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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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95 comments… Leave a Comment
  • 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!

  • KYLYNN January 25, 2014, 12:00 pm

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

  • Ellen Cunningham December 17, 2013, 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!!!

  • Sue November 27, 2013, 12:10 pm

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

    • Joanne December 3, 2013, 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.

    • Carrie Ypma December 26, 2013, 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/

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

    Yumy I Like It 🙂

  • Amber September 19, 2013, 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!!!

    • Joanne September 19, 2013, 11:23 am

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


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