If you’re craving a breakfast dish that feels like a warm, comforting hug, then Quichiladas – Ham & Cheese Breakfast Enchiladas Recipe is exactly what you need. This delightful recipe combines the savory goodness of diced ham, the gooey meltiness of cheddar cheese, and the subtle tang of honey mustard—all wrapped inside fluffy flour tortillas and soaked in a luscious egg and half-and-half custard. It’s a fantastic way to start your morning with a dish that’s both hearty and irresistibly flavorful, perfect for feeding a family or impressing weekend guests with minimal fuss and maximum taste.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients might look simple at first glance, but each plays a vital role that brings the Quichiladas – Ham & Cheese Breakfast Enchiladas Recipe to life. From the salty ham to the creamy custard mixture, everything contributes to creating perfect layers of flavor, texture, and color.
- 2 cups diced cooked ham: Provides the salty, meaty protein base and depth of flavor.
- 2½ cups shredded cheddar cheese, divided: Adds creamy, melty richness; reserve some for topping.
- 1/4 cup honey mustard dressing: Brings a subtle sweetness and tang that brightens the whole dish.
- 10 (13-in) soft taco flour tortillas: Serve as the soft, pillowy vessel wrapping up all your fillings.
- 2 cups half-and-half: Creates a luscious custard that soaks into the tortillas for creamy texture.
- 6 large eggs: The binding agent creating that classic quiche-like base in the enchiladas.
- 1 Tbsp all-purpose flour: Helps thicken the custard so it sets beautifully during baking.
How to Make Quichiladas – Ham & Cheese Breakfast Enchiladas Recipe
Step 1: Prepare and Fill Your Tortillas
Start by spraying a 9×13-inch baking dish with cooking spray to prevent sticking and ensure easy cleanup. In a bowl, mix the diced ham, 2 cups of shredded cheddar cheese, and honey mustard dressing together. This mix is what packs the savory and tangy punch inside each tortilla. Then, spoon this mixture evenly onto each tortilla, roll them tightly, and arrange them seam side down in the pan. This keeps them snug as they bake and absorb the creamy custard.
Step 2: Make the Custard and Soak
In another bowl, whisk the half-and-half, eggs, and all-purpose flour until smooth and completely combined. This custard mixture will soak into the tortillas, transforming them into rich, fluffy “quiches” as they bake. Pour this liquid evenly over the rolled tortillas in your baking dish. Cover the dish and pop it into the fridge overnight or at least for a few hours. This resting step lets the tortillas absorb all that creamy custard magic, which makes the dish decadent and scrumptious.
Step 3: Bake Until Bubbly and Set
When you’re ready to bake, remove the cover from the casserole and preheat your oven to 350ºF. Bake uncovered for about 30-40 minutes until the custard is set, and you see those delightful bubbles rising. This process cooks the eggs perfectly and melds all the flavors together beautifully.
Step 4: Add the Final Cheese Layer
Sprinkle the remaining ½ cup of cheddar cheese evenly over the top of the enchiladas. Return the dish to the oven for another 5-10 minutes. This step lets the cheese melt into a golden, bubbly topping that adds an irresistible finishing touch to your Quichiladas – Ham & Cheese Breakfast Enchiladas Recipe.
How to Serve Quichiladas – Ham & Cheese Breakfast Enchiladas Recipe
Garnishes
While these enchiladas shine on their own, they become spectacular with simple garnishes. Try a sprinkle of fresh chopped parsley or green onions for a pop of color and fresh bite. A dollop of sour cream or a few slices of ripe avocado on the side will balance the richness while adding a creamy contrast. Don’t forget a little hot sauce if you want to add a spark of heat and brighten each bite.
Side Dishes
Pair your Quichiladas – Ham & Cheese Breakfast Enchiladas Recipe with light, fresh sides to balance the richness. A crisp green salad with a lemon vinaigrette offers a refreshing counterpoint. Fresh fruit or a fruit salad brings natural sweetness that complements the savory base perfectly. Roasted or sautéed vegetables also work well if you want a heartier breakfast spread.
Creative Ways to Present
If you’re serving this dish to guests or for a special occasion, consider dividing the enchiladas into individual portions and plating each with a colorful drizzle of salsa or a sprinkle of crispy fried onions on top. You could also prepare mini versions using smaller tortillas for a cute, bite-sized appetizer twist on the Quichiladas – Ham & Cheese Breakfast Enchiladas Recipe.
