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.
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
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
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
BREAKFAST ENCHILADA BAKE
My sister gave me this fuss-free recipe for a hot hearty breakfast dish, and I can't tell you how many times I've used it for holiday brunch. I love it because it's full of flavor, fast and filling enough to hold us through Christmas Day.
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the cheeses. Spoon about 1/4 cup of ham mixture off-center on each tortilla; sprinkle with 2 tablespoons cheese mixture. Fold sides and ends over filling and roll up. Place seam side down in a greased 13-in. x 9-in. baking dish., In a large bowl, whisk the eggs, cream, flour, garlic powder, salt and hot pepper sauce. Pour over tortillas. Sprinkle with remaining ham mixture. , Cover and bake at 350° for 50 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 427 calories, Fat 26g fat (14g saturated fat), Cholesterol 245mg cholesterol, Sodium 1049mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
BRUNCH BUDDIES ENCHILADAS
In our women's group, we take turns making brunch. I was tired of the same casseroles so I invented this Mexican-style bake. The recipe requests keep coming. -Julia Huntington, Cheyenne, Wyoming
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place 2 cups cheese, ham, green pepper, onion and tomato in a large bowl; toss to combine. Place 1/2 cup mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down., In another bowl, whisk eggs, cream, flour and seasonings until blended; pour over enchiladas. Sprinkle with remaining cheese; add toppings., Bake, covered, 30 minutes. Uncover; bake until cheese is melted and a knife inserted in egg portion comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing uncovered time to 25-35 minutes or until cheese is melted and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 375 calories, Fat 22g fat (10g saturated fat), Cholesterol 214mg cholesterol, Sodium 832mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.
BRUNCH ENCHILADAS
From Feb/Mar 2000 issue of Taste of Home. Another great breakfast that is so conveniently put together the night before. Prep time includes 30 minutes actual labor and 8-1/2 hours refrigeration and standing time. Cook time is 38 minutes and 10 minutes standing time. Re: Review posted by 5hungrykids (who does not accept zmail): The recipe I posted here has never differed from the original recipe published in the TOH magazine, in ingredients or baking instructions. I did a quick check of their website to see if it had been changed since 2000 but it's still exactly the same as this posting. I think baking it at 325° is reasonable enough, but that would account for your longer bake time. :)
Provided by Tinkerbell
Categories One Dish Meal
Time 9h48m
Yield 10 enchiladas
Number Of Ingredients 8
Steps:
- Combine ham and onion; place 1/3 cup down the center of each tortilla.
- Top with 2 Tablespoons cheese.
- Roll up and place seam side down in a greased 13x9x2 baking dish.
- In a bowl, combine flour, cream, eggs and salt until smooth.
- Pour over tortillas.
- Cover and refrigerate for 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking.
- Cover and bake at 350 degrees for 25 minutes.
- Sprinkle with remaining cheese; bake 3 minutes longer or until cheese is melted.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 418.3, Fat 22, SaturatedFat 10.8, Cholesterol 183.1, Sodium 983.6, Carbohydrate 32.3, Fiber 1.9, Sugar 1.6, Protein 21.9
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
BREAKFAST ENCHILADAS
Start this breakfast casserole the night before. Serve with salsa and a side fruit salad to start your morning with something special. Originally from a November 2006 issue of Southern Living. For a change, substitute ground pork sausage, either mild or spicy, for the ham. Prep time does not include chill or standing time.
Provided by Leslie in Texas
Categories Breakfast
Time 49m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle cooked ham and chopped green onions evenly down the center of each tortilla;top each with 2 tablespoons of shredded cheese.
- Roll up tortillas and place, seam sides down, in a lightly greased 13x9 inch baking dish.
- Whisk together the eggs and next 4 ingredients in a large bowl; pour mixture evenly over tortillas.
- Cover and refrigerate at least 8 hours.
- Remove from refrigerator and let stand 30 minutes at room temperature before baking.
- Bake, covered, at 350°F for 20 minutes; uncover and bake 15 minutes.
- Sprinkle with remaining 3/4 cup cheddar cheese and bake 3-4 more minutes or until cheese melts.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 412.3, Fat 26.7, SaturatedFat 13.8, Cholesterol 223.3, Sodium 434.7, Carbohydrate 18.6, Fiber 2.3, Sugar 1.6, Protein 24.7
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
BREAKFAST ENCHILADAS
A hearty breakfast dish that includes hashbrowns, cheese, ham and diced green chilies rolled into flour tortillas. A new favorite for your next brunch or office get together that can be made in advance and reheated easily the next day.
Provided by MAMASPICE
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
- Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
- Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.
Nutrition Facts : Calories 482.6 calories, Carbohydrate 53 g, Cholesterol 36.6 mg, Fat 24.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.6 g, Sodium 1578.4 mg, Sugar 3.6 g
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4.5/5 (2)Total Time 8 hrs 45 minsCategory Breakfast/BrunchCalories 527 per serving
- Combine your onions with your ham. Put approximately 1/3 of a cup down the center of your tortilla, top with 2-3 Tablespoons of cheese. Roll “enchilada style” and place seam side down in the pan. Do this for all 8 tortillas.
- In a mixing bowl combine the eggs with the flour, half and half, salt and pepper. Beat until mixed thoroughly. Pour over tortillas. Cover and refrigerate for at least 8 hours.
- Remove the enchiladas 30 minutes before you are ready to bake them. Top with remaining cheese.
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