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.
Want More Easy Dinner Ideas?
Join our email list today and we will send you a FREE ebook of our favorite dinner recipes – plus we will send you recipes each week to help make your dinner planning easier!
Join today by CLICKING HERE.
Have you checked out our YouTube channel? We show you how to make our favorite recipes right in our own kitchens!
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!
Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!
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
Ingredients
- ½ cup fresh mushrooms, diced
- ½ cup green onions, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cup cooked ham, cubed
- 8 flour tortillas
- 2 cup shredded cheddar cheese, divided
- 1 cup milk
- 6 eggs, lightly beaten
- ¼ teaspoon salt
Instructions
- 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.
- PLACE ABOUT 1/4 CUP OF YOUR HAM AND VEGETABLE MIXTURE DOWN THE CENTER OF EACH TORTILLA.
- TOP 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.
- POUR OVER 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.
Notes
- They can be frozen after baking and then you can microwave them to reheat.
Nutrition
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.Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube
Can these be frozen before or after baking?
They can be frozen after baking and then you can microwave them to reheat.
Made this for a ladies brunch at church and everyone went crazy- there was literally 2inch slice left! Making it tonight breakfast for dinner! SixSisters never disappoints! Thank you girls, bless you all!
That made our whole day! Thanks for sharing!