Brunch Ham Enchilada Casserole Make Ahead Recipes

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BRUNCH HAM ENCHILADAS



Brunch Ham Enchiladas image

When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before. -Gail Sykora, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 10 servings.

Number Of Ingredients 8

2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 flour tortillas (8 inches)
2 cups shredded cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 large eggs, lightly beaten
1/4 teaspoon salt

Steps:

  • In a large bowl, combine ham and onions; place about 1/4 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. , In another large bowl, combine the flour, cream, eggs and, if desired, salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 397 calories, Fat 20g fat (10g saturated fat), Cholesterol 175mg cholesterol, Sodium 846mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

BRUNCH HAM ENCHILADA CASSEROLE (MAKE AHEAD)



Brunch Ham Enchilada Casserole (Make Ahead) image

This is an awesome brunch casserole that you can make the night before and just pop in the oven in the morning. . .and SO tasty! A crowd pleaser for all ages. I found the recipe on the website www.rondele.com (they are the maker of the cheese)

Provided by januarybride

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 cups cubed cooked ham (you could also use deli slices)
1/2 cup chopped green onion
1 cup cooked hash brown potatoes
10 flour tortillas (8 inch)
8 ounces cheese, soft sharp cheddar
1 cup shredded cheddar cheese
1 tablespoon flour
2 cups half-and-half cream or 2 cups milk
6 eggs, beaten
1/4 teaspoon salt

Steps:

  • Preheat oven to 350ºF.
  • Spread each tortilla with 2-3 tablespoons of the soft cheese to within 1/2 inch of edges. Combine ham and onions, place about 1/3 cup down the center of each tortilla and add about 2-3 tablespoons cooked hash browns.
  • Roll up and place seam side down in greased 9x13-inch pan.
  • In a bowl, combine flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate overnight.
  • Remove from fridge 30 minutes before baking.
  • Cover and bake 25 minutes.
  • Uncover, bake for 10 minutes.
  • Sprinkle with shredded Cheddar cheese, bake 3 minutes longer or until cheese melts.
  • Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 732.8, Fat 44.6, SaturatedFat 21.5, Cholesterol 302.2, Sodium 1119, Carbohydrate 43.6, Fiber 2.6, Sugar 2, Protein 38.1

BRUNCH ENCHILADAS



Brunch Enchiladas image

Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter.

Provided by DBLUNCK

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 9h30m

Yield 10

Number Of Ingredients 11

1 pound cooked ham, chopped
¾ cup sliced green onions
¾ cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5 eggs, beaten
2 cups half-and-half cream
½ cup milk
1 tablespoon all-purpose flour
¼ teaspoon garlic powder
1 dash hot pepper sauce

Steps:

  • Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
  • In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
  • The next morning, preheat oven to 350 degrees F (175 degrees C).
  • Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 30.8 g, Cholesterol 172.9 mg, Fat 31.2 g, Fiber 1.9 g, Protein 26.2 g, SaturatedFat 15.4 g, Sodium 1103.5 mg, Sugar 1.6 g

MAKE-AHEAD BREAKFAST ENCHILADAS RECIPE BY TASTY



Make-Ahead Breakfast Enchiladas Recipe by Tasty image

Here's what you need: bacon, shredded cheddar cheese, green onion, small onion, garlic powder, eggs, milk, salt, pepper, medium flour tortillas, fresh cilantro, avocado, grape tomato, salsa

Provided by Betsy Carter

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 14

2 lb bacon, cooked,chopped
3 ½ cups shredded cheddar cheese, divided
½ cup green onion, diced
1 small onion, diced
2 teaspoons garlic powder
6 eggs
1 ½ cups milk
1 teaspoon salt
½ teaspoon pepper
8 medium flour tortillas
fresh cilantro, to serve
avocado, sliced, to serve
1 cup grape tomato, halved, to serve
salsa, to serve

Steps:

  • In a large bowl, combine bacon, 2 cups (200 grams) of cheese, onions, and garlic powder. Distribute half of the mixture to a small bowl.
  • Spoon a heaping spoonful of bacon mixture at the bottom of each tortilla.
  • Fold the ends of the tortilla over the mixture and continue to roll, tightly.
  • Place tortillas seam side down into a greased casserole dish.
  • In medium bowl, whisk together remaining bacon mixture, 6 eggs, milk, salt, and pepper.
  • Pour egg mixture over the top of the rolled tortillas.
  • Cover with foil, and store in fridge overnight, or until ready to bake.
  • Preheat oven to 350°F (180˚C).
  • Bake enchiladas for 35-40 minutes, or until eggs are fully cooked.
  • Remove the foil and top enchiladas with 1 ½ cups (150 grams) of shredded cheese.
  • Bake for an additional 5 minutes, or until cheese is melted.
  • Top with cilantro and avocado, if desired.
  • Serve warm with tomatoes and salsa, if desired.
  • Enjoy!

Nutrition Facts : Calories 935 calories, Carbohydrate 33 grams, Fat 61 grams, Fiber 1 gram, Protein 59 grams, Sugar 4 grams

MAKE AHEAD CHEESE ENCHILADA CASSEROLE



Make Ahead Cheese Enchilada Casserole image

This tasty casserole makes a quick dinner when made the night before and popped into the oven when you get home from work.

Provided by Denise in da Kitchen

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 onion, chopped
1/2 cup sour cream
2 tablespoons fresh parsley (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
15 ounces tomato sauce
2/3 cup water
1/3 cup green pepper, chopped
1 tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
8 flour tortillas
1/4 cup cheddar cheese, shredded

Steps:

  • Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt and pepper; Set aside.
  • Combine tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally.
  • Reduce heat and simmer uncovered for 5 minutes; Pour into a 9-inch ungreased pie pan.
  • Dip each tortilla into sauce to coat both sides.
  • Spoon about 1/4 cup of the cheese mixture onto each tortilla.
  • Roll tortilla around filling.
  • Arrange the rolled tortillas seam-side down in a 13 x 7 inch baking dish.
  • Pour remaining sauce over enchiladas.
  • Sprinkle with 1/4 cup cheddar cheese.
  • Bake uncovered at 350°F for about 20 minutes, or until hot and bubbling.
  • Garnish with sour cream and sliced black olives.
  • **NOTE: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours then bake uncovered in 350°F oven for 35 minutes.

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