How to make easy breakfast enchiladas with ham and peppers (or your favorite veggies or breakfast meats).
We love entertaining in the morning, but it can be a pain if you don’t plan ahead. We want to spend time with our family and friends, not with our oven, frying pans, or whisk!
That’s why we love these breakfast enchiladas. Prep them the night before, cover, and keep overnight. Then bake them the morning while you enjoy your orange juice or coffee with company. Pretty perfect if you ask us! Oh, and if you don’t manage to make it the night before, no worries, it comes together in minutes anyway. For more like this, be sure to see our tater tot breakfast casserole recipe that adds a layer of tater tots to the bottom of the baking dish for a crust.
How to Make Breakfast Enchiladas
These are ridiculously easy to make. You can make them the day of, or the night before.
All you need to do is roll up your favorite omelet ingredients and add them to tortillas. This time, we added cheese, ham, and peppers.
Line the rolled up tortillas in a baking dish and top with our rich egg custard. Cover the baking dish and refrigerate. Then, bake the next morning!
Back in the day we were contributors for Betty Crocker. We shared this recipe with them. We loved it so much we had to share an adapted version with you.
Easy Breakfast Enchiladas
- PREP
- COOK
- TOTAL
You can prepare these enchiladas the night before, refrigerate overnight then bake in the morning. These are perfect for brunch or entertaining in the morning. We kept the recipe below quite simple with ham, cheese and peppers, but feel free to add your favorite ingredients. Cooked bacon or sausage would be great as well as other vegetables like mushrooms.
You Will Need
8 ounces baked ham, cut into ¼-inch dice (about 2 cups)
1 bell pepper, chopped
8 green onions, chopped
8 ounces cheddar cheese, coarsely grated (about 2 cups)
10 (8-inch) flour tortillas
6 large eggs
2 cups half-and-half
1 tablespoon all-purpose flour
½ teaspoon kosher salt
Directions
- Fill Tortillas
1Lightly spray a 13 by 9-inch (3-quart) glass baking dish with nonstick cooking spray.
2In large bowl, combine ham, bell pepper, green onions, and 1 cup of the cheese. Place ⅓ cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.
- Make Egg Custard
1In large bowl, whisk eggs, half-and-half, flour, and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning.
- Bake Enchiladas
1Heat the oven to 350 degrees F.
2If made ahead of time, uncover the baking dish. Scatter the remaining cup of cheese over the enchiladas. Cover the baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and the cheese has melted.
Adam and Joanne's Tips
- Equal parts whole milk and cream can be substituted for the half-and-half. Or, for a slightly less rich custard, substitute the half-and-half with whole milk.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
I’ve been making for a while – it’s a great idea for a make ahead breakfast that isn’t a strata or frittata. Plus, I always seem to have tortillas that need to be used. Thanks for the great recipe!
Hello There, I just made a loaf of your pumpkin orange chocolate bread this morning for company and it is gone tonight. We ended up having it for dessert too! Thank you thank you sooo much!
So good. Made with Morningstar spicy vegetarian “sausage,” and it was fantastic! Five stars!
I made them and baked immediately. I made a half recipe. They were great. I used corn tortillas, ground turkey with sausage seasonings, a red bell pepper, a very small jalapeño and five chopped green onions. Cook time was just about right even with changes. My extremely picky 4 year old actually ate it too. I felt like this version could have been good with country gravy but was good without also. Briefly sautéed each corn tortilla with a little butter to soften.
I would give 5 stars. Tasted good, easy and convenient to make ahead or reheat.
Sorry for the late comment, but I have been making these for about a year now and wanted to finally comment on how wonderful they are -everyone loves them. I used to cook the eggs and roll them in the tortillas and it never worked out as well. This technique is awesome. I’ve used ham, sausage, and even just veggies and it’s always perfect. Thanks so much for the recipe.
I have been wanting to make these for a while and finally did this morning – I went the complete opposite direction I filled with fresh strawberries, bananas and milk chocolate chunks. I was a little worried but they were great and a big hit in my house, topped with Nutella whip cream and fresh strawberries and bananas. They were so good. I am going to try again with the savoury fillings but the sweet was terrific and very filling!
