Ham and Egg Enchiladas
Start your day with a flavorful twist on a breakfast classic with these Ham and Egg Enchiladas, a satisfying combination of fluffy scrambled eggs, savory diced ham, and melty cheddar cheese, all wrapped in soft flour tortillas and smothered in tangy green enchilada sauce. This make-ahead-friendly recipe is perfect for brunch gatherings or breakfast-for-dinner nights, coming together in just 45 minutes from prep to table. Elevate the dish with fresh garnishes like chopped green onions and cilantro, and serve with sour cream and salsa for a customizable, crowd-pleasing meal. Whether you're feeding the family or treating guests, these cheesy, protein-packed enchiladas deliver comfort and bold Mexican-inspired flavors in every bite!
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Recipe Information
Ingredients
- 8 Large eggs
- 1.5 cups Diced ham
- 2 cups Shredded cheddar cheese
- 8 Flour tortillas (8-inch size)
- 0.25 cup Half-and-half
- 1 tablespoon Unsalted butter
- 1.5 cups Green enchilada sauce
- 0.5 cup Chopped green onions
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with nonstick spray or butter.
In a medium bowl, whisk together the eggs, half-and-half, salt, and black pepper until the mixture is smooth and fully combined.
Heat a large nonstick skillet over medium heat and melt the butter. Pour the egg mixture into the skillet and cook gently, stirring frequently, until the eggs are soft and set (about 3-4 minutes). Remove from heat and set aside.
Add the diced ham to the scrambled eggs and gently fold to combine. Set the mixture aside and let it cool slightly.
Lay one tortilla flat on a clean surface. Spoon about 1/3 cup of the scrambled egg and ham mixture onto the center of the tortilla. Top with a generous sprinkle of shredded cheddar cheese (about 2 tablespoons). Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Once all the enchiladas are assembled and placed in the baking dish, pour the green enchilada sauce evenly over the top, making sure to cover all the tortillas. Sprinkle the remaining shredded cheese over the sauce.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
Remove the baking dish from the oven and let the enchiladas rest for 5 minutes. Sprinkle chopped green onions and cilantro (if using) over the top as garnish.
Serve hot with a dollop of sour cream, a spoonful of salsa, and any additional toppings you enjoy.
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 66% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3312 mg | 144% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.6 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 621 mg | 48% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 811 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
