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!
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.
I recently made the mistake of running out of cheese one weekend when all the stores were closed. I needed some cheese ASAP to finish my dish so I asked my husband to grab a pack from his mom’s house while he was visiting. He came home with a bag of cheeses…which shall remain nameless, and it just wasn’t the same as my trusty Crystal Farms. I had no other choice, so I topped my dish with the off-brand cheese and hoped for the best. Needless to say, after the baking process had finished, the cheese barely looked melted and it was tough. This is why I stick to the good stuff!
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!
For something extra special for the upcoming holidays, I have teamed up with Crystal Farms to give one lucky reader a Le Creuset Heritage Stoneware 14″ Au Gratin Dish. Enter below for your chance to win!
Cheesy Eggs Benedict Breakfast Enchiladas
Equipment
Ingredients
- Enchiladas
- 7 eggs
- 5 egg whites
- 1/3 c. milk
- 1/4 tsp. salt
- 4 oz. can diced green chilies drained
- 10 oz. can Rotel Mexican diced tomatoes drained
- 1 1/2 c. chopped ham
- 1 c. Crystal Farms Pepper Jack shredded cheese
- 10 10 ” flour tortillas
- 1 large tomato chopped
- 1 bunch green onions chopped
- Hollandaise Cheese Sauce
- 3/4 c. firm butter
- 5 egg yolks
- 1 tsp. lime zest
- 1 Tbsp. lime juice
- 1/3 c. milk
- 1 c. Crystal Farms Pepper Jack shredded cheese
Instructions
- Heat a large skillet over medium-low heat. Add 7 whole eggs, 5 egg whites, 1/3 c. milk, salt and drained green chilis to the pan. Stir constantly over medium-low heat for 4-5 minutes until the eggs start to scramble. Add the Rotel, chopped ham and 1 c. shredded cheese and continue cooking for 1-2 minutes.
- Roll 2/3 cup of the ham and egg mixture into each tortilla. Place the rolled tortillas in a greased 9×13 pan.
- Meanwhile, in a small saucepan vigorously stir egg yolks and lime juice with a whisk. Add 1/3 cup of the firm butter and lime zest and heat over very low heat. Stir constantly with wire whisk, until butter is melted.
- Add remaining butter to the pan, continuing to stir vigorously until butter is melted and sauce is thickened. (Be sure butter melts very slowly so eggs have time to cook and thicken sauce without curdling. If your stove doesn’t have a burner that cooks at a low enough temperature, use a double boiler over low heat)
- *If the sauce curdles (the eggs begin to separate), add a tablespoon of boiling water and beat vigorously with wire whisk or immersion blender until it’s smooth.
- Add the milk and cheese to the hollandaise sauce and whisk until well combined and melted. If the hollandaise sauce had curdled at all, now is a good time to take an immersion blender to the mixture to try and smooth it out. Regardless of appearance, it will still taste good!
- Pour the cheesy hollandaise sauce over the enchiladas and bake at 400° for 20 minutes, or until everything is heated through.
- Serve immediately topped with fresh tomatoes and green onions.
Nutrition
Enter to win a 14” Oval Le Creuset Stoneware Dish in Blue (Marseille), perfect for preparing your holiday side dish!*
