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Breakfast Enchiladas with Ham and Peppers

by on March 24, 2012 · 91 comments

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!

4.6 from 18 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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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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91 Comments

1 Noble Pig - Cathy March 29, 2012 at 11:16 pm

I’ll bring the coffee or maybe some vino…he-he.

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2 Adam March 29, 2012 at 11:42 pm

That sounds like a party :)

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3 novelyn March 30, 2012 at 11:52 am

I added mushrooms to the ham mixture! The burritos are currently sitting in my fridge waiting to be baked tomorrow morning :-) So excited to try them

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4 Peggy March 30, 2012 at 4:28 pm

Can’t wait to try this.

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5 brandi April 6, 2012 at 10:16 am

I love the idea of having the egg mixture poured on top instead of just mixing eggs in with the fillings – these look great!

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6 Leslie April 9, 2012 at 10:44 am

Made this for Easter breakfast! Everyone loved it… I served it with enchilada sauce and salsa. Wanted to mention that I had to cook this a lot longer. (I did the overnight version… made night before and baked in the morning.) I did the 25 minutes covered, then probably had to do at least another 20-30 minutes. I switched off a couple times covered/uncovered. It was worth the wait though, everyone was pleased!! :) Also- I used 1 lb. of breakfast sausage (crumbled/browned before placing in tortillas) instead of ham.

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7 Joanne April 9, 2012 at 11:18 am

So happy everyone loved it! We love the idea of enchilada sauce served alongside. Glad that the enchiladas finally set for you, we made a change to the recipe to allow for additional cooking time… thanks so much for the feedback!

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8 Karen May 26, 2012 at 8:04 pm

These were amazing! My teenagers loved them! I made them exactly like the recipe, but did not refrigerate them. We couldn’t wait to eat, so ours were a little runny in the middle at the end of baking, but after sitting on the counter for the time it took us to inhale the ones on our plates, the center was just perfect. Next time I will allow about a 10 minute “rest” and these will be perfection. I was amazed at the wonderful flavor! So fresh! Thanks for the new twist on a breakfast casserole.

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9 Amy September 7, 2012 at 8:34 am

Made this for my fiancé to take for pot luck at work today. It was so easy and it was great to put it together the night before. I hope it goes over well. It smelled and looked great. Mi put ham, cheese, bell pepper, green onion, jalepeno, and cilantro. I saved some of the stuffing and sprinkled it over the top with the cheese prior to baking

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10 Joanne September 7, 2012 at 8:55 am

So happy you loved it! Love your use of jalapeño, too.

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11 Cam Richesson October 21, 2012 at 9:38 pm

Made these today for lunch! Super yummy!!!

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12 Kelly January 15, 2013 at 9:29 pm

this sounds really good but I was wndering if it would still work if you used egg beaters, and maybe 1/2% milk to lighten it up a little?

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13 Joanne January 17, 2013 at 12:19 pm

Hi Kelly, We have not tried this, however, egg beaters and lower fat milk should work. If you try it – let us know how it works out.

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14 Michele January 17, 2013 at 7:21 pm

I am wondering about this too. If you do make it, please let me know how it works.

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15 Chelsey January 26, 2013 at 12:27 am

Hey Joanne,
I was wondering if I had to use half and half for the egg mixture. Could I just use milk? It is my first time making it and I am super excited!

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16 Joanne January 26, 2013 at 3:17 pm

Hi Chelsey, Milk should work just fine.

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17 Kim January 28, 2013 at 12:24 pm

This was my dish for our Church Brunch and it all went! I used bacon and instead of the peppers I used hash browns (pre-cooked). It was so easy and yummy!!

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18 Randy Winkler February 23, 2013 at 3:21 pm

Hash browns is a good idea. The peppers will still go good with that too, but nice idea. Thank you. Next time.

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19 Anna January 28, 2013 at 7:22 pm

I never reheat eggs but have you ever reheated these with success?

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20 Joanne February 8, 2013 at 12:57 pm

Yep, it should be fine.

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21 gypsygirl February 9, 2013 at 5:37 pm

This was soooo good! My husband continues to rave about it! Didn’t really measure anything but used less due to baking in an 8×8 pan. I made it with onions, peppers and pre-cooked turkey sausage and only about 4 ozs of cheese. I only used 5 eggs and 1/3-1/2 cup of heavy cream. Baked it 35 minutes covered and 10 uncovered based on other comments, then let it cool for about 5 minutes. It turned out perfect, looked as good as it tasted. Thanks for the recipe!!

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22 Joanne February 10, 2013 at 1:31 pm

Great! So happy you (and your husband) enjoyed it.

