Breakfast Enchiladas

Breakfast Enchiladas are ham and eggs rolled up in a tortilla and baked. Great for leftover ham from Easter or Christmas.

Ham and Cheese Breakfast Enchiladas

I’m sure you’ve had breakfast burritos but probably not breakfast enchiladas. 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 can 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.

INGREDIENTS:

• DICED HAM – Of course you could substitute bacon or cooked breakfast sausage if you want.
• CHEDDAR CHEESE – You can use any cheese here but I like the sharpness of the cheddar. A Swiss cheese would be good as well.
• GREEN ONIONS
• EGGS
• HALF AND HALF
• SALT 
• FLOUR – Just a little flour makes the eggs fluffy. You can leave it out if you want.

Look how easy these come together.

You want to make sure you bake them until the egg mixture is completely set.

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

OTHER BREAKFAST RECIPES:

• French Toast Roll-Ups
• Homemade Pancakes
• Jelly Roll Pancakes
• Cheesy Baked Eggs
• Confetti Bacon Hash Brown Casserole
• Martha’s Breakfast Casserole
• Blueberry Croissant Puff
• Ham and Swiss Breakfast Casserole
• Cottage Cheese Egg Bites
• Banana Muffins
• Cinnamon Roll Breakfast Bake

Breakfast Enchiladas

Christy Denney

4.32 from 29 votes

Breakfast Enchiladas are ham and eggs rolled up in a tortilla and baked. Great for leftover ham from Easter or Christmas.

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 8 enchiladas

Ingredients

  

½1x2x

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

Instructions

 

• Preheat oven to 350℉ and spray a 9x13 inch baking dish with cooking spray. In a medium bowl, stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later).
• Use a 1/2-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.
• In a medium bowl, Whisk together half-and-half, eggs, flour, and salt. Pour over tortillas. If making ahead of time, cover and refrigerate overnight, otherwise continue to bake.
• 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 plain or with salsa, sour cream, and additional green onions.

Cuisine: Mexican

Course: Breakfast

Author: Christy Denney