Ham and Eggs Brunch Enchiladas
The Menu Maid
This overnight Ham and Eggs Brunch Enchiladas is a fun way to enjoy a hearty breakfast or brunch with friends. We use simple ingredients like diced cooked ham, green onions, cheese, tortillas, and a simple egg mixture. Serve with fresh avocado or your favorite enchilada toppings!
Prep Time 15 minutes mins
Cook Time 1 hour hr
Resting time 8 hours hrs
Total Time 9 hours hrs 15 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 6
Calories 646 kcal
- 2 cups cubed cooked ham
- 1/2 cup sliced green onions, plus more for garnish
- 10 8-inch flour tortillas see notes for other tortilla options
- 2 1/2 cups shredded cheddar cheese
- 1 tbsp flour
- 2 cups half and half
- 6 large eggs
- 1 tsp seasoned salt
- 1/2 tsp black pepper
- non-stick cooking spray
Spray a 9×13 inch baking dish with non-stick cooking spray.
In a medium size bowl combine ham and green onions. Place about 1/4 cup mixture down the center of each tortilla and add 2 tbsp of shredded cheese. Roll tightly, leaving ends open, and place seam side down in baking dish.
In a larger bowl combine flour, half and half, eggs, and seasonings. Whisk until smooth. Pour mixture evenly over the tortillas. Use a knife to separate each tortilla so the eggs have a chance to seep down in between the sides. Cover with foil and place in the refrigerator for 8-hours or overnight.
Remove from the fridge and allow to sit on the counter for 30-minutes before baking. Preheat oven to 350℉ and bake enchiladas with foil on for 35-minutes. Remove the foil and bake another 15-20 minutes. You want the eggs to be just set and not jiggly. Sprinkle on more cheese and bake another 5-10 minutes. Tortillas should be crisp on top and cheese melted. Garnish with more green onions and serve.
Tips:
Variations and substitutions-
- Meat– Use any cooked breakfast meat you like; bacon, breakfast sausage and chorizo all work great.
- Veggies– This is great with diced green or red peppers. Mushrooms and spinach would also be a nice addition. Note: Make sure to sauté the veggies first to prevent the dish from excess water.
- Tortillas– Flour, low carb, and even gluten free work great in this recipe. I have not tried corn tortillas.
- Cheese– Cheddar is my go-to with ham and eggs but pepper Jack, Colby Jack, Monterey Jack, or swiss are good alternatives.
- Spices and herbs- Use dried herbs like oregano and Italian seasoning. Other spices that work great are garlic powder, onion powder, chili powder, cumin, and cayenne pepper.
What to serve with brunch enchiladas-
Set out toppings like fresh avocado, sour cream, hot sauce and salsa. These enchiladas are filling on their own but breakfast potatoes or fruit would be a great addition.
Storing leftovers-
Store cooled brunch enchiladas in a sealed container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Nutritional facts are for roughly 1 1/2 enchiladas per person. This recipe could feed 6-8 people.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Nutrition Facts |
Servings: 6 |
Amount per serving |
|
Calories |
646 |
% Daily Value* |
Total Fat 33g |
42% |
Saturated Fat 16.2g |
81% |
Cholesterol 446mg |
149% |
Sodium 1376mg |
60% |
Total Carbohydrate 49.9g |
18% |
Dietary Fiber 2g |
7% |
Total Sugars 3.8g |
|
Protein 36.5g |
|
Vitamin D 40mcg |
200% |
Calcium 504mg |
39% |
Iron 5mg |
27% |
Potassium 259mg |
6% |
Keyword Breakfast casserole, Breakfast enchiladas, Cheddar cheese, Eggs, Flour tortillas, Green onion, Half and half, Ham and eggs, Low carb tortillas