Overnight Potato Pancetta Breakfast Enchiladas

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.

Sort of.

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.

Stupid 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.

More Breakfast Recipes

• Make-Ahead Breakfast Enchiladas
• Tex-Mex Breakfast Bake
• Chorizo Breakfast Burritos

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