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!
Overnight Breakfast Enchilada Casserole
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!
Here’s what you’ll need 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. While these can be made with corn tortillas, I don’t recommend it. 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.
- 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?
Video: How to Make Breakfast Enchiladas
This breakfast casserole is so easy to make in just a couple simple steps. Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.
- 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.
More Easy Breakfast Recipes:
- Best Scrambled Eggs
- Chile Relleno Casserole
- Hash Brown Egg Casserole
- Easy Breakfast Braid
- Tex-Mex Migas
- Breakfast Pull-Apart Bread
Make-Ahead Breakfast Enchiladas
- 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
- 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.