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Ingredients

Instructions

1. Prepare the Ham Mixture: Begin by cutting your deli-sliced honey ham into small, bite-sized pieces. This ensures even distribution and makes the enchiladas easier to eat. In a medium-sized mixing bowl, combine the diced ham with 1 cup of the shredded sharp cheddar cheese and the sliced green onions. Stir these ingredients thoroughly until they are well combined. This mixture forms the heart of your breakfast enchiladas, offering a delightful balance of savory and fresh flavors.

2. Whisk the Egg Mixture: In a separate medium-sized bowl, prepare the creamy egg base. Crack the 4 eggs into the bowl, then add the 1 ¼ cups of half and half. Incorporate the 1 tablespoon of flour, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk all these ingredients vigorously until they are completely smooth and well combined. The flour acts as a slight thickening agent, helping the egg mixture achieve a lovely, custardy consistency as it bakes, preventing it from becoming watery. Ensure there are no lumps of flour remaining.

3. Assemble the Enchiladas: Preheat your oven to 350°F (175°C) later, but for now, grab a 9×13 inch baking dish and lightly grease it with non-stick cooking spray. This will prevent the enchiladas from sticking and make cleanup a breeze. Take one flour tortilla at a time and spoon a generous amount of the ham, cheese, and green onion mixture down the center. Roll up each tortilla snugly but not too tightly, then place it seam-side down into the prepared baking dish. Arrange the rolled enchiladas in a single layer, packing them gently to ensure they fit. Repeat this process until all the tortillas are filled and arranged in the dish.

4. Soak Overnight for Maximum Flavor: Once all the enchiladas are neatly arranged in the baking dish, pour the whisked egg mixture evenly over the top, ensuring that it coats all the tortillas and seeps into the crevices. The magic of these breakfast enchiladas lies in the overnight soak. Cover the baking dish tightly with plastic wrap and place it in the refrigerator for at least 6 hours, or ideally overnight (up to 24 hours). This crucial step allows the tortillas to fully absorb the flavorful egg mixture, becoming soft, tender, and infused with richness, preventing them from drying out during baking.

5. Bake to Golden Perfection: After the enchiladas have had their long, flavorful soak, it’s time to bake. Preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish, then cover it securely with aluminum foil. Bake for 38 minutes. The foil helps to steam the enchiladas, ensuring the tortillas are perfectly soft and the egg mixture sets evenly. After 38 minutes, carefully remove the aluminum foil. Sprinkle the remaining ¾ cup of shredded sharp cheddar cheese generously over the top of the enchiladas. Return the uncovered dish to the oven and bake for an additional 15-20 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden. The internal temperature should reach 160°F (71°C).

6. Serve and Enjoy: Once baked to perfection, remove the enchiladas from the oven and let them rest for a few minutes before serving. This allows the dish to set slightly, making it easier to serve. These Egg and Ham Breakfast Enchiladas are fantastic on their own, but they truly shine with your favorite breakfast toppings. Consider adding a dollop of sour cream, freshly chopped tomatoes, a sprinkle of fresh cilantro, or extra green onions for garnish. A dash of your favorite hot sauce can also add a delightful kick. Serve warm and enjoy this hearty, satisfying, and incredibly delicious breakfast!

Tips for Perfect Breakfast Enchiladas

• Don’t Rush the Soak: The overnight (or at least 6-hour) refrigeration step is non-negotiable for tender, flavorful enchiladas. It allows the tortillas to absorb the egg mixture, preventing a dry result.
• Choose Quality Ham: Honey ham adds a wonderful sweetness that balances the savory cheese and eggs. If using leftover cooked ham, ensure it’s not too salty.
• Customize Your Cheese: While sharp cheddar is excellent, feel free to experiment with a blend of Monterey Jack, Colby, or even a mild Mexican cheese blend for different flavor profiles.
• Even Filling Distribution: Ensure each tortilla gets a similar amount of ham and cheese mixture for consistent flavor in every bite.
• Secure Rolling: Roll the tortillas snugly to keep the filling intact, but don’t roll them so tight that they tear. Placing them seam-side down in the dish helps prevent them from unrolling during baking.
• Vary Your Seasonings: Beyond salt and pepper, a pinch of garlic powder, onion powder, or a dash of mild chili powder can enhance the egg mixture’s flavor.
• Rest Before Serving: Allowing the enchiladas to rest for 5-10 minutes after baking helps the cheesy, eggy goodness set, making for cleaner slices and preventing a messy presentation.

Variations & Customizations

These breakfast enchiladas are incredibly versatile, allowing you to tailor them to your taste or what you have on hand:

• Protein Power-Up: Instead of ham, or in addition to it, try cooked and crumbled breakfast sausage, crispy bacon bits, or even shredded cooked chicken for a different twist. For a vegetarian option, black beans and sautéed bell peppers work wonderfully.
• Veggie Boost: Add finely diced bell peppers (red, green, or yellow), sautéed mushrooms, or fresh spinach (wilted and squeezed dry) to the ham and cheese mixture for extra nutrients and flavor.
• Cheese Please: Experiment with different types of cheese! Monterey Jack for extra meltiness, pepper jack for a slight kick, or a classic Mexican blend can all elevate the dish.
• Spice It Up: If you enjoy a bit of heat, mix a pinch of cayenne pepper, a dash of hot sauce, or some finely diced jalapeños (seeds removed for less heat) into the egg mixture or the filling.
• Herb Garden Freshness: Besides green onions, fresh chives or a sprinkle of finely chopped parsley can add another layer of fresh flavor.
• Sauce on Top: While delicious on their own, a light drizzle of mild green chile sauce or your favorite salsa over the enchiladas before serving can enhance the Mexican flair.

Serving Suggestions

These Egg and Ham Breakfast Enchiladas are a complete meal on their own, but they pair beautifully with a variety of sides to create a memorable brunch spread:

• Fresh Fruit Salad: A vibrant mix of berries, melon, and citrus provides a refreshing contrast to the rich enchiladas.
• Avocado Slices or Guacamole: The creamy texture and healthy fats of avocado complement the savory flavors perfectly.
• Salsa & Sour Cream: Offer a selection of mild or spicy salsa and a dollop of sour cream or Greek yogurt for an authentic touch.
• Crispy Hash Browns: For an extra hearty meal, serve alongside a batch of perfectly golden hash browns or breakfast potatoes.
• Black Beans: A simple side of warm black beans adds fiber and a satisfying element.
• Hot Coffee & Juice: Complete the breakfast experience with freshly brewed coffee and a glass of orange or grapefruit juice.

Make-Ahead & Storage

One of the best features of these breakfast enchiladas is their make-ahead convenience!

• Make-Ahead: The entire dish can be assembled and refrigerated, covered, for up to 24 hours before baking. This makes it perfect for busy mornings, holiday brunches, or when entertaining guests. Just pop it in the oven when you’re ready!
• Storage: Leftover baked enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, individual portions can be warmed in the microwave until heated through. For larger portions, cover with foil and reheat in an oven preheated to 300°F (150°C) until warm, about 20-30 minutes, or until the internal temperature reaches 165°F (74°C).
• Freezing (Baked): Baked and cooled enchiladas can be frozen for up to 2-3 months. Wrap individual portions or the entire dish tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before reheating as directed above.
• Freezing (Unbaked): You can also freeze the assembled, unbaked enchiladas (after the overnight soak). Wrap well and freeze. When ready to bake, thaw completely in the refrigerator, then bake as per instructions, potentially adding 10-15 minutes to the initial covered baking time if still very cold.

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