We love entertaining in the morning, but it can be a pain if you don’t plan ahead. We want to spend time with our family and friends, not with our oven, frying pans, or whisk! That’s why we love these breakfast enchiladas. Prep them the night before, cover, and keep overnight. Then bake them the morning while you enjoy your orange juice or coffee with company. Pretty perfect if you ask us! Oh, and if you don’t manage to make it the night before, no worries, it comes together in minutes anyway.
How to Make Breakfast Enchiladas
These are ridiculously easy to make. You can make them the day of, or the night before. All you need to do is roll up your favorite omelet ingredients and add them to tortillas. This time, we added cheese, ham, and peppers. Line the rolled up tortillas in a baking dish and top with our rich egg custard. Cover the baking dish and refrigerate. Then, bake the next morning! Back in the day we were contributors for Betty Crocker. We shared this recipe with them. We loved it so much we had to share an adapted version with you. 2In large bowl, combine ham, bell pepper, green onions, and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish. 2If made ahead of time, uncover the baking dish. Scatter the remaining cup of cheese over the enchiladas. Cover the baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and the cheese has melted.
