(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 overnight Ham and Cheese Breakfast Enchiladas.

Or if you’re trying to use up some leftover ham, these Ham and Cheese Breakfast Enchiladas are your dish.

(Overnight) 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.

Look how easy these come together.
You want to make sure you bake them until the egg mixture is completely set.

They taste best when served with a dollop of sour cream and some salsa.

These are made the night before – a plus for me because I am soooo not a morning person.

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4.75 from 4 votes

Yield: 10 enchiladas

Overnight Ham and Cheese Breakfast Enchiladas

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

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.

Recipe Notes

Source: adapted from Look Who's Cooking Now

Author: Christy Denney

Course: Breakfast, brunch

Cuisine: Mexican

Keyword: enchiladas