Make ahead breakfast enchiladas

Prep time

20 minutes

Cook time

45 minutes

Total time

1 hour 5 minutes

This Make-Ahead Breakfast Enchiladas recipe is a super easy and delicious casserole that can be made the night before and baked the next day!

Serves: 4-6

Ingredients

• 2 cups deli ham, chopped small
• 1/2 cup each diced green onions, diced green chilis
• 2 1/2 cups shredded cheddar cheese, divided
• 10 (7-8 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

Directions

1. Coat a 9×13 inch baking dish with nonstick cooking spray.
2. 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.
3. Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight.
4. 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.
5. Serve with salsa, sour cream, and additional green onions or cilantro.

Notes

Half-n-half is equal parts heavy cream and milk.

The purpose of letting this dish sit overnight is so the tortillas and filling can absorb the egg mixture. Plus, it's easy. 

You can use any breakfast meat, not just ham. You can also substitute all or part of the cheese for jack or pepper jack.