(Overnight) Ham and Cheese Breakfast Enchiladas

Just in case you want to eat as much ham as you possible can on Easter, here are some Ham and Cheese Breakfast Enchiladas. Or if you’re trying to use up some leftover ham, here’s your dish.Ham and Cheese Breakfast Enchiladas

I’ve had breakfast burritos but never breakfast enchiladas so these completely intrigued me. Ham and cheese is rolled up into a tortilla and then a egg/milk mixture is poured over the top. The egg mixture sneaks into the tortillas so that when they’re baked the egg ends up inside.

I would say that these are really mild and the only thing Mexican about them is the tortilla and the fact that you serve them with salsa. I really liked them this way because in the morning I crave that ham and cheese flavor. But if you wanted to up the Mexican factor in these you could add some diced green chilies to the egg mixture for some extra kick.

breakfast-enchiladas-assemble
Look how easy these come together.
breakfast-enchiladas-setYou want to make sure you bake them until the egg mixture is completely set.breakfast-enchiladas-toppingsThey taste best when served with a dallop of sour cream and some salsa.

breakfast-enchildas-rowThese are made the night before – a plus for me because I am soooo not a morning person.

Overnight Ham and Cheese Breakfast Enchiladas

Ingredients

  • 2 cups cubed and cooked ham
  • 1/2 cup chopped green onions
  • 2 1/2 cups shredded cheddar cheese, divided
  • 10 flour tortillas (6-8 inches)
  • 1 1/4 cup half-and-half
  • 4 whole eggs
  • 1/2 teaspoon salt
  • 1 tablespoon flour
  • salsa, sour cream, and additional green onions for serving

Instructions

  1. In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.
  2. Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
  3. In the morning, preheat oven to 350º. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
  4. Serve with salsa, sour cream, and additional green onions.

Notes

Source: adapted from Look Who's Cooking Now

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http://www.the-girl-who-ate-everything.com/2013/03/ham-cheese-breakfast-enchiladas.html



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Comments

  1. Oh man, I shouldn’t have read this when I’m trying to fight the hunger monster and insomnia at the same time. I’m thankful I don’t have ham yet so the Mr doesn’t wake up in an hour and find me twitching in a corner with cheese and ham stuck to my lips.

  2. Going to try this in a Dutch Oven this weekend! Sounds Great!

  3. This looks awesome!! Ham and cheese with egg is one of my favorite breakfast-y combos! My husband’s aunt is having Easter Brunch on Sunday…I was thinking of making a pretty bundt cake….this might have to be made instead. Or both? :)

  4. So, these are kinda brilliant. Filing away on Pinterest for the next time I need to feed a crowd.

  5. This is awesome! I am always struggling with breakfast ideas for my kids. They tend to eat non breakfast foods for breakfast, so I think they would love these! Thanks for a great recipe. Can’t wait to try it!

  6. these look amazing! I love enchiladas. And any excuse or reason to eat them for breakfast – I am so on board!

  7. I know what I’m having for Easter Breakfast! Thanks for sharing this great looking recipe!

  8. Wow! I cannot wait to try this.

  9. This looks SO good!! Mmmm I love enchiladas… and all other Mexican food :)

  10. How creative! I love these!

  11. yum! these would be perfect when family comes into town. :) can’t wait to try!

  12. Going 2 make this 4 Easter morning breakfast. Can’t wait! Thanks 4 showing pic along w/ ur recipes. Love it!!!

  13. These look delicious…especially after Easter when I have left-over ham to use up. I keep looking for the sliced avocados to go on top though…do you like avocados?

  14. Love anything cheesy and breakfast.

  15. These sound amazing.

  16. One question… directions do not say BUT regarding #2 “cover and let sit overnight” … Refrigerate? Since it’s eggs I tend to ‘assume’ so but wanted to ask anyhow. :)

  17. That would be a tasty breakfast to wake up to!

  18. These are pretty much brilliant! I know I’d eat way too many. :)

  19. Just wondering how important it is to actually make this the night before….

  20. I have so many tortillas in my fridge and didn’t know what to do with them. Thanks for the idea!

  21. These look delicious! I love the idea of tortillas instead of the traditional bread/egg combo. I will try these very soon!

  22. I’ve made this for my co-workers twice and am making it a third time tomorrow! They love it! Thanks so much

  23. I made these last night for my sister to take in to work this morning for nurse appreciation day. Some of the comments she sent me were, “Huge success”, ” Must have the recipe” and “Will be talking about the burrito casserole for a long time.” Thank you for a great recipe! I did make one change……I doubled the egg mixture and cooked the casserole longer (to cook the additional egg mixture). Also, I didn’t let it sit overnight to bake, baked it right away…..

  24. these look amazing! I love enchiladas. And any excuse or reason to eat them for breakfast – I am so on board!

  25. Instead of ham could you cook this with sausage as along as you browned it first?

  26. Hi Christy, these were terrific! I’ve got a house-full coming for the week of Thanksgiving and was looking for an easy, healthy, breakfast that I can do in a flash. I did the “audition” of this recipe, prep-ing last night, and baking this morning, to make sure this would turn out with a couple of substitutions. I used low carb tortillas, and diced up some turkey sausage patties (cooked of course), instead of the regular tortillas and ham in the recipe. Other than that, followed this to the tee. Prep last night took about 8 minutes, into the frig, then baked this morning. REALLY GOOD. My husband, who serves as my official “tester” said that he would order that in any restaurant. He doctored his with some hot sauce and tried one w/a fresh tomato (we live in FL and can still get good tomatoes) and said it was good both ways. Thanks Christy for sharing this recipe! It will be a go-to for me everytime we have a brunch or company comes our way. Thanks again!! And YUM!

  27. Looks delicious!!! Can you freeze leftovers?

  28. Has anyone tried using corn tortillas? To make them gluten free? Thanks.

  29. Hi Christy! I made this today for brunch for a group of mothers and was asked over and over for the recipe! I wish I had made more because the dish was gone before many got to try it! Great recipe and thanks for sharing!

    Jackie

  30. I’m finally going to make these for Easter morning. Question though. In the original recipe, and others I’ve seen floating around, more eggs and half and half are used. Did you try the original amounts and just find it to be too much?

    • Christy {The Girl Who Ate Everything} says:

      Bryn,
      Yes. Personally I found it to be a little too liquidy so I adjusted the amounts. But I guess it’s up to your personal taste on how you like it.

  31. These were excellent. Made a few months ago for breakfast club at work and making them again for breakfast club this week. Everyone LOVED them!