breakfast enchilada casserole
Soups & Salads
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.
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)
Directions
- Preheat the oven to 350 degrees F (180 degrees C).
- 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.
- 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.
- 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.
- Let stand for 5 minutes before serving. Garnish with cilantro.
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