Breakfast Enchiladas with Ham and Cheese
Overnight breakfast enchiladas are hearty, cheesy, and perfect for feeding a crowd. Soft tortillas are filled with diced ham and cheddar, then soaked in a creamy egg mixture overnight before baking into a filling breakfast casserole. Great for holidays, brunch, or weekend mornings when you want a hot breakfast without all the work.
Servings: 10 enchiladas
Calories: 280kcal
Equipment
- 9 x 13 Casserole Dish
Ingredients
- 10 medium flour tortillas soft taco size, about 8 inches
- 2 cups diced ham
- 2 1/2 cups shredded cheddar cheese divided
- 4 large eggs
- 1 1/2 cups half and half
- 1 tablespoon all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Lightly grease a 9x13 baking dish with nonstick spray. Reserve 1/2 cup of shredded cheddar cheese for topping.
- Divide diced ham and 2 cups of cheese evenly among the tortillas. Roll each tortilla tightly and place seam side down into the baking dish.
- In a medium bowl, whisk together eggs, half and half, flour, onion powder, garlic powder, salt, and pepper until smooth and well combined.
- Pour the egg mixture evenly over the rolled tortillas in the dish. Cover tightly with foil and refrigerate overnight, at least 8 hours, to allow the tortillas to absorb the eggs.
- When ready to bake, preheat the oven to 350°F. Remove the dish from the refrigerator. Bake, covered, for 35 minutes.
- Remove foil, sprinkle the reserved 1/2 cup of cheese on top, and bake uncovered for an additional 10 minutes, until the cheese is melted and the casserole is set.
- Remove from oven, let cool slightly, then top with sour cream, salsa, and fresh herbs before serving.
Notes
Tips
- Don’t skip the overnight step bc it’s what allows the eggs to soak into the tortillas and creates a cohesive breakfast casserole.
- Top with salsa, sour cream, and fresh cilantro
Nutrition
Serving: 1enchilada | Calories: 280kcal