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Breakfast Enchilada Casserole

Name: Breakfast Enchilada Casserole
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 12 servings.
Cuisine: North America, Mexican
Ingredients: 3 cups shredded Mexican cheese blend, divided; 2 cups cubed fully cooked ham; 1 small green pepper, chopped; 1 small onion, chopped; 1 medium tomato, chopped; 12 flour tortillas (6 inches); 10 large eggs; 2 cups half-and-half cream; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon onion powder; 1/2 teaspoon pepper; TOPPINGS:; 4 green onions, thinly sliced; 1/2 cup cherry tomatoes, quartered; 1 can (2-1/4 ounces) sliced ripe olives, drained; Reduced-fat sour cream, optional

1 review

Test Kitchen Approved

Total Time

Prep: 40 min. Bake: 40 min. + standing

Makes

12 servings

In our women's group, we take turns making brunch. I was tired of the same casseroles, so I created this breakfast enchilada casserole. The recipe requests keep coming. —Julia Huntington, Cheyenne, Wyoming

Breakfast Enchilada Casserole Recipe photo by Taste of Home

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Ingredients

3 cups shredded Mexican cheese blend, divided
2 cups cubed fully cooked ham
1 small green pepper, chopped
1 small onion, chopped
1 medium tomato, chopped
12 flour tortillas (6 inches)
10 large eggs
2 cups half-and-half cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
TOPPINGS:
4 green onions, thinly sliced
1/2 cup cherry tomatoes, quartered
1 can (2-1/4 ounces) sliced ripe olives, drained
Reduced-fat sour cream, optional

Directions

Preheat oven to 350°. Place 2 cups cheese and the ham, green pepper, onion and tomato in a large bowl; toss to combine. Place 1/2 cup mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
In another bowl, whisk eggs, cream, flour and seasonings until blended; pour over enchiladas. Sprinkle with remaining cheese; top with green onions, tomatoes and olives.
Bake, covered, 30 minutes. Uncover; bake until cheese is melted and a knife inserted in egg portion comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving. If desired, serve with sour cream.

Can you freeze Breakfast Enchilada Casserole?

Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing uncovered time to 25-35 minutes, until cheese is melted and a thermometer inserted in center reads 165°.

Nutrition Facts

1 enchilada (calculated without olives): 375 calories, 22g fat (10g saturated fat), 214mg cholesterol, 832mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 21g protein.

Breakfast Enchilada Casserole

Ingredients

Directions

Can you freeze Breakfast Enchilada Casserole?

Nutrition Facts

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