Make-Ahead Breakfast Enchiladas
Updated
Updated
These overnight Breakfast Enchiladas are filled with eggs, cheese, and ham, then finished with your favorite Mexican toppings. It’s a super easy and delicious casserole that is made the night before and baked the next day, so meal time is a cinch!
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Don’t you just love make-ahead meals? Even when life isn’t crazy (although when is that??), it’s still nice to prep something in advance, so it’s ready to go when you need it.
These breakfast enchiladas date back to 2012 for me when a friend handed over the recipe. My family fell in love immediately and they have been a standard in my house ever since. And the “breakfast” title? As long as you give the tortillas at least 6 hours to soak up the egg mixture, you can prep this dish in the morning and have it for dinner, too – I do that all the time!
Craving more Mexican-inspired breakfast recipes? Don’t miss our chile relleno casserole or huevos rancheros.
What’s in this Overnight Breakfast Enchilada Casserole?
Simple every day ingredients are needed to make this breakfast enchiladas recipe. Scroll below to the printable recipe card for details and measurements.
- Eggs – A main ingredient for the filling.
- Ham – I just buy the pre-sliced deli ham and chop it up, but you can chop up ham steak or use leftover ham.
- Cheddar cheese – Shred it fresh off the block, if possible, for best flavor. But pre-packaged is fine.
- Half-and-half – This is equal parts whole milk and heavy cream.
- Scallions – For a subtle peppery onion flavor.
- Flour tortillas – You’ll need the 8-inch size flour tortillas. I don’t recommend corn tortillas. See note below.
- Flour – Just a little flour helps bind the filling as it bakes.
- Seasonings – Salt, pepper, and garlic powder.
- For serving – Salsa, pico de gallo, sour cream, and extra green onions or cilantro.
Recipe Variations
- If ham is not your thing, swap it out for deli turkey, cooked sausage, or cooked bacon.
- For a vegetarian option, replace the meat with cooked shredded hash browns.
- Want to kick up the spice? Add in some minced jalapeno pepper.
- Try different cheeses. Cheddar, Swiss, Mexican blend, and Pepper Jack are all delicious.
Can I use Corn Tortillas Instead?
One of the best things about this dish is that the flour tortillas absorb the egg mixture by sitting overnight. Corn tortillas don’t absorb liquid in the same way, so that can change the overall results. So while you can substitute corn tortillas for the flour tortillas, I don’t recommend it.
Proper Storage
- Storing leftovers. After baking, cool to room temperature and do not top with sour cream or salsa. Leftovers will keep in the refrigerator up to 2 days, tightly covered.
- Freeze. Bake and cool completely, then tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn. They can be frozen up to 1 month. I do not recommend freezing these before they are baked.
- Reheat. These enchiladas can be reheated directly from the refrigerator or freezer in the casserole dish they were baked in. Preheat the oven to 350 degrees F. Keep the foil on the dish and reheat for 20-30 minutes (refrigerated) or 45 minutes (frozen), until the enchiladas are warmed through. Then serve with sour cream and salsa.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Make-Ahead Breakfast Enchiladas
Ingredients
- 2 cups deli ham, , chopped small
- 1/2 cup diced scallions
- 2 & 1/2 cups shredded cheddar cheese, , divided
- 10 (8-inch) flour tortillas
- 1 & 1/4 cups half-and-half
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon flour
- salsa, sour cream, and extra green onions or cilantro for serving
Instructions
- Coat a 9×13 inch baking dish with nonstick cooking spray.
- In a medium bowl, mix together the ham, scallions, and 2 cups of the cheese. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
- Whisk together the half-and-half, eggs, salt, pepper, garlic powder, and flour. Pour liquid evenly over the tortillas. Cover with foil and refrigerate overnight.
