Breakfast Enchiladas are a great way to start your day!  Enchiladas are tortillas that are filled with various ingredients, rolled up, covered with sauce, and baked to perfection.  For my Breakfast Enchiladas, I’m swapping a typical enchilada sauce for whisked eggs, and filling the inside with cheese and diced ham.

These Breakfast Enchiladas can be customized to meet your taste preferences.  I used diced ham, but you could use bacon or sausage.  I used white onion, but you could substitute with bell peppers, mushrooms, spinach, etc.  Really make these your own and use the recipe below as a guide for quantities!

Another plus side of this recipe is you can make the Breakfast Enchiladas the day before and bake when you are ready.  You can also make them the morning of…. like really early the morning you plan to bake if you are an early riser.  You want the dish to sit for at least 4 hours but ideally overnight to absorb the egg and yummy flavors.

The recipe can be found here.

Start by spraying a 9×13 baking dish with cooking spray.

In a large bowl, combine the ham, 1 ½ cups shredded cheese, green onions, white onion, salt, and pepper.  Stir to combine.  Then, remove ¼ cup of the mixture and set aside.

Lay the tortillas out on the counter.  You should have enough filling for 7-8 tortillas.

Add ¼ cup – 1/3 cup of the mixture onto the center of each tortilla.  Roll each tortilla and place seam side down in the baking dish.

Whisk together the eggs and half & half (or use whole milk).  Pour this mixture over the top of the tortillas.  Some of the mixture will seep inside the tortillas – that’s OK!

Sprinkle the reserved ¼ cup of the ham and cheese mixture over the top.

I also like to sprinkle additional green onions over the top.  It’s mostly for added color and a little extra flavor but this step is completely optional.

Cover with aluminum foil and refrigerate for at least 4 hours but preferably overnight.

Once ready, preheat the oven to 350 degrees F.  Keep covered and bake for 45-50 minutes or until the eggs are set.

Remove the foil and sprinkle the remaining ½ cup of cheese over the top.  Bake for an additional 2-3 minutes or until the cheese has melted.

Serve the Breakfast Enchiladas hot, right out of the oven.  You can enjoy them as is or top with some hot sauce for a little kick!

The recipe can be found here.

It’s a great breakfast recipe, works well for brunch, or can be used in a breakfast-for-dinner scenario.

Happy Cooking!

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