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–+ servings

Breakfast Enchilada Casserole

This breakfast enchilada casserole is a perfect dish to serve guests. Scrambled eggs with ham and cheese filled in corn tortillas, then dressed with enchilada sauce, and baked topped with queso until bubbly.
Print Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Entree
Cuisine: Mexican
Calories: 487
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 6 large eggs
  • 1/4 teaspoon salt
  • 2 cups shredded Queso Quesadilla cheese, divided
  • 4 ounce diced ham, such as Smithfield®
  • 10 corn tortillas
  • 10 ounce can green enchilada sauce
  • Chopped cilantro optional

Method
 

  1. Preheat the oven to 350 degrees F (180 degrees C).
  2. Whisk eggs, salt, pepper, 1/4 cup cheese, and ham in a mixing bowl. Heat a large skillet over medium-high heat. Pour egg mixture in and cook for 3 minutes. Stir and cook for 2 minutes more.
  3. Divide egg mixture equally into tortillas, about 2 tablespoons each. Roll tortillas up and place seam side down in a glass casserole dish. Pour enchilada sauce over the top.
  4. Bake in the preheated oven for 20 minutes. Top with remaining 1 3/4 cups cheese and cook until cheese is melted and golden, about 10 minutes more.
  5. Let stand for 5 minutes before serving. Garnish with cilantro.

Nutrition

Calories: 487kcalCarbohydrates: 34gProtein: 31gFat: 25gSaturated Fat: 11gCholesterol: 339mgSodium: 1368mgFiber: 5gSugar: 5g

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