Make Ahead Breakfast Enchiladas

Make Ahead Breakfast Enchiladas are perfect for any holiday brunch or whenever you need an overnight breakfast recipe! If you are looking for a breakfast enchilada recipe then this is definitely the only one you will ever need!

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Make Ahead Breakfast Enchiladas are my favorite holiday breakfast. Whether it be Mother’s Day Brunch or Christmas morning, this easy enchilada recipe always fit the bill! I love that you can make these the night before and then just bake in the morning! The hardest part is rolling up all the ingredients, and that certainly isn’t hard! I love make ahead breakfast recipes and am always trying to find new ones for holiday mornings.

If your idea of a great morning is an easy breakfast and a hot cup of coffee, then you need all the make ahead breakfast casserole recipes you can get! There is nothing better than just being able to throw the casserole dish into the oven and then relaxing, especially on mornings like Mother’s Day!

This breakfast enchilada casserole is also great for after the holidays. I love to make these the week between Christmas and New Year’s to use up all that leftover ham! It is a great clean out the fridge recipe because you can use any leftover veggies that need to go! If you need more leftover ham recipes, I have an amazing round up of creative uses for leftover ham! I used ham, onions, and peppers in this recipe, but you could add mushrooms or anything else you’d like!

Before bed, I put together the egg mixture to refrigerate and then wrap up the veggies, ham, and cheese in the tortillas. In the morning, you just pour the eggs over and bake!

When you wake up, put on the coffee, pour the egg mixture over the enchiladas, sprinkle with cheese, and then bake. They take about 45 minutes in the oven, which is the perfect amount of time for your kiddos to destroy the living room with wrapping paper and boxes on Christmas morning or for you to have a couple of restful moments on Mother’s Day! You don’t have to save these for a special occasion morning though! They are the perfect easy breakfast if you have lots of hungry guests to feed.

I serve these alongside something sweet, like my easy strawberry danish recipe or cinnamon rolls, and of course, with lots of freshly brewed coffee. Coffee goes together with brunch like peanut butter and jelly!

I like topping this breakfast enchilada recipe with sour cream, green onions, tomatoes, and salsa, but use whatever you have on hand or like! You could put all the toppings on the side too if you are feeding a crowd and don’t know what they prefer.

Want more easy brunch recipes?

Ham and Asparagus Strata

Delicious Sweet and Savory Brunch Recipes

Cheesy Spinach and Artichoke Bites

Southwestern Breakfast Taquitos

How to make overnight breakfast enchiladas

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Make Ahead Breakfast Enchiladas

These Make Ahead Breakfast Enchiladas are easy and are always a crowd pleaser on holiday mornings!

Course Breakfast

Cuisine Mexican

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 12 enchiladas

Author Amanda @ Old House to New Home

Ingredients

• 12 8 inch flour tortillas
• 1 cup diced pre cooked ham
• 1 red pepper diced small
• 1/2 medium onion diced small
• 2 cups cheese divided, any type
• 4 extra large eggs
• 1 1/2 cups fat free half and half use regular if you prefer
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. cumin
• tomatoes green onions,salsa, sour cream for serving

Instructions

1. In a mixing bowl, whisk together eggs, half and half, salt, pepper, and cumin. Cover and refrigerate till morning.
2. In another bowl, mix together ham, pepper, and onion. Lay 1 tortilla out flat and spoon two tablespoons of ham mixture in the center of the tortilla and then sprinkle with about 1 tbsp. of cheese.
3. Fold one edge over and then roll up tightly and place in a baking dish sprayed with non-stick spray.
4. Repeat with remaining tortillas. If you have any extra filling, put in a freeze safe container, freeze, and then save for next time!
5. Cover casserole dish with foil and refrigerate over night.
6. In the morning, preheat oven to 375 degrees. Remove casserole dish and egg mixture from the fridge. Pour egg mixture over enchiladas and then recover with foil.
7. Bake in the preheated oven for 30 minutes. Remove from oven, sprinkle with remaining cheese and return to the oven uncovered.
8. Bake for an additional 10-15 minutes or until eggs are completely set, edges are golden brown, and cheese is melted. Serve immediately with garnishes.

Recipe slightly adapted from: The Girl Who Ate Everything