Ham, Egg and Cheese Breakfast Enchiladas
If you need a great, new breakfast casserole recipe, this ham, egg and cheese enchilada recipe is perfect! They're super easy to make and taste amazing! Add them to your menu for breakfast, lunch or dinner! The whole family will thank you!
Servings 5 people
- 2 c. cooked ham cubed
- 1/2 medium onion chopped
- 10 flour tortillas
- 2 c. shredded cheddar cheese divide 1 1/2 c. and 1/2 c. Set aside the 1/2 cup.
- 1 c. tomato seeded and chopped
- 1 c. green peppers chopped
- 1 tbsp. all-purpose flour
- 2 c milk
- 10 large eggs
- 1/4 tsp. salt may be omitted
- 1 tbsp garlic powder or to taste
- black pepper to taste
Preheat Oven to 350°F.
Beat Eggs in a medium mixing bowl. Set aside.
In large mixing bowl, combine ham, onion, tomatoes, and 1 1/2 cups of cheddar cheese. Mix well.
Lay out tortillas and place about 1/3 cup of filling slightly off center into each one.
Roll up each tortilla and place seam side down in a 9 x 13” baking dish.
Combine beaten eggs with milk, flour, garlic powder, salt, and pepper.
Pour egg mixture over the baking dish evenly.
Sprinkle remaining 1/2 cup cheese on top.
Cover with foil and bake at 350° F for 35 minutes.
After 35 minutes, uncover the dish and bake for another 10 minutes, or until the egg mixture is set and fully cooked.
Remove from the oven and allow the breakfast enchiladas to stand for 10 minutes to cool slightly.
Serve with Pico de Gallo, salsa, avocado, lettuce, sour cream or any of your favorite toppings.