- In the morning, preheat oven to 350º F. Bake, covered with foil, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
- Serve with salsa, sour cream, and additional green onions or cilantro.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!More Easy Enchilada Recipes:
- Chicken Enchiladas pack shredded chicken, corn, beans, cheese, and homemade sauce into one crowd-pleasing pan.
- I think these Lazy Enchiladas are perfect for the nights when dinner needs to be hot, cheesy, and on the table fast.
- Ground Beef Enchiladas bake up saucy and filling enough to keep everybody happy.
- This Shredded Beef Enchiladas recipe stands out thanks to the salsa verde and creamy chile pepper sauce…SO good.
I make this recipe at least once or twice a month. We usually will have it for dinner as of late, and I’ll just prep it in the morning and let it soak until baking for dinner. We use low-carb tortillas, and I like to fill mine a little bit more than with 1/3 cup of the ham mixture because we like them a little bit bigger. These are so good!
I made these for our brunch at church. They are a repeat request. They are very tasty. I used sausage in one pan and ham in the other.
I have made this several times, and it is always a hit!
I have made this several times and it has never been a disapointment!
Love this recipe! Great for a crowd!
Made these for a family vacation and everybody loved it!
Made this last year for a retreat, adding the suggested enchilada sauce on top, and it was delicious! However, as I was concerned about my Fiestaware dish, so I let it sit on the counter for a bit before baking……now I’m going to make it for a second time and want to know if anyone had any issues with putting a glass or ceramic dish from the fridge into a hot oven?
Do you know how these would work with low carb tortillas? I’m wondering if they might get more soggy.
This was the day-after Easter morning breakfast using leftover holiday ham and we all LOVED them!
This recipe was a brunch game changer!! It was a huge hit and even my very picky eater granddaughter loved it! I fried up some frozen hash brown potatoes and I diced up a ham steak and cooked that with the green onions. Mixed with the potatoes, it was a stellar filling. Served with taco sauce, avocado and more green onions. Thanks for this great recipe!
I made this for our Easter breakfast this morning. It is so good. My husband said the recipe is a keeper. It was light but filling. I used chopped up sausage patties instead of ham and I added a squirt of hot sauce in the filling. I can’t say it enough—so very good.
This recipe is a big hit with my family and at Bible study!
I have been pouring a can of enchilada sauce over the enchiladas after removing the foil and before I sprinkle with cheese and baking for the last ten minutes and it’s yummy!
I made homemade tortillas fried bacon and whiteonions and added ham. I didn’t let it sit overnight and absolutely delicious. I used 2% milk because I didn’t have half and half.
Crowd-pleaser! I used browned sausage instead of ham and when I took it out of the oven to add the cheese I first poured a can of enchilada sauce over and then topped with the cheese before baking for the last ten minutes. So good!
Just love this recipe, so easy to make and easy to adapt! I used browned sausage instead of ham and added green peppers too. Will be making this again!
Quick question, soaking it overnight does it make the tortilla doughy when they are cooked?
I’ve made this recipe once before for a large group and everyone loved it. This time I made a normal batch but accidentally used a smaller pan…should I cook it longer? I took it out after about 50 min total (closer to 15 without foil) and when I went to serve some enchiladas there’s was still liquid in the middle…is that just because of the half and half or should the entire egg mixture be solid after cooked??
Hi Brandy – The mixture should be solid. When using a smaller pan, there’s less surface area for the liquid to cook, so yes, it most likely needed a bit longer to cook.
Loved this, so good so easy
Using this recipe for guests. . Can I make it two days ahead and leave in the fridge? Or should I make it as instructed and then freeze for a day?
Hi Kim – This dish should not be kept uncooked in the fridge longer than overnight, so out of those choices, definitely bake and freeze.
