Breakfast Enchiladas

READY IN: 10hrs
Recipe by Luby Luby Luby

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

Top Review by yenners

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.

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.

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