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

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95 comments… Leave a Comment
  • Jen N. April 6, 2013, 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!

    Reply
    • Jen N. April 6, 2013, 2:29 pm

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

      Reply
  • Katie March 21, 2013, 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!

    Reply
  • Peggy March 5, 2013, 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

    Reply
    • Joanne March 8, 2013, 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.

      Reply
    • Robyn April 5, 2013, 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!

      Reply
  • Noelle February 25, 2013, 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?”

    Reply
    • Adam February 26, 2013, 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!

      Reply
  • Ruth February 23, 2013, 5:56 pm

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

    Reply
    • Joanne February 24, 2013, 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: CalorieCount.com

      Reply
      • Betty March 11, 2015, 11:15 pm

        Actually, you can upload this on myfitnesspal .com and it will calculate the nutritional info for you.

        Reply
        • Joanne March 12, 2015, 10:26 am

          Thanks for the tip!

          Reply
  • 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

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