Ham Enchiladas For Brunch Recipes
BRUNCH ENCHILADAS
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
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
BRUNCH HAM ENCHILADAS
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
Time 50m
Yield 10 servings.
Number Of Ingredients 8
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)
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
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
HAM ENCHILADAS FOR BRUNCH
I need just a few ingredients to whip up this make-ahead breakfast. It's a great change-of-pace dish for morning meals, particularly when you have to feed a crowd. -Gail Sykora, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Combine ham and onions; place about 1/3 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 a large bowl, whisk the flour, milk and eggs 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 10 minutes longer. Sprinkle with remaining cheese; bake for 3 minutes or until the cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 258 calories, Fat 7g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 838mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
OVERNIGHT BRUNCH ENCHILADAS
If you want something different for breakfast or brunch on special occasions this recipe is perfect. It is a family favorite every Christmas morning. Make ahead and refrigerate overnight or for up to 12 hours.
Provided by Lulubelle
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 9h50m
Yield 8
Number Of Ingredients 14
Steps:
- Spray a 9x13-inch glass or stoneware baking dish with cooking spray.
- Combine ham, bell peppers, onion, and garlic in a bowl. Place about 4 tablespoons onto 1/2 of each tortilla; sprinkle each with about 4 tablespoons of Cheddar cheese. Roll up tightly and place, seam-side down, in the prepared baking dish. Refrigerate remaining Cheddar until ready to bake.
- Beat eggs in a bowl. Blend in milk, flour, and hot pepper sauce until smooth and thoroughly combined. Slowly pour egg mixture over tortillas. Cover with plastic wrap and refrigerate overnight, or for up to 12 hours.
- Remove from the refrigerator 30 minutes before baking.
- Preheat the oven to 350 degrees F (175 degrees C). Spoon some egg mixture over tortillas.
- Bake in the preheated oven until egg mixture is set and a knife inserted into the center comes out clean, 45 to 50 minutes. Sprinkle with remaining Cheddar. Let stand for 5 minutes. Serve with sour cream and salsa.
Nutrition Facts : Calories 646.2 calories, Carbohydrate 49.3 g, Cholesterol 173.9 mg, Fat 35 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 16.3 g, Sodium 1539.9 mg, Sugar 6.6 g
BRUNCH ENCHILADAS
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
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
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
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
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