Recipe Background
Deliciously cheesy and savory breakfast enchiladas filled with ham, peppers, and eggs.
This classic Mexican comfort food gets the breakfast treatment! Brunchiladas are filled with bright green peppers, savory ham, and tangy onions and topped with a creamy, garlicky scrambled-egg sauce. Unbelievably cheesy and unbelievably hearty, Brunchiladas are tender and rich — perfect for a relaxing and filling morning meal. Plus, the name is just as much fun to say as the meal is to eat!
Ingredients
- 1 pound ham cooked and chopped
- 3/4 cup green onions sliced
- 3/4 cup green bell peppers chopped
- 3 cups cheddar cheese shredded, divided
- 10 (6-7-inch) flour tortillas
- 5 eggs beaten
- 2 cups half-and-half
- 1/2 cup milk
- 1 tablespoon all-purpose flour
- 1/4 teaspoon garlic powder
- hot sauce optional, to taste
Directions
- Grease a 9x13-inch baking dish.
- Place the ham in a food processor and pulse until it is finely ground.
- Mix the ground ham, the green onions, and the green peppers together.
- Spoon about 1/3 cup of the ham mixture and 3 tablespoons of the cheddar cheese to each tortilla.
- Roll up the tortillas, then carefully place the filled tortillas, seam-side down, into the greased baking dish.
- In a medium bowl, mix the eggs, the half-and-half, the milk, the flour, the garlic powder, and the hot sauce.
- Pour the egg mixture over the tortillas in the baking dish.
- Cover the baking dish and refrigerate the tortillas overnight, about 8 hours.
- Preheat the oven to 350 degrees F when you are ready to bake the dish.
- Bake the casserole, uncovered, until the eggs are set, about 50-60 minutes.
- Sprinkle the top of the casserole with the remaining 1 cup of the cheddar cheese.
- Bake until the cheese melts, about 3-4 minutes.
- Remove the casserole from the oven and let it stand for 10 minutes.
- Serve!
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