchen fail, but after taking a couple bites I totally changed my mind. Despite the egg frame, they were quite tasty and most of the eggs did make it inside, so it wasn’t a complete failure.
Plus, I love a breakfast that’s assembled the night before – it makes the next morning so much easier if there’s stuff going on. So even though the results of my overnight potato pancetta breakfast enchiladas weren’t quite as magical as advertised, I was still pleased with the end result – pancetta, potatoes, spinach, herbs, and cheese would taste great even if none of the egg made it inside.
So I guess the moral of the story is that gimmicks don’t always work, but if you use the right combination of flavors it doesn’t really matter. It still tastes delicious.
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Make these breakfast enchiladas the night before to make your morning easy.
- 6 flour tortillas
- 4 ounces pancetta, diced
- 2 cups potatoes, diced
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup shredded cheddar cheese
- 2 healthy handfuls of fresh spinach, chopped
- 1/2 tablespoon flour
- 1 cup half & half
- 4 eggs, lightly beaten
- 1/2 teaspoon salt
- Preheat oven to 400 degrees
- Spread the diced potatoes evenly on a cookie sheet. Toss the potatoes with the olive oil and some salt and pepper. Roast the potatoes for 20-30 minutes, or until browned and cooked through. Remove them from oven and set aside.
- Cook the pancetta in a small pan over medium heat until crispy. Remove from the pan and drain on paper towels. Evenly divide the herbs, cheese, spinach, potatoes, and pancetta for each tortilla – layer the ingredients, roll up, and place the rolled tortillas in a 9×13 baking dish.
- In a medium bowl beat the eggs with the half & half and flour until smooth. Season the egg mixture with 1/2 teaspoon of salt. Pour the egg mixture over the tortillas. Cover with tin foil and keep in the fridge overnight. The next morning remove the enchiladas and let them sit on the counter for about 30 minutes before baking. Sprinkle additional shredded cheese over the top (optional).
- Preheat the oven to 350 degrees and bake for 25 minutes covered. Remove the foil and bake another 5-10 minutes uncovered, or until the cheese is melted. Let the enchiladas rest a few minutes before serving.
Adapted from Taste of Home
- Calories: 448
- Fat: 23.2g
- Carbohydrates: 40.5g
- Fiber: 1.5g
- Protein: 19.8g