Brunch Ham Enchilada Casserole Make Ahead Recipes

HAM ENCHILADAS FOR BRUNCH

Steps:

• Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. , In a large bowl, whisk the flour, milk and eggs until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer. Sprinkle with remaining cheese; bake for 3 minutes or until the cheese is melted. Let stand for 10 minutes before serving.

BRUNCH ENCHILADAS

Steps:

• Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
• In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C).
• Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

BRUNCH HAM ENCHILADA CASSEROLE (MAKE AHEAD)

Steps:

• Preheat oven to 350ºF.
• Spread each tortilla with 2-3 tablespoons of the soft cheese to within 1/2 inch of edges. Combine ham and onions, place about 1/3 cup down the center of each tortilla and add about 2-3 tablespoons cooked hash browns.
• Roll up and place seam side down in greased 9x13-inch pan.
• In a bowl, combine flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate overnight.
• Remove from fridge 30 minutes before baking.
• Cover and bake 25 minutes.
• Uncover, bake for 10 minutes.
• Sprinkle with shredded Cheddar cheese, bake 3 minutes longer or until cheese melts.
• Let stand 5-10 minutes before serving.

OVERNIGHT BRUNCH ENCHILADAS

Steps:

• Spray a 9x13-inch glass or stoneware baking dish with cooking spray.
• Combine ham, bell peppers, onion, and garlic in a bowl. Place about 4 tablespoons onto 1/2 of each tortilla; sprinkle each with about 4 tablespoons of Cheddar cheese. Roll up tightly and place, seam-side down, in the prepared baking dish. Refrigerate remaining Cheddar until ready to bake.
• Beat eggs in a bowl. Blend in milk, flour, and hot pepper sauce until smooth and thoroughly combined. Slowly pour egg mixture over tortillas. Cover with plastic wrap and refrigerate overnight, or for up to 12 hours.
• Remove from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F (175 degrees C). Spoon some egg mixture over tortillas.
• Bake in the preheated oven until egg mixture is set and a knife inserted into the center comes out clean, 45 to 50 minutes. Sprinkle with remaining Cheddar. Let stand for 5 minutes. Serve with sour cream and salsa.

MAKE-AHEAD BREAKFAST ENCHILADAS

Steps:

• Spray a large (9x13) baking dish with cooking spray and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
• In a bowl, mix the cooked sausage, scrambled eggs, 1 cup of shredded cheese, and a pinch of salt and pepper. Add roughly 1/4 cup of the mixture to each tortilla, then gently roll them and place in the baking dish. The bottom edge of each roll should be on the bottom of the dish so that the tortilla won't unroll while baking. Fill the baking dish with rolled tortillas.
• Pour enchilada sauce evenly over the tortillas. Add the remaining cup of cheese. Place in the oven and bake for about 25 minutes.
• Allow the dish to cool for 5 minutes before serving.

BREAKFAST ENCHILADAS

Steps:

• Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain., In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese., Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish., Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion.

CALEDONIAN BRUNCH CASSEROLE (MAKE-AHEAD)

Steps:

• In a 9" x 13" buttered glass baking dish, put 8 pieces of bread, and add pieces to cover dish entirely.
• Cover bread with slices of back bacon or ham- it's best if your meat is about the size of the bread slice, for ease of cutting after it's cooked.
• Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich.
• In a bowl, beat eggs, salt and pepper.
• To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco, and then pour over the sandwiches.
• Cover and let stand in fridge overnight.
• In the morning, melt ¼ lb.
• butter, and pour over the top.
• Cover with crushed Special K or corn flakes and bake, UNCOVERED for 1 hour at 350 degrees.
• Let sit for at least 10 minutes before serving.
• It's very nice served with fresh, chopped fruit.

BRUNCH BUDDIES ENCHILADAS

Steps:

• Preheat oven to 350°. Place 2 cups cheese, ham, green pepper, onion and tomato in a large bowl; toss to combine. Place 1/2 cup mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down., In another bowl, whisk eggs, cream, flour and seasonings until blended; pour over enchiladas. Sprinkle with remaining cheese; add toppings., Bake, covered, 30 minutes. Uncover; bake until cheese is melted and a knife inserted in egg portion comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing uncovered time to 25-35 minutes or until cheese is melted and a thermometer inserted in center reads 165°.