Overnight Breakfast Enchilada Casserole
Overnight breakfast casseroles are a great way to make a delicious breakfast for a special occasion. Make this overnight breakfast enchilada casserole the day before, refrigerate it and pop it in the oven the next morning. Yummy and delicious breakfast cooks while you spend time on other things. When the timer dings, you will have a delicious dish that will make your family cheer.
If you are feeding a bigger crowd, make sure to check out my Overnight Blueberry French Toast Bake and my Overnight Cranberry Bliss French Toast Casserole for the perfect sweet option to go along with the breakfast enchilada casserole. Need another savoury option? Try Crescent Roll Breakfast Casserole, 9x13 quiche or eggs benedict casserole...Yummy!
Overnight Breakfast Enchiladas
2 cups ground (or finely minced) ham
½ cup chopped green onions
½ cup finely chopped bell peppers
2 tablespoon oil
12 - 14 corn or flour tortillas
2 ½ cups grated cheddar cheese (divided)
4 eggs
2 cups 2% milk
1 tablespoon flour
¼ teaspoon garlic powder
2-3 drops hot sauce
Spray large casserole dish (11X17) with cooking spray.
Saute ham, onion and peppers in oil until onions & pepper are soft.
If you are using corn tortillas....microwave in a damp paper towel for ~1 minute or until soft & pliable.
Fill each tortilla with 2-3 tablespoon of filling and top with cheese (about another 2 Tbsp). Roll and place seam side down in casserole dish. Continue until pan is full.
In a large bowl beat eggs. Add milk, flour, garlic powder & hot sauce. Mix well.
Pour over enchiladas & cover with plastic wrap. Refrigerate overnight.
Remove enchiladas from the refrigerator 30 minutes prior to baking. Remove plastic wrap before baking!
Preheat oven to 350 degrees. Bake enchiladas for 45-50 minutes or until a knife inserted in the middle comes out clean.
Sprinkle with a bit of additional cheese and let stand for 5 minutes before serving. Serve with salsa and sour cream.
Serves 6 to 8
Overnight Breakfast Enchilada Casserole
Overnight Breakfast Enchilada Casserole is the perfect special occasion breakfast dish!
Ingredients
- 2 cups ground ham
- ½ cup chopped green onions
- ½ cup finely chopped bell peppers
- 2 tablespoon oil
- 12 – 14 corn or flour tortillas
- 2 ½ cups grated cheddar cheese (divided)
- 4 eggs
- 2 cups 2% milk
- 1 tablespoon flour
- ¼ teaspoon garlic powder
- 2-3 drops hot sauce
Instructions
- Spray large casserole dish (11X17) with cooking spray.
- Saute ham, onion and peppers in oil until onions & pepper are soft.
- If you are using corn tortillas….microwave in a damp paper towel for ~1 minute or until soft & pliable.
- Fill each tortilla with 2-3 tablespoon of filling and top with cheese (about another 2 Tbsp). Roll and place seam side down in casserole dish. Continue until pan is full.
- In a large bowl beat eggs. Add milk, flour, garlic powder & hot sauce. Mix well.
- Pour over enchiladas & cover with plastic wrap. Refrigerate overnight.
- Remove enchiladas from the refrigerator 30 minutes prior to baking. Remove plastic wrap before baking!
- Preheat oven to 350 degrees. Bake enchiladas for 45-50 minutes or until a knife inserted in the middle comes out clean.
- Sprinkle with a bit of additional cheese and let stand for 5 minutes before serving. Serve with salsa and sour cream.
Notes
This recipe tastes awesome! Use baked ham & put through a meat grinder for ground ham. You could also use finely chopped ham if you don’t have a grinder.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 488Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 154mgSodium: 701mgCarbohydrates: 48gFiber: 5gSugar: 12gProtein: 28g
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That looks fantastic. I will definitely be trying this one out.
Hmmm... what the bleep is ground ham? This recipe looks delish but that scared me. Is it a cousin of Spam? Thanks for including the meat grinder tip. Still wondering what it is in its natural form, but don't tell me. I'm too squeamish.
Hahahaha Jody. It is leftover baked ham that has been put through a meat grinder or chopped fine.
Looks delicious, but no explanation as to why this is the meal to have before a night of drinking. Hangover cure? Or just something you can prepare early and heat up when a hangover removes your desire to cook anything?
🙂
Ummm.....No one said it was to eat before a night of drinking. 🙂
What temperature???
Also what's the purpose of removing from refrigerator 30 minutes before baking?
350 degrees. It was in the post but not in the recipe card. Sorry about that. The 30 minutes lets it come up in temperature a bit so it cooks more evenly.