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.
Meat – Diced ham is pre-cooked and always a breakfast favorite, as is bacon, chopped sausage links, or spicy chorizo. Leftover taco meat or shredded turkey or chicken works great, too!
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.
Serving Suggestions
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.
Leftovers?
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.
Other Easy Breakfast Ideas!
Breakfast Enchiladas Recipe
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Very tasty and easy to make. I love you can make it night before then bake next morning.
This recipe is amazing. I are used vegetarian sausage and fried it up mixed it with mushrooms and then followed the recipe. It turned out delicious. I had a real treat when three days after I had made the original dish the breakfast enchilada was still delicious. Almost as good as the first day. Thanks for sharing this recipe.
Sorry I forgot to add used almond milk instead of cream- not soggy for me.
I haven’t tried it yet but planning to this end. I am a little concerned about some of the comments on it being soggy. Would 1/2 of the half and half and 1/2 heavy cream solve that problem should it happen. I know you have only tried as written but have anyone else out there tried it this way? Would like some thoughts on it. Thanks!!!!
Holay crap this was good. It’s one of those things you think might come out pretty good, given how little work is involved, but then it came out amazing. I halfved the recipe sort of… ended up making 5 enchiladas some how with 3 eggs and it outstanding and easy. I cannot wait to make it for guests. Thanks for the recipe.
I noticed the video made it with hash browns. But the recipe doesn’t mention it . So I don’t need it right?
That video is for this Breakfast Enchilada Casserole, which does have the potatoes. Enjoy, both are great recipes!
overnight Enchilada Breakfast Casserole – can this be frozen after it is baked?
Hi Susan, we have only tried the recipe as written, but other readers have made this and heated from frozen with good results! Let us know how it turns out!
Wanted to make for a family get together so decided to make a demo pan ( to make sure it was good) we loved it it turned out perfect! Cant wait to experiment with different meats. Thanks for this recipe
That is fantastic Linda! Enjoy!
Has anyone made this more than 24 hours in advance? Planning for a brunch the morning after a wedding and there is too much to do on the day of the wedding to prep anything for the brunch!
We’ve only left this recipe overnight Tresa. If you do try making it further in advance let us know how it turns out.
Has anyone tried this recipe as a freezer meal?
I have only tried the recipe as written, but other readers have made this and heated from frozen. Let us know if you try it Jessica!
I made this with corn tortillas and it was so good I wouldn’t have guessed it was supposed to be made with flour tortillas. I had trouble rolling them because they split quite a bit, so next time I’ll just layer them with the ham/cheese mixture, like a lasagna, maybe tearing some into chunks so they fit the corners of the pan. Thanks for posting this great recipe.
That’s a fantastic idea Jean! So happy to hear you love the enchiladas!
If you put the corn tortillas in a ziploc bag and microwave them for about 10 seconds, they will roll much easier. I usually do about 5 tortillas at a time so they don’t all cool off before I get to them all.
Great idea Elisa! Thanks for sharing.
This was delicious; much better than I anticipated as I’m not always a huge fan of tortillas. I did fry the ham first to add extra flavor with my usual spices, and added fresh garlic, yellow onion, sausage and cooked polenta to the frying pan. Delicious! Pouring the eggs over the top of the tortillas and baking later really turned out great. These are truly delicious. I wrapped them individually and froze them so they can be taken out one at a time and warmed for breakfast.
Thank you for sharing Sue! So happy to hear you love the overnight enchiladas!
I want to make this for Christmas morning. My daughter in law is a vegetarian, so I can’t add the ham for her portion. I’m wondering if anyone has tried mushrooms as a sub for the meat, and if I’d have to use less liquid. Any other ideas for a substitution for the ham?
I’m sorry that I missed your question Karen. I’d suggest that you either leave the ham out, or if you do use mushrooms, make sure they are cooked with the liquid released already. You could also try a vegetarian meat substitute like pepperoni for example.
This is a great recipe! I have made this many times now, and it is a delicious casserole and saves so much time! I have substituted different meats ( sausage, bacon), different cheeses (Monterey Jack, Swiss, ) and different veggies on hand (including hatch green chili)! Just wonderful!!
Thank you for the great substitutions Tammy! I’m so glad you love the enchiladas!
This looked so good I planned on making it and thought I had everything. I added green peppers because we love them and I had them.
