Total Time
10hrs
Prep 1 hr
Cook 9 hrs

This is a great dish if you have overnight guests or a large crowd for breakfast. Cook time includes overnight refrigeration.

Ingredients Nutrition

Directions

  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.
Most Helpful

I served this for a family brunch, and everyone asked for the recipe! I used less than the 2 cups of half and half because I didn't have enough, and it still came out fine. I used the jalapeno, green chilies, and tabasco (about 10 drops), and it still could have used more of a kick. So they weren't very spicy, but very delicious! And easy because you make them up the night before.

yenners April 11, 2004

Easy and yummy. This is definitely a keeper and a do again. Next time I am gonna try and freeze a poriton after baking and see how well it does after thawing a nd reheating.

Ruth Tisdale February 04, 2004

YUM! I used sausage instead of ground ham, but otherwise followed the recipe exactly. Thanks for a great breakfast treat.

Desperada September 13, 2008