This post, Breakfast Enchiladas, was compensated by Collective Bias, Inc. All opinions are mine alone.
Breakfast Enchiladas are put together the night before and refrigerated overnight. If you’re having breakfast for dinner, they need to be refrigerated for eight hours before cooking.
One of the reasons I love weekends is being able to enjoy a leisurely breakfast. My favorite recipe to make on a Saturday morning is Breakfast Enchiladas. They are so good that I sometimes serve them on weekday mornings.
I love that the prep work is done the night before and the enchiladas are refrigerated overnight.
One of my goals for the new year is to make little changes to my cooking, like not adding a ton of extra calories to make delicious food. In this recipe, I use low-carb tortillas.
Also, instead of using butter or oil to keep my breakfast enchiladas from sticking, I rely on PAM® Spray Pump Avocado Oil. It’s an easy way to manage fat and calories.
You can find PAM Spray Pump Avocado Oil at your local grocery store in the baking aisle. I’ve always loved using PAM because it’s the best when it comes to no-stick cooking sprays.
I like that I can control how much I use and the transparent bottle is great because I can see when I’m running low.
When it comes to taste, PAM Spray Pump Avocado Oil contains no artificial preservatives, colors, or flavors. Score!
Ingredients You’ll Need For Breakfast Enchiladas (Full Recipe Down Below!)
- cubed fully cooked ham – you can use deli ham or leftover ham.
- chopped green onions – these are also called scallions or spring onions.
- 10 low-carb tortillas (8 inches each) – you can also use regular tortillas. I just like to use low-carb.
- shredded fiesta blend cheese, divided –
- all-purpose flour – just a tablespoon
- half and half
- beaten eggs
- PAM® Spray Pump Avocado Oil (to spray the baking dish) – or your favorite cooking spray.
Steps To Make Breakfast Enchiladas
Spray a 13″x9″x2″ baking dish with PAM Spray Pump Avocado Oil or your favorite cooking spray.
Combine cubed ham and onions. Place about 1/3 cup a little off-center of each tortilla.
Top with two tablespoons of cheese.
Roll up and place seam side down in the baking dish.
In a bowl, whisk together flour, cream, and eggs.
Pour the egg mixture over the tortillas. Cover and refrigerate overnight.
Remove the enchiladas from the refrigerator 30 minutes before baking. Bake, covered, at 350º for 25 minutes. Uncover and bake for 10 minutes. Sprinkle with remaining cheese and bake for 2-3 minutes or until cheese is melted. Let stand for 10 minutes before serving.
One bite of these overnight Breakfast Enchiladas will let you know that this recipe is definitely a keeper. The egg mixture is set, but not rubbery. The enchiladas are tender and filled with melted cheese, chopped ham, and onions. Thanks to PAM Spray Pump Avacado Oil, they don’t stick to the bottom of the pan.
Breakfast just got a whole lot better!
Breakfast Enchiladas
One bite of these Breakfast Enchiladas will let you know that this recipe is definitely a keeper. The egg mixture is set, but not rubbery. The enchiladas are tender and filled with melted cheese, chopped ham, and onions.
Ingredients
- 2 cups cubed fully cooked ham
- 1/2 cup chopped green onions
- 10 low-carb tortillas (8 inches)
- 2 cups shredded fiesta blend cheese, divided
- 1 Tablespoon all-purpose flour
- 2 cups half-and-half
- 6 eggs, beaten
Instructions
- Combine cubed ham and onions. Place about 1/3 cup a little off-center of each tortilla. Top with 2 tablespoons of cheese.
- Spray a 13x9x2 inch baking dish will cooking spray. Roll up and place the tortillas seam-side down in the baking dish.
- In a bowl, combine flour, half-and-half, and eggs. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking. Cover and bake at 350º for 25 minutes. Uncover and bake for 10 minutes. Sprinkle with remaining cheese and bake for 2-3 minutes or until cheese is melted.
- Let stand for 10 minutes before serving.
