Thursday, August 16, 2018


Overnight Breakfast Enchiladas

6 eggs

8 medium-size flour tortillas

1½ C half-and-half or whole milk

2 C ham, cubed

3 C of shredded Cheddar cheese, divided evenly into two bowls

¼ C chopped green onion

¼ C diced onion

1 tsp garlic salt

Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside. In a large bowl, combine 1½ cups of shredded Cheddar, ham, green onions, diced onions and garlic salt.

After those ingredients are mixed well, set aside ¼ cup for toppings and set the bowl aside. In another medium mixing bowl, whisk together 6 eggs and 1½ cups half-and-half.

Once egg mixture is mixed well, set aside.

Starting with one tortilla, add ¼ to ⅓ cup of the ham mixture into the center and roll up. Place seam side down onto the baking dish. Repeat until all tortillas are used.

Pour egg mixture over the top and then top with remaining ham mixture that was set aside. Cover with foil, and store in fridge until ready to bake. Bake at 350 degrees for 30 to 40 minutes until eggs are set.

Remove the foil, top with remaining 1½ cups of shredded cheese, and bake until cheese is melted. Serve with sour cream and salsa. Makes 8 servings. 

Recipe courtesy of


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