Make Ahead and Storage
Storing Leftovers
Quichiladas keep beautifully in the fridge for up to 3 days. Store leftovers in an airtight container to maintain freshness and prevent the tortillas from drying out. Reheat gently for best texture.
Freezing
If you want to save some for later, freeze the cooked enchiladas in a freezer-safe dish or container. Wrap tightly to avoid freezer burn, and they will stay good for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For reheating, cover the dish with foil and bake in a 350ºF oven until warmed through, usually 20-25 minutes. This method keeps the texture tender and prevents drying. Alternatively, microwave individual servings on medium power in short intervals, stirring or checking as needed to get an even heat.
FAQs
Can I use a different type of cheese?
Absolutely! While cheddar is classic for Quichiladas – Ham & Cheese Breakfast Enchiladas Recipe, you can swap in Monterey Jack, Pepper Jack for some heat, or even a blend of cheeses for varied flavor and meltiness.
Is it okay to skip the overnight soak?
You can bake right after assembly, but letting the Quichiladas sit overnight or for a few hours allows the custard to fully soak into the tortillas, making the dish more cohesive and moist.
Can I make this recipe vegetarian?
Yes! Simply replace the ham with sautéed mushrooms, spinach, or your favorite veggies. Adding a bit of smoked paprika or liquid smoke can help mimic that savory depth.
What can I use instead of half-and-half?
You can use whole milk combined with a little cream, or just heavy cream if you want an even richer Quichiladas – Ham & Cheese Breakfast Enchiladas Recipe. Non-dairy milks like oat or cashew may work, but the texture will be slightly different.
Can I prepare this recipe in smaller portions?
Definitely. Just adjust the ingredient quantities and use a smaller baking dish or muffin tins for individual servings. The baking time may be shorter, so watch closely.
Final Thoughts
Trust me when I say once you try the Quichiladas – Ham & Cheese Breakfast Enchiladas Recipe, it will become a staple in your breakfast or brunch rotation. It’s a perfect blend of comforting textures and flavors that’s surprisingly easy to pull off, yet feels utterly special. Whether feeding a crowd or making a cozy weekend breakfast, this dish never fails to delight and satisfy. Go ahead, give it a try—you’ll be so glad you did!
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Quichiladas – Ham & Cheese Breakfast Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Total Time: 1 hour 15 minutes plus overnight refrigeration
- Yield: 5 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Quichiladas are a delicious twist on traditional enchiladas, featuring ham and cheese wrapped in soft flour tortillas and baked in a creamy egg custard. Perfect for a hearty breakfast or brunch, this recipe combines savory ham, sharp cheddar cheese, and a touch of honey mustard for a flavorful start to your day.
Ingredients
Filling
- 2 cups diced cooked ham
- 2½ cups shredded cheddar cheese, divided
- ¼ cup honey mustard dressing
- 10 (13-inch) soft taco flour tortillas
Custard Mixture
- 2 cups half-and-half
- 6 large eggs
- 1 Tbsp all-purpose flour
Instructions
- Prepare the baking dish and filling: Spray a 9×13-inch baking pan with cooking spray. In a bowl, mix together the diced cooked ham, 2 cups of shredded cheddar cheese, and honey mustard dressing until well combined. Divide this ham mixture evenly among the tortillas, then roll each tortilla up and place them seam side down in the prepared baking dish.
- Make the custard mixture: In a separate bowl, whisk together the half-and-half, eggs, and all-purpose flour until the mixture is smooth and fully combined. Pour this custard mixture evenly over the rolled tortillas in the baking dish. Cover the dish and refrigerate overnight to allow flavors to meld and the custard to set.
- Bake the enchiladas: When ready to cook, preheat your oven to 350ºF (175ºC). Remove the cover from the casserole and bake the enchiladas for 30 to 40 minutes, or until the custard is fully set and the edges begin to brown slightly.
- Add remaining cheese and finish baking: Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the enchiladas. Return the dish to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly. Remove from oven and let cool slightly before serving.
Notes
- This dish benefits from an overnight rest to enhance the flavors and texture of the custard.
- Use a sharp cheddar cheese for a more pronounced cheese flavor.
- Honey mustard adds a subtle sweetness and tang; you can substitute with Dijon mustard and honey if preferred.
- Ensure the tortillas are soft to prevent cracking when rolling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
