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
  • 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.

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

Directions

  • 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

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

94 comments… Leave a Comment
  • Randy Winkler February 23, 2013, 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.

    Reply
  • Darice T February 19, 2013, 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

    Reply
  • gypsygirl February 9, 2013, 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!!

    Reply
    • Joanne February 10, 2013, 1:31 pm

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

      Reply
  • Anna January 28, 2013, 7:22 pm

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

    Reply
    • Joanne February 8, 2013, 12:57 pm

      Yep, it should be fine.

      Reply
  • Kim January 28, 2013, 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!!

    Reply
    • Randy Winkler February 23, 2013, 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.

      Reply
  • Chelsey January 26, 2013, 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!

    Reply
    • Joanne January 26, 2013, 3:17 pm

      Hi Chelsey, Milk should work just fine.

      Reply
  • Kelly January 15, 2013, 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?

    Reply
    • Joanne January 17, 2013, 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.

      Reply
    • Michele January 17, 2013, 7:21 pm

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

      Reply
    • Maria May 7, 2014, 7:37 pm

      I tried this tonight with lo-carb tortillas, Go Veggie cheese (used a little more than the recipe called for), 1 cup of egg beaters, 1 cup of 1% milk, and 2 jumbo eggs. It cut some of the calories down. I’ll probably try with just egg beaters next time.

      Reply
  • Cam Richesson October 21, 2012, 9:38 pm

    Made these today for lunch! Super yummy!!!

    Reply
  • Amy September 7, 2012, 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

    Reply
    • Joanne September 7, 2012, 8:55 am

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

      Reply
  • Karen May 26, 2012, 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.

    Reply
  • Leslie April 9, 2012, 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.

    Reply
    • Joanne April 9, 2012, 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!

      Reply
  • brandi April 6, 2012, 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!

    Reply
  • Peggy March 30, 2012, 4:28 pm

    Can’t wait to try this.

    Reply
  • novelyn March 30, 2012, 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

    Reply
  • Noble Pig - Cathy March 29, 2012, 11:16 pm

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

    Reply
    • Adam March 29, 2012, 11:42 pm

      That sounds like a party 🙂

      Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: