Brunch Enchiladas

This post is sponsored by Eggland’s Best Eggs. Thanks so much letting us share companies that we believe in with you!
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 we had a winner!

Serves: 8

Brunch Enchiladas with Eggland's Best Eggs

8 hr, 15 Prep Time

38 minCook Time

8 hr, 53 Total Time

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  • 1/2 cup fresh mushrooms (diced)
  • 1/2 cup chopped green onions
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 2 cups cooked cubed ham
  • 8 flour tortillas
  • 2 cups shredded cheddar cheese (divided)
  • 1 cup milk
  • 6 eggs (lightly beaten)
  • 1/4 teaspoon salt


  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.
  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.



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