Dinner

Make-Ahead Breakfast Enchiladas Recipe

Name: Make-Ahead Breakfast Enchiladas Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 12 h
Cuisine: American
Ingredients: 2 cups deli ham, chopped small; 1/2 cup diced scallions; 2 cups shredded cheddar cheese, divided; 10 (8-inch) flour tortillas; 1 1/4 cups half-and-half; 4 large eggs; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon garlic powder; 1 tablespoon flour; Salsa; Sour cream; Extra green onions or cilantro

ByMariam Harutyunyan January 13, 2026January 13, 2026

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Introduction

Breakfast enchiladas are a savory and satisfying way to start your day. This make-ahead recipe lets you assemble the night before and enjoy a warm, cheesy breakfast with minimal morning effort. Perfect for feeding a crowd or prepping your meal in advance.

A white casserole dish holds a layer of rolled tortillas filled with a mix, covered with melted yellow cheddar cheese creating a gooey, slightly browned topping; a line of bright red salsa is spread down the middle, topped by a drizzle of smooth white sour cream and sprinkled with chopped fresh green cilantro leaves, adding a fresh color contrast. The edges of the tortillas peek out, showing a soft beige color, with some bubbling cheese around the edges. The dish sits on a white marbled surface with a glimpse of a wooden bowl containing red salsa and fresh green herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups deli ham, chopped small
1/2 cup diced scallions

2 ½ cups shredded cheddar cheese, divided
10 (8-inch) flour tortillas

1 ¼ cups half-and-half
4 large eggs

1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

1 tablespoon flour
Salsa, sour cream, and extra green onions or cilantro for serving

Instructions

Step 1: Coat a 9×13 inch baking dish with nonstick cooking spray.

Step 2: In a medium bowl, mix together the ham, scallions, and 2 cups of the cheddar cheese. Scoop about 1/3 cup of this mixture onto each tortilla, roll up, and place seam side down in the prepared baking dish.
Step 3: In another bowl, whisk together the half-and-half, eggs, salt, pepper, garlic powder, and flour until smooth. Pour this liquid evenly over the tortillas in the baking dish. Cover with foil and refrigerate overnight.
Step 4: The next morning, preheat your oven to 350º F. Bake the covered dish for 35 minutes. Then remove the foil, sprinkle the remaining 1/2 cup of cheese over the enchiladas, and bake uncovered for an additional 10 minutes or until the tops are golden and the egg mixture is set.

Step 5: Serve warm with salsa, sour cream, and extra green onions or cilantro as desired.

Tips & Variations

Use cooked sausage or bacon instead of ham for a different flavor.
Try adding diced bell peppers or jalapeños to the filling for extra color and spice.

For a dairy-free version, substitute half-and-half with unsweetened almond milk and use a vegan cheese alternative.
To save time in the morning, let the enchiladas bake while you start getting ready.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or bake at 350º F for 10-15 minutes until heated evenly. This dish does not freeze well because of the egg mixture.

How to Serve

The dish shows two rolled enchiladas on a white plate, each covered with melted yellow cheese creating a smooth, slightly bubbly texture. The enchiladas are topped with a thick layer of bright red salsa red sauce, in the middle of which there is a generous strip of smooth white sour cream. Fresh green cilantro leaves are sprinkled over the sour cream and red sauce, with extra cilantro leaves placed around the edge of the plate. The plate sits on a white marbled surface with some more cilantro and a checkered kitchen cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the enchiladas without refrigerating overnight?

Yes, you can bake the dish immediately after assembling, but allowing it to soak overnight helps the flavors meld and improves texture.

Can I use corn tortillas instead of flour tortillas?

Flour tortillas work best because they soften nicely with the egg mixture. Corn tortillas may dry out or tear, but you can use them if you prefer—just warm them first to make them pliable.