This is a keeper! It was my boyfriend’s turn to bring breakfast for his work group and I found this recipe and we tried it. All Im going to say is: EVERYONE LOVED IT! No leftovers. We doubled the batch – made one with ham and one with pork sausage. Everyone at his work group were ranting and raving how delicious it was. I was babysititng that morning he had to bring breakfast and I tried the sausage one for myself and gave a few bites to my one year old grandson – well he loved it also. I thought they were delicious. Will definitely make again but will add more ingredients, i,e green pepper, green chilies, bacon,etc,
Do they have to sit or can you go ahead and cook them?
They have to sit in order for the tortillas to soak up the egg mixture, ideally overnight but at least 5 hours.
Hello Amy,
I haven’t made these yet, but plan to tonight and wondered if sausage could be used instead of ham?
Yes, absolutely. Just make sure it’s cooked first, before adding it to the mixture.
My kids LOVE these! It’s a popular request! They are quick, easy, and delicious! I usually make them the same day.
Made this dish twice. Makes me a hero to my wife. Going to make it again using 1lb pork sausage, browned and drained instead of ham. Will follow up soon.
I’ve made this twice before. I added green chilies to mine. Made it organic whole wheat tortillas. Very delicious. This recipe is a keeper. Filling is very versatile. You could use chorizo, sausage, chicken, anything.
Loved these!! Easy to make, easy to reheat,easy to eat!! I’m buying ingredients to make them again.
My family’s new favorite breakfast – this was sooo good!
Sorry, these were eaten up before I got a picture?! They were delicious!!! Definitely a keeper in my “favorite recipes” collection! Everyone loved them!
These were amazing! Delicious! Everyone loved them! A “keeper” in my favorite recipe collection ?!
Love this recipe. Made it the first time and loved it. Have shared with others. It is a definite keeper. Making again this morning. Love the versatility of the recipe. Thanks for sharing.
This was delicious! I used hot breakfast sausage instead of ham and served it with salsa verde, cilantro, and avocados on the side. This will be a regular brunch dish for me! I think next time, I’ll try it with whole milk instead of half and half. Thanks for the recipe!
I’d rather use whole milk instead of half-and-half. Should I add extra flour to compensate?
It should be fine without extra flour.
Easy and fast! I used two chorizo links instead of ham, gluten free flour and tortillas and it was amazing! The gf tortillas are a bit drier so I didn’t need to let it sit overnight (only let it sit about 30 min before putting it in the oven). I baked as per instructions. Always looking for a great gluten free option and this was wonderful! Tons of compliments!
Has anyone tried adding hashbrowns or coutry style potatoes? Has anyone tried making them larger and how does the cooking time vary?
Sounds and looks wonderful but the sodium content is way above anything I want. Any suggestions on how to cut that?
Hi Joyce – you could use turkey instead of ham, which tends to have much lower salt.
This sounds like a quick and easy recipe. Like making breakfast items the night before. Great for Christmas breakfast.
I doubled this to take to work today, and it was gone in a flash! I used sausage and cheddar for the filling. I forgot to put the flour in the egg mixture, and it was fine. I cooked a few minutes longer due to doubling the recipe. After taking off the foil, I poured enchilada sauce on top, added the extra cheese, and sprinkled green onions. So yummy!
Yes! Made one pan with the regular recipe and was good! Made another and put enchilada sauce and cheese on top which to it to the next level! A lot tastier! Great addition! Only way I will make them from now on!
I need to take this to work for treat day! Would a sheet cake pan work, or too shallow? I could get more in that larger pan.
I would stick with a standard 9×13 baking dish, otherwise the egg mixture would probably overflow. More importantly, you want the egg mixture to cover the enchiladas pretty well, so that it absorbs into the inside and the outer tortilla.
Thanks! And the tortillas don’t get mushy after sitting in the liquid overnight?
Eek! I forgot to add the flour to the egg mixture! Will it bake properly?
I am considering this for a large group…can i prep 24 hours in advance & then bake within 12 hours & refrigerate & reheat with cheese final step 12 hours later on the day of?
Can you bake it then freeze it to be used
within a week??
Love your recipes..so.delicious !
