This breakfast Enchiladas Recipe turns a focused set of ingredients into 8 enchiladas with a clear, practical method. The complete recipe takes about 50 minutes. Follow the measured ingredients and ordered steps for a dependable result.
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Soft tortillas wrap scrambled eggs, ham, and peppers beneath enchilada sauce and bubbling cheese for a make-ahead breakfast.
Why This Recipe Works
The ingredient proportions support the intended texture, while the ordered method keeps preparation straightforward and repeatable.
How to Make breakfast enchiladas
Prepare the ingredients as listed, follow every step in order, and use the stated time, temperature, and visual cues.
“Packed with flavor and so simple. Exactly what I wanted from this Breakfast Enchiladas with Ham and Peppers!”
Ingredients
- 8 large flour tortillas
- 8 large eggs
- 1 tablespoon butter
- 1 cup diced cooked ham
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups red enchilada sauce
- 2 tablespoons sliced green onions
Instructions
- Preheat the oven to 375°F and spread 1/2 cup enchilada sauce in a 9-by-13-inch baking dish.
- Sauté the peppers in butter until tender, then add the beaten eggs and scramble just until softly set. Fold in the ham.
- Divide the egg mixture and half the cheese among the tortillas, roll tightly, and place seam-side down in the dish.
- Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 25 to 30 minutes, until hot and bubbling, then garnish with green onions.
Serving Suggestions
Serve the finished recipe promptly in portions that match the stated yield.
Helpful Tips
- Measure and prepare every ingredient before beginning.
- Keep the preparation order unchanged.
- Use the visual doneness cues together with the stated timing.
Storage
Cool leftovers promptly and store them in a covered container as appropriate for the dish.
Frequently Asked Questions
Can the ingredients be measured ahead?
Yes. Measure and prepare them as listed before starting the method.
Should the steps be reordered?
No. The blueprint order is designed to produce the intended result.
“The Breakfast Enchiladas with Ham and Peppers turned out amazing. My kids asked for seconds. Saving this one!”
How can you tell it is ready?
Use the exact timing, temperature, and visual cues stated in the instructions.
Final Result
The finished breakfast enchiladas should match the recipe’s stated texture, serving format, and yield.
Breakfast Enchiladas with Ham and Peppers
Ingredients
Ingredients
- 8 large flour tortillas
- 8 large eggs
- 1 tablespoon butter
- 1 cup diced cooked ham
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cups shredded Monterey Jack cheese divided
- 2 cups red enchilada sauce
- 2 tablespoons sliced green onions
Instructions
Instructions
- Preheat the oven to 375°F and spread 1/2 cup enchilada sauce in a 9-by-13-inch baking dish.
- Sauté the peppers in butter until tender, then add the beaten eggs and scramble just until softly set. Fold in the ham.
- Divide the egg mixture and half the cheese among the tortillas, roll tightly, and place seam-side down in the dish.
- Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 25 to 30 minutes, until hot and bubbling, then garnish with green onions.
