Brunch Enchiladas Recipes

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BRUNCH ENCHILADAS



Brunch Enchiladas image

An overnight refrigerator prep for these ham, egg and cheese enchiladas make them a perfect addition to your next brunch menu. Switch up the ingredients and serve them at pot lucks and casual dinners, too.

Provided by By Inspired Taste

Categories     Breakfast

Time 8h55m

Yield 5

Number Of Ingredients 10

2 cups finely chopped cooked ham
1 cup finely chopped red bell pepper
1/2 cup sliced green onions (8 medium)
2 cups shredded Cheddar cheese (8 oz)
10 Old El Paso™ flour tortillas for burritos (8-inch; from two 11-oz packages)
6 eggs
2 cups half-and-half
1 tablespoon Gold Medal™ all-purpose flour
1/2 teaspoon salt
Red pepper sauce

Steps:

  • Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup ham mixture down center of each tortilla; roll up and place seam side down in baking dish.
  • In another large bowl, beat eggs, half-and-half, flour and salt. Pour over tortillas. Cover; refrigerate 8 hours or overnight.
  • To serve, heat oven to 350°F. Uncover dish; sprinkle remaining 1 cup cheese over top. Cover baking dish; bake 25 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted. Serve with red pepper sauce on the side.

Nutrition Facts : Calories 760, Carbohydrate 49 g, Cholesterol 335 mg, Fat 4, Fiber 2 g, Protein 40 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 7 g, TransFat 3 g

OVERNIGHT BRUNCH ENCHILADAS



Overnight Brunch Enchiladas image

If you want something different for breakfast or brunch on special occasions this recipe is perfect. It is a family favorite every Christmas morning. Make ahead and refrigerate overnight or for up to 12 hours.

Provided by Lulubelle

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Ham

Time 9h50m

Yield 8

Number Of Ingredients 14

cooking spray
3 cups finely chopped ham
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, finely chopped
1 clove garlic, minced
8 large flour tortillas
3 cups shredded Cheddar cheese
4 large eggs
2 cups milk
1 tablespoon all-purpose flour
¼ teaspoon hot pepper sauce
¼ cup sour cream, or to taste
¼ cup salsa, or to taste

Steps:

  • Spray a 9x13-inch glass or stoneware baking dish with cooking spray.
  • Combine ham, bell peppers, onion, and garlic in a bowl. Place about 4 tablespoons onto 1/2 of each tortilla; sprinkle each with about 4 tablespoons of Cheddar cheese. Roll up tightly and place, seam-side down, in the prepared baking dish. Refrigerate remaining Cheddar until ready to bake.
  • Beat eggs in a bowl. Blend in milk, flour, and hot pepper sauce until smooth and thoroughly combined. Slowly pour egg mixture over tortillas. Cover with plastic wrap and refrigerate overnight, or for up to 12 hours.
  • Remove from the refrigerator 30 minutes before baking.
  • Preheat the oven to 350 degrees F (175 degrees C). Spoon some egg mixture over tortillas.
  • Bake in the preheated oven until egg mixture is set and a knife inserted into the center comes out clean, 45 to 50 minutes. Sprinkle with remaining Cheddar. Let stand for 5 minutes. Serve with sour cream and salsa.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 49.3 g, Cholesterol 173.9 mg, Fat 35 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 16.3 g, Sodium 1539.9 mg, Sugar 6.6 g

BRUNCH ENCHILADAS



Brunch Enchiladas image

From Feb/Mar 2000 issue of Taste of Home. Another great breakfast that is so conveniently put together the night before. Prep time includes 30 minutes actual labor and 8-1/2 hours refrigeration and standing time. Cook time is 38 minutes and 10 minutes standing time. Re: Review posted by 5hungrykids (who does not accept zmail): The recipe I posted here has never differed from the original recipe published in the TOH magazine, in ingredients or baking instructions. I did a quick check of their website to see if it had been changed since 2000 but it's still exactly the same as this posting. I think baking it at 325° is reasonable enough, but that would account for your longer bake time. :)

Provided by Tinkerbell

Categories     One Dish Meal

Time 9h48m

Yield 10 enchiladas

Number Of Ingredients 8

2 cups ham, cubed (fully cooked)
1/2 cup green onion, chopped
10 (8 inch) flour tortillas
2 cups cheddar cheese, shredded
1 tablespoon all-purpose flour
2 cups milk or 2 cups skim milk
6 eggs, beaten
1/4 teaspoon salt (optional)

Steps:

