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,