For a spicier kick, add a pinch of cayenne pepper to the egg mixture or use a spicier variety of hot pepper sauce. Feel free to substitute other vegetables, such as mushrooms, spinach, or diced tomatoes, in the filling. If you don't have half-and-half, you can use a mixture of milk and heavy cream. To make ahead, assemble the enchiladas and refrigerate them overnight. Bake them just before serving. Serve with a side of sour cream, salsa, or guacamole for added flavor.
Brunch Enchiladas
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME9 hrs 30 mins
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SERVING10 People
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VIEWS919
Wake up to a symphony of savory flavors with these delightful Brunch Enchiladas! A creamy egg-soaked casserole embraces ham, vibrant vegetables, and melty cheese, creating the ultimate breakfast indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol173 mg
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Fiber2 g
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Protein26 g
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Saturated Fat15 g
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Sodium1104 mg
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Sugar2 g
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Fat31 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Ham Mixture: In a food processor, pulse the chopped ham until finely ground. (5 minutes)
02 Step
Recipe View Combine Filling Ingredients: In a bowl, mix the ground ham with green onions and green bell peppers. (2 minutes)
03 Step
Recipe View Assemble the Enchiladas: Spoon about 1/3 cup of the ham mixture and 3 tablespoons of shredded Cheddar cheese onto each tortilla. Roll up tightly and place seam-side down in a greased 9x13-inch baking dish. (20 minutes)
04 Step
Recipe View Prepare the Egg Custard: In a medium bowl, whisk together the eggs, half-and-half cream, milk, flour, garlic powder, and hot pepper sauce until well combined. (5 minutes)
05 Step
Recipe View Soak the Enchiladas: Pour the egg mixture evenly over the rolled tortillas in the baking dish. Cover the dish tightly with plastic wrap or foil. (2 minutes)
06 Step
Recipe View Refrigerate: Refrigerate the enchiladas for at least 8 hours, or preferably overnight, to allow the tortillas to soak up the egg custard. (8 hours)
07 Step
Recipe View Preheat Oven: The next morning, preheat your oven to 350 degrees F (175 degrees C). (10 minutes)
08 Step
Recipe View Bake: Bake the uncovered enchiladas in the preheated oven for 50 to 60 minutes, or until the egg custard is set and lightly golden. (60 minutes)
09 Step
Recipe View Add Cheese: Sprinkle the remaining 1 cup of shredded Cheddar cheese evenly over the top of the enchiladas. (2 minutes)
10 Step
Recipe View Melt Cheese: Return the casserole to the oven and bake for another 3 minutes, or until the cheese is melted and bubbly. (3 minutes)
11 Step
Recipe View Rest: Let the enchilada casserole stand for at least 10 minutes before slicing and serving. This allows the filling to set slightly. (10 minutes)
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Elian Little
Jun 18, 2025I made these for a potluck, and they were gone in minutes! So easy to make and incredibly delicious.
Ali Fay
Apr 12, 2025I've made this recipe several times now, and it's always a winner!
Davin Dicki
Jan 7, 2025I added some diced jalapeños to the filling for extra heat. They were amazing!
Luna Beer
Dec 19, 2022The overnight soak really makes a difference. The tortillas are so tender and flavorful.
Queen Anderson
May 17, 2022These were a huge hit at our brunch! Everyone loved the creamy texture and the savory filling.