Brunch Enchiladas

Brunch Enchiladas


"Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter."

Ingredients 9 h 30 m {{adjustedServings}} servings 511 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1104 mg
  • 44%

Based on a 2,000 calorie diet

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  1. Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
  2. In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
  3. The next morning, preheat oven to 350 degrees F (175 degrees C).
  4. Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.
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Reviews 199

  1. 240 Ratings


Very good but my suggestion as to why they may not turn out well...make sure that the enchiladas and wrapped tightly and that the egg mixture almost covers over them completely. If there is too much tortilla sticking out, they will burn on top as previous complaints have stated, while the inside tastes just fine. The first time I made this recipe, the top of my tortillas didn't burn but got semi-hard after cooking. They were still good enough for me to try again and the second time, after making sure that it was mostly covered with the egg mixture, they turned out REALLY GOOD. I also added more cheese in the mixture. This is a good recipe but it is one that takes practice to make perfect. Hopefully, readers will take this suggestion into account and try them. They are worth it and my family now requests them regularly. (I even made them for dinner once and used a variety of mexican toppings to complete the meal).


If I could have rated this recipe higher than 5 stars, I would have. This is by far the best breakfast meal I have ever made. EVERYONE loved it. We had a birthday party and had the family over for brunch. I found this recipe when I was looking for something different to make. We all love breakfast burritos and thought this would be good. I was getting tired of the same old breakfast casseroles. I used some ideas that some of your other users had. I added 1 Tbl of green chilis AND jalapenos into the ham mixture. I did not want to use too much in case it got too hot. I used a mixture of cheese I found (Kraft) that was cheddar and jack cheese with jalapeno mixed in. I also used red pepper along with the green. I made sure I poured the egg mixture over all the enchiladas so they were completly wet. I covered them with foil and cooked them for 50 minutes. I removed the foil and sprinkled the top with more cheese and put them back in the oven without the foil until the cheese melted and bubbled. I served them with sour cream, salsa, the left over jalepenos and green chilis - Bacon, sausage and hash browns on the side.


I substituted 1/2 lb bulk sausage (browned and drained) for the ham, added 16 oz frozen hashbrowns (sauteed them and the onions with the cooked sausage), added more onions to the tortilla filling. I also added one more egg, salt and pepper, and another cup of cheese on top of the casserole. I baked for 45 min covered with foil, removed the foil for 15 more minutes. When the casserole came out of the oven, I sprinkled with more green onions and dollops of Pace Picante Sauce. It looked beautiful with all the different colors and tasted divine! I will definately make again.