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.
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.
What else Can I put inside?
So many different ingredients can be added to eggs with outstanding results. Let us know what tasty additions you love in the comments below:
- bell peppers
- diced green chilies
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.
Looking for more tasty breakfast recipes?
Here are a few of our favorites.
- Croissant Breakfast Sandwich
- Hashbrown and Egg Breakfast Casserole
- Lemon Blueberry Breakfast Cake
- Breakfast Tostadas
- Breakfast Tacos
Brunch Enchiladas Recipe
- 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
- 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.
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