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+ servings

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.

Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 10 enchiladas


  • 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


  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.