Breakfast Enchiladas with Ham Eggs (Print Format)
Ham, eggs, and cheddar wrapped in tortillas then baked until golden, perfect for cozy mornings or holiday brunch.
# Ingredients:
→ Main Ingredients
01 -
2 cups cubed and cooked ham
02 -
1/2 cup chopped green onions
03 -
2 1/2 cups shredded cheddar cheese, divided
04 -
8 soft taco flour tortillas (8 inches)
→ Egg Mixture
05 -
1 1/4 cup half-and-half
06 -
4 large whole eggs
07 -
1 tablespoon flour
08 -
1/2 teaspoon salt
→ Optional Toppings
09 -
Salsa
10 -
Sour cream
11 -
Additional green onions
# Steps:
01 -
Preheat oven to 350°F (175°C) and spray a 9x13 inch baking dish with cooking spray.
02 -
In a medium bowl, mix together ham, green onions, and 2 cups of shredded cheddar cheese. Reserve the remaining 1/2 cup of cheese for later use.
03 -
Use a 1/2-cup measuring cup to portion out the cheese mixture onto each tortilla. Roll the tortillas and place them seam side down in the prepared baking dish, ensuring the sides are touching.
04 -
In a medium bowl, whisk together half-and-half, eggs, flour, and salt until smooth.
05 -
Pour the egg mixture evenly over the assembled tortillas in the baking dish. If preparing ahead, cover and refrigerate overnight.
06 -
Cover the dish with foil and bake for 30-40 minutes. Then remove the foil, sprinkle the remaining 1/2 cup of cheese over the enchiladas, and bake for an additional 10 minutes or until the tops are golden brown and the egg mixture is set.
07 -
Serve the enchiladas plain or with salsa, sour cream, and additional green onions as desired.