Go Back

Breakfast Enchiladas

These overnight Breakfast Enchiladas are filled with eggs, cheese, and ham, then finished with your favorite Mexican toppings. It's a super easy, delicious, and versatile casserole that is made the night before and baked the next day, so meal time is a cinch!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Chill 8 hours
Servings: 5 (2 enchiladas each)
Course: Breakfast
Cuisine: American
Calories: 612
Ingredients Method Notes

Ingredients
  

  • 2 cup deli ham , chopped small
  • ½ cup diced scallions
  • 2½ cup shredded cheddar cheese divided
  • 10 (8-inch) flour tortillas
  • 1¼ cup half-and-half
  • 4 large eggs
  • ½ tsp salt
  • ¼ tsp garlic powder
  • 1 tbsp flour
  • salsa, sour cream, and extra green onions or cilantro for serving

Method
 

  1. Coat a 9×13 inch baking dish with nonstick cooking spray.
  2. In a medium bowl, mix together the ham, scallions, and 2 cups of the cheese. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
  3. Whisk together the half-and-half, eggs, salt, pepper, garlic powder, and flour. Pour liquid evenly over the tortillas. Cover with foil and refrigerate overnight.
  4. In the morning, preheat oven to 350º F. Bake, covered with foil, for 35 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.
  5. Serve with salsa, sour cream, and additional green onions or cilantro.

Notes

Half-n-half  – this is equal parts heavy cream and whole milk.
Does the dish have to be in the fridge overnight? The purpose of letting this dish sit overnight in the fridge is so the tortillas and filling can absorb the egg mixture. (They need at least 5 hours to soak.) Otherwise it won’t turn out right. Plus, it’s easy! Overnight casseroles are the best, no?