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Brunch Enchiladas Recipe

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!
Prep Time8 hours 15 minutes
Cook Time38 minutes
Total Time8 hours 53 minutes
Course: Breakfast, Main Course
Cuisine: American
Keyword: brunch, eggs, Enchiladas
Servings: 8
Calories: 323kcal

Equipment

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

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

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