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Make-Ahead Breakfast Enchiladas Recipe

★★★★★

4.6 from 138 reviews
  • Author: Mariam
  • Total Time: 12 hours (includes overnight refrigeration)
  • Yield: 10 servings 1x

Description

These Make-Ahead Breakfast Enchiladas are a delicious and convenient morning meal, perfect for busy weekdays or leisurely brunches. Packed with savory deli ham, fresh scallions, and melted cheddar cheese, wrapped in soft flour tortillas, and baked in a creamy egg custard mixture, they offer a warm, comforting start to your day. Prepared the night before and baked in the morning, this dish ensures a flavorful, hassle-free breakfast that can be served with salsa, sour cream, and fresh herbs for added zest.

Ingredients

Scale

Filling

  • 2 cups deli ham, chopped small
  • 1/2 cup diced scallions
  • 2 cups shredded cheddar cheese, divided
  • 10 (8-inch) flour tortillas

Custard Mixture

  • 1 1/4 cups half-and-half
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon flour

For Serving

  • Salsa
  • Sour cream
  • Extra green onions or cilantro

Instructions

  1. Prepare the baking dish. Lightly coat a 9×13 inch baking dish with nonstick cooking spray to prevent sticking during baking.
  2. Mix filling ingredients. In a medium bowl, combine chopped ham, diced scallions, and 2 cups of shredded cheddar cheese. This mixture will be the flavorful filling for the enchiladas.
  3. Assemble enchiladas. Scoop approximately 1/3 cup of the cheese and ham mixture onto each flour tortilla. Roll each tortilla tightly and place them seam side down in the prepared baking dish to keep them intact.
  4. Prepare custard. In a separate bowl, whisk together the half-and-half, eggs, salt, pepper, garlic powder, and flour until smooth. This mixture will soak into the tortillas, binding the dish as it bakes.
  5. Soak and refrigerate. Pour the custard liquid evenly over the rolled enchiladas in the baking dish. Cover the dish tightly with foil and refrigerate overnight to let the flavors meld and the tortillas absorb the custard.
  6. Bake the enchiladas. In the morning, preheat your oven to 350°F (175°C). Bake the covered enchiladas for 35 minutes to cook the egg mixture thoroughly.
  7. Add remaining cheese and finish baking. Remove the foil, sprinkle the remaining 1/2 cup cheddar cheese over the enchiladas, and bake uncovered for another 10 minutes or until the cheese is golden and bubbly, and the custard is set.
  8. Serve. Let the enchiladas cool slightly before serving. Accompany with salsa, sour cream, and extra green onions or cilantro for added flavor and freshness.

Notes

  • For extra flavor, consider adding diced jalapeños or bell peppers to the filling mix.
  • The dish can be assembled and stored in the refrigerator for up to 24 hours before baking.
  • If you prefer a spicier dish, add chili powder or hot sauce to the custard mixture.
  • Use whole wheat or corn tortillas for a different texture and flavor profile, though flour tortillas yield the best softness post-baking.
  • This recipe can be doubled or halved depending on the number of servings needed.
  • To make it gluten-free, substitute flour tortillas with gluten-free tortillas and ensure the flour in the custard is gluten-free or use a cornstarch thickener.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: breakfast enchiladas, make-ahead breakfast, ham and cheese enchiladas, baked egg enchiladas, easy breakfast recipes

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Find it online: https://aromaofgrandma.com/make-ahead-breakfast-enchiladas-recipe/