Breakfast enchiladas can be prepped the night before so when you wake up in the morning all you need to do is bake them in the oven. Perfect for a weekend brunch with a side of fruit, some home fries, and a mimosa!
I don’t have very many recipes for breakfast on this blog and that’s because I typically have 3 go-to recipes that are easy to make for breakfast in the morning. Yogurt parfaits with granola and fruit. Shredded hashbrowns with 2 fried eggs, cottage cheese, and bacon. Then, I’ll make a breakfast sandwich with eggs, Canadian bacon, and cheese.
I need to break out of the norm and try other food for breakfast like these quick breakfast enchiladas that are pretty good for leftovers the next day. They are also filling with lots of protein and the protein can be switched up very easily to include bacon or sausage.
There are many low point tortillas in the grocery stores these days and I recently came across a new low carb tortilla from a company called La Banderita. The tortillas are 2 points each and don’t contain any wheat flour and actually taste like a real tortilla! Other low point brands are Ole Extreme Wellness.
Eating a meal for breakfast with a lot of protein in it will help keep you full in the morning until lunch! These breakfast enchiladas have a lot of protein and if you don’t like ham, try turkey sausage, bacon, or ham. If you’re vegetarian replace the ham with some black beans.
How to make Breakfast Enchiladas
Preheat oven to 350 degrees.
Lightly spray an 8×8-inch glass baking dish with cooking spray.
In a large bowl, stir together ham, green onions, and ½ of the cheese.
Place ⅓ cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.
In another large bowl, beat eggs, milk, and salt. Pour over the tortillas. Cover; then bake or refrigerate overnight for a make-ahead breakfast/brunch.
Uncover dish; sprinkle the remaining cheese over top. Cover baking dish; bake 35 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted.
What to serve breakfast enchiladas?
If I were making these enchiladas for guests, I’d whip up a batch of low point pancakes, make some home fries on a skillet, and serve the enchiladas with a side of fruit.
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- 1 cups finely chopped cooked ham
- ¼ cup sliced green onions
- 1 cup shredded reduced-fat cheddar cheese (8 oz)
- 5 flour tortillas (8-inch)
- 3 eggs
- 1 cups 1% milk
- dash of salt
- Preheat oven to 350 degrees.
- Lightly spray an 8×8-inch glass baking dish with cooking spray.
- In a large bowl, stir together ham, green onions, and ½ of the cheese.
- Place ⅓ cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.
- In another large bowl, beat eggs, milk, and salt. Pour over the tortillas. Cover; then bake or refrigerate overnight for a make-ahead breakfast/brunch. If there is any ham and cheese left add that to the top of the enchildas.
- Bake for 35 minutes uncovered. Last 5 minutes of baking add take the enchiladas out of the oven and top with cheese. Place it back in the oven for 5 more minutes or until the cheese has melted.
- Serving size: 1 enchilada
MyWW points Blue: 4; Green: 5 Purple: 4
I use the recipe builder from WW to figure out points.
- Category: easy
- Method: oven
- Cuisine: American
- Serving Size: 1 enchilada
- Calories: 317
- Sugar: 3.2g
- Fat: 16.7g
- Saturated Fat: 7.7g
- Carbohydrates: 20.6g
- Fiber: 11.1g
- Protein: 30.5g
Keywords: breakfast enchialdas