Description
Breakfast enchiladas can be prepped the night before so when you wake up in the morning all you need to do is bake them in the oven. Perfect for a weekend brunch with a side of fruit, some home fries, and a mimosa!
Ingredients
Scale
- 1 cups finely chopped cooked ham
- 1/4 cup sliced green onions
- 1 cup shredded reduced-fat cheddar cheese (8 oz)
- 5 flour tortillas (8-inch)
- 3 eggs
- 1 cups 1% milk
- dash of salt
Instructions
- Preheat oven to 350 degrees.
- Lightly spray an 8×8-inch glass baking dish with cooking spray.
- In a large bowl, stir together ham, green onions, and 1/2 of the cheese.
- Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.
- In another large bowl, beat eggs, milk, and salt. Pour over the tortillas. Cover; then bake or refrigerate overnight for a make-ahead breakfast/brunch. If there is any ham and cheese left add that to the top of the enchildas.
- Bake for 35 minutes uncovered. Last 5 minutes of baking add take the enchiladas out of the oven and top with cheese. Place it back in the oven for 5 more minutes or until the cheese has melted.
- Serving size: 1 enchilada
Notes
MyWW points Blue: 4; Green: 5 Purple: 4
I use the recipe builder from WW to figure out points.
Nutrition
- Serving Size: 1 enchilada
- Calories: 317
- Sugar: 3.2g
- Fat: 16.7g
- Saturated Fat: 7.7g
- Carbohydrates: 20.6g
- Fiber: 11.1g
- Protein: 30.5g