Best 5 Brunch Enchiladas With Egglands Best Eggs Recipes

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Indulge in a delightful brunch experience with our enticing Brunch Enchiladas featuring Eggland's Best eggs. These enchiladas are a harmonious blend of flavors and textures, perfect for a special weekend breakfast or a leisurely brunch with loved ones. Dive into a symphony of fluffy scrambled eggs, savory black beans, roasted poblano peppers, and a medley of melty cheeses, all wrapped in soft tortillas and smothered in a tantalizing tomatillo sauce. Elevate your brunch spread with our mouthwatering recipes, including a classic version with salsa roja, a zesty green chile sauce variation, and a delectable vegetarian option. Each recipe is crafted with fresh ingredients and simple steps, ensuring a delightful and satisfying meal that will leave your taste buds dancing. So, gather your family and friends, prepare your favorite brunch beverages, and embark on a culinary journey with our Brunch Enchiladas – a true celebration of flavors that will make your brunch table shine.

Here are our top 5 tried and tested recipes!

BRUNCH ENCHILADAS WITH EGGLAND'S BEST EGGS



Brunch Enchiladas with Eggland's Best Eggs image

Provided by Kristen

Categories     Breakfast     Brunch

Yield 8

Number Of Ingredients 10

1/2 cup fresh mushrooms (diced)
1/2 cup green onions (chopped)
1 red bell pepper (diced)
1 green bell pepper (diced)
2 cups cooked cubed ham
8 flour tortillas
2 cups shredded cheddar cheese (divided)
1 cup milk
6 eggs (lightly beaten)
1/4 teaspoon salt

Steps:

  • In a large skillet, combine mushrooms, green onions, red peppers, and green peppers.
  • Cook over medium high heat until peppers are soft.
  • Add your ham and cook with the vegetables until the ham is heated through.
  • Place about 1/4 cup of your ham and vegetable mixture down the center of each tortilla.
  • Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13 x 9 inch baking dish.
  • In a large bowl, combine the milk, eggs and salt.
  • Pour over tortillas.
  • Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Keep covered and bake at 350° F for 25 minutes.
  • Uncover and bake for an additional 10 minutes.
  • Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Servingsize 8 serving

BRUNCH HAM ENCHILADAS



Brunch Ham Enchiladas image

When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before. -Gail Sykora, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 10 servings.

Number Of Ingredients 8

2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 flour tortillas (8 inches)
2 cups shredded cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 large eggs, lightly beaten
1/4 teaspoon salt

Steps:

  • In a large bowl, combine ham and onions; place about 1/4 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. , In another large bowl, combine the flour, cream, eggs and, if desired, salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 397 calories, Fat 20g fat (10g saturated fat), Cholesterol 175mg cholesterol, Sodium 846mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

BRUNCH ENCHILADAS



Brunch Enchiladas image

An overnight refrigerator prep for these ham, egg and cheese enchiladas make them a perfect addition to your next brunch menu. Switch up the ingredients and serve them at pot lucks and casual dinners, too.

Provided by By Inspired Taste

Categories     Breakfast

Time 8h55m

Yield 5

Number Of Ingredients 10

2 cups finely chopped cooked ham
1 cup finely chopped red bell pepper
1/2 cup sliced green onions (8 medium)
2 cups shredded Cheddar cheese (8 oz)
10 Old El Paso™ flour tortillas for burritos (8-inch; from two 11-oz packages)
6 eggs
2 cups half-and-half
1 tablespoon Gold Medal™ all-purpose flour
1/2 teaspoon salt
Red pepper sauce

Steps:

  • Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup ham mixture down center of each tortilla; roll up and place seam side down in baking dish.
  • In another large bowl, beat eggs, half-and-half, flour and salt. Pour over tortillas. Cover; refrigerate 8 hours or overnight.
  • To serve, heat oven to 350°F. Uncover dish; sprinkle remaining 1 cup cheese over top. Cover baking dish; bake 25 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted. Serve with red pepper sauce on the side.