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23 Darice T February 19, 2013 at 12:32 pm

DELICIOUS! I used corn instead of flour tortillas and only 1 cup fat free half and half because that is what I had. I added cilantro to the mix and served with warm, mild green enchilada sauce. Yum

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24 Randy Winkler February 23, 2013 at 3:19 pm

This was a very good dish. I made it this morning (2-16-13) and it turned out very well. I made a few changes, I added more onion and used red onion rather than green, and added some fresh garlic. I made it last night and let it sit over night. That is the trick, the egg cooked up wonderful.

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25 Ruth February 23, 2013 at 5:56 pm

I Would like some Nutritional information – especially the number of calories/serving.
Thank you,
rmf

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26 Joanne February 24, 2013 at 1:33 pm

Hi Ruth, At this time, we do not provide nutritional data for recipes, however, you could use the following link which allows you to enter full recipes and find out nutritional data: http://caloriecount.about.com/cc/recipe_analysis.php

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27 Noelle February 25, 2013 at 5:11 pm

Hi there! I’ll be making these this week, and I was wondering if there is any way of freezing a second batch for another time? Would the egg mixture hold up? Or should I just freeze everything else and do the egg mixture the morning of? If I were to just keep in the refrigerator, how long would it last without making the tortillas “mushy?”

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28 Adam February 26, 2013 at 4:25 pm

Hi Noelle, We’ve never frozen this before so we’re thinking you should do the egg mixture the night before or morning of. The tortillas hold up overnight, but we wouldn’t go any longer. Enjoy!

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29 Peggy March 5, 2013 at 1:23 am

To Whom This May Concern, I am writeing in reguard of a request if possiable. I myself and many of friends and family are all on a weight watchers program and we were wondering if there was any possiable way that the nutienial contents could be on these recipes such as calories serveing fat grams carbroyhdrate grams fiber protien ect. Thank you for your time and consern . Sincerly Yours Peggy Shepard

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30 Joanne March 8, 2013 at 9:18 am

Hi Peggy, this is a feature that we would love to add to the blog. We have had quite a few readers that would like this feature. We are doing some research to find the best way to do it.

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31 Robyn April 5, 2013 at 4:39 am

For those on WW. You can plug the recipe in on your recipe builder with WW online and it will give you the points. I use it religiously when trying new recipes or tweaking recipes. Works like a charm.

PS Joanne this recipe looks delish!

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32 Katie March 21, 2013 at 8:53 pm

This was really good! I browned some breakfast sausage with some onion and used a Mexican cheese blend instead of cheddar. I also used skim milk and it worked really well. The eggs soften the tortillas and puff up inside of the enchiladas. I served mine with enchilada sauce and also put about half a can in with the sausage and onion towards the end of cooking the mixture. Thanks for the recipe!

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33 Jen N. April 6, 2013 at 2:29 pm

Made this dish for a family brunch today; substituted canadian bacon for ham, omitted the peppers, served w/ salsa and hot sauce on the side. My husband – who really dislikes most egg casseroles – said he would eat this again. This is definitely going in my repertoire. Thanks!

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34 Jen N. April 6, 2013 at 2:29 pm

P.S. I also substituted fat free half & half, which seemed to work just fine.

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35 Laurie @ A Wiener Dog in the Kitchen April 10, 2013 at 7:12 pm

These look awesome! I’m making them this weekend for a potluck at a group campout. No we don’t rough it, we have a 32′ 5th wheel RV that we camp in, “with an oven”. I’ll be subbing sausage and bacon for the ham. Thanks, can’t wait to try these.

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36 Cathy S. April 12, 2013 at 7:06 pm

Do you think we could use corn tortillas for this? We enjoy a gluten free diet so flour tortillas won’t work for our family.

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37 Joanne April 16, 2013 at 12:31 pm

Yes — sometimes corn tortillas will crack so to help, try warming them up in the microwave before rolling.

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38 furpurr August 19, 2013 at 7:15 am

An acquaintance of mine {who was born in Mexico} said to dip corn tortillas in oil before adding ingredients for baking. She said this helps to prevent that cracking from occurring!! 8-)

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39 tonya dieterlen April 29, 2013 at 10:09 am

This was SO good!! Thank you!

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40 Valdez May 4, 2013 at 10:49 pm

These turned out really good. I put ham, red onion, refried bean, and seasoned diced potatoes in the tortillas. I peeled, diced and seasoned 1 potato and cooked it prior to filling the tortillas. I only made 5 since its only me and my kids and the original recipe would have been to much. I used 4 eggs, 1/2 cup milk with the 1 tablespoon of flour. Since I did a smaller portion it only took 35 mins total to cook completely. The eggs were so fluffy and my enchlidaa were loaded with flavor:)

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41 tinker May 12, 2013 at 9:44 am

My husband has to get up for work at 4 and he doesnt have time to freshly bake them. Could I bake the entire batch and freeze them and have him microwave them in the mornings? Has anyone tried this?

