Breakfast Enchiladas Recipe

Breakfast Enchiladas Recipe

Photos of Breakfast Enchiladas Recipe

How To Make Breakfast Enchiladas

Prepare these breakfast enchiladas ahead to start the day right. They’re made with hot sauce, eggs, and ham for a tastebuds awakening dish.

Preparation: 15 minutes
Cooking: 1 hour
Refrigerate Time: 12 hours
Total: 13 hours 15 minutes



  • 2tspolive oil
  • 1onion,chopped
  • 1clovegarlic,minced
  • ½red bell pepper,finely diced
  • ½green bell pepper,finely diced
  • 2cupsham,diced
  • 8tortillas,(8-inch each)
  • 2cupscheddar cheese,shredded, divided

For Egg Mixture:

  • 5eggs
  • 2cupsmilk
  • 1tbspflour
  • ½tsporegano
  • 4dashhot sauce,such as Tobasco
  • salt and pepper,to taste


  1. Grease a 9×13-inch baking dish.

  2. In a large saucepan, cook onion, garlic, and bell peppers in oil over medium heat for about 5 minutes until tender. Stir in ham.

  3. Place ¼ cup of ham mixture and 3 tablespoons of cheese on the end of a tortilla. Roll up and place seam side down in prepared pan. Repeat with remaining tortillas.

  4. Whisk eggs, milk, flour, oregano, hot sauce, salt and pepper to taste. Pour over tortillas. Cover with foil and refrigerate overnight.

  5. Preheat oven to 350 degrees F. Remove pan from the fridge while the oven preheats for about 20 minutes.

  6. Bake covered for 35 minutes. Remove foil and top with remaining cheese. Bake an additional 15 to 20 minutes or until eggs are set.

  7. Serve with sour cream, salsa, and toppings as desired. Enjoy!


  • Calories: 390.03kcal
  • Fat: 23.44g
  • Saturated Fat: 10.60g
  • Trans Fat: 0.40g
  • Monounsaturated Fat: 8.03g
  • Polyunsaturated Fat: 2.30g
  • Carbohydrates: 20.27g
  • Fiber: 2.30g
  • Sugar: 4.65g
  • Protein: 24.47g
  • Cholesterol: 173.19mg
  • Sodium: 885.99mg
  • Calcium: 339.96mg
  • Potassium: 432.55mg
  • Iron: 1.51mg
  • Vitamin A: 171.10µg
  • Vitamin C: 16.84mg
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