Nutrition Facts : Calories 760, Carbohydrate 49 g, Cholesterol 335 mg, Fat 4, Fiber 2 g, Protein 40 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 7 g, TransFat 3 g

BRUNCH ENCHILADAS



Brunch Enchiladas image

Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter.

Provided by DBLUNCK

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 9h30m

Yield 10

Number Of Ingredients 11

1 pound cooked ham, chopped
¾ cup sliced green onions
¾ cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5 eggs, beaten
2 cups half-and-half cream
½ cup milk
1 tablespoon all-purpose flour
¼ teaspoon garlic powder
1 dash hot pepper sauce

Steps:

  • Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
  • In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
  • The next morning, preheat oven to 350 degrees F (175 degrees C).
  • Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 30.8 g, Cholesterol 172.9 mg, Fat 31.2 g, Fiber 1.9 g, Protein 26.2 g, SaturatedFat 15.4 g, Sodium 1103.5 mg, Sugar 1.6 g

MAKE-AHEAD BREAKFAST ENCHILADAS RECIPE BY TASTY



Make-Ahead Breakfast Enchiladas Recipe by Tasty image

Here's what you need: bacon, shredded cheddar cheese, green onion, small onion, garlic powder, eggs, milk, salt, pepper, medium flour tortillas, fresh cilantro, avocado, grape tomato, salsa

Provided by Betsy Carter

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 14

2 lb bacon, cooked,chopped
3 ½ cups shredded cheddar cheese, divided
½ cup green onion, diced
1 small onion, diced
2 teaspoons garlic powder
6 eggs
1 ½ cups milk
1 teaspoon salt
½ teaspoon pepper
8 medium flour tortillas
fresh cilantro, to serve
avocado, sliced, to serve
1 cup grape tomato, halved, to serve
salsa, to serve

Steps:

  • In a large bowl, combine bacon, 2 cups (200 grams) of cheese, onions, and garlic powder. Distribute half of the mixture to a small bowl.
  • Spoon a heaping spoonful of bacon mixture at the bottom of each tortilla.
  • Fold the ends of the tortilla over the mixture and continue to roll, tightly.
  • Place tortillas seam side down into a greased casserole dish.
  • In medium bowl, whisk together remaining bacon mixture, 6 eggs, milk, salt, and pepper.
  • Pour egg mixture over the top of the rolled tortillas.
  • Cover with foil, and store in fridge overnight, or until ready to bake.
  • Preheat oven to 350°F (180˚C).
  • Bake enchiladas for 35-40 minutes, or until eggs are fully cooked.
  • Remove the foil and top enchiladas with 1 ½ cups (150 grams) of shredded cheese.
  • Bake for an additional 5 minutes, or until cheese is melted.
  • Top with cilantro and avocado, if desired.
  • Serve warm with tomatoes and salsa, if desired.
  • Enjoy!

Nutrition Facts : Calories 935 calories, Carbohydrate 33 grams, Fat 61 grams, Fiber 1 gram, Protein 59 grams, Sugar 4 grams

Tips:

  • Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you save time and ensure that your enchiladas are cooked evenly.
  • Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your enchiladas. Use fresh, flavorful ingredients whenever possible.
  • Don't overcook the eggs: Eggs are delicate and can easily be overcooked. Be careful not to overcook them, or they will become tough and rubbery.
  • Use a variety of cheeses: Using a variety of cheeses will give your enchiladas a more complex and flavorful taste. Try using a combination of cheddar, mozzarella, and Monterey Jack cheeses.
  • Don't be afraid to experiment: There are many different ways to make enchiladas. Feel free to experiment with different ingredients and flavors to find the perfect recipe for you.

Conclusion:

Brunch enchiladas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a hearty and satisfying meal, give brunch enchiladas a try!

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