How do you turn enchiladas into a breakfast food? Wrap your favorite omelette fillings in tortillas, then pour egg over the top and bake. The result are these brunch-perfect enchiladas.

The egg mixture flows into the tortillas making each a perfect little bundle. They’re perfectly portioned and easy to serve for company – but they also reheat like a dream so you can make them for yourself and enjoy all week!

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• Ingredients
• Directions
• More #BrunchWeek recipes
• Recipe

Ingredients

• 1 cup chopped ham
• 2 bell peppers, diced
• 1 white onion, diced
• 2 cups shredded cheddar cheese, divided
• 10 flour tortillas
• 8 eggs
• 1 cup half and half
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 Tablespoons diced green onions

What do you love in your eggs? Feel free to switch up the filling with all of your favorites! This is also an awesome opportunity to use up whatever veggies you have in the fridge!

Directions

• Preheat the oven to 375 degrees. Spray a 9×11″ pan with non-stick spray.
• In a bowl, mix together the ham, peppers, onion, and 1 1/2 cups cheese.
• Scoop about 1/3 cup ham mixture into a tortilla and roll up. Place in baking dish seem-side down.
• Repeat with remaining tortillas.
• In another bowl, whisk together the eggs, half and half, salt, garlic powder, onion powder, and black pepper. Beat until thoroughly combined.
• Pour the egg mixture evenly over the enchiladas.
• Bake for 25 minutes, or until the egg is set. Top with cheese and bake for another 5 minutes, until the cheese is melted.
• Top with diced green onions before serving.

This is a great make-ahead breakfast because it reheats so well.

It also freezes well! After you bake it, you can individually wrap each enchilada in plastic wrap and place them in a zipper freezer bag. They can then be pulled out individually for an easy breakfast – just unwrap and microwave.

Wednesday #BrunchWeek Recipes

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• Michelada by Family Around the Table
• Minty Watermelon Cucumber Agua Fresca by Sweet Beginnings

Appetizer and Salad Recipes

• Peach, Prosciutto and Mozzarella Skewers by Love & Confections

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• Matcha Souffle Pancakes by Tara’s Multicultural Table
• Sausage and Gravy Biscuit Cups by Big Bears Wife
• Sourdough Pancakes with Hibiscus Syrup by Karen’s Kitchen Stories

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• Bacon, Egg and Roasted Asparagus Salad by Cheese Curd In Paradise
• Breakfast Grilled Cheese by A Kitchen Hoor’s Adventures
• Ham & Cheese Breakfast Enchiladas by Kate’s Recipe Box
• Vegan Omelette by Happily Curated Chaos

Fruit and Veggie Recipes

• Caramelized Cinnamon Bananas over Yogurt by Hezzi-D’s Books and Cooks
• Tropical Fruit Salad by Caroline’s Cooking

Meat, Poultry, and Fish Recipes

• Bacon And Eggs Benedict Brunch Burger by Nik Snacks
• Corned Beef & Potato Hash by Amy’s Cooking Adventures

Dessert Recipes

• Keto Chocolate Mousse Recipe by Keto Basic AF
• Salted Caramel Macarons Recipe by April Golightly

Recipe

Ham & Cheese Breakfast Enchiladas

Yield: 10 Servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A breakfast bake - enchilada style!

Print

Ingredients

• 1 cup chopped ham
• 2 bell peppers, diced
• 1 white onion, diced
• 2 cups shredded cheddar cheese, divided
• 10 flour tortillas
• 8 eggs
• 1 cup half and half
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 Tablespoons diced green onions

Instructions

1. Preheat the oven to 375 degrees. Spray a 9x11" pan with non-stick spray.
2. In a bowl, mix together the ham, peppers, onion, and 1 1/2 cups cheese.
3. Scoop about 1/3 cup ham mixture into a tortilla and roll up. Place in baking dish seem-side down.
4. Repeat with remaining tortillas.
5. In another bowl, whisk together the eggs, half and half, salt, garlic powder, onion powder, and black pepper. Beat until thoroughly combined.
6. Pour the egg mixture evenly over the enchiladas.
7. Bake for 25 minutes, or until the egg is set. Top with cheese and bake for another 5 minutes, until the cheese is melted.
8. Top with diced green onions before serving.

Notes

This is a great make-ahead breakfast option because it reheats well!

You can also freeze this after baking.