bellyfull.net
Make-Ahead 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!
Prep
15 min
Cook
45 min
Total
9h
Serves
5
Instructions
- 01
Coat a 9×13 inch baking dish with nonstick cooking spray.
- 02
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.
- 03
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.
- 04
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.
- 05
Serve with salsa, sour cream, and additional green onions or cilantro.
Nutrition
per serving · 1 serving
- Calories
- 612
- Protein
- 41g
- Carbs
- 7g
- Fat
- 46g
- Fiber
- 0.4g
- Sugar
- 3g
- Sat. fat
- 22g
- Sodium
- 1203mg
- Cholesterol
- 285mg
Variations & swaps
Recipe Variations
- If ham is not your thing, swap it out for deli turkey, cooked sausage, or cooked bacon.
- For a vegetarian option, replace the meat with cooked shredded hash browns.
- Want to kick up the spice? Add in some minced jalapeno pepper.
- Try different cheeses. Cheddar, Swiss, Mexican blend, and Pepper Jack are all delicious.
- One of the best things about this dish is that the flour tortillas absorb the egg mixture by sitting overnight. Corn tortillas don’t absorb liquid in the same way, so that can change the overall results. So while you can substitute corn tortillas for the flour tortillas, I don’t recommend it.
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