4.3 from 84 votes
Overnight Ham and Cheese Breakfast Enchiladas
Overnight Ham and Cheese Breakfast Enchiladas layer cubed ham, green onions, and shredded cheddar inside flour tortillas, covered with a creamy egg and half-and-half mixture, then refrigerated to set. Baking the casserole in the morning yields soft tortillas enveloping a rich, cheesy filling, topped with melted cheddar for a hearty breakfast dish. Serving with salsa, sour cream, and extra green onions adds freshness and flavor contrast.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
10
enchiladas
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 2 cups ham cubed and cooked
- 1/2 /2 cup green onion chopped
- 2 1/2 /2 cups cheddar cheese shredded, divided
- 10 flour tortillas (6-8 inches)
- 1 1/4 /4 cup half-and-half
- 4 egg whole
- 1/2 /2 teaspoon salt
- 1 tablespoon flour
- salsa for serving, additional green onions
- sour cream
- green onions
Instructions
- In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9x13 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.
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