Name: Fiesta Breakfast Enchilada Bake
Prep time: 35 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: US
Ingredients: 6 large eggs; 1/4 teaspoon salt; 2 cups shredded Queso Quesadilla cheese, divided; 4 ounces diced ham; 10 corn tortillas; 10 ounce can green enchilada sauce; Chopped cilantro (optional, for garnish)

Breakfast Casserole

Breakfast Enchilada Casserole

Aug 26, 2025
by Adelia Bode
- 5.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

35 mins
COOK TIME

10 mins
TOTAL TIME

50 mins
SERVING

4 People
VIEWS

3

Wake up to a symphony of flavors with this vibrant Breakfast Enchilada Casserole! A delightful layering of savory scrambled eggs, diced ham, and melting cheese, all nestled in warm corn tortillas and blanketed with a tangy enchilada sauce. Baked to golden perfection, this casserole is a guaranteed crowd-pleaser for brunch or a special weekend breakfast.

Ingridients

Adjust Servings

6 large eggs

1/4 teaspoon salt

2 cups shredded Queso Quesadilla cheese, divided

4 ounces diced ham

10 corn tortillas

10 ounce can green enchilada sauce

Chopped cilantro (optional, for garnish)

Nutrition

Carbohydrate

34 g
Cholesterol

339 mg
Fiber

5 g
Protein

31 g
Saturated Fat

11 g
Sodium

1368 mg
Sugar

5 g
Fat

25 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

Preheat the oven to 350 degrees F (180 degrees C). (5 minutes)

02

Step

3 mins

In a mixing bowl, whisk together the eggs, salt, pepper, and 1/4 cup of the shredded Queso Quesadilla cheese. Add the diced ham and stir to combine. (3 minutes)

03

Step

5 mins

Heat a large skillet over medium-high heat. Pour the egg mixture into the hot skillet and cook for approximately 3 minutes, stirring occasionally to ensure even cooking. Continue to cook for an additional 2 minutes, or until the eggs are set but still slightly moist. (5 minutes)

04

Step

10 mins

Evenly divide the cooked egg mixture among the corn tortillas, using about 2 tablespoons per tortilla. Roll each tortilla tightly and place them seam-side down in a greased glass casserole dish. (10 minutes)

05

Step

2 mins

Pour the green enchilada sauce evenly over the rolled tortillas in the casserole dish, ensuring they are well coated. (2 minutes)

06

Step

20 mins

Bake in the preheated oven for 20 minutes, or until the enchiladas are heated through and the sauce is bubbly. (20 minutes)

07

Step

10 mins

Remove the casserole from the oven and sprinkle the remaining 1 3/4 cups of shredded Queso Quesadilla cheese evenly over the top. Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is melted, golden, and bubbly. (10 minutes)

08

Step

5 mins

Remove the baked enchilada casserole from the oven and let it stand for 5 minutes before serving. (5 minutes)

09

Step

Garnish with freshly chopped cilantro (if desired) and serve hot. Enjoy!

For a spicier kick, add a pinch of red pepper flakes to the egg mixture or use a hot enchilada sauce.
Feel free to substitute the ham with cooked sausage, bacon, or chorizo for a different flavor profile.
To prevent the tortillas from drying out, you can lightly brush them with oil before filling and rolling.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

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Adelia Bode

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.