Cheesy Eggs Benedict Breakfast Enchiladas
Cheesy Eggs Benedict Breakfast Enchiladas are a fun twist on brunch that will satisfy a crowd! Fluffy scrambled eggs, green chilis and leftover ham are rolled up in flour tortillas and covered with a cheesy hollandaise sauce, then topped with fresh tomatoes and green onions, for a zesty and decadent breakfast you will love!
- Prep40 minutes
- Cook20 minutes
- Total1 hr
- Serves5
Cheesy Eggs Benedict Breakfast Enchiladas
Whether it’s Mother’s Day, Easter or just a family get-together, dinner always seems to be the first thing on my list to plan. Breakfast or brunch often get’s left in the dust and that is quite a shame. Seeing it is one of the most important meals of the day, it really should get as much, if not more love and attention than any other meal during planning.
These Orange Sweet Rolls and Blueberry Sour Cream Coffee Cake are staples at our brunch table for something sweet, but we always go back and forth debating what savory dishes to make. These Cheesy Eggs Benedict Breakfast Enchiladas were derived from a couple of my all time favorite things, Enchiladas and Eggs Benedict!
Surely you will have some leftover ham sitting around after a big holiday dinner, so what better way to use it up than with these Breakfast Enchiladas?! Start by scrambling some eggs with green chilis for an added kick. The key to light and fluffy eggs is cooking them over lower heat and stirring constantly. This introduces a lot of air into the eggs so they are the perfect consistency. Add the ham and cheese to the eggs towards the end of the cooking process, just so it gets slightly warmed through.
When your ham and eggs are ready, roll them up in flour tortillas and place them in a greased 9×13 pan. Next comes the best part, cheesy hollandaise sauce! This sauce is a combination of a traditional hollandaise sauce that uses lime juice instead of lemon and is mixed with Crystal Farms Pepper Jack cheese.
I’m not going to lie, making hollandaise sauce isn’t for the faint of heart. It requires patience and proper attention paid to the process. If you are looking for something quick and easy, feel free to cheat and whip up a hollandaise sauce from the packet and incorporate it with the cheese. You will still get lots of great flavor and richness.
One place you don’t want to skimp is with the cheese. I always use local Wisconsin Crystal Farms Cheese for trusted quality and freshness. I can always rest assured knowing their products are natural and taste great. For this particular dish I opted for their new Pepper Jack shredded cheese to add a little kick to the dish.
Top your tortillas with the cheese sauce and toss them in the oven for 20 minutes. When everything is nice and heated through, remove from the oven and top with some fresh tomatoes and green onions. Serve with wedges of lime for an amazingly rich and delicious breakfast your guests are sure to never forget!
Enter to win a 14” Oval Le Creuset Stoneware Dish in Blue (Marseille), perfect for preparing your holiday side dish!*
This is a sponsored conversation written by me on behalf of Crystal Farms. The opinions and text are all mine.
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