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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94 comments… Leave a Comment
  • kim May 27, 2013, 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?

    Reply
    • Adam May 28, 2013, 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.

      Reply
  • Jill May 26, 2013, 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!!!!

    Reply
  • Krystel May 22, 2013, 6:10 am

    What is half n half?…is it cream?

    Reply
    • Joanne May 22, 2013, 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.

      Reply
  • Amanda May 19, 2013, 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!!!

    Reply
  • Rita May 19, 2013, 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.

    Reply
  • tinker May 12, 2013, 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?

    Reply
    • Joanne May 13, 2013, 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.

      Reply
  • Valdez May 4, 2013, 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:)

    Reply
  • tonya dieterlen April 29, 2013, 10:09 am

    This was SO good!! Thank you!

    Reply
  • Cathy S. April 12, 2013, 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.

    Reply
    • Joanne April 16, 2013, 12:31 pm

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

      Reply
      • furpurr August 19, 2013, 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!! 😎

        Reply
  • Laurie @ A Wiener Dog in the Kitchen April 10, 2013, 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.

    Reply
  • 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

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