Breakfast Enchiladas

Serve this make-ahead casserole with salsa.

Yield: Makes 8 to 10 servings
Recipe from Southern Living

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Recipe Time

Prep Time:
Chill: 8 Hours
Stand: 40 Minutes
Bake: 39 Minutes


  • 2 cups diced cooked ham (about 3/4 lb.)
  • 1/2 cup chopped green onions
  • 10 (8-inch) flour tortillas
  • 2 cups (8 oz.) shredded Cheddar cheese, divided
  • 6 large eggs
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper


  1. 1. Sprinkle cooked ham and chopped green onions evenly down the center of each tortilla; top each with 2 Tbsp. shredded cheese. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-in. baking dish.
  2. 2. Whisk together eggs and next 3 ingredients in a large bowl. Pour mixture evenly over tortillas.
  3. 3. Cover and chill at least 8 hours. Remove from refrigerator, and let stand 30 minutes at room temperature before baking.
  4. 4. Bake, covered, at 350° for 20 minutes; uncover and bake 15 minutes. Sprinkle with remaining 3/4 cup Cheddar cheese, and bake 3 to 4 more minutes or until cheese melts. Let stand 10 minutes before serving.
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