I’m curious to know if you think corn tortillas would be nice here. I think it would be helpful for serving gluten free guests.
Corn should work, my only concerned is that the corn tortillas may disintegrate a little more than flour tortillas ever would if you were making them ahead of time.
I needed something quick and hassle free (yet filling) for a family reunion of 60+ people! I made a test batch and FROZE it. One batch had sausage, O’brien potatoes and cheese. The other, ham and cheese for the kids and pickier eaters. I took the FROZEN pan out of the freezer the day before and into the refrigerator. This morning I baked it up just as instructed. It came out AWESOME! I can’t wait to use this recipe this weekend. The morning of, all I’ll need to do is pop the disposable pan into the oven. THANK YOU!!!
Would this hold up in the freezer with the egg or get soggy? Has anyone tried?
I made this for an Easter potlock at church I made two pans full one I made with zuccini and mushroom instead of ham spinach instead of cheese, soy milk and a vegan egg replacer instead of eggs(as a vegan option)
In both we used vegan whole wheat tortillas.
Both came out wonderful.
Made these with sausage, ham, bacon and cheddar cheese…only because my family are major meat eaters and not to fond on bell peppers and onions. I also used condensed milk instead of 1/2 & 1/2 cause thats what i had on hand. Melted velveta over the top once they were cooked and they were fantastic!! Thank you for the recipe! This easy and unique breakfast dish will be one that i keep to make as a regular!
Glad it worked well for you 🙂
is there a substitute for the eggs by any chance?
We’re not sure about a substitute in this particular recipe. Sorry we could not be more helpful!
Has anyone tried this in a metal pan or disposable aluminum pan? I am thinking about taking this on vacation but do not want to bring my glass pan. Thanks!
has anyone tried this in a metal pan or an aluminum disposable baking pan? I am thinking about taking this on vacation and would rather not bring my glass pan.
I bookmarked this recipe months ago and finally got a chance to try it. This recipe was excellent! I served it with homemade salsa verde and fat free plain greek yogurt (instead of sour cream), which adds a nice tangy flavor. I love that the recipe is flexible to whatever you want to put in the enchiladas; I made mine lighter with 2% mexican cheese blend and whole milk instead of cream, and it still tasted so rich. I highly recommend salsa verde (roasted tomatillos, cilantro, scallion, and serrano pepper blended together) with this dish.
I made these but used corn tortillas instead and filled them with a little frozen hash browns, sausage, cheese onion, & cilantro, I topped it with cheddarjack and some sausage bisquit gravey. Bake. Baked a little longer. It was awesome. I served it with salsa sour cream on the side. You can pretty much do anything with this dish, play around with it. Fun!
I’ve been trying to find some good breakfast recipes and this is a keeper. These were yummy!!!
I made these today for a PTA potluck. I got so many rave reviews. I used sausage, bacon, cheese and green onions. For an extra kick, I added taco seasoning into the egg mixture and I think that just put the flavor over the top!!!
Can this be frozen instead of refrigerated and then baked when needed?
Yes!! I made the enchiladas two weeks ahead of our Christmas brunch and froze them — it worked great! Just be sure to thaw them well or bake for longer. Ours weren’t completely thawed so it took closer to 90 minutes to cook. Otherwise they turned out the same as the times I’ve just made it the night before. We used whole wheat tortillas, so I’m not sure if that made a difference in terms of the softness that Joanne was concerned about. http://kenarry.com/breakfast-enchiladas/
Hi Sue, we have not actually tried freezing this. It should be fine, we are a little worried the tortillas will turn too soft. If you do try, we’d love to hear what you think.
Yumy I Like It 🙂
I am so glad I took the time to read the reviews. I doubled the recipe and was starting to worry about the cooking time. Its my mom’s 50th birthday today and I’m going to show up this morning with her breakfast surprise. 🙂 I made this with lb of sausage pre cooked, green chiles, and cheese and did 2 cups of cheese on top 🙂 I can’t wait to dig in with some green pepper sauce!!!
