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Breakfast Recipes

 Steak ’n’ Eggs Enchiladas

Short on time? This dish is easy to make with only a few on-hand ingredients, plus you can swap in whatever leftover veggies and meat you may have.

Serving Size:


Active Time:

1 hr.

Total Time:

30 min.


  • ½ lb. sirloin steak, sliced
  • 8 oz. sliced mushrooms
  • 1 (1 lb.) bag frozen pepper-and-onion blend, thawed
  • 1 clove garlic, minced
  • 12 large eggs, beaten
  • 2 Tbs. butter-canola spread
  • 1¾ cups shredded cheddar cheese
  • 6 (7″) flour tortillas
  • 1 (15 oz.) jar 4-cheese Alfredo sauce
  • ¼ cup low-fat milk
  • ¾ cup diced cooked ham or bacon


  1. In greased skillet over medium-high heat, cook steak and next 3 ingredients 4 min. or until meat is done; remove from skillet. In same skillet over medium-low heat, cook eggs in butter spread 4 min. or until done, stirring constantly to scramble.
  2. Divide steak mixture, eggs and ½ cheddar evenly among tortillas. Roll tortillas; place in greased 9″ x 13″ casserole dish. In bowl, whisk Alfredo sauce and milk; pour over tortillas. Sprinkle with remaining cheddar and ham. Cover; chill overnight.
  3. Place covered casserole in oven. Set oven to 400ºF. When oven is fully heated, bake 20 min. or until heated through.

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