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!
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.
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.
Keyword brunch, eggs, meal prep, tortillas
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