Weekends are busy again – YAY!!! Kick your weekend off to a great start with a savory and delicious brunch. These easy, cheesy ham & veggie breakfast enchiladas can be mixed and assembled in less than 20 minutes, refrigerated overnight, and baked in the morning. Stuffed with cheese, ham, peppers and baked in a creamy egg batter, these enchiladas will fill you up and keep you going until dinner. While this is a way to use up left-over ham, I don’t make ham very often, so I usually just buy packages of diced ham just for this recipe!
Like all my recipes, this easy recipe starts with mise en place – a fancy way of saying “get organized.” In this case, it means chopping the ham (if you’re not using pre-diced ham) onion and peppers, mincing garlic, and coating the baking pan with non-stick spray.
I love non-stick spray; it’s awesome stuff. BUT it’s a real pain when the fine mist ends up coating the counter as well as the pan. Here’s a great hack that eliminates that mess. Spray the pan on the open door of the dishwasher. Seriously! The excess spray gets washed away the next time the dishwasher runs. Problem solved.
Any variety of onion is fine for this dish. My go-to is sweet yellow onions, but use whatever is in the pantry. The sweet mini peppers provide color, flavor but no heat, which is my preference for a brunch dish. Although the chili powder and hot sauce add a little zing, the overall spice is very mild. For a zippier flavor, substitute or add a jalapeno or serrano pepper. It’s a matter of personal taste.
The garlic cloves need to be minced, which means very finely chopped, melting into the other ingredients. Mince the garlic with a knife or by using a grater or vegetable zester.
Combine the ham and veggies and scoop a quarter cup over half of each tortilla. Top the ham mixture with a ¼ cup of shredded cheese, tightly roll up the tortillas, and place seam down in the sprayed baking dish. (Don’t worry if you don’t use all the ham mixture; it won’t go to waste.)
In the meantime, mix up the eggs in a bowl and blend in the milk, flour, salt, spices, and hot pepper sauce until smooth and thoroughly combined until smooth. Pour the mixture over the tortillas and sprinkle with the remaining cheese and any remaining ham & veggies.
Cover with plastic wrap and refrigerate overnight or up to 12 hours. (If you make these in the morning instead of the night before, let them chill for a few hours.)
The next morning remove the pan from the refrigerator 10-30 minutes before baking. Preheat the oven to 350°. (I usually let the pan sit out while the oven is preheating – I don’t have the patience to wait.) Bake until the egg mixture is cooked and a knife inserted into the center comes out clean, 45 to 50 minutes. Let stand for 5 minutes. Serve with sour cream and salsa. These enchiladas are very filling. The serving size is one enchilada, but a half enchilada is often more than enough for the average appetite! Enjoy.
Overnight Brunch EnchiladasCourse: Breakfast, BrunchCuisine: Mexican-InspiredDifficulty: Easy
Easy, cheesy ham & veggie breakfast enchiladas can be mixed and assembled in less than 20 minutes, refrigerated overnight, and baked in the morning. Stuffed with cheese, ham, peppers and baked in a creamy egg batter, this filling brunch dish will satisfy the heartiest appetite.
1 pound cooked ham, diced
1 onion, finely chopped
1 cup chopped mini sweet peppers
2 garlic cloves, minced
3 cups shredded cheese (Cheddar, Mexican Blend, 5 cheese blend), divided
8 large flour tortillas
4 eggs, beaten
2 cups half-and-half
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 teaspoon chili powder
3 shakes hot pepper sauce
Optional spices: 1/8 teaspoon 1 teaspoon cumin, 1 teaspoon cilantro
Optional: Sour cream and salsa for garnish
- Prep: Coat a 9×13-inch glass baking dish with non-stick spray. Finely chop onion and peppers, mince garlic.
- Combine ham, bell peppers, onion, and garlic in a bowl. Place a 1/4 cup onto half of each tortilla; sprinkle each with about a 1/4 cup of cheddar cheese. Roll up tightly and place, seam-side down, in the prepared baking dish.
- Beat eggs in a bowl. Blend in milk, flour, salt, spices, and hot pepper sauce until smooth and thoroughly combined. Slowly pour egg mixture over tortillas. Sprinkle the remaining cheese, and any extra ham/onion/peppers, on top. Cover with plastic wrap and refrigerate for 6 – 12 hours (overnight).
- Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F. Bake in the preheated oven until egg mixture is set and a knife inserted into the center comes out clean, 45 to 50 minutes. Let stand for 5 minutes. Serve with sour cream and salsa.
- Ham: Leftover ham is perfect, or use 2-8oz bags of pre-diced ham. Pre-cooked sausage can also be used
- Peppers: Bell peppers will also work. For a spicier taste, add a jalapeno or serrano pepper
- Cheese: any type of shredded cheese will work
- Half & Half: Substitute milk
- Optional, but highly recommended, ingredients: The sour cream and salsa really wake up the flavors and complete the dish.
- Overnight: While chilling in the fridge is strongly suggested as it gives all the flavors time to develop if you’re in a hurry – it can be baked after just a couple of hours.