Egg & Ham Breakfast Enchiladas


Egg & Ham Breakfast Enchiladas

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Recipe by Julia Pacheco Course: DinnerDifficulty: Easy


Prep time


Cooking time




  • 1 lb deli honey ham

  • 1 3/4 cups shredded sharp cheddar cheese

  • 1 cup green onions, sliced

  • 8-10 flour tortillas

  • Egg Mixture:
  • 4 eggs

  • 1 1/4 cup half and half

  • 1 tbs flour

  • 1 tsp salt

  • 1 tsp pepper


  • Cut the ham into smaller pieces. To a medium sized bowl add the ham, one cup of the cheese, and green onions. Stir well.
  • Make the egg mixture to a medium sized bowl add all of the egg mixture ingredients whisk well.
  • Grease a 9×13 baking dish with non-stick spray generously. Fill each tortilla with the ham mixture then roll up and place seam side down onto your baking dish. Pour the egg mixture over the top and cover the baking dish with cling wrap and place in the refrigerator for at least 6 hours so the tortillas can absorb the egg. Remove the cling wrap then cover the baking dish with aluminum foil and bake for 38 minutes remove the aluminum foil and sprinkle with the remaining 3/4 cup of cheese bake for an additional 15-20 minutes. Enjoy with your favorite enchilada toppings.

Recipe Video


  1. Midwest Cook

    A half-recipe gave me 5 filled enchiladas, each one a hearty breakfast. Note that the baking temperature per the video is 350 degrees F. Mine in an 8×8 pan did not fully absorb the egg mixture, and needed to bake the full hour total.

    • Kimberly Estes

      Thank you for putting cooking temp! I just pulled these out of fridge and was looking over recipe for the temperature 😂 We love breakfast for dinner so everyone is excited for these!

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