Breakfast Enchiladas
User Reviews
5
Breakfast Enchiladas
Description
Breakfast Enchiladas feature a filling of sautéed onions, garlic, and bell peppers with diced ham, all wrapped in corn tortillas and layered with cheddar cheese. The egg mixture, made with eggs, milk, flour, oregano, and hot sauce, is poured over the rolled tortillas before they rest overnight in the refrigerator. This allows the flavors to meld and the custard to soak into the tortillas. Baking the covered dish until set, then uncovering to melt additional cheese, creates a warm, custardy, and cheesy casserole. The balance of tender vegetables, savory ham, and melted cheddar cheese makes this a satisfying morning meal.
The enchiladas are great served warm with sides such as sour cream, salsa, or additional toppings, allowing customization of flavor and texture with each bite. This recipe provides a make-ahead option since the dish rests overnight and can be baked the next day.
The notes suggest storing leftovers in airtight containers in the fridge for up to three days, with reheating in the microwave and refreshing with cheese, salt, and pepper to maintain flavor.
Ingredients
- 2 teaspoons olive oil
- 1 onion chopped
- 1 clove garlic minced
- ½ red bell pepper finely diced
- ½ green bell pepper finely diced
- 2 cups ham diced
- 8 corn tortillas or flour tortillas, 8" each
- 2 cups cheddar cheese divided, shredded
Egg Mixture
- 5 egg
- 2 cups milk
- 1 tablespoon all-purpose flour
- ½ teaspoon oregano dried
- 3-4 dashes hot sauce such as Tobasco
- salt to taste
- black pepper to taste
Instructions
- Grease a 9x13 baking dish.
- In a large saucepan, cook onion, garlic and bell peppers in oil over medium heat until tender, about 5 minutes. Stir in ham.
- Place ¼ cup of ham mixture and 3 tablespoons of cheese on the end of a tortilla. Roll up and place seam side down in prepared pan. Repeat with remaining tortillas.
- Whisk eggs, milk, flour, oregano, hot sauce, salt and pepper to taste. Pour over tortillas. Cover with foil and refrigerate overnight.
- Preheat oven to 350°F. Remove pan from fridge while the oven preheats, about 20 minutes.
- Bake covered for 35 minutes. Remove foil and top with remaining cheese. Bake an additional 15-20 minutes or until eggs are set. Serve with sour cream, salsa and toppings as desired.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days.
- Reheat enchiladas in the microwave until warm, adding cheese and seasoning to refresh the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tortillas
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376 | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 157mg | 52% |
| Sodium | 864mg | 36% |
| Potassium | 349mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 808IU | 16% |
| Vitamin C | 17mg | 19% |
| Calcium | 332mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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