  • Combine ham and onion; place 1/3 cup down the center of each tortilla.
  • Top with 2 Tablespoons cheese.
  • Roll up and place seam side down in a greased 13x9x2 baking dish.
  • In a bowl, combine flour, cream, eggs and salt until smooth.
  • Pour over tortillas.
  • Cover and refrigerate for 8 hours or overnight.
  • Remove from refrigerator 30 minutes before baking.
  • Cover and bake at 350 degrees for 25 minutes.
  • Sprinkle with remaining cheese; bake 3 minutes longer or until cheese is melted.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 418.3, Fat 22, SaturatedFat 10.8, Cholesterol 183.1, Sodium 983.6, Carbohydrate 32.3, Fiber 1.9, Sugar 1.6, Protein 21.9

BRUNCH ENCHILADAS



Brunch Enchiladas image

If you want something a little different for brunch, try this one-folks love it! -Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 9

8 hard-boiled large eggs, chopped
1 can (8-1/4 ounces) cream-style corn
2/3 cup shredded cheddar cheese
1 can (4 ounces) chopped green chiles
2 teaspoons taco seasoning
1/4 teaspoon salt
8 corn tortillas, warmed
1 bottle (8 ounces) mild taco sauce
Optional: Sour cream, minced fresh cilantro and sliced jalapeno peppers

Steps:

  • Combine the first 6 ingredients; spoon 1/2 cup down the center of each tortilla. Roll up tightly. Place, seam side down, in a greased 13x9-in. baking dish. Top with taco sauce. , Bake, uncovered, at 350° for 15 minutes or until heated through. If desired, serve with sour cream, cilantro and jalapeno peppers.

Nutrition Facts : Calories 208 calories, Fat 9g fat (4g saturated fat), Cholesterol 222mg cholesterol, Sodium 600mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

BRUNCH ENCHILADAS



Brunch Enchiladas image

Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter.

Provided by DBLUNCK

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 9h30m

Yield 10

Number Of Ingredients 11

1 pound cooked ham, chopped
¾ cup sliced green onions
¾ cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5 eggs, beaten
2 cups half-and-half cream
½ cup milk
1 tablespoon all-purpose flour
¼ teaspoon garlic powder
1 dash hot pepper sauce

Steps:

  • Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
  • In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
  • The next morning, preheat oven to 350 degrees F (175 degrees C).
  • Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 30.8 g, Cholesterol 172.9 mg, Fat 31.2 g, Fiber 1.9 g, Protein 26.2 g, SaturatedFat 15.4 g, Sodium 1103.5 mg, Sugar 1.6 g

BRUNCH HAM ENCHILADAS



Brunch Ham Enchiladas image

When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before. -Gail Sykora, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 10 servings.

Number Of Ingredients 8

2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 flour tortillas (8 inches)
2 cups shredded cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 large eggs, lightly beaten
1/4 teaspoon salt

Steps:

  • In a large bowl, combine ham and onions; place about 1/4 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. , In another large bowl, combine the flour, cream, eggs and, if desired, salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 397 calories, Fat 20g fat (10g saturated fat), Cholesterol 175mg cholesterol, Sodium 846mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

BRUNCH ENCHILADAS WITH EGGLAND'S BEST EGGS



Brunch Enchiladas with Eggland's Best Eggs image

Provided by Kristen

Categories     Breakfast     Brunch

Yield 8

Number Of Ingredients 10

1/2 cup fresh mushrooms (diced)
1/2 cup green onions (chopped)
1 red bell pepper (diced)
1 green bell pepper (diced)
2 cups cooked cubed ham
8 flour tortillas
2 cups shredded cheddar cheese (divided)
1 cup milk
6 eggs (lightly beaten)
1/4 teaspoon salt

Steps:

  • 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.

Nutrition Facts : Servingsize 8 serving

MAKE-AHEAD BREAKFAST ENCHILADAS RECIPE BY TASTY



Make-Ahead Breakfast Enchiladas Recipe by Tasty image

Here's what you need: bacon, shredded cheddar cheese, green onion, small onion, garlic powder, eggs, milk, salt, pepper, medium flour tortillas, fresh cilantro, avocado, grape tomato, salsa

Provided by Betsy Carter

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 14

2 lb bacon, cooked,chopped
3 ½ cups shredded cheddar cheese, divided
½ cup green onion, diced
1 small onion, diced
2 teaspoons garlic powder
6 eggs
1 ½ cups milk
1 teaspoon salt
½ teaspoon pepper
8 medium flour tortillas
fresh cilantro, to serve
avocado, sliced, to serve
1 cup grape tomato, halved, to serve
salsa, to serve

