This Make-Ahead Breakfast Enchiladas formula is a very simple and delectable dish that can be made the prior night and heated the following day!
WHAT MAKES THESE BREAKFAST ENCHILADAS SO GREAT
- They’re so natural with just 15-20 minutes of prep.
- You can modify them, making them adaptable and diverse inevitably.
- The formula takes care of a few people and can without much of a stretch be multiplied.
- Breakfast in the first part of the day is a breeze, since you prep them the prior night!
Course: Breakfast Cuisine: American
Keyword: breakfast, breakfast enchiladas, enchiladas, overnight casserole
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 Calories: 588kcal
Ingredients
2 cups deli ham, chopped small
1/2 cup diced green onions
2 1/2 cups shredded cheddar cheese, divided
10 (8-inch) flour tortillas
1 1/4 cups half-and-half
4 large eggs
1/2 teaspoon salt
1 tablespoon flour
salsa, sour cream, and extra green onions or cilantro for serving
Instructions
- Coat a 9×13 inch baking dish with nonstick cooking spray.
- Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
- Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight.
- In the morning, preheat oven to 350º F. Bake, covered, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
- Serve with salsa, sour cream, and additional green onions or cilantro.
Nutrition
Serving: 6servings | Calories: 588kcal | Carbohydrates: 48g | Protein: 26g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 197mg | Sodium: 1249mg | Potassium: 337mg | Fiber: 2g | Sugar: 4g | Vitamin A: 915IU | Vitamin C: 2mg | Calcium: 507mg | Iron: 4mg