Breakfast Enchiladas Casserole
This breakfast enchiladas casserole combines fluffy scrambled eggs, melty queso quesadilla cheese, and smoky ham in tender corn tortillas, topped with tangy green enchilada sauce.
Ingredients
- 6 large eggs
- Salt and freshly ground black pepper, to taste
- 2 cups shredded queso quesadilla cheese, divided
- 4 ounces diced ham (such as Smithfield®)
- 10 corn tortillas
- 1 (10-ounce) can green enchilada sauce
- Chopped cilantro, for garnish (optional)
Instructions
- Preheat Your Oven: Set the oven to 350°F (180°C) so it’s ready to bake when you are.
- Whisk the Eggs: In a mixing bowl, whisk together eggs, salt, pepper, 1/4 cup of the cheese, and diced ham until well combined.
- Cook the Eggs: Heat a large skillet over medium-high heat. Add the egg mixture and cook, stirring frequently, for about 5 minutes until the eggs are softly scrambled.
- Assemble the Tortillas: Spoon about 2 tablespoons of the egg mixture into the center of each tortilla and roll them up. Place them seam side down in a glass casserole dish.
- Pour and Bake: Pour the green enchilada sauce evenly over the rolled tortillas. Place the casserole dish into the oven and bake for 20 minutes.
- Add Cheese and Finish Baking: Sprinkle the remaining 1 3/4 cups of cheese over the top and continue baking for 10 minutes or until the cheese is melted and golden.
- Cool and Garnish: Let the casserole rest for 5 minutes before serving. Garnish with freshly chopped cilantro if desired.
Notes
Optional: Don’t Overcook the Eggs: The eggs will finish setting in the oven, so keep them soft and creamy when scrambling.