Easy Breakfast Enchiladas
- PREP 15min
- COOK 45min
- TOTAL 1hrs
You can prepare these enchiladas the night before, refrigerate overnight then bake in the morning. These are perfect for brunch or entertaining in the morning. We kept the recipe below quite simple with ham, cheese and peppers, but feel free to add your favorite ingredients. Cooked bacon or sausage would be great as well as other vegetables like mushrooms.
You Will Need
8 ounces baked ham, cut into 1/4-inch dice (about 2 cups)
1 bell pepper, chopped
8 green onions, chopped
8 ounces cheddar cheese, coarsely grated (about 2 cups)
10 (8-inch) flour tortillas
6 large eggs
2 cups half-and-half
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
Directions
Fill Tortillas
Lightly spray a 13 by 9-inch (3-quart) glass baking dish with nonstick cooking spray.
In large bowl, combine ham, bell pepper, green onions, and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.
Make Egg Custard
In large bowl, whisk eggs, half-and-half, flour, and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning.
Bake Enchiladas
Heat the oven to 350 degrees F.
If made ahead of time, uncover the baking dish. Scatter the remaining cup of cheese over the enchiladas. Cover the baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and the cheese has melted.
Adam and Joanne's Tips
- Equal parts whole milk and cream can be substituted for the half-and-half. Or, for a slightly less rich custard, substitute the half-and-half with whole milk.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste