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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


  • 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


  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.