1. Recipes

How to Make Overnight Brunch Enchiladas - A Step-by-Step Guide

Are you looking for the perfect dish to serve at your next brunch gathering? Look no further than these delicious Overnight Brunch Enchiladas. This recipe is a twist on the classic Mexican dish, but with a breakfast twist that will have your guests coming back for seconds. With layers of tortillas, scrambled eggs, sausage, and plenty of cheese, this dish is sure to be a hit with everyone at the table.

The best part about these Overnight Brunch Enchiladas? You can prepare them the nigh...

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Ingredients

  • cooking spray
  • 3 cups finely chopped ham
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 8 large flour tortillas
  • 3 cups shredded Cheddar cheese
  • 4 large eggs
  • 2 cups milk
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon hot pepper sauce (Optional)
  • ¼ cup sour cream, or to taste (Optional)
  • ¼ cup salsa, or to taste (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Additional Time: 8 hrs 35 mins
  • Total Time: 9 hrs 50 mins
  • Servings: 8
  • Yield: 8 servings

  • Spray a 9x13-inch glass or stoneware baking dish with cooking spray.
  • Combine ham, bell peppers, onion, and garlic in a bowl. Place about 4 tablespoons onto 1/2 of each tortilla; sprinkle each with about 4 tablespoons of Cheddar cheese. Roll up tightly and place, seam-side down, in the prepared baking dish. Refrigerate remaining Cheddar until ready to bake.
  • Beat eggs in a bowl. Blend in milk, flour, and hot pepper sauce until smooth and thoroughly combined. Slowly pour egg mixture over tortillas. Cover with plastic wrap and refrigerate overnight, or for up to 12 hours.
  • Remove from the refrigerator 30 minutes before baking.
  • Preheat the oven to 350 degrees F (175 degrees C). Spoon some egg mixture over tortillas.
  • Bake in the preheated oven until egg mixture is set and a knife inserted into the center comes out clean, 45 to 50 minutes. Sprinkle with remaining Cheddar. Let stand for 5 minutes. Serve with sour cream and salsa.

    • Nutrition

    646 cal.

    • Total Fat: 35g
    • Saturated Fat: 16g
    • Cholesterol: 174mg
    • Sodium: 1540mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 33g
    • Vitamin C: 50mg
    • Calcium: 514mg
    • Iron: 4mg
    • Potassium: 562mg

    Categories

    Breakfast recipes
    Brunch recipes
    Casserole recipes
    Mexican recipes
    Enchilada recipes