Breakfast Enchiladas with Ham and Peppers

We love entertaining in the morning, but my gosh 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, love, love this recipe. Prep it the night before, cover and keep overnight then bake in 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.

Breakfast Made Easy – Make Ahead

The best part about these enchiladas is that you actually make everything the night before. All you need to do is roll up your favorite omelet toppings/fillings, line them up in a baking dish and top with our rich egg custard.

Cover and refrigerate. Then, bake the next morning!


Feel Free To Mix it Up

What are your favorite omelet toppings/fillings? Cheese, peppers, onions … bacon, ham? Whatever they are, throw them into a bowl with some cheese and stir.

Then, just add a few spoonfuls to each tortilla and roll ’em up!

Need some more make-ahead breakfast or brunch ideas? Try our Baked Oatmeal with Strawberries, Banana and Chocolate!

These enchiladas were originally created for Betty Crocker and we are so happy to share with you!

4.7 from 22 reviews
Breakfast Enchiladas with Ham and Peppers
 
Prep time
Cook time
Total time
 
Why we love this recipe. 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.

What you need to know. 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.

Equipment you’ll need. You will need a 13×9-inch (3-quart) glass baking dish, two large bowls and a whisk.
Created By:
Yield: 6
You Will Need
  • 2 cups (151 grams) diced cooked ham
  • 1 bell pepper, diced
  • 8 green onions, finely sliced
  • 2 cups (227 grams or 8 ounces) shredded cheddar cheese
  • 10 eight-inch flour tortillas
  • 6 eggs
  • 2 cups (473 ml) half-and-half
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon kosher salt
Directions
Prepare Baking Dish
  1. Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.
Roll Tortillas
  1. In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.
Prepare Egg Mixture
  1. In 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
  1. Heat oven to 350 degrees F (177 degrees C). If made ahead of time, uncover baking dish. Scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.

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103 comments… Leave a Comment
  • Janette November 28, 2015, 10:59 am

    So good. Made with Morningstar spicy vegetarian “sausage,” and it was fantastic! Five stars!

    Reply
  • Dawn August 23, 2015, 10:41 pm

    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.

    Reply
  • Teri May 10, 2015, 1:10 pm

    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.

    Reply
  • Alison January 13, 2015, 5:54 am

    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!

    Reply
  • Rebcca Binford August 21, 2014, 2:32 am

    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.

    Reply
    • Joanne September 19, 2014, 2:13 pm

      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.

      Reply
  • Kelli July 9, 2014, 9:49 am

    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!!!

    Reply
  • Mallori June 11, 2014, 1:10 am

    Would this hold up in the freezer with the egg or get soggy? Has anyone tried?

    Reply
  • Miranda May 10, 2014, 12:11 pm

    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.

    Reply
  • Stevie April 14, 2014, 10:41 am

    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!

    Reply
    • Joanne April 16, 2014, 12:43 pm

      Glad it worked well for you 🙂

      Reply

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