Ingredients You’ll Need
For the Filling
2 cups cubed and cooked ham
1/2 cup chopped green onions
2 cups shredded cheddar cheese (from the 2 1/2 cups total)
For Assembly
8 soft flour taco tortillas (8-inch)
For the Egg Custard
1 1/4 cups half-and-half
4 large whole eggs
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 cup shredded cheddar cheese (reserved)
Optional Toppings
Salsa
Sour cream
Additional chopped green onions
How to Make It
- Preheat and Prepare: Preheat your oven to 350 degrees. Spray a 9×13 inch baking dish with cooking spray.
- Make Ham and Cheese Mixture: In a medium bowl, stir together the cubed ham, chopped green onions, and 2 cups of shredded cheddar cheese. Reserve the remaining 1/2 cup of cheese for topping later.
- Fill Tortillas: Use a 1/2-cup measuring cup to scoop out about 1/2 cup of the ham and cheese mixture onto each tortilla.
- Roll Enchiladas: Roll up each tortilla tightly and place seam-side down in the prepared baking dish. Arrange all the rolled tortillas so their sides are touching.
- Make Egg Custard: In a medium bowl, whisk together the half-and-half, eggs, flour, and salt until well combined.
- Pour Custard Over Enchiladas: Pour the egg custard mixture evenly over the rolled tortillas in the baking dish.
- Make Ahead Option: If making ahead, cover the baking dish with foil or plastic wrap and refrigerate overnight. The flavors meld beautifully, and you can just pop it in the oven in the morning!
- First Bake – Covered: Cover the baking dish with foil and bake for 30 to 40 minutes, or until the egg mixture is mostly set.
- Add Top Cheese: Remove the foil and sprinkle the reserved 1/2 cup of cheese over the enchiladas.
- Final Bake – Uncovered: Bake uncovered for 10 more minutes until the tops are golden brown and the egg mixture is completely set.
- Serve: Serve the enchiladas warm, plain or topped with salsa, sour cream, and additional green onions if desired!
Extra Information
These breakfast enchiladas are perfect for using up leftover ham from Easter or Christmas.
The egg custard that pours over the enchiladas creates a creamy, savory sauce as it bakes.
Making these ahead overnight actually improves the flavor as the tortillas absorb the egg mixture.
You can customize the filling with bacon, sausage, or other breakfast meats if you prefer.
These are great for feeding a crowd or meal prepping for the week – make a couple of pans at once.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350-degree oven for about 15 minutes.
Essential Tools
9×13 inch baking dish
Medium mixing bowls
Whisk
1/2-cup measuring cup
Aluminum foil