These Overnight Breakfast Enchiladas are stuffed with ham, cheese, bell pepper, and green onion, then baked in a creamy egg mixture until set. This easy, make-ahead breakfast is perfect for holidays, brunch, or feeding a hungry crowd.
Looking for more Easter brunch ideas? My Crustless Quiche Casserole and Chile Relleno Casserole are excellent options for feeding a crowd!
My family has come to depend on some mainstays for Easter dinner each year, so I don’t rock the boat too much. Instead, I look to my brunch menu as an opportunity to play in the kitchen a little. These Overnight Breakfast Enchiladas were a fun experiment many years ago that paid off!
Enchiladas for breakfast? Sure, why not! Especially when they’re stuffed with ham and cheese and baked with eggs. A departure from traditional enchiladas, for sure, but super fun and really tasty.
And, the best part? You don’t have to do a thing but remove the casserole dish from the refrigerator in the morning and pop it in the oven!
Table of contents
Ingredient Notes
- Ham: If you are serving ham for your Easter dinner, just buy a good-sized ham and snitch a little for this recipe. If ham isn’t on your menu this year, look for the packaged ham steaks in the meat department. They are typically 1 pound, give or take, and will work perfectly for these breakfast enchiladas.
- Tortillas: Soft taco size (8-inch) flour tortillas are the best choice for this recipe. I do not recommend swapping them for corn tortillas which will likely crack and/or become soggy.
- Veggies: Diced red bell pepper and some thinly sliced green onions for both the filling and garnish.
- Cheese: Shredded sharp cheddar cheese for the ham and cheese filling and for the top of the enchiladas.
- Egg mixture: Large eggs are whisked with half-and-half and a little flour to help them set. The mixture is seasoned with cumin, garlic powder, and a touch of seasoned salt (like Lawry’s).
How to Make Overnight Breakfast Enchiladas
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
Assemble and Refrigerate Overnight
- Combine the ham and cheese filling ingredients in a medium bowl.
- Divide the filling between the tortillas and roll them up tightly. Place the filled tortillas seam side down in a greased baking dish.
- In a large bowl, whisk together the eggs, half-and-half, flour, and seasonings.
- Pour the mixture evenly over the enchiladas, being sure to moisten the tops. Cover the dish with foil and refrigerate overnight.
The egg mixture will bake in and underneath the breakfast enchiladas and mix with the ham and cheese filling inside the tortillas.
Bake and Garnish
- The next morning, remove the baking dish from the refrigerator and let it rest on the kitchen counter while you preheat the oven to 350 degrees F. Bake, covered, for 35 minutes. Sprinkle with the remaining cheese and bake, uncovered, until the cheese is melted and the egg mixture is set.
- Garnish with the remaining green onions and they are ready to serve!
Serving Suggestions
- Toppings: I usually set out sour cream, salsa, and hot sauce, but you can go in all kinds of directions. Sliced avocado or guacamole would be a fabulous addition. Fresh cilantro adds a nice pop of color.
- Fruit: Add a simple Fruit Salad with Sweet Lime Dressing or a platter of fresh melon and berries.
- Salad: Something crisp and green, like a lightly dressed Arugula Salad, Southwest Chopped Salad, or a very veggie-forward Asparagus Salad would work well.
- Something sweet: No brunch is complete without something sweet! Overnight Cinnamon Rolls, Pecan Sticky Buns, or a simple Blueberry Crumb Cake are all delicious choices.
Storage and Reheating Tips
Refrigerate: After baking, store any leftover enchiladas in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days.
Freeze: If you have extra, these enchiladas freeze well. Let them cool completely, then wrap the individual portions tightly in plastic wrap and store them in a freezer-safe zippered bag or container. They’ll keep for up to 3 months.
Reheating: To reheat, thaw overnight in the fridge if frozen. You can reheat them in the oven at 350 degrees F for about 20 minutes, or microwave individual servings for a quicker option. If reheating from frozen, increase the time by about 10 to 15 minutes.
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Overnight Breakfast Enchiladas
Ingredients
- 2 cups chopped fully-cooked ham, about 10 to 12 ounces (½-inch pieces)
- 5 green onions, thinly sliced, divided
- ½ cup diced red bell pepper
- 2 ½ cups shredded sharp cheddar cheese, divided
- 8 (8-inch) flour tortillas, (soft taco size)
- 5 large eggs
- 1 ¼ cups half-and-half
- ½ teaspoon all-purpose seasoning salt, like Lawry's Seasoned Salt
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 tablespoon flour
- salsa and sour cream, for serving
Instructions
- Coat a 9- x 13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the ham, about half of the green onions, bell pepper, and 1 cup cheese. Scoop a heaping ⅓ cup of the ham and cheese mixture onto each tortilla and roll them tightly. Place the filled tortillas seam side down in the prepared baking dish.
- In a large bowl, whisk together the eggs, half-and-half, all-purpose seasoning, cumin, garlic powder, and flour, and pour the mixture evenly over the enchiladas, being sure to moisten the tops. Cover the dish with foil and refrigerate overnight. Cover and refrigerate the remaining green onions and cheese separately.
- The next morning, remove the baking dish from the refrigerator and let it rest on the kitchen counter while you preheat the oven to 350 degrees F.
- Bake, covered, for 35 minutes. Remove the foil and sprinkle remaining 1 ½ cups cheese over enchiladas. Bake for 8 to 10 more minutes or until the cheese is melted and the egg mixture is set.
- Garnish with reserved green onions and serve with salsa and sour cream on the side.
Notes
- Refrigerate: After baking, store any leftover enchiladas in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days.
- Freeze: If you have extra, these enchiladas freeze well. Let them cool completely, then wrap the individual portions tightly in plastic wrap and store them in a freezer-safe zippered bag or container. They’ll keep for up to 3 months.
- Reheating: To reheat, thaw overnight in the fridge if frozen. You can reheat them in the oven at 350 degrees F for about 20 minutes, or microwave individual servings for a quicker option. If reheating from frozen, increase the time by about 10 to 15 minutes.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Breakfast Casseroles
Adapted from Belly Full. This post was originially published on April 1, 2019. It has been updated with new text and images.
