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Benedict Breakfast Enchiladas Recipe

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3.8 from 7 reviews

Benedict Breakfast Enchiladas combine fluffy scrambled eggs with ham, green chilies, tomatoes, and pepper jack cheese, all wrapped in warm tortillas and topped with a rich, cheesy hollandaise sauce. This hearty and flavorful breakfast casserole is baked to perfection and garnished with fresh tomatoes and green onions, perfect for a satisfying morning meal.

  • Total Time: 1 hour
  • Yield: 5 servings

Ingredients

Enchiladas

  • 7 eggs
  • 5 egg whites
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • 4 oz. can diced green chilies, drained
  • 10 oz. can Rotel Mexican diced tomatoes, drained
  • 1 1/2 cups chopped ham
  • 1 cup Crystal Farms Pepper Jack shredded cheese
  • 10 flour tortillas, 10 inches
  • 1 large tomato, chopped
  • 1 bunch green onions, chopped

Hollandaise Cheese Sauce

  • 3/4 cup firm butter
  • 5 egg yolks
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1/3 cup milk
  • 1 cup Crystal Farms Pepper Jack shredded cheese

Instructions

  1. Cook the egg mixture: Heat a large skillet over medium-low heat. Add 7 whole eggs, 5 egg whites, 1/3 cup milk, salt, and drained green chilies to the pan. Stir constantly for 4-5 minutes until the eggs begin to scramble.
  2. Add tomatoes, ham, and cheese: Mix in the drained Rotel tomatoes, chopped ham, and 1 cup shredded Pepper Jack cheese. Continue cooking for 1-2 minutes until well combined and heated through.
  3. Fill tortillas: Spoon about 2/3 cup of the ham and egg mixture into each flour tortilla, roll them up, and place them seam side down in a greased 9×13-inch baking dish.
  4. Prepare hollandaise sauce base: In a small saucepan over very low heat, vigorously whisk together 5 egg yolks and lime juice. Add 1/3 cup of firm butter and lime zest, stirring constantly until the butter is melted slowly to prevent curdling.
  5. Finish hollandaise sauce: Gradually add the remaining butter to the pan, continuously whisking until the sauce thickens without curdling. Use a double boiler if necessary to maintain low heat.
  6. Fix curdled sauce (if needed): If curdling occurs, add a tablespoon of boiling water and whisk vigorously or use an immersion blender to smooth the sauce.
  7. Add milk and cheese to sauce: Stir in 1/3 cup milk and 1 cup shredded Pepper Jack cheese until melted and combined. Use an immersion blender again if the sauce appears separated; taste remains excellent regardless.
  8. Assemble and bake: Pour the cheesy hollandaise sauce evenly over the filled enchiladas in the baking dish. Bake in a 400°F oven for 20 minutes or until everything is heated through and bubbly.
  9. Serve: Remove from oven and immediately top with freshly chopped tomatoes and green onions before serving.

Notes

  • Use very low heat when making the hollandaise sauce to avoid curdling.
  • If sauce curdles, adding hot water and whisking vigorously helps to restore smoothness.
  • Double boiler method is recommended for gentle heat control when making the hollandaise sauce.
  • Use fresh green onions and tomatoes for a vibrant garnish.
  • Leftovers can be stored covered in the refrigerator for up to 2 days but are best eaten fresh.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://yourdailycook.com/benedict-breakfast-enchiladas-recipe/