Brunch Enchiladas Recipe

My family and I agree that any type of enchilada is a huge hit at our house.  When we added the idea of an omelet in the enchiladas, we knew Brunch Enchiladas were a winner.

Plus, it’s a great brunch menu item.  You can prep it the night before, then all you have to do is bake it when you’re ready the next day.

How to Make Brunch Enchiladas:

This dish needs to sit for at least 8 hours, or overnight, so plan accordingly.

In a large skillet, combine mushrooms, green onions, red peppers, and green peppers. Cook over medium high heat until peppers are soft.

Add your ham and cook with the vegetables until the ham is heated through.

Next, place about 1/4 cup of your ham and vegetable mixture down the center of each tortilla. Top each with 2 tablespoons cheese. Roll up and place seam side down in a greased 13 x 9 inch baking dish.

In a large bowl, combine the milk, eggs and salt.  Then, pour it over the tortillas.

Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Keep covered and bake at 350° F for 25 minutes.

Uncover and bake for an additional 10 minutes.

Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted.

Let stand for 10 minutes before serving.

These enchiladas are so tasty! Top them with some sour cream, salsa, or maybe even guacamole.

We have another delicious egg recipe that is great for breakfast or dinner. Scrambled Egg Breakfast Muffins are absolutely delicious! Find the recipe HERE.

What else can I put inside these Brunch Enchiladas?

So many different ingredients can be added to eggs with outstanding results.  Let us know what tasty additions you love in the comments below:

Veggies:

• mushrooms
• bell peppers
• onions
• spinach
• tomatoes
• zucchini
• jalapeño
• diced green chilies

Meats:

• ham
• bacon
• sausage

FLOUR VS CORN TORTILLAS FOR ENCHILADAS

While most traditional enchilada recipes are made with corn tortillas, we prefer this recipe using white flour tortillas.

However, if you only have corn tortillas on hand, they will still work and will still be tasty.

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Here are a few of our favorite breakfast recipes:

• Croissant Breakfast Sandwich
• Hashbrown and Egg Breakfast Casserole
• Lemon Blueberry Breakfast Cake
• Breakfast Tostadas
• Breakfast Tacos

Brunch Enchiladas Recipe

5 from 1 vote

With this delicious brunch creation, everyone will be happy and asking for more. Our Brunch Enchiladas are different from the normal routine in an awesome way!

ServingServing: 8

Prep Time 8 hours hours 15 minutes minutes

Cook Time 38 minutes minutes

Total Time 8 hours hours 53 minutes minutes

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Ingredients

• ▢ ½ cup fresh mushrooms, diced
• ▢ ½ cup green onions, chopped
• ▢ 1 red bell pepper, diced
• ▢ 1 green bell pepper, diced
• ▢ 2 cups cooked ham, cubed
• ▢ 8 flour tortillas
• ▢ 2 cups shredded cheddar cheese, divided
• ▢ 1 cup milk
• ▢ 6 eggs, lightly beaten
• ▢ ¼ teaspoon salt

Equipment

• Skillet
• Mixing Bowl (Large)
• Baking Dish (9 x 13)

Instructions

1. IN A LARGE SKILLET, COMBINE MUSHROOMS, GREEN ONIONS, RED PEPPERS, AND GREEN PEPPERS.
2. COOK OVER MEDIUM HIGH HEAT UNTIL PEPPERS ARE SOFT.
3. ADD YOUR HAM AND COOK WITH THE VEGETABLES UNTIL THE HAM IS HEATED THROUGH.
4. PLACE ABOUT 1/4 CUP OF YOUR HAM AND VEGETABLE MIXTURE DOWN THE CENTER OF EACH TORTILLA.
5. TOP WITH 2 TABLESPOONS CHEESE. ROLL UP AND PLACE SEAM SIDE DOWN IN A GREASED 13 X 9 INCH BAKING DISH.
6. IN A LARGE BOWL, COMBINE THE MILK, EGGS AND SALT.
7. POUR OVER TORTILLAS.
8. COVER AND REFRIGERATE FOR 8 HOURS OR OVERNIGHT.
9. REMOVE FROM THE REFRIGERATOR 30 MINUTES BEFORE BAKING.
10. KEEP COVERED AND BAKE AT 350° F FOR 25 MINUTES.
11. UNCOVER AND BAKE FOR AN ADDITIONAL 10 MINUTES.
12. SPRINKLE WITH REMAINING CHEESE; BAKE 3 MINUTES LONGER OR UNTIL THE CHEESE IS MELTED. LET STAND FOR 10 MINUTES BEFORE SERVING.

Notes

• They can be frozen after baking and then you can microwave them to reheat.

 

 

 

Nutrition

Calories: 323 kcal · Carbohydrates: 20 g · Protein: 20 g · Fat: 18 g · Saturated Fat: 9 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 176 mg · Sodium: 843 mg · Potassium: 333 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 1094 IU · Vitamin C: 39 mg · Calcium: 297 mg · Iron: 2 mg

Cuisine: American

Course: Breakfast, Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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