(Overnight) Ham and Cheese Breakfast Enchiladas
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.
OTHER BREAKFAST RECIPES:
Yield: 10 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.
cubed and cooked ham
chopped green onions
shredded cheddar cheese, divided
- salsa, sour cream, and additional green onions for serving
In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9×13 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.