Breakfast Enchiladas: Festive Make-Ahead Christmas Brunch

Christmas brunch for your overnight guests will be easier with these festive whole wheat breakfast enchiladas ready to go in the freezer.
Course Breakfast
Cuisine Mexican
Keyword Breakfast Enchiladas
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings 20 enchiladas
Calories 319kcal
Author Carrie Ypma


  • 1 Red Pepper
  • 1 Green Pepper
  • 1 cup Green Onions Sliced
  • 4 cups Ham Diced
  • 4 cups Cheese Shredded
  • 20 Tortillas Whole Wheat
  • 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!


Serving: 1Enchilada | Calories: 319kcal | Carbohydrates: 19g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 143mg | Sodium: 856mg | Potassium: 276mg | Fiber: 1g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 13.3mg | Calcium: 259mg | Iron: 2.1mg