Name: Breakfast Enchilada Casserole
Prep time: 35 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
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)

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.

50 min total 35 min prep 10 min cook 4 487 cal

Ingredients

4 serv.

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)

Instructions

Tap a step to mark it done

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.