Breakfast Enchiladas (Print Version)
Soft flour tortillas filled with ham, green onions, and cheddar cheese, topped with a savory egg custard and baked until golden.
# Ingredients:
→ For the Filling
01 -
2 cups cubed and cooked ham
02 -
1/2 cup chopped green onions
03 -
2 cups shredded cheddar cheese (from the 2 1/2 cups total)
→ For Assembly
04 -
8 soft flour taco tortillas (8-inch)
→ For the Egg Custard
05 -
1 1/4 cups half-and-half
06 -
4 large whole eggs
07 -
1 tablespoon all-purpose flour
08 -
1/2 teaspoon salt
09 -
1/2 cup shredded cheddar cheese (reserved)
→ Optional Toppings
10 -
Salsa
11 -
Sour cream
12 -
Additional chopped green onions
# Instructions:
01 -
Preheat your oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
02 -
In a medium bowl, stir together the cubed ham, chopped green onions, and 2 cups of shredded cheddar cheese. Reserve the remaining 1/2 cup of cheese for topping later.
03 -
Use a 1/2-cup measuring cup to scoop out about 1/2 cup of the ham and cheese mixture onto each tortilla.
04 -
Roll up each tortilla tightly and place seam-side down in the prepared baking dish. Arrange all the rolled tortillas so their sides are touching.
05 -
In a medium bowl, whisk together the half-and-half, eggs, flour, and salt until well combined.
06 -
Pour the egg custard mixture evenly over the rolled tortillas in the baking dish.
07 -
If making ahead, cover the baking dish with foil or plastic wrap and refrigerate overnight. The flavors meld beautifully, and you can just pop it in the oven in the morning!
08 -
Cover the baking dish with foil and bake for 30 to 40 minutes, or until the egg mixture is mostly set.
09 -
Remove the foil and sprinkle the reserved 1/2 cup of cheese over the enchiladas.
10 -
Bake uncovered for 10 more minutes until the tops are golden brown and the egg mixture is completely set.
11 -
Serve the enchiladas warm, plain or topped with salsa, sour cream, and additional green onions if desired!
# Notes:
01 -
These breakfast enchiladas are perfect for using up leftover ham from Easter or Christmas.
02 -
The egg custard that pours over the enchiladas creates a creamy, savory sauce as it bakes.
03 -
Making these ahead overnight actually improves the flavor as the tortillas absorb the egg mixture.
04 -
You can customize the filling with bacon, sausage, or other breakfast meats if you prefer.
05 -
These are great for feeding a crowd or meal prepping for the week - make a couple of pans at once.
06 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350-degree oven for about 15 minutes.