Description
These make-ahead breakfast enchiladas combine savory diced ham and melted cheese inside tender tortillas, all baked in a rich egg custard. Prepping the dish the night before allows the flavors to meld and makes morning baking completely effortless.
Ingredients
Scale
Egg Custard
- 4 large eggs
- ½ cup (120ml) heavy cream
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
Enchiladas
- 4 large low-carb flour tortillas
- 8 oz (227g) diced ham
- 1½ cups (170g) shredded Mexican-blend cheese
- 4 green onions, thinly sliced
- ¼ teaspoon freshly ground black pepper
- Non-stick cooking spray
Topping & Garnish
- ¼ cup (30g) shredded Mexican-blend cheese
- 1 tablespoon chopped fresh cilantro or chives
Instructions
- Warm the tortillas: Briefly heat the tortillas in the microwave for about 15 seconds or in a dry skillet over medium heat until they are pliable and fold easily without cracking.
- Mix the filling: In a medium bowl, toss together the diced ham, the 1½ cups (170g) of shredded cheese, sliced green onions, and black pepper.
- Assemble the enchiladas: Divide the ham and cheese mixture evenly among the warmed tortillas. Roll each one up tightly and place them seam-side down into an 8×8-inch baking dish lightly coated with the non-stick cooking spray.
- Prepare the custard: In a measuring jug or bowl, whisk together the eggs, heavy cream, Dijon mustard, and kosher salt until completely smooth. Pour this mixture evenly over the rolled tortillas. Cover the dish tightly with aluminum foil and refrigerate for at least 2 hours, or ideally overnight.
- Bake the dish: When ready to cook, preheat the oven to 350°F. Bake the covered dish for 25 to 30 minutes, until the egg custard is mostly set around the edges.
- Melt the topping: Remove the foil, sprinkle the remaining ¼ cup (30g) of cheese over the top, and return to the oven uncovered for 3 to 5 minutes, until the cheese is bubbling and completely melted. Garnish with chopped cilantro or chives before serving.
Notes
Why It Works
- Warming the tortillas before rolling prevents them from splitting, keeping the filling secure and yielding a neater final presentation.
- Adding a touch of Dijon mustard to the egg mixture provides a subtle tang that balances the richness of the heavy cream and cheese.
- Allowing the unbaked dish to chill overnight gives the tortillas time to absorb the custard, creating a cohesive, strata-like texture when baked.
Common Pitfalls to Avoid
- Skipping the soak: If you bake the dish immediately without chilling, the liquid will pool at the bottom rather than soaking into the tortillas, resulting in a drier top and an uneven texture.
- Uncovering too early: Leave the foil on for the initial 25 to 30 minutes of baking to trap steam and ensure the eggs cook through without drying out the exposed tortilla edges.
Variations
- Swap out the diced ham for cooked, crumbled breakfast sausage or crispy chopped bacon.
- Use pepper jack cheese instead of a Mexican blend to give the filling a slightly spicier kick.
Allergy Alert
This recipe contains Dairy, Eggs, and Wheat/Gluten (depending on the brand of low-carb tortillas used). Substitute as needed.
Nutrition (per serving — estimates)
Calories: 515 | Total Carbs: 18g (Fiber: 11g, Sugar: 2g) | Net Carbs: 7g | Fat: 35g (Saturated: 16g) | Protein: 32g | Sodium: 1050mg
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
Nutrition
- Serving Size: 1 enchilada
- Calories: 515
- Sugar: 2g
- Sodium: 1050mg
- Fat: 35g
- Saturated Fat: 16g
- Carbohydrates: 18g
- Fiber: 11g
- Protein: 32g