Holiday Breakfast Enchiladas Recipe

Name: Holiday Breakfast Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 green pepper, chopped finely; 1 red pepper, chopped finely; 1 onion, chopped finely; 2 tablespoons butter or 2 tablespoons oil; 6 eggs; 1 tablespoon sour cream (optional); 1 tablespoon salsa (optional); 1 cup finely chopped cooked ham, I use honey maple; 8 small flour tortillas, use red and green for a Christmas Brunch; 1 1/2 cups grated cheddar cheese, divided

Servings: persons

1
Saute vegetables in skillet with butter or oil until tender.
2
Remove from pan and add eggs.
3
Scramble fry until cooked and then add sour cream and salsa.
4
Add rest of the ingredients, saving one cup of cheese for the topping, and heat through.
5
Spoon about 1/2 cup of mixture into center of tortilla and roll up.
6
Place seam side down in a casserole.
7
Repeat until all tortillas are filled.
8
Sprinkle with cheese and bake at 350 degrees until cheese is melted about 20 to 30 minutes.
9
Serve with salsa and sour cream.
10
These do freeze well, but not for an extended period of time. Freeze after step 7. Wrap well, label and freeze. To serve: place frozen enchiladas into baking pan and bake for 30 minutes or until derfrosted. Top with cheese and then bake as directed.

1087

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 green pepper, chopped finely, 1 red pepper, chopped finely, 1 onion, chopped finely, 2 tablespoons butter or 2 tablespoons oil, and more.

Yes, Holiday 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.

That's it — enjoy your meal!

Holiday Breakfast Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions