Ham, Egg, and Cheese Breakfast Enchiladas

Breakfast enchiladas filled with ham, egg, and cheese. 
Course Dessert
Cuisine Mexican
Keyword breakfast enchiladas
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 638kcal
Author Emily Grace


  • 2 cups cubed and cooked ham
  • 1/4 cup chopped green onions
  • 2 1/2 cups shredded cheddar cheese
  • 10 flour tortillas
  • 1 1/4 cup milk
  • 4 eggs
  • 1/2 tsp salt
  • 1 tbsp flour


  • Spray a 9x13in backing dish with cooking spray, set aside.
  • In a medium bowl stir together ham, green onions, and 2 cups of the cheese.
  • Spoon the ham mixture onto a flour tortilla. Roll up tortillas and place in baking dish. Line them up close together so the sides touch. Repeat until the baking dish is full.
  • Whisk together milk, eggs, salt, and flour. Pour over tortillas.
  • Cover with foil and refrigerate overnight.
  • In the morning, preheat the oven to 350 degrees.
  • Bake covered for 30-40 minutes.
  • Remove foil and sprinkle with remaining 1/2 cup of cheese.
  • Bake 10 more minutes or until tops are golden brown, cheese is melted, and egg mixture is set.
  • Serve with salsa, sour cream, or additional green onions.


Calories: 638kcal | Carbohydrates: 36g | Protein: 37g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 231mg | Sodium: 1736mg | Potassium: 450mg | Fiber: 1g | Sugar: 6g | Vitamin A: 905IU | Vitamin C: 0.9mg | Calcium: 567mg | Iron: 3.6mg