Ham And Egg Enchiladas Recipes

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CREAMY HAM & EGG ENCHILADAS



Creamy Ham & Egg Enchiladas image

Provided by My Food and Family

Categories     Dairy

Time 12h45m

Yield Makes 12 servings

Number Of Ingredients 8

12 corn tortillas (6 inch)
12 slices OSCAR MAYER Deli Fresh Smoked Ham
8 hard-cooked eggs, chopped
2 oz. (about 1/4 cup) pepitas, toasted, divided
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/3 cup water
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Top tortillas evenly with ham and eggs, using 1 ham slice and about 1/4 cup eggs for each; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Cover tightly with foil; refrigerate overnight.
  • Reserve 1 Tbsp. pepitas; blend remaining with Neufchatel and water in blender 2 min. or until smooth. Cover; refrigerate overnight.
  • Heat oven to 350ºF. Pour salsa over enchiladas; cover with foil. Bake 25 min; top with cheese. Bake, uncovered, 5 min. or until cheese is melted. Meanwhile, microwave Neufchatel mixture on HIGH 30 sec. or until heated through. Pour over baked enchiladas; sprinkle with reserved pepitas.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g

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 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 HAM & EGG ENCHILADAS



Make-Ahead Ham & Egg Enchiladas image

Have the whole enchilada ready to pop in the oven with this cheesy and delicious make-ahead ham and egg brunchtime bake.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 8 servings

Number Of Ingredients 9

2 tsp. oil
14 slices OSCAR MAYER Deli Fresh Smoked Ham, chopped
8 eggs, beaten
8 corn tortillas (6 inch), warmed
1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 jar (16 oz.) green salsa
2 Tbsp. milk
2 Tbsp. chopped fresh cilantro

Steps:

  • Heat oil in large skillet on medium heat. Add ham; cook and stir 1 min. Stir in eggs; cook 2 min. or until set, stirring occasionally.
  • Spoon egg mixture down centers of tortillas. Top each with 1 Tbsp. mozzarella; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Refrigerate up to 12 hours.
  • Heat oven to 350°F. Mix cream cheese, salsa and milk until blended; pour over enchiladas. Cover.
  • Bake 25 min. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Sprinkle with cilantro.

Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 225 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

BRUNCH ENCHILADAS



Brunch Enchiladas image

An overnight refrigerator prep for these ham, egg and cheese enchiladas make them a perfect addition to your next brunch menu. Switch up the ingredients and serve them at pot lucks and casual dinners, too.

Provided by By Inspired Taste

Categories     Breakfast

Time 8h55m

Yield 5

Number Of Ingredients 10

2 cups finely chopped cooked ham
1 cup finely chopped red bell pepper
1/2 cup sliced green onions (8 medium)
2 cups shredded Cheddar cheese (8 oz)
10 Old El Paso™ flour tortillas for burritos (8-inch; from two 11-oz packages)
6 eggs
2 cups half-and-half
1 tablespoon Gold Medal™ all-purpose flour
1/2 teaspoon salt
Red pepper sauce

Steps:

  • Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup ham mixture down center of each tortilla; roll up and place seam side down in baking dish.
  • In another large bowl, beat eggs, half-and-half, flour and salt. Pour over tortillas. Cover; refrigerate 8 hours or overnight.
  • To serve, heat oven to 350°F. Uncover dish; sprinkle remaining 1 cup cheese over top. Cover baking dish; bake 25 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted. Serve with red pepper sauce on the side.

Nutrition Facts : Calories 760, Carbohydrate 49 g, Cholesterol 335 mg, Fat 4, Fiber 2 g, Protein 40 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 7 g, TransFat 3 g

HAM AND EGG ENCHILADAS



Ham and Egg Enchiladas image

This is a spicy breakfast casserole. This can be served for brunch or dinner. Serve with a side of rice, beans and mangos.

Provided by KelBel

Categories     Breakfast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 red bell pepper, chopped
3 scallions, chopped
1/2 cup ham, diced
8 ounces sliced black olives, drained
8 eggs
8 flour tortillas
8 ounces monterey jack pepper cheese
10 ounces enchilada sauce
1/2 cup salsa
1 avocado, cut into 8 slices
1/2 cup sour cream

Steps:

  • Preheat oven to 350.
  • Melt butter in large nonstick skillet over medium heat. Add bell pepper and onions, cook and stir 2 minutes. Add ham and olives; cook and stir for 1 minute.
  • Lightly beat eggs with wire whisk in medium bowl. Add eggs to skillet; cook until eggs are set but still soft.
  • Spoon 1/3 cup egg mixture evenly down center of each tortilla; top with 1 Tbl cheese. Roll tortillas up and place seam side down in 11x7 baking dish.
  • Combine enchilada sauce and salsa together and pour evenly over enchiladas.
  • Cover with foil and bake 20 minutes; uncover and sprinkle with remaining cheese. Bake an additional 10 minutes, uncovered.
  • Serve each enchilada with a slice of avocado and 1 T sour cream.

