Cheesy Breakfast Enchilada Casserole

Cheesy Breakfast Enchilada Casserole
Chef Brainy
What Started it all:
tomato soup, corn tortillas, sour cream, green chile, eggs, cheddar cheese, sliced ham, crackers, bacon, pepperonis, refried beans

This delicious and easy breakfast casserole is perfect for a cozy morning. It combines the flavors of a classic enchilada with breakfast ingredients for a unique and satisfying dish.


  • 1/2 cup tomato soup
  • 2 corn tortillas
  • 2 tbsp sour cream
  • 1 tbsp diced green chile
  • 1 egg
  • 1/4 cup cheddar cheese, shredded
  • 2 slices of ham, diced
  • 2 crackers, crushed
  • 2 slices of bacon, cooked and crumbled
  • 4 pepperonis
  • 1/4 cup refried beans


  1. Preheat the oven to 350°F (175°C).
  2. In a small bowl, mix together the tomato soup and sour cream.
  3. In a separate bowl, beat the egg and mix in the diced green chile.
  4. Dip the corn tortillas in the tomato soup mixture to coat.
  5. Place the coated tortillas in a small baking dish, layering with the diced ham and shredded cheddar cheese.
  6. Pour the beaten egg mixture over the layered tortillas.
  7. Spread the refried beans on top of the casserole.
  8. Sprinkle the crushed crackers and crumbled bacon over the casserole.
  9. Place the pepperonis on top for added flavor.
  10. Bake in the preheated oven for 20-25 minutes, until the casserole is set and the cheese is melted.
  11. Serve hot and enjoy!

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