Breakfast Enchiladas

Breakfast Enchiladas

Serve this make-ahead casserole with salsa.

Southern Living NOVEMBER 2006

  • Yield: Makes 8 to 10 servings
  • Prep time:10 Minutes
  • 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. 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. Whisk together eggs and next 3 ingredients in a large bowl. Pour mixture evenly over tortillas.

3. Cover and chill at least 8 hours. Remove from refrigerator, and let stand 30 minutes at room temperature before baking.

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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Breakfast Enchiladas recipe