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Breakfast Enchiladas

September 9, 2016

My Mom gave me this recipe a few years back, and I love making it for brunch. What’s better than ham, eggs, two kinds of cheese, onions and chilies all baked together?? Not much :) Serve these enchiladas straight from the oven with salsa, sour cream, and avocado on the side. Ole!

2 cups cooked ham, diced
1 1/2 cup shredded pepper jack cheese
3/4 cup red onion, diced
1 can diced green chilies
8 flour tortillas (soft taco size)
8 eggs
1 cup milk
1 Tablespoon, PLUS 1 teaspoon all-purpose flour
Garlic salt, fresh ground black pepper and Tabasco sauce, to taste
1 cup shredded cheddar cheese
1 large tomato, chopped


  • Pre heat oven to 350 degrees F.
  • Spray 9×13 glass baking dish with Pam cooking spray.
  • In a large bowl, mix together ham, pepper jack cheese, onions, and chilies.
  • Place 2 heaping spoonfuls of ham mixture into center of each tortilla.
  • Roll up tortillas and place seam side down, side by side, in baking dish.
  • In a separate large bowl, whisk together eggs, milk, flour, Tabasco, garlic salt, and black pepper until well combined.
  • Pour egg mixture over rolled tortillas in baking dish. Gently press tortillas down into egg mixture, ensuring each is covered with eggs.
  • Bake uncovered 40 minutes, or until eggs are set. If tortilla edges brown too quickly during baking, loosely cover with tin foil.
  • Remove from oven and evenly sprinkle cheddar cheese and tomatoes on top.
  • Return to oven and bake additional 5-8 minutes, until cheese melts.
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