Belly Full · by Amy Flanigan★ 5.0 (53)
Make-Ahead Breakfast Enchiladas
NUTRITION · PER SERVING540M COOK
CAL 29%·PRO 83%
CARBS 40G28% OF CAL
22G FIBER3G SUGAR15G OTHER
FAT 38G59% OF CAL
19G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breakfast enchiladas filled with eggs, ham, and cheese, assembled the night before and baked in the morning. Convenient for feeding a crowd.
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Nutrition & ingredients
Ingredients
serves 5- 2 cups deli ham (, chopped small)
- 1/2 cup diced scallions
- 2 & 1/2 cups shredded cheddar cheese (, divided)
- 10 (8-inch) flour tortillas
- 1 & 1/4 cups half-and-half
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon flour
- salsa, sour cream, and extra green onions or cilantro for serving
At a glance
PER SERVING · TIME 540M
CAL 29%·PRO 83%
CARBS 40G28% OF CAL
22G FIBER3G SUGAR15G OTHER
FAT 38G59% OF CAL
19G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1376mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 622mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1376MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.