Ham & Cheese Breakfast Enchiladas – a great make-ahead breakfast casserole! Tortillas stuffed with ham, cheese, and honey mustard and baked in eggs, half-and-half, and flour. Assemble the casserole the night before and bake in the morning. Great for a potluck, overnight guests, and holiday mornings.

plate of breakfast enchiladas with grits

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Easy Overnight Breakfast Enchiladas

Brace yourselves for a flavor-packed morning delight – our Ham & Cheese Breakfast Enchiladas are about to become your new obsession. Soft tortillas wrapped around savory ham and gooey cheese, all drizzled with a touch of zesty honey mustard. But wait, there’s more! These enchiladas are then baked in a luscious blend of eggs and creamy half-and-half. We refer to these Ham & Cheese Breakfast Enchiladas as Quichiladas at our house because they are like a quiche and enchiladas all in one. Whatever you call them, they are delicious!

baking dish of ham & cheese breakfast enchilada casserole topped with green onions and tomatoes

How to Make Ham & Cheese Quichilada Breakfast Enchiladas

This casserole is super easy to make with only a few simple ingredients. In a bowl, stir together chopped ham, cheese, and honey mustard dressing. Divide the ham mixture between 10 flour tortillas. Roll up each tortilla and place seam side down in a baking dish. In a medium bowl, whisk together half and half, eggs, and flour. Season with salt and black pepper to taste. Pour the egg mixture over the tortillas. Cover and let sit overnight. In the morning, remove the dish from the refrigerator. Uncover and bake. Sprinkle the enchiladas with cheese and bake until the cheese has melted. Garnish with fresh parsley and scallions.

Helpful Tips & Frequently Asked Questions

I use Ken’s Honey Mustard Dressing.
Variations/Additions:
- mushrooms
- onions
- bell peppers
- black beans
- pepper jack cheese
For reduced calories use eggbeaters and low-carb tortillas.
- You will need 1 ½ cups of egg beaters for this recipe.
This dish uses 8-inch soft taco-sized flour tortillas.
Can I use corn tortillas? Yes. You can use any tortilla that you prefer. Using smaller tortillas will result in more enchiladas.
Do I have to let the casserole sit overnight? No. You can assemble and bake the casserole right away if you are short on time.
Can Ham & Cheese Breakfast Enchiladas be frozen? Yes! You can freeze the casserole baked or unbaked.
- To bake the casserole after freezing, thaw, and bake as directed.
- To reheat the casserole after freezing, thaw and reheat in the microwave or covered in the oven at 350ºF until warm.
Store leftovers in an airtight container in the refrigerator.

plate of ham & cheese breakfast enchiladas

What to Serve with Ham & Cheese Breakfast Burritos

This breakfast casserole is a family favorite. We like to top the enchiladas with some sour cream, green onions, and tomatoes. They are also great with some avocado and salsa! When it comes to side dishes, I’ve got some delicious options. First off, consider serving these flavorful enchiladas with a side of fresh fruit salad – the sweetness of the fruit complements the savory ham and cheese perfectly. If you’re looking for a heartier option, a serving of crispy hash browns or breakfast potatoes will complete the meal. And don’t forget about creamy cheese grits to round out your meal.

Looking for more side dish ideas? Here are some popular recipes from the website:

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Quichiladas – Ham & Cheese Breakfast Enchiladas

Author: Plain Chicken

Yield: people

Prep Time 15

Cook Time 45

Total Time 1

Quichiladas – Overnight Ham & Cheese Breakfast Enchiladas – a great make-ahead breakfast casserole! Tortillas stuffed with ham, cheese, and honey mustard and baked in eggs, half-and-half, and flour. Assemble the casserole the night before and bake in the morning. Great for a potluck, overnight guests, and holiday mornings.

Equipment:

9×13-inch Baking Dish

Ingredients:

2 cups diced cooked ham
2½ cups shredded cheddar cheese, divided
1/4 cup honey mustard dressing
10 (13-in) soft taco flour tortillas
2 cups half-and-half
6 large eggs
1 Tbsp all-purpose flour

Instructions:

Spray a 9×13-inch pan with cooking spray. Set aside. Mix together ham, 2 cups of cheese, and honey mustard. Divide ham mixture between tortillas. Roll up each tortilla and place seam side down in baking dish.
Whisk together half and half, eggs and flour. Pour over tortillas. Cover and let sit overnight.
When ready to bake, preheat oven to 350ºF. Uncover casserole and bake for 30-40 minutes.
Sprinkle the remaining ½ cup of cheese over enchiladas. Bake for 5-10 more minutes, until the cheese is melted.

Notes:

Feel free to add your favorite vegetables to the ham mixture. Mushrooms, onions, and bell peppers are great!
I used Ken’s Honey Mustard Dressing.
This dish uses soft taco sized flour tortillas. I prefer to use the Mission Carb Balance tortillas.
Can I use corn tortillas? Yes. You can use any tortilla that you prefer. Using smaller tortillas will result in more enchiladas.
Do I have to let the casserole sit overnight? No. You can assemble and bake the casserole right away if you are short on time.
Can Ham & Cheese Breakfast Enchiladas be frozen? Yes! You can freeze the casserole baked or unbaked.
- To bake the casserole after freezing, thaw, and bake as directed.
- To reheat the casserole after freezing, thaw and reheat in the microwave or covered in the oven at 350ºF until warm.

Steph