Ham and Eggs Brunch Enchiladas

This overnight Ham and Eggs Brunch Enchiladas is a fun way to enjoy a hearty breakfast or brunch with friends. We use simple ingredients like diced cooked ham, green onions, cheese, tortillas, and a simple egg mixture. Serve with fresh avocado or your favorite enchilada toppings!

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What you’ll love about Ham and eggs Brunch Enchiladas:

A couple years ago my mom made a similar version of these for Christmas Eve brunch with the family and they were a total hit! Similar to the beloved breakfast burritos, these ham and egg enchiladas are an easy and convenient prep-ahead meal.

This recipe uses ham which is great because that means you don’t have to cook anything during your prep, so assembling is a breeze. You basically roll up tortillas with a few simple ingredients and pour over your egg mixture. This does however need to be refrigerated for at least 8-hours or overnight but that makes breakfast or brunch the next day so easy.

Ingredients For Ham and Eggs Brunch Enchiladas:

• Cubed ham
• Green onions
• Flour tortillas (low-carb works great)
• Cheddar cheese
• Flour
• Half and half
• Eggs
• Seasoned salt
• Pepper

Variations and substitutions:

• Meat– Use any cooked breakfast meat you like; bacon, breakfast sausage, and chorizo all work great.
• Veggies– This is great with diced green or red peppers. Mushrooms and spinach would also be a nice addition. Note: Make sure to sauté the veggies first to prevent excess moisture in the enchiladas.
• Tortillas– Flour, low carb, and even gluten free work great in this recipe. I have not tried corn tortillas.
• Cheese– Cheddar is my go-to with ham and eggs but pepper Jack, Colby Jack, Monterey Jack, or swiss cheese are good alternatives.
• Spices and herbs- Use dried herbs like oregano and Italian seasoning. Other spices that work well are garlic powder, onion powder, chili powder, cumin, and cayenne pepper.

How to make Brunch Enchiladas:

Step 1. Spray a baking dish with non-stick cooking spray. In a medium size bowl combine ham and green onions. Place about 1/4 cup mixture down the center of a tortilla and add a little shredded cheese. Roll tightly and place seam side down in baking dish.

Step 2. In a larger bowl combine flour, half and half, eggs, and seasonings. Whisk until smooth. Pour mixture evenly over the tortillas. Use a knife to separate each tortilla so the eggs have a chance to seep down in between the sides. Cover with foil and place in the refrigerator for 8-hours or overnight.

Step 3. Remove from the fridge and allow to sit on the counter for 30-minutes before baking. Preheat oven to 350℉ and bake enchiladas with foil on for 35-minutes. Remove the foil and bake another 15-20 minutes. You want the eggs to be just set and not jiggly. Sprinkle on more cheese and bake another 5-10 minutes. Tortillas should be crisp on top and cheese melted. Garnish with more green onions and serve.

What to serve with Brunch enchiladas:

I love to set out toppings like fresh avocado, sour cream, hot sauce and salsa. These enchiladas are filling on their own but breakfast potatoes or fruit would be a great addition.

Storing leftovers:

Store cooled brunch enchiladas in a sealed container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

Other Breakfast Recipes You Might Enjoy:

• Overnight Slow Cooker Breakfast Casserole
• Hashbrown Breakfast Casserole
• Breakfast Strata with Spinach and Bacon

Let’s eat!

Ham and Eggs Brunch Enchiladas

The Menu Maid

This overnight Ham and Eggs Brunch Enchiladas is a fun way to enjoy a hearty breakfast or brunch with friends. We use simple ingredients like diced cooked ham, green onions, cheese, tortillas, and a simple egg mixture. Serve with fresh avocado or your favorite enchilada toppings!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting time 8 hours hrs

Total Time 9 hours hrs 15 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 6

Calories 646 kcal

Ingredients

  

• 2 cups cubed cooked ham
• 1/2 cup sliced green onions, plus more for garnish
• 10 8-inch flour tortillas see notes for other tortilla options
• 2 1/2 cups shredded cheddar cheese
• 1 tbsp flour
• 2 cups half and half
• 6 large eggs
• 1 tsp seasoned salt
• 1/2 tsp black pepper
• non-stick cooking spray

Instructions

 

• Spray a 9×13 inch baking dish with non-stick cooking spray.
• In a medium size bowl combine ham and green onions. Place about 1/4 cup mixture down the center of each tortilla and add 2 tbsp of shredded cheese. Roll tightly, leaving ends open, and place seam side down in baking dish.
• In a larger bowl combine flour, half and half, eggs, and seasonings. Whisk until smooth. Pour mixture evenly over the tortillas. Use a knife to separate each tortilla so the eggs have a chance to seep down in between the sides. Cover with foil and place in the refrigerator for 8-hours or overnight.
• Remove from the fridge and allow to sit on the counter for 30-minutes before baking. Preheat oven to 350℉ and bake enchiladas with foil on for 35-minutes. Remove the foil and bake another 15-20 minutes. You want the eggs to be just set and not jiggly. Sprinkle on more cheese and bake another 5-10 minutes. Tortillas should be crisp on top and cheese melted. Garnish with more green onions and serve.

Notes

Tips:

Variations and substitutions-

• Meat– Use any cooked breakfast meat you like; bacon, breakfast sausage and chorizo all work great.
• Veggies– This is great with diced green or red peppers. Mushrooms and spinach would also be a nice addition. Note: Make sure to sauté the veggies first to prevent the dish from excess water.
• Tortillas– Flour, low carb, and even gluten free work great in this recipe. I have not tried corn tortillas.
• Cheese– Cheddar is my go-to with ham and eggs but pepper Jack, Colby Jack, Monterey Jack, or swiss are good alternatives.
• Spices and herbs- Use dried herbs like oregano and Italian seasoning. Other spices that work great are garlic powder, onion powder, chili powder, cumin, and cayenne pepper.

What to serve with brunch enchiladas- 

Set out toppings like fresh avocado, sour cream, hot sauce and salsa. These enchiladas are filling on their own but breakfast potatoes or fruit would be a great addition.

Storing leftovers-

Store cooled brunch enchiladas in a sealed container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

 

Nutritional facts are for roughly 1 1/2 enchiladas per person. This recipe could feed 6-8 people.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition Facts
Servings: 6
Amount per serving
Calories	646
% Daily Value*
Total Fat 33g	42%
Saturated Fat 16.2g	81%
Cholesterol 446mg	149%
Sodium 1376mg	60%
Total Carbohydrate 49.9g	18%
Dietary Fiber 2g	7%
Total Sugars 3.8g
Protein 36.5g
Vitamin D 40mcg	200%
Calcium 504mg	39%
Iron 5mg	27%
Potassium 259mg	6%

Keyword Breakfast casserole, Breakfast enchiladas, Cheddar cheese, Eggs, Flour tortillas, Green onion, Half and half, Ham and eggs, Low carb tortillas

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