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Wrangle In Your Hunger With These Western Breakfast Enchiladas

Rewrite the rules of breakfast

Western Breakfast Enchiladas


Servings:  4-6

1 tablespoon butter

1 cup diced bell peppers, any color

½ cup diced onion

8 ounces diced ham steak

8 eggs, beaten

3 cups shredded cheese, divided (Monterey Jack, cheddar, or blend)

8-10 corn tortillas

2½ cups red enchilada sauce

Salt, to taste

Pepper, to taste

Optional garnishes

Diced scallions

Sour cream

Avocado slices



1. Preheat the oven to 375℉/190℃.

2. Heat a large sauté pan over medium heat. Melt the butter and add the peppers, onion, and ham steak. Add salt and pepper to taste, and sauté 3-5 minutes.

3. Pour the eggs over the ham and vegetables. Cook, stirring occasionally, until eggs are soft scrambled. Fold in 1 cup of cheese, reserve the rest.  

4. Pour a thin layer of sauce in the bottom of a 9x13-inch baking dish. Dip each corn tortilla in some sauce to soften it, then fill with egg mixture.


5. Pour a layer of sauce over the top of the enchiladas. Cover with foil and bake 10 minutes. Remove foil, top with remaining cheese. Bake uncovered until cheese is melted, about 5 to 7 additional minutes.  

6. Top with optional garnishes. Enjoy!

Here's a video on how to make it:

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