Breakfast Enchiladas Recipe with Ham and Peppers

How to make easy breakfast enchiladas with ham and peppers (or your favorite veggies or breakfast meats). Jump to the Breakfast Enchiladas Recipe or read on to see our tips for making it.

Breakfast Enchiladas Recipe with Ham and Peppers

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.

Strawberry Baked Oatmeal RecipeYOU MAY ALSO LIKE: This Baked Oatmeal with Strawberries, Banana and Chocolate. We love this recipe so much because you can make it the morning of or, if you’re short on time, prepare it the night before and bake in the morning.

How to Make Breakfast Enchiladas

These are ridiculously easy to make. You can make them the day of, or the night before.

How to Make Breakfast Enchiladas

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.

Add your favorite omelet ingredients

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!

Cover with egg custard

Apple Dutch Baby Pancake RecipeYOU MAY ALSO LIKE: How to make the best tall, fluffy Dutch Baby Pancakes with tender apples. These are perfect for serving a crowd!

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.

Recipe updated, originally posted March 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Breakfast Enchiladas Recipe with Ham and Peppers

  • PREP
  • COOK

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.

Makes 5 to 6 servings

You Will Need

8 ounces baked ham, cut into 1/4-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
1/2 teaspoon kosher salt


  • Fill Tortillas
  • Lightly spray a 13 by 9-inch (3-quart) glass baking dish with nonstick cooking spray.

    In large bowl, combine 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.

    • Make Egg Custard
    • 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
      • Heat the oven to 350 degrees F.

        If 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

AUTHOR: Adam and Joanne Gallagher

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94 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!

  • 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.

  • 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.

  • 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!

  • 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.

    • 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.

  • 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!!!

  • Mallori June 11, 2014, 1:10 am

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

  • 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.

  • 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!

    • Joanne April 16, 2014, 12:43 pm

      Glad it worked well for you 🙂

  • wendy March 21, 2014, 5:25 pm

    is there a substitute for the eggs by any chance?

    • Joanne March 24, 2014, 9:57 am

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

  • Michelle March 20, 2014, 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!

  • michelle March 20, 2014, 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.

  • Robin February 3, 2014, 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.

  • Meg Cohen February 2, 2014, 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.

  • Paula Feichtner January 27, 2014, 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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