These Brunch Enchiladas are a savory twist on breakfast, blending creamy, cheesy goodness with a hint of spice for a morning meal that feels indulgent yet balanced. Soft tortillas cradle fluffy eggs, smoky ham, and melty cheese, baked to golden perfection in just 38 minutes—perfect for lazy weekends or special occasions.
Prepped the night before, this dish lets you wake up to a stress-free brunch that’s ready to bake. Each bite offers a delightful mix of textures: tender tortillas, gooey cheese, and a rich, velvety sauce. With 20g of protein per serving, it’s a satisfying way to start your day with warmth and flavor.
What You’ll Need for Brunch Enchiladas
- ½ cup fresh mushrooms, diced (use cremini or button mushrooms for best flavor)
- ½ cup green onions, chopped (substitute with chives if needed)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups cooked ham, cubed (leftover ham works great, or substitute with cooked bacon or sausage)
- 8 flour tortillas (use 8-inch size for easy rolling)
- 2 cups shredded cheddar cheese, divided (sharp cheddar recommended, but any melting cheese works)
- 1 cup milk (whole milk preferred, but 2% works too)
- 6 eggs, lightly beaten
- ¼ teaspoon salt (adjust to taste)
How to Make Brunch Enchiladas
- Cook the vegetables: In a large skillet, combine mushrooms, green onions, red bell pepper, and green bell pepper. Cook over medium-high heat for 5-7 minutes, or until the peppers are soft.
- Add the ham: Stir in the cubed ham and cook with the vegetables for 2-3 minutes, or until the ham is heated through. Remove from heat.
- Assemble the enchiladas: Place about ¼ cup of the ham and vegetable mixture down the center of each tortilla. Top each with 2 tablespoons of shredded cheddar cheese. Roll up the tortillas and place them seam-side down in a greased 13×9-inch baking dish.
- Prepare the egg mixture: In a large bowl, whisk together the milk, eggs, and salt until well combined. Pour this mixture evenly over the tortillas in the baking dish.
- Chill: Cover the dish with plastic wrap or foil and refrigerate for at least 8 hours, or overnight, to allow the flavors to meld.
- Preheat and bake: Remove the dish from the refrigerator 30 minutes before baking. Preheat your oven to 350°F (175°C). Keep the dish covered and bake for 25 minutes.
- Uncover and bake further: Remove the cover and bake for an additional 10 minutes, or until the eggs are set and the edges are lightly golden.
- Add the final cheese: Sprinkle the remaining shredded cheddar cheese over the top and bake for 3 more minutes, or until the cheese is melted and bubbly.
- Rest and serve: Let the enchiladas stand for 10 minutes before serving. This allows them to set and makes slicing easier.
Sauce and Topping Ideas
Enhance your Brunch Enchiladas with a drizzle of spicy salsa or creamy avocado sauce for an extra burst of flavor. For a tangy twist, top with sour cream or pico de gallo. If you love a bit of heat, sprinkle some chopped jalapeños or hot sauce over the melted cheese before serving.
Serving Suggestions
Pair these hearty enchiladas with a fresh fruit salad or a simple green salad to balance the richness. For a complete brunch spread, add crispy hash browns or buttery toast on the side. Don’t forget a refreshing beverage like mimosas or freshly squeezed orange juice to round out the meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or warm them in the oven at 350°F for 10-15 minutes, covered with foil to prevent drying out. These enchiladas also freeze well for up to 1 month—just thaw overnight before reheating.
Recipe Variations
Feel free to swap ingredients to suit your taste or dietary needs. Use spinach or zucchini instead of mushrooms, or substitute turkey bacon for ham. For a vegetarian version, skip the meat and add black beans or tofu crumbles. You can also experiment with different cheeses like pepper jack or mozzarella for a unique twist.
Time-Saving Tips
To cut down on prep time, prepare the vegetable mixture and shred the cheese the night before. Use pre-cooked ham to skip an extra step. If you’re short on time, skip the overnight refrigeration—just let the assembled enchiladas sit for 30 minutes before baking to allow the flavors to meld.
Brunch Enchiladas Recipe
Ingredients
- ½ cup fresh mushrooms, diced
- ½ cup green onions, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups cooked ham, cubed
- 8 flour tortillas
- 2 cups shredded cheddar cheese, divided
- 1 cup milk
- 6 eggs, lightly beaten
- ¼ teaspoon salt
Instructions
- IN A LARGE SKILLET, COMBINE MUSHROOMS, GREEN ONIONS, RED PEPPERS, AND GREEN PEPPERS.
- COOK OVER MEDIUM HIGH HEAT UNTIL PEPPERS ARE SOFT.
- ADD YOUR HAM AND COOK WITH THE VEGETABLES UNTIL THE HAM IS HEATED THROUGH.
- PLACE ABOUT 1/4 CUP OF YOUR HAM AND VEGETABLE MIXTURE DOWN THE CENTER OF EACH TORTILLA.
- TOP WITH 2 TABLESPOONS CHEESE. ROLL UP AND PLACE SEAM SIDE DOWN IN A GREASED 13 X 9 INCH BAKING DISH.
- IN A LARGE BOWL, COMBINE THE MILK, EGGS AND SALT.
- POUR OVER TORTILLAS.
- COVER AND REFRIGERATE FOR 8 HOURS OR OVERNIGHT.
- REMOVE FROM THE REFRIGERATOR 30 MINUTES BEFORE BAKING.
- KEEP COVERED AND BAKE AT 350° F FOR 25 MINUTES.
- UNCOVER AND BAKE FOR AN ADDITIONAL 10 MINUTES.
- SPRINKLE WITH REMAINING CHEESE; BAKE 3 MINUTES LONGER OR UNTIL THE CHEESE IS MELTED. LET STAND FOR 10 MINUTES BEFORE SERVING.