Baked Breakfast Egg & Ham Enchiladas

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"Perfect for company. Make ahead the night before; then, just bake and enjoy. You can really make these your own too, by adding; green chilies, mushrooms, peppers, etc; and, what a great way to use that leftover ham. You can also use a different cheese as well; or a mix of your favorites. A pepper jack cheese or provolone, is great mixed with cheddar cheese. And, garnish the dish with fresh tomato and olives - my favorite; or, even a simple salsa. As I said ... you can really customize this to your tastes."

Original is 4-8 servings
  • Garnish


  • Serving Size: 1 (400.6 g)
  • Calories 745.6
  • Total Fat - 41.2 g
  • Saturated Fat - 20.2 g
  • Cholesterol - 349.8 mg
  • Sodium - 1776.4 mg
  • Total Carbohydrate - 49.3 g
  • Dietary Fiber - 2.5 g
  • Sugars - 4.8 g
  • Protein - 43.3 g
  • Calcium - 765.3 mg
  • Iron - 4.4 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Ham and Vegetables ... Add the ham, scallions, green pepper, and pimentos to a bowl; and mix to combine. Again, these are my favorites; but, you can add other vegetables - i.e., peppers, mushrooms, green chilies, bologne, bacon, sausage, etc. Use your favorite combinations. Just remember, you need around 2 1/2 cups of the meat/vegetable mix. And remember, you can make these totally vegetarian as well.

Step 2

Note: You need the protein to be fully cooked; also, when using fresh peppers, mushrooms, and white or yellow onions; I like to lightly cook them a minute or two to soften them up. The easiest way, is to simply microwave them for a minute. This softens them up, and gives them a head start. This isn't necessary; but, I prefer to do this. It is not necessary with green chilies, pimentos, scallions, etc. - just a firmer hard vegetable like peppers, celery, mushrooms, etc.

Step 3

Tortillas ... To warm the tortillas, add 5 to a 2 damp paper towels, and wrap up. Microwave on low (defrost), for 10-20 seconds, flip and repeat. You can always do this in a foil pouch in the oven as well. You want them warm - NOT hot. All this does, is soften them up.

Step 4

Enchiladas ... First, make sure to spray a 13x9 pan with a non stick spray. Then, on to the enchiladas. Add 1/4 cup of the meat/vegetable mix to each warm tortilla; and, top with a 2 tablespoons of the cheese. As mentioned, I like to use a mix of cheese; but, use your favorite blend. Roll up and place seam side down in the baking dish.

Step 5

Egg Mixture ... Add the eggs, cream, flour, all purpose seasoning, and a bit of salt and pepper to a bowl; then, mix to combine. Pour over the tortillas; cover with plastic/saran wrap - and, refrigerate at least all day, or over night preferred. I usually make it the night before; and, bake them in the morning.

Step 6

Bake ... Remove from the refrigerator; and, let it set on the counter 30 minutes to take the chill off. Remove the plastic wrap; and, recover with foil. Preheat the oven to 350; and, bake the casserole to the middle shelf - cook 25 minutes, covered. Uncover and bake for 10 additional minutes. Sprinkle the 3/4 cup cheese topping; and, if you want more - add more. Bake 5-8 minutes, until the cheese is melted. Remove from the oven; and, let it rest covered for 10 minutes before serving.

Step 7

Serve and ENJOY! ... I like fresh tomatoes and olives as a garnish; but, you can really use anything you want; or nothing. Again, make it your own. A fruit salad, is a perfect side dish. This makes a great Saturday or Sunday brunch, for your family or company. Remember, you can make this all american with bacon and cheddar; Mediterranean with lamb and Feta, Italian with sausage, peppers and onions - or, Mexican, with chorizo, olives, and potatoes. So have fun; and ENJOY!

Tips & Variations

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