Mexican Ham And Cheese Breakfast Casserole Recipes

Steps:

• Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
• Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish.
• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue cooking and stirring until the onions are soft and caramelized, 20 minutes more. If they start to burn, lower the heat further. Season with salt and black pepper.
• Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons of the butter and the bread and cook, stirring occasionally, until light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer the bread to a large bowl. Increase the heat to medium-high, add the remaining 2 tablespoons butter and the mushrooms and cook undisturbed to brown for 1 minute. Continue cooking, stirring occasionally, until soft, about 2 minutes more. Season with salt and black pepper.
• Whisk together the eggs, half-and-half, mustard, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere. Transfer the mixture to the buttered baking dish. Top with a single layer of tomatoes and sprinkle with the remaining 1/2 cup Gruyere and the Parmesan. (The casserole can be refrigerated overnight and baked the next day.)
• Bake until the top is golden brown and the casserole is set (doesn't jiggle when shaken), about 40 minutes. Top with the parsley.

Steps:

• 1. Preheat the oven to 350 degrees. Take a lasagna size pan (if using a 9x13 pan you may need fewer ingredients) and drizzle some of the enchilada sauce (shake the can before opening) over the bottom of the pan to cover.
• 2. Use 6 tortillas to cover the bottom of the pain and top with enchilada sauce (this will use up the rest of the first can). Layer sliced ham to cover. Shred one pound of cheese (you may use less if desired) and cover the ham. Sprinkle on some of the chopped green onions and one can (drained) of the halved black olives.
• 3. Top this layer with another 6 tortillas, cover them with enchilada sauce and repeat the steps above. Cover with the last 6 tortillas and the remainder of the enchilada sauce. Sprinkle the Mexican blend cheese on top for color (and if you have any green onions or olives left over you may add those too).
• 4. Bake at 350 degrees until all ingredients are well melted, about 35 to 45 minutes. Remove from the oven and cool for 10 to 15 minutes. Cut as you would a lasagna and serve with sour cream, shredded lettuce and your favorite salsa. Great with beans and rice. Leftovers heat up very well in the microwave.

Steps:

• Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper.
• Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.

Steps:

• In a large bowl, combine ham and onions; place about 1/4 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 another large bowl, combine the flour, cream, eggs and, if desired, salt 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 for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.