(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.
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.
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
- 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.
- Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
- 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.
- Serve with salsa, sour cream, and additional green onions.
Could you add hashbrowns to this and still save in fridge to cook in the morning? Thanks, with or without taters, definitely making to pop in oven Christmas morning!
I haven’t tried it with hashbrowns but I don’t know why not.
I made this tonight as a test run for a work breakfast I have coming up. After reading the previous reviews I used less half & half and more eggs and would have to say that you are very nice to some of these people with their odd comments. I also added a diced jalapeno to the egg mixture along with fresh ground black pepper and a few green onions. I made these with tortillas that were half corn and half flour as that is what I like and had on hand. They may not be available everywhere but certainly showed me that these could be made with corn tortillas too. I put it in the refrigerator for a couple of hours before popping it in the oven.
I served these with sour cream, guacamole, more chopped fresh green onion, and a bit of salsa along with a side of fruit. It was a big hit with guy who is a retired chef and I was impressed with the ease that it came together.
This is a great overnight recipe and I am looking forward to it being a big hit at the office too.
I’m so glad you liked them. I always think it’s better to take the high road and shows more about the person responding than the person who makes a rude comment because we all know they’re rude. Haha.
If I wanted to make these to freeze, how to you recommend doing so for best results? Should I bake it according the the recipe then freeze? Partially bake the dish, then let cool, add cheese, then freeze? Freeze after pouring in the egg mixture without baking at all?
Thanks!
I would bake then freeze!
I believe you should try a recipe as written when intending to review. I did, and would make again with a couple of tweaks. First, it was a little too liquid-y so I will cut back a bit on that. And secondly, it needs some Mexican oomph. Cumin and perhaps a sprinkle of pepper flakes.
You could definitely add some spice.
Made several times for overnight company…love it!
I have made these for school breakfast parties and they are ALWAYS a hit. Also, after reading through these comments, I have to say Christy, that you should earn a GOLD STAR for your kindness in response to some of them. 😉
Can you make this without egg ? I can’t stand eggs 🙁
Eggs are kind of the whole base of the recipe so it would be hard.
Sorry about being such a snob, but we (mexicans) call them enchiladas when they’re spicy for that single reason. Enchiladas literally means it’s spicy. This is just kind of like a burrito and burritos are not that much of a Mexican thing. Don’t get me wrong, they look awesome, but I just felt like I had to do real enchiladas some justice.
Haha. Okay. Point taken!
I don’t care for comments that say this looks good going to try.
I have made this recipe many times. They are always a huge success!
Tried and true. Go crazy with condiments like jalapeños, guacamole, extra cheese, tomatoes and the likes.
Thank you for your feedback Jackie!
This was fabulous! I made it yesterday after doing a google search for ham and tortillas. I did not want to make a wrap or pinwheels. So when I saw this breakfast casserole (and the fact that I had almost everything on hand except the cheese & green onions which I was only too happy to buy because I know I can use those things up) I thought this is perfect! And it was. This dish does not disappoint!
Thank you!!! I love hearing that.
Can I complete this recipe without chilling it overnight? Would it be okay to go ahead and bake them?
Yes, I’ve made without chilling overnight. Totally okay!
Though these look good, and I will try them, your title is deceiving. Overnight cooking is typically associated with cooking and item overnight so that when you wake up in the morning your breakfast is ready. Except for these sitting in the fridge overnight, there’s really nothing overnight about these. One would still have to get up, warm the oven, place them in the oven, and wait for them to be done. Let’s not forget that at this point one is still trying to wake up and get dressed for work, in hope that these will be ready before walking out the door.
I’m sorry our definitions of overnight are different. Still hope you give them a try someday.
Haha! Wow, some people who want warm instant breakfast meals might need to hire a house chef. Respect and love to you my dear! The high road has a beautiful view!
These were really great and we used smoked ham left from vacuumed packed Christmas dinner ham. I did not change a thing and sadly, I did not remember to take a picture.
Haha beautifully said! I love that. Thanks for having my back.
Oh wow…..these sound right up my alley. Cant wait to try them.
You can say what’s: 11/4 half and half????????Milk and eggs???
Thank you
Half and half is half milk and half cream. It’s sold in the dairy section or you can make your own.
Hi! I know I’m finding this much later than posted. I was wondering if you have ever tried it with corn tortillas?
I haven’t. Could be good?
Really terrific dish. Super easy to put together the night before and pops into the oven. Without thought really. 40 minutes later …voila! Breakfast for a crowd. Everyone wants the recipe! Good use of leftover Christmas ham.
Thank you for all your recipes! Everyone I try becomes a family favorite.
Thank you! I appreciate it!
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!