Christmas brunch for your overnight guests will be easier with these festive make ahead breakfast enchiladas ready to go in the freezer.
Want to make Christmas morning a little easier this year? Feed a crowd with these easy breakfast enchiladas that you can make ahead of time.
A Recipe That Feeds A Crowd
When hosting a large group of overnight guests, I hate spending time fussing over a big breakfast in the morning. I gravitate toward any recipe that can be prepared ahead of time to feed a crowd.
These festive Christmas breakfast enchiladas, adapted from a recipe on Inspired Taste, should be made the night before your holiday brunch. Or better yet prepare the breakfast enchiladas a few weeks ahead of time and store them in the freezer!
What You Need:
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Kitchen Tools Needed:
- Cutting Board
- Chef’s Knife
- Liquid Measuring Cup
- Dry Measuring Cups
- Measuring Spoons
- Mixing Bowl
- 9 x 13 Glass or Aluminum Baking Dishes
- Aluminum Foil
These are the ingredients you’ll need. All the exact amounts are in the printable card at the bottom of this post.
- Red Pepper
- Green Pepper
- Green Onions
- Shredded Cheese
- Whole Wheat Tortillas
- All-Purpose Flour
- Paprika (optional)
- Salsa (optional)
- Sour Cream (optional)
What type of meat is best in breakfast enchiladas?
We used ham in our breakfast enchiladas. We liked the slight sweetness and saltiness of it. But you can also use bacon, ground sausage or even seasoned taco meat.
How do you freeze breakfast enchiladas?
One of my favorite things about this recipe is that they can be made ahead, frozen, and baked when you need them. The best way to do this is to prepare them in disposable foil pans (like the ones I used). Cover tightly with foil and write the name of the dish and the date on top.
They can be frozen for up to 3 months.
When you are ready to thaw them, just move them to the refrigerator 24 hours before.
Serving Suggestions for Breakfast Enchiladas
We used ham, peppers and onions in our Christmas breakfast enchiladas, but there are no rules. Here are a few ideas:
- You could use bacon, sausage or other breakfast meats to give it a different flavor.
- Try other vegetables, like chopped spinach, zucchini or tomato.
- Experiment with different cheeses, like feta, mozzarella or pepper jack.
If you try other ingredients, please comment below and let us know how it turned out for you.
Breakfast Enchiladas Recipe
Here is a printable recipe card. They are so easy to make that they will soon become your favorite brunch recipe.
Breakfast Enchiladas: Festive Make-Ahead Christmas Brunch
- Cutting Board
- Chef's Knife
- 9 x 13 inch Glass or Aluminum Baking Dishes
- Aluminum Foil
- 1 Red Pepper
- 1 Green Pepper
- 1 cup Green Onions Sliced
- 4 cups Ham Diced
- 4 cups Cheese Shredded
- 20 Tortillas
- 12 Eggs
- 3 cups Milk
- 2 tbs Flour All Purpose
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Cumin
- 1 tsp Paprika Optional
- Salsa Optional
- Sour Cream Optional
- Prepare the breakfast enchilada filling. Finely chop the red and green peppers and mix together in a bowl. Set aside 1 cup of the mixed peppers to use as a festive Christmas-colored topping for the enchiladas. Slice the green onions and add to the pepper mix. You can also slice some of the green tops to include a little more green in the Christmas-colored topping.
- Add ham and 2 cups of the shredded cheese to the bowl. This is your filling for the enchiladas. Mix it well.
- Fill the breakfast enchiladas. Lightly grease two 9 x 13 glass or aluminum baking dishes. (Tip: Use foil pans to make clean-up a little easier after your Christmas brunch). Place a heaping 1/3 cup of the filling down the center of each whole wheat tortilla.
- Roll the tortillas. Roll up the tortilla and place seam side down in your baking dish.
- Make the breakfast enchilada sauce.I found it easier to divide the ingredients in half to make the sauce twice – once for each separate baking dish of enchiladas – so that the sauce could be divided easily between the two pans. Beat the eggs with a whisk or fork. Add milk, flour, salt, black pepper, and cumin and continue to beat until well combined.
- Pour the sauce into the pan. Pour the egg "sauce" over all of the breakfast enchiladas in the pan so that it's evenly distributed and all of the whole wheat tortillas are wet from the sauce.
- Cover the breakfast enchiladas and refrigerate or freeze.Sprinkle the breakfast enchiladas with the remaining 2 cups of shredded cheese then top with the Christmas-colored pepper mixture you set aside previously. Sprinkle with paprika to add a little extra "red" to make it more festive if you choose. Cover the entire baking dish with aluminum foil and either refrigerate overnight if you're serving it the next day or freeze it if you'll be serving it at a later date. (Tip: When freezing, always write the name of the food and the cooking instructions on the top of the aluminum foil so you don't have to look it up when the brunch day rolls around.)
- Bake the breakfast enchiladas and enjoy!If you froze the breakfast enchiladas, be sure to move them to the refrigerator at least 24 hours ahead of your brunch so they have time to thaw. Preheat the oven to 350 degrees. Leave the aluminum foil on the dish and bake for 60 minutes. Remove the foil and bake for an additional 10 minutes or until the egg has completely set. (NOTE: Ours weren't completely thawed and took closer to 90 minutes to fully bake.)
- Serve with salsa, sour cream or your favorite condiments. Enjoy!
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While you’re here, check out some more of our favorite breakfast recipes:
- Acai Berry Bowls
- Lemon Donuts Recipe
- Ham, Egg, Cheese and Bacon Breakfast Muffins
- French Toast Bake: Overnight Breakfast Casserole
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