I didn’t have everything because I used the ham the night before (thought I had enough for both nights). So I substituted sausage and made a little gravy. I also totally forgot to make it ahead of time, but stabbed the tortillas a few time, and cooked it anyway. OMG so good! The eggs stayed mainly on the edges, but it was like a quiche with a surprise inside. Already have plans to make as stated. My boys have already asked for this to be put on regular rotation.
So glad to hear that you loved this recipe Tracy! As you already know, it’s versatile to use what you’ve got on hand 🙂
Can you make this with corn tortillas? I thought burritos were made with flour tortillas and enchiladas with corn tortillas. Just a thought.
Has any one tried this using canned milk we normally don’t use regular milk fast enough before it goes bad so we have started using canned milk for everything . It really makes the best gravy for biscuits and gravy with sausage .
Just wondering if anyone has tried it with this thanks .
I havne’t tried it but think it would work. Maybe another reader has! Let us know if you try it Sean!
Can you add hash browns or tater tots if so when do you think it could be added?
I haven’t tried so can’t say for sure. Let us know if you try it Patricia!
Planning to make this – looks delicious! Question – do you bring it down to room temperature before baking or direct from refrigerator?
If I have time, I set it out, which may help it bake on the lower range of cooking time. But you can pop it right into the oven from the fridge. Enjoy, Janice!
I really want to try this, but have to ask, do the bottoms of the tortilla wrap get soggy from sitting with the egg for so long? I know when I make regular enchiladas and put the enchilada sauce over the top it goes to the bottom also and the tortilla wraps get soggy. When it gets soggy I just can’t eat it.
The egg mixture cooks as it bakes and I would consider the enchiladas texture to be soft and cooked through, not soggy. I hope you enjoy it Phyllis!
Made this …so easy love it …perfect for Sunday Mornings..thank you
You’re welcome Kem, so glad you love it!
I was looking for an enchilada sauce in the recipe? This is just kind of a breakfast burrito.
Just made the casserole too. I used less 1/2 & 1/2 and still runny. Little disappointed in that however easy to make. Will try ag
I’m sorry to hear that it didn’t work for you. I have made this recipe as written and it has worked for me. I can’t say for sure why it didn’t work out.
Holly,
I made this last night. Didn’t have enough milk and substituted part with Greek yogurt and it turned out amazing! Next time I think I will add diced cooked potatoes to the top before I add the final cheese. Thanks for the great recipe.
So glad to hear you love this recipe Janie! Great additions.
Does this have to be in the fridge overnight or can I just bake it right away? Thanks.
I have only tried it as written
can you make the night brfore abd leave inrefrigerator
You prepare it the night before and leave it in the fridge overnight. Pop it in the oven in the morning!
could you leave this premade in the fridge for 24 hours before it is cooked?
I think that would be fine Jessica. Enjoy!
Made this morning after letting sit overnight. Only thing I will change next time is 1/2 & 1/2 mix and eggs. Thought was a little soggy, so either add 1/2 of egg mix and let set then add rest in AM, or not add other 1/2? Otherwise yummy and easy!!
We own the Ivy House Bed and Breakfast Indiana. I made this this morning and my guests loved it. It looked so good on the plate. I served tomatoes and avocado with it on the side of the plate. Yum!
I’m so glad to hear they loved it Linda!
Followed to the letter. Mine was runny. Is this normal? Wonder if 1 1/2 c 1/21/2 is too much. Or needs flour? Worried me that it might not be fully cooked.
If using sausage meat would it have to be pre- cooked?
Yes it would need to be pre-cooked.
you could add leftover broccoli, asparagus and/or summer squash/zucchini to the mix. Omit the meat and add in sauteed mushrooms and the veggies. A VERY versatile dish. I’ll be trying this for Meatless Monday using the mushrooms/veggie version! Thanks for sharing the recipe
You’re welcome Susan!
How is this considered overnight when it doesn’t cook overnight as that phrase would imply? I mean I still have to do most of the work and bake it for 30 mins. So it’s not really a good one for busy people, but it does look yummy.
You prepare it the night before and leave it in the fridge overnight. Pop it in the oven in the morning!
Can you use corn tortillas? Last time I had a casserole with flour tortillas, it was gooey.
I have only made it as written Geneva. Let us know if you try the corn tortillas!
Very good recipes
Thank you Marie!