Breakfast Enchiladas

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Breakfast Enchiladas


Let the egg surround the mix :)


Cooking Time: 60
Recipes Makes: 6
Calories: 497
Carbs: 28
Fat: 31
Protein: 28

Ingredients Related Tips

2 cups diced cooked ham
1 bell pepper, diced
2 cups shredded cheddar cheese
10 eight-inch flour tortillas
6 eggs
2 cups milk
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt


Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.

Stir together all of the toppings you would like in a bowl and roll up in the tortillas. Arrange them (seam side down) in the dish. Make sure you leave the ends open so the egg mix can get in there.

In a Bowl - Whisk together Eggs, Milk, Flour, and Salt. Then pour over the tortillas. You can make these the night before and refrigerate overnight if you like.

Scatter the remaining cheese over the enchiladas, cover with foil and bake at 350 for 35 minutes. Uncover and bake for an additional 15.

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