Nutrition Facts : Calories 423.7, Fat 29.1, SaturatedFat 12.2, Cholesterol 250.7, Sodium 1023.1, Carbohydrate 24.5, Fiber 4.5, Sugar 2.9, Protein 17.6

SLOW-COOKER HAM & EGGS



Slow-Cooker Ham & Eggs image

This dish is a treat any time of the year, but I love serving it on holiday mornings. It's basically a hands-off dish and a fun meal for family. -Andrea Schaak, Jordan, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h15m

Yield 6 servings.

Number Of Ingredients 12

6 large eggs
1 cup biscuit/baking mix
2/3 cup 2% milk
1/3 cup sour cream
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded Swiss cheese
1 small onion, finely chopped
1/3 cup shredded Parmesan cheese

Steps:

  • In a large bowl, whisk the first eight ingredients until blended; stir in remaining ingredients. Pour into a greased 3- or 4-qt. slow cooker., Cook, covered, on low 3-4 hours or until eggs are set. Cut into wedges.

Nutrition Facts : Calories 315 calories, Fat 18g fat (9g saturated fat), Cholesterol 256mg cholesterol, Sodium 942mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

HAM AND EGG ENCHILADAS



Ham and Egg Enchiladas image

Number Of Ingredients 12

1 tablespoon cornmeal
2 cups diced cooked ham
4 ounces (1 cup) shredded Monterey Jack-Colby cheese
1/2 cup , sliced green onion
8 (8-inch) flour tortillas
6 eggs
1 cup half and half
1 tablespoon all-purpose flour
3 drops hot pepper sauce
4 ounces (1 cup) shredded Cheddar cheese
shredded lettuce
chopped tomato

Steps:

  • 1. Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish sprinkle with cornmeal. In medium bowl, combine ham, Monterey Jack cheese, onions and green chiles. Spoon about 1/3 cup mixture down center of each tortilla. Roll up tightly place in greased and cornmeal-coated baking dish.*2. In medium bowl, combine eggs, half-and-half, flour and hot pepper sauce beat well. Pour evenly over filled tortillas. Cover with foil.3. Bake at 350°F. for 35 to 40 minutes or until eggs are set. Remove from oven sprinkle with Cheddar cheese. Cover let stand 5 minutes. Top with shredded lettuce and chopped tomatoes.TIP: * To make ahead, prepare as directed to this point. Cover refrigerate up to 24 hours. Uncover prepare egg mixture. Continue as directed above.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 380 * Calories from Fat: 190 * % Daily Value: Total Fat: 21 g 32% * Saturated Fat: 10 g 50% * Cholesterol: 215 mg 72% * Sodium: 950 mg 40% * Total Carbohydrate: 25 g 8% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 23 g * Vitamin A: 15% * Vitamin C: 10% * Calcium: 35% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 2 1/2 Medium-Fat Meat, 1 1/2 Fat or 1 1/2 Carbohydrate, 2 1/2 Medium-Fat Meat, 1 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

EGG ENCHILADAS



Egg Enchiladas image

Make and share this Egg Enchiladas recipe from Food.com.

Provided by Atomic Girl Cooks

Categories     Breakfast

Time 55m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 17

1 teaspoon butter
1/4 cup chopped onion
8 hard-boiled eggs, chopped
1 (4 ounce) can chopped green chilies, drained
1/2 cup monterey jack cheese, grated
2 tablespoons parmesan cheese, grated
1/4 teaspoon salt
12 (6 inch) corn tortillas
1 (14 ounce) can creamed corn
2 small tomatoes, seeded and diced
1 teaspoon prepared mustard
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup monterey jack cheese, grated
sour cream (garnish)
chopped chives (garnish)

Steps:

  • Filling: Heat butter in saucepan. Add onion. Saute until soft. Remove from heat.
  • Stir in next 5 ingredients.
  • Spoon 1/4 cup egg mixture down centre of each tortilla. Roll snugly. Place seam side down in baking dish large enough to hold single layer. Cover with damp cloth while rolling remainder to prevent cracking.
  • Sauce: Stir first 6 sauce ingredients together in bowl. Pour over enchiladas.
  • Sprinkle with cheese. Bake, uncovered, in 350 F oven for about 25 minutes until bubbly hot.
  • Spoon sour cream across enchiladas. Top with chives.

Nutrition Facts : Calories 361.9, Fat 15.7, SaturatedFat 6.7, Cholesterol 302.6, Sodium 548.9, Carbohydrate 39.8, Fiber 4.7, Sugar 6.2, Protein 18.4

ONE-PAN HAM AND EGGS



One-Pan Ham and Eggs image

My ham and eggs are cooked together at the same time in one pan, resulting in breakfast nirvana. Serve with toast.

Provided by Chef John

Categories     Breakfast Eggs

Time 5m

Yield 1

Number Of Ingredients 3

1 ½ teaspoons olive oil
2 (1/4 inch thick) slices ham
2 large eggs

Steps:

  • Heat olive oil in a skillet over medium-high heat. Toss in ham and cook for 1 to 2 minutes.
  • Flip ham and carefully crack an egg on top of each slice. Reduce heat to medium-low, cover, and cook until ham is caramelized, egg whites are just set, and yolks are soft, 2 1/2 to 3 minutes.

Nutrition Facts : Calories 485 calories, Carbohydrate 0.8 g, Cholesterol 435.5 mg, Fat 38.1 g, Protein 33.5 g, SaturatedFat 11.6 g, Sodium 1595.7 mg

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