Breakfast Enchiladas Recipe

Name: Breakfast Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2 teaspoons vegetable oil; 1 red onion; 1 clove garlic; ¼ cup red peppers or ¼ cup green pepper; 2 cups finely chopped ham; 10 tortillas; 2 cups shredded cheddar cheese; 4 eggs or 6 egg whites; 2 cups milk; 1 tablespoon flour; ¼ teaspoon Tabasco sauce

Servings: persons

2 teaspoons vegetable oil
1 red onion
1 clove garlic
¼ cup red peppers or ¼ cup green pepper
2 cups finely chopped ham
10 tortillas
2 cups shredded cheddar cheese
4 eggs or 6 egg whites
2 cups milk
1 tablespoon flour
¼ teaspoon Tabasco sauce

1
Combine oil, onion, garlic and peppers in a small fry pan and saute for five mins.
2
Stir in ham and divide evenly between tortillas and roll up and place seem side down in a 9X13 baking pan.
3
In a bowl blend remaining ingredients and pour over tortillas.
4
Cover and let stand refrigerated for 12 hours.
5
Remove from fridge and let stand for 30 mins.
6
,preheat oven to 350F.
7
Bake for 45 50 mins.
8
Serve with salsa and sour cream for a memorable breakfast.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 1 red onion, 1 clove garlic, ¼ cup red peppers or ¼ cup green pepper, and more.

Yes, Breakfast Enchiladas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Enchiladas

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