So nice of you to make this for your mother 🙂 Happy birthday to her!
I am very lazy when it comes to cooking. Could I do stack enchiladas with this recipe?? I hate rolling them individually
Sure, great idea!
i have a question about the directions. under prepare mixture it says cover then bake. under bake enchiladas it says heat to 350 degrees and uncover baking dish. im confused on the steps. i really really want to make this please help!!!!
Hi lauren — You would uncover the dish if you have made it ahead of time. If you are making straight away, you would not need to do this. We will clarify the recipe.
This is so smart! I am wondering if anyone has tried putting it in the Crock Pot overnight? I am definitely going to try this recipe, thank you!
I made these a night ahead, popped them in the oven this morning, and they were delicious!! I used sausage browned with a pepper and onion, Mexican blend shredded cheese, and about one cup of salsa for my tortilla filling. I used 2% milk in place of the half and half simply because that’s what I had on hand.
Thank you for the great, time saving recipe! These are so much quicker than scrambling all the eggs ahead of time!
Love all you add-ins. Yum! So glad you enjoyed the recipe 🙂
These sound fantastic.
But I don’t know what half and half is?
Please help.
Cathy.
Half and half is common in US supermarkets. It is just equal parks of whole milk and cream.
Has any one tried this with corn tortillas, we don’t eat wheat. But these look so yummy!
Quick question – do they reheat well? I’m thinking about making the full batch so my two sweeties have breakfast while I’m at work in the mornings. Thanks!
Yes — the microwave works as well as reheating the oven.
Thank you for this amazing recipe! I have been looking for a new go-to easy breakfast casserole for when we have guests stay over as I’m getting tired if the usual egg bake casserole. I made this the day before and put it in the fridge for the next morning. I followed the directions and it turned out perfect! The time on the recipe was great – everything was cooked evenly and the cheese was golden brown. The green pepper added great flavor to the recipe and I like adding the egg mixture on top instead of putting it in the enchiladas. This is a great recipe for when company comes or even to deliver to a friend that just had a baby or had surgery.
Can I use egg whites? I can’t eat whole egg.
Egg whites should work fine – We suggest upping the amount by 2 to 3 eggs to accomodate for not using the yolks.
Does this have to be put in the fridge over night? Or can I make and bake right away?
Also, can I just use regular scrambled eggs on top?
Hi there, You can bake straight away. You can add scrambled eggs to the top, but we don’t recommend baking them — just add before serving.
I made these for breakfast, this morning and they were great.
I made a few adjustments to the recipe based on what was in the frig…
Used pepper jack cheese
Used 1 12oz can of evaporated milk and 4 oz of milk instead of whipping cream.
Used chopped mushrooms, chopped bell pepper, chopped ham, chopped green onion.
Made them last night and took them out of the frig, this morning, about 1 hour before baking just so it wasn’t so cold going into the oven.
Served them with salsa, but think enchilada sauce would have been good, too.
They were really good and would be wonderful for entertaining because there is nothing to do but pop them in the oven.
They would be good for dinner with a big salad…and perfect to serve to vegetarian guests (without the ham)
Thanks so much for a great recipe!!!!
What is half n half?…is it cream?
HI there – Half and half is equal parts milk to cream. In the US it is sold next to cream. If you cannot find it, light cream or making the mixture yourself works.
Great recipe! Here are the alterations I made based on what ingredients I had-
I made 3 enchiladas. For the egg mixture I used 3 eggs, 2/3 cup of almond milk, 2 tsp of flour, about 2 handfuls of cheese. For the enchilada filling I used 1 slice of bacon & about a cup of mushrooms & 2 tsp of minced garlic. I cooked all these ingredients in a pan prior to filling the enchiladas. I let the enchiladas (with the egg mixture on top) sit covered in the fridge for about 20 minutes. Then I put it covered in the oven @ 350 for 35 minutes- A LA YUM!!!
We thought it was a little blah . Next time maybe chorizo , green chiles , or/and pepper jack cheese . The concept is great . It was very pretty .
R.