Breakfast Enchilada Bake Recipe

4.5 2 2
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Breakfast Enchilada Bake Recipe

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4.5 2 2
Publisher Photo
My sister gave me this fuss-free recipe for a hot hearty breakfast dish, and I can't tell you how many times I've used it for holiday brunch. I love it because it's full of flavor, fast and filling enough to hold us through Christmas Day.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.

Ingredients

  • 2 cups chopped shaved deli ham
  • 1/2 cup chopped green onions
  • 1/2 cup chopped green pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 can (4 ounces) chopped green chilies
  • 1-1/4 cups shredded cheddar cheese
  • 1-1/4 cups shredded Monterey Jack cheese
  • 8 flour tortillas (6 inches)
  • 6 eggs, lightly beaten
  • 2-1/2 cups half-and-half cream
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 to 3 drops hot pepper sauce

Directions

In a large bowl, combine the first five ingredients. In another bowl, combine the cheeses. Spoon about 1/4 cup of ham mixture off-center on each tortilla; sprinkle with 2 tablespoons cheese mixture. Fold sides and ends over filling and roll up. Place seam side down in a greased 13-in. x 9-in. baking dish.
In a large bowl, whisk the eggs, cream, flour, garlic powder, salt and hot pepper sauce. Pour over tortillas. Sprinkle with remaining ham mixture.
Cover and bake at 350° for 50 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Breakfast Enchilada Bake in Country Woman Christmas Annual 2005, p16

Nutritional Facts

1 piece: 427 calories, 26g fat (14g saturated fat), 245mg cholesterol, 1049mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 25g protein.

  • 2 cups chopped shaved deli ham
  • 1/2 cup chopped green onions
  • 1/2 cup chopped green pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 can (4 ounces) chopped green chilies
  • 1-1/4 cups shredded cheddar cheese
  • 1-1/4 cups shredded Monterey Jack cheese
  • 8 flour tortillas (6 inches)
  • 6 eggs, lightly beaten
  • 2-1/2 cups half-and-half cream
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 to 3 drops hot pepper sauce
  1. In a large bowl, combine the first five ingredients. In another bowl, combine the cheeses. Spoon about 1/4 cup of ham mixture off-center on each tortilla; sprinkle with 2 tablespoons cheese mixture. Fold sides and ends over filling and roll up. Place seam side down in a greased 13-in. x 9-in. baking dish.
  2. In a large bowl, whisk the eggs, cream, flour, garlic powder, salt and hot pepper sauce. Pour over tortillas. Sprinkle with remaining ham mixture.
  3. Cover and bake at 350° for 50 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Breakfast Enchilada Bake in Country Woman Christmas Annual 2005, p16

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MY REVIEW
shannonocain User ID: 1765428 153058
Reviewed Dec. 20, 2010

"This one was a HUGE hit at our Church Christmas breakfast celebration. I have had to send it to several of the ladies who wish to make it for their families"

MY REVIEW
maluegt User ID: 4552506 151602
Reviewed Dec. 17, 2009

"I made this for our coffee group's Christmas Brunch and everyone loved it - even those that do not like Mexican food."

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