Steps:

  • In a large bowl, combine bacon, 2 cups (200 grams) of cheese, onions, and garlic powder. Distribute half of the mixture to a small bowl.
  • Spoon a heaping spoonful of bacon mixture at the bottom of each tortilla.
  • Fold the ends of the tortilla over the mixture and continue to roll, tightly.
  • Place tortillas seam side down into a greased casserole dish.
  • In medium bowl, whisk together remaining bacon mixture, 6 eggs, milk, salt, and pepper.
  • Pour egg mixture over the top of the rolled tortillas.
  • Cover with foil, and store in fridge overnight, or until ready to bake.
  • Preheat oven to 350°F (180˚C).
  • Bake enchiladas for 35-40 minutes, or until eggs are fully cooked.
  • Remove the foil and top enchiladas with 1 ½ cups (150 grams) of shredded cheese.
  • Bake for an additional 5 minutes, or until cheese is melted.
  • Top with cilantro and avocado, if desired.
  • Serve warm with tomatoes and salsa, if desired.
  • Enjoy!

Nutrition Facts : Calories 935 calories, Carbohydrate 33 grams, Fat 61 grams, Fiber 1 gram, Protein 59 grams, Sugar 4 grams

MAKE-AHEAD SAUSAGE AND EGG BRUNCH ENCHILADAS



Make-Ahead Sausage and Egg Brunch Enchiladas image

Italian sausages with casings removed or bulk Italian sausage meat may be used in place of the small pork breakfast sausages --- make two pans if you are serving more than 5 people, feel free to add in other ingredients to the sausage mixture, the cheese amount may be adjusted to taste --- these are delicious!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 1h55m

Yield 10 tortillas

Number Of Ingredients 14

1 lb small pork sausage (chopped into small pieces or crumbled)
1 onion, finely chopped
10 (8 inch) flour tortillas
1 1/4 cups grated cheddar cheese, divided (use about 2 tablespoons for each tortilla, can use more to taste)
6 large eggs
1 tablespoon flour
2 cups half-and-half cream
1 pinch cayenne pepper
1 bell pepper, seeded and chopped (use green or red)
1/2 teaspoon seasoning salt
1 teaspoon fresh ground black pepper (or to taste)
1 1/2 cups grated cheddar cheese (or to taste)
sour cream
salsa

Steps:

  • Grease a 13 x 9-inch baking dish.
  • In a skillet over medium-high heat cook the sausages with onion, crumbling the meat while cooking, until completely cooked; cool completely.
  • Place about 1/3 cup of the cooked sausage mixture down the center of each tortilla.
  • Sprinkle the mixture with about 2 tablespoons shredded cheese (can use more).
  • Roll up each tortilla and place seam-side down into the casserole dish.
  • In a bowl whisk together flour with half and half cream, cayenne pepper, seasoned salt and black pepper until well combined.
  • In a bowl whisk the eggs with flour, cream cayenne pepper and 1/2 teaspoon seasoned salt and black pepper.
  • Add in the green bell pepper, then pour over the top of the tortillas.
  • Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours or overnight.
  • Remove from the refrigerator 45 minutes before baking.
  • When ready to bake set oven to 350 degrees F.
  • Cover with foil and bake for 25 minutes, then uncover and continue to bake for another 10 minutes.
  • Sprinkle about 1-1/2 cups of shredded cheese on top (can use more or less) return to oven for 2-3 minutes just to melt the cheese.
  • Let stand 15 minutes before serving.
  • Serve with sour cream and salsa.

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From stevehacks.com


BREAKFAST ENCHILADAS RECIPE | MYRECIPES
Preheat oven to 350°F. Melt butter in large nonstick skillet over medium. Add bell peppers and onions; sauté until tender, 4 to 5 minutes. Stir together eggs and next 3 ingredients in a medium bowl. Add egg mixture to bell pepper mixture, and cook, without stirring, until eggs begin to set on bottom, about 1 to 2 minutes.
From myrecipes.com


HOW TO MAKE BREAKFAST ENCHILADAS THE EASY WAY - THE ...
Sprinkle the shredded mozzarella and cheddar cheese on top of the filled tortillas. Preheat the oven to 400℉ and put the baking dish in the oven for 10-12 minutes or until the cheese has melted and is bubbling. Take out of the oven. Finely slice the scallion and sprinkle on the enchiladas to decorate. Serve immediately.
From thetortillachannel.com


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