Could it cook the entire time uncovered? Just woke up to realize we are out of foil ?
Ideally no, because it could turn out too dry.
I did not cover my pan for any of the baking process and it still turned out fantastic. I did use chorizo in place of the ham (chorizo has more oils/ grease to it) so maybe that helped keep it from drying out.
Saw your video on Facebook and couldn’t wait to try it! Just put it together to have tomorrow morning.
Has anyone added a can of green chilis to the eggs? Thinking of making this weekend for my Christmas breakfast
I have made this alot me family LOVES it . I have put green peppers,red peppers, yellow peppers, baby spinach, mushrooms, sauteed in olive oil with a little bit of powdered garlic and salt and pepper, sausage and bacon a little bit of cheese inside the tortillas and it comes out delicious.
Made this recipe last night and had it for breakfast this morning. Everyone loved it, and it will go into the regular rotation. I’ve been having trouble finding a recipe for an overnight breakfast casserole that the kids will like — they don’t seem to like any that are based on bread. The do love wraps, though! I used whole milk instead of cream, and put onion powder in the egg mixture as I didn’t have any green onions (I didn’t think regular onions would cook thoroughly inside the wraps). It took longer to cook than stated, but that’s because I put my casserole dish from the fridge into a cold oven and then turned it on — don’t want to crack my dish, you know! Thank you for the recipe!
I have these prepped for dinner tonight! It’s our first try and we can’t wait!! PS I was compelled to come find the recipe after you and Paul did the ridiculous comment video about this exact recipe… I couldn’t agree more on your perspective – “It’s a recipe.. Call it whatever you want!”
I would love to see how I can make his Adkins friendly!!! Please let us know.
Use low carb tortillas.
Could you substitute bacon for the ham or maybe make vegetarian?
Sure!
Are you using uncooked or cooked flour tortillas prior to placing them in fridge over night? Our grocery store has both uncooked and cooked in a bag. The uncooked you make on a comal or small pan and the cooked arr normally microwaved to heat up.
Cooked in a bag! I’ve never even heard of uncooked flour tortillas unless you’re making them from scratch. As long as you’re buying the cooked ones fresh, they shouldn’t need to be microwaved first.
Yes they make uncooked tortillas called La Abuela!! At Walmart they’re in the Mexican cold aisle where the cheese & cream are located. They are the BEST!!!
About how many hours do you refrigerate this overnight? I like to make breakfast for dinner and was just curious. Would you say about 8 hours would be enough?
Yep! I make this for dinner all the time. Prep it in the morning and it’s good to go by 5pm. So, anywhere between 8-12 hours.
That’s what I thought. I can’t wait to make this, it looks so delish.
You’ll love it, Julie!
Could I make these and freeze? We are going to a family gathering and it won’t be eaten for a few days. Would I bake and then freeze and reheat in the oven?
I forgot to grease the pan! Do you think it will burn or should I just throw it away?
It shouldn’t burn, but it might stick to the pan a little. Try to run a dull knife around the edges to loosen before trying to remove from the pan.
My husband is on Atkins, has anyone tried flour substitute like almond flour or lowcarb baking mix?
I am a Certified Dietary Manager. CDM/CFPP, So I experiment all the time with recipes, for different diets. I will try this to make it work for Atkins.
I would be interested in hearing how your modification works.
Used almond flour and turned out great!
Hi! Would this work with whole wheat flour tortillas?
Can’t see why not – try it!
I tried it and it was just fine! I have made this for friend/family gatherings and everyone loves it! When I did it at home for our family, I did the whole wheat tortillas, reduced fat cheese, and fat free half and half- still tasted great (and it made it a little healthier ;) I made it in the morning and cooked it for dinner- we love breakfast for dinner.
Side note: I have also used chopped cooked turkey bacon in replacement of ham when we had friends over that can’t eat pork. It’s an awesome (flexible) recipe- thank you for sharing!