Breakfast Enchiladas Recipe

Name: Breakfast Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 12 ounces ground ham; 2 cups grated cheddar cheese; ½ cup sliced green onion, including tops; 1 (4 1/2 ounce) canchopped green chilies, drained; 1 fresh jalapeno, finely chopped,optional; 8 flour tortillas; cornmeal; 6 eggs, slightly beaten; 2 cups half-and-half; 1 tablespoon flour; ¼ teaspoon garlic powder; Tabasco sauce; 2 cups grated cheddar cheese, for topping

Servings: persons

12 ounces ground ham
2 cups grated cheddar cheese
½ cup sliced green onion, including tops
1 (4 1/2 ounce) canchopped green chilies, drained
1 fresh jalapeno, finely chopped,optional
8 flour tortillas
cornmeal
6 eggs, slightly beaten
2 cups half-and-half
1 tablespoon flour
¼ teaspoon garlic powder
Tabasco sauce
2 cups grated cheddar cheese, for topping

1
Enchiladas: Mix together the ham, cheese, onions, green chilies and jalapenos.
2
Put scant 1/3 cup mixture in each tortilla and roll.
3
Place in a greased and cornmeal dusted 9x13x2 baking dish.
4
Egg Topping: Combine eggs, half& half, flour, garlic powder and Tabasco sauce.
5
Pour over enchiladas.
6
Cover and refrigerate overnight.
7
Remove from refrigerate about 30 minutes before baking.
8
Sprinkle remaining grated cheese on top.
9
Bake covered in a preheated 350 degree oven for 30 minutes and then uncovered for 25 to 30 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces ground ham, 2 cups grated cheddar cheese, ½ cup sliced green onion, including tops, 1 (4 1/2 ounce) canchopped green chilies, drained, and more.

Yes, Breakfast Enchiladas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Enchiladas

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