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.
Spray a 9x13-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.
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.