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42 Joanne May 13, 2013 at 1:49 pm

Hi there — We have never tried freezing these (hopefully someone else can contribute with advice).

They should be okay, but keep the following in mind: The dish should not be frozen for more than 1 to 3 months. Also, whether you thaw the frozen dish first or heat it while still frozen, cook or bake it until a thermometer at the center registers 160° F or more.

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43 Rita May 19, 2013 at 1:40 pm

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.

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44 Amanda May 19, 2013 at 3:21 pm

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!!!

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45 Krystel May 22, 2013 at 6:10 am

What is half n half?…is it cream?

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46 Joanne May 22, 2013 at 12:42 pm

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.

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47 Jill May 26, 2013 at 2:41 pm

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!!!!

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48 kim May 27, 2013 at 4:08 pm

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?

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49 Adam May 28, 2013 at 11:46 am

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.

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50 Susie Shrum June 24, 2013 at 11:40 pm

Can I use egg whites? I can’t eat whole egg.

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51 Joanne June 25, 2013 at 9:53 am

Egg whites should work fine – We suggest upping the amount by 2 to 3 eggs to accomodate for not using the yolks.

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52 Lizz June 30, 2013 at 11:20 pm

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.

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53 Kate July 9, 2013 at 4:35 pm

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!

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54 Joanne July 12, 2013 at 9:56 am

Yes — the microwave works as well as reheating the oven.

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55 Heather July 16, 2013 at 4:38 pm

Has any one tried this with corn tortillas, we don’t eat wheat. But these look so yummy!

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56 Cathy smith July 29, 2013 at 11:32 pm

These sound fantastic.
But I don’t know what half and half is?
Please help.
Cathy.

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57 Joanne July 31, 2013 at 12:06 pm

Half and half is common in US supermarkets. It is just equal parks of whole milk and cream.

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58 Katy August 16, 2013 at 11:31 am

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!

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59 Joanne August 16, 2013 at 11:44 am

Love all you add-ins. Yum! So glad you enjoyed the recipe :)

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60 Erica August 18, 2013 at 2:33 pm

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!

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61 lauren rising August 21, 2013 at 5:31 pm

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!!!!

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62 Joanne August 23, 2013 at 10:51 am

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.

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63 Stargazer September 8, 2013 at 10:07 am

In the photo, it doesn’t look like the ham mixture was placed “down the center of the tortilla”. It looks like it was placed down one side. I made these and they were just okay. Nothing new here. Basic ingredients found in many “breakfast enchilada” recipes.

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64 Sharon in Laveen September 12, 2013 at 12:01 am

I am very lazy when it comes to cooking. Could I do stack enchiladas with this recipe?? I hate rolling them individually

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65 Joanne September 16, 2013 at 11:30 am

Sure, great idea!

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66 Amber September 19, 2013 at 10:04 am

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!!!

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67 Joanne September 19, 2013 at 11:23 am

So nice of you to make this for your mother :) Happy birthday to her!

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68 Healthy & Deliciouse Recipes November 23, 2013 at 8:12 pm

Yumy I Like It :)

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69 Sue November 27, 2013 at 12:10 pm

Can this be frozen instead of refrigerated and then baked when needed?

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70 Joanne December 3, 2013 at 12:40 pm

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.

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71 Carrie Ypma December 26, 2013 at 2:02 pm

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/

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72 Ellen Cunningham December 17, 2013 at 4:44 pm

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!!!

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73 KYLYNN January 25, 2014 at 12:00 pm

I’ve been trying to find some good breakfast recipes and this is a keeper. These were yummy!!!

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74 Paula Feichtner January 27, 2014 at 10:12 am

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!

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75 Meg Cohen February 2, 2014 at 4:20 pm

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.

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76 Robin February 3, 2014 at 7:35 am

It was alright, but not special. The flour tortillas took on a pasta-like (think cannelloni) texture that I didn’t like. I won’t give up on it quite yet, will try again using corn tortillas.

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77 michelle March 20, 2014 at 11:22 am

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.

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78 Michelle March 20, 2014 at 11:31 am

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!

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79 wendy March 21, 2014 at 5:25 pm

is there a substitute for the eggs by any chance?

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80 Joanne March 24, 2014 at 9:57 am

We’re not sure about a substitute in this particular recipe. Sorry we could not be more helpful!

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81 Stevie April 14, 2014 at 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!

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82 Joanne April 16, 2014 at 12:43 pm

Glad it worked well for you :)

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