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Breakfast Enchilada Omelets

By April 14, 2014May 23rd, 2022No Comments
With Easter coming up this weekend I am so excited to share with you some new ‘spring’ recipes that I know you will love!! We have tried these recipes these past couple weeks (many of them more than once) and have fallen in love with them. This recipe for Breakfast Enchilada Omelets is hands down one of my all-time favorite breakfast dishes. I loved everything about this!! The fresh vegetables, the pieces of ham, the cheesy egg, the crispy tortilla. All of it was perfectly delicious. The great thing about this recipe is you can adapt the ingredients to what your family likes. Use the vegetables and meat your family prefers and customize this dish to your liking. The other great thing about this dish is it can be made the night before and baked in the morning. We will be having this Easter weekend for sure! Hope you love it too 😉
Breakfast Omelet Enchilada

Breakfast Omelet Enchilada

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Author: Deals to Meals


  • 1/2 cup white mushrooms sliced
  • 1/2 onion diced
  • 1/2 red bell pepper
  • 1 cup baby spinach
  • 1 cup diced cooked ham
  • 1 Tbs. butter
  • 1 Tbs. Montreal Steak Seasoning
  • 9 eggs
  • 3/4 cup milk
  • 2 Tbs. flour
  • Dash cayenne pepper
  • 10 flour tortillas
  • 1 1/2 cup cheddar cheese shredded
  • 1 1/2 cup mozzarella cheese shredded
  • 1/4 cup green onions sliced


  • Vegetables: Slice and chop the vegetables and ham. Saute the onions and mushrooms in a pan with a little butter until tender. Add the pepper and ham and cook for a few minutes to soften. Add the spinach and diced ham and remove from heat to let rest while you make the egg mixture. You don't want the vegetables too cooked or they will get mushy in the baking process.
  • Egg Mixture: In a mixing bowl, whisk together the eggs, milk, flour and cayenne pepper until smooth.
  • Assembling: Spray a 9x13 with cooking spray. Warm the tortillas in the microwave for 30 seconds to soften so they roll up easily. Place a 1/4-1/3 cup of the vegetable mixture in the center of each tortilla. Top with a small handful of the cheeses and then roll each tortilla up and place each lined up in a pan. Pour the egg mixture all over the top of the tortillas. Top with the extra cheese. Bake covered with foil at 350 degrees for 25-30 minutes. Remove foil and bake for another 5-7 minutes, or until golden brown.


*This dish would work great with any combination of vegetables or meat (or go meatless). If you use a meat that will release juices or grease, you will want to drain this before adding the vegetables. If you have too much moisture or grease, the enchiladas will be soggy. Cubed ham works great because there is not much moisture in it 😉




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