Chris' Recipes

Bon Appetite!

Breakfast Ham Enchilada Bake

Written By: Chris - Aug• 29•15

So I often throw together dishes on the fly, utilizing various ingredients that I have on hand in the fridge and pantry.  I also pride myself in the fact that I throw very little away, while trying not to waste much in my kitchen.  I make every attempt to transform various items and leftovers to include them in new dishes.  Bill and I recently had to attend a day of hands on work at the local winery that we’ve become involved in; and inevitably, I know people get hungry (particularly Bill who eats on a schedule)!  I knew we would be arriving late morning, so I decided to throw together a “brunch” dish to share with the group.  You can substitute any of the ingredients that you may have in your fridge, but the combination of what I had was quite delicious!



2 Cups Ham, cold cuts chopped
1 Large Onion, chopped
1/2 Cup Bell Peppers, chopped
2 Tablespoons Extra Virgin Olive Oil
1 Cup Ricotta Cheese
Chicken Tenderloins, left over chopped (optional, could be ground beef, etc.)
1 14.5 oz. Can Diced Tomatoes
1 Tablespoon Taco seasoning
4 Eggs
2/3 Cup Half and Half
Mozzarella and Cheddar Cheese, shredded 
Fresh Cilantro, chopped
Salt & Pepper, to taste
Yellow Corn Tortillas
Fresh tomatoes
Sour Cream

Preheat oven to 350 degrees.


Start by chopping the onions and sauteing them in the oil until they start to become soft.  Add the chopped ham and cook over medium heat until the ham is browned slightly.

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Add chopped peppers and cook for another minute or two before turning off the heat.  Stir in the ricotta cheese, taco seasoning, canned tomatoes and fresh cilantro.  Season with salt and pepper.

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Meanwhile, spray a baking dish with non stick cooking spray and heat the corn tortillas over open flame on both sides to char and set aside.  Reserve the left over filling!

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Spoon some of the filling into each tortilla and roll, placing into the baking dish seam side down.

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Scramble the eggs with the half and half and add the remaining filling.  Stir until blended.


Pour the egg mixture evenly over the wrapped, filled tortillas and sprinkle with a generous amount of mozzarella and cheddar cheese.

Bake at 350 degrees, covered with foil for about a half hour to 45 minutes.  Uncover, and continue to bake another 15 minutes until the cheese is browned.


These are great hot out of the oven, or even warm – closer to room temperature.  Top with your favorite toppings!






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