This healthy Breakfast Enchiladas recipe can be prepped the night before for an easy breakfast option! This make ahead breakfast casserole is perfect for everyday breakfasts and special gatherings as well!
I love all my breakfast meals because breakfast foods are the absolute best! That said, I especially love breakfasts that require minimal effort in the morning! These breakfast enchiladas can be prepped the night before making it a fuss-free morning and one delicious start to your day!
This recipe is one I have used to prep breakfasts for our week as well as on special occasions like Christmas morning. Since these enchiladas can be left in the fridge overnight, all you have to do is bake it in the morning. That makes it a convenient recipe for us and one we adore here!
They don’t have to sit overnight, of course. If you want to whip them up in the morning, this recipe is still super easy and quick to put together!
How to make Breakfast Enchiladas
To make these breakfast enchiladas, you will need:
- 6 large tortillas
- 1 large tomato, diced
- 1 yellow bell pepper, diced
- 2 green onions, finely diced
- 1 cup cooked ham, chopped
- 1 1/2 cup shredded tex mex cheese
- 6 eggs
- 1/4 teaspoon salt
- 1/8 pepper
To serve (optional):
- salsa
- green onion or red onion, chopped
- tomato, diced
- sour cream
- avocado, diced
Lay out tortillas on a flat surface and begin my sprinkling in the ham, tomato, pepper and green onions in a line down the center of each tortilla.
Top each with about 2 tablespoons shredded cheese. Refrigerate remaining 3/4 cup cheese. You will need this to sprinkle on top of the enchiladas when baking.
Pull one end of the tortilla over the filling, and tuck in its contents. Roll the enchilada over onto itself until you reach the other end of the tortilla. Repeat the process for each enchilada.
Place the enchiladas into a casserole dish with the seam side down.
In a bowl, whisk the eggs, milk and salt and pepper together. Pour the mixture over the enchiladas. Cover with plastic wrap and refrigerate over night.
Preheat oven to 350F. Remove plastic wrap and sprinkle with 3/4 cup shredded cheese. Bake in the oven for 30 minutes. Top with your favourite toppings and serve!
I hope you enjoy this delicious breakfast!
-Cathy
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Breakfast Pizza
Tomato and Egg Breakfast Tarts
Breakfast Enchiladas
Ingredients
- 6 large tortillas
- 1 large tomato diced
- 1 yellow bell pepper diced
- 2 green onions finely diced
- 1 cup ham cooked, chopped
- 1 1/2 cup tex mex cheese shredded
- 6 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
To serve (optional):
- salsa
- green onion or red onion, chopped
- tomato, diced
- sour cream
- avocado, diced
Instructions
- Lay out tortillas on a flat surface and begin my sprinkling in the ham, tomato, pepper and green onions in a line down the center of each tortilla. Top each with about 2 tablespoons shredded cheese. Refrigerate remaining 3/4 cup cheese. You will need this to sprinkle on top of the enchiladas when baking.
- Pull one end of the tortilla over the filling, and tuck in its contents. Roll the enchilada over onto itself until you reach the other end of the tortilla. Repeat the process for each enchilada.
- Place the enchiladas into a casserole dish with the seam side down.
- In a bowl, whisk the eggs, milk and salt and pepper together. Pour the mixture over the enchiladas. Cover with plastic wrap and refrigerate over night.
- Preheat oven to 350F. Remove plastic wrap and sprinkle with 3/4 cup shredded cheese. Bake in the oven for 30 minutes. Top with your favourite toppings and serve!
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
