Main Dishesbellyfull5.0
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!
👥 5 Servings⏱️ Prep & Cook: 9h⏳ Prep: 15 min🔥 Cook: 45 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- bowl
- whisk
- oven
📝 Preparation Steps
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.
large eggs4flour tortillas10 (8-inch)flour1 tablespoon
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.
salsa, sour cream, and extra green onions or cilantro for serving
Nutrition Facts
calories
612 kcal
fat Content
46 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
3 g
sodium Content
1203 mg
protein Content
41 g
trans Fat Content
0.02 g
cholesterol Content
285 mg
carbohydrate Content
7 g
saturated Fat Content
22 g
unsaturated Fat Content
19 g
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