Ham and cheese breakfast enchiladas are perfect first thing in the morning!
Prepped the night before and baked casserole-style in the morning, this is a great dish for weekend brunch, holidays, or even a hearty ‘breakfast for dinner’ meal!
Easy Make Ahead Recipe!
- Make ahead with only 10 minutes of prep time! Baked breakfast enchiladas are the perfect morning fuel-up for the family, loaded with ham and eggs, lots of cheese, and optional veggies.
- Budget-friendly breakfast enchiladas are perfect for feeding a crowd or families with bigger appetites. And it’s just as delicious as a school or workday lunch!
- Versatile enough to be customized with your favorite toppings and ingredients, this recipe is sure to be a hit with anyone who loves a hearty breakfast. Double up on the veggies or add some tofu, Mexican rice, or black beans for vegetarian breakfast enchiladas!
What Goes In A Breakfast Enchilada?
Tortillas – Flour or corn tortillas will work, choose the size that best fits your casserole dish, and remember to warm them up before filling so they don’t crack when rolled up.
Fillings – Lots of fresh and colorful veggies are a great way to start the day! Colorful bell peppers, sliced mushrooms (saute first so they aren’t mushy), thawed hash browns, diced tomatoes, onions, and lots and lots of cheese!
Eggs – Use whole fresh eggs, liquid eggs, or all egg whites for a high-protein casserole. Add a dash of Tabasco sauce or taco seasoning for extra flavor! Cream can be replaced with half-and-half, whole milk, or any dairy substitute if desired.
Tasty Toppings – Set up bowls of toppings and let everyone help themselves! Guacamole, sour cream, salsa, black olives, green chiles, and jalapenos are all great options.
Extras – Breakfast enchiladas have plenty of room for adding or switching out ingredients. They’re perfect for ‘sneaking’ in chopped veggies like zucchini, kale, or spinach that even the pickiest eaters won’t notice!
How to make Breakfast Enchiladas
- Prepare the 9×13 casserole dish and set it aside.
- Mix 1 ½ cups of cheese, ham, green onion, minced onion, and garlic salt in a bowl. Reserve ¼ cup of the ham mixture and use the rest to roll up into the tortillas, placing them seam side down.
- Whisk the egg mixture together and pour over the tortillas. Top with remaining ham mixture, cover and refrigerate 4 hours or overnight.
- Bake casserole until eggs are set, top with remaining cheese, and bake until the cheese is melted. Serve hot with optional toppings.
Just like this filling egg sausage breakfast casserole, breakfast enchiladas are a complete meal and can be accompanied by something simple like fresh-cut fruit, some blueberry muffins or a side of cheesy bacon ranch potatoes.
Store leftover breakfast enchiladas in a covered container in the refrigerator for up to 3 days. Reheat in the microwave and top with fresh green onions! Freeze portions in an airtight container for up to 3 months, and thaw overnight in the refrigerator. Reheat as directed.
Breakfast Enchiladas Recipe
- 2 cups ham cubed
- 3 cups shredded cheddar divided
- ¼ cup chopped green onion
- ½ red bell pepper diced
- 2 cups shredded hash brown potatoes frozen
- ¼ cup finely minced onion
- 1 teaspoon garlic salt
- 8 flour tortillas medium size
- 6 eggs
- 1 ½ cups cream (half & half) or whole milk
- Spray a 9×13 inch baking dish with non stick cooking spray. Set aside.
- In a large bowl, mix together 1½ cups of shredded cheddar, ham, green onion, red pepper, hash browns, green onion and garlic salt.
- Place ¼ – ⅓ cup of the ham mixture into the center of a tortilla and roll. Place it seam side down into the prepared dish, then repeat with remaining tortillas.
- Whisk together eggs and cream, then pour over rolled tortillas.
- Cover with foil, and refrigerate overnight or at least 4 hours.
- Bake at 350˚F for 30-40 minutes until eggs are set.
- Remove the foil, top with remaining 1½ cups shredded cheese and bake until cheese is melted.
- Refrigerate leftovers in a covered container for up to 3 days, or freeze portions for up to 3 months.
- Thaw frozen breakfast enchiladas in the refrigerator.
- Reheat in the microwave, or covered with foil in the oven.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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