Breakfast Enchilada Casserole
This breakfast enchilada casserole is a perfect dish to serve guests. Scrambled eggs with ham and cheese filled in corn tortillas, then dressed with enchilada sauce, and baked topped with queso until bubbly.
Ingredients
- 6 large eggs
- salt and freshly ground black pepper to taste
- 2 cups shredded queso quesadilla cheese, divided
- 4 ounces diced ham, such as smithfield®
- 10 corn tortillas
- 1 (10-ounce) can green enchilada sauce
- chopped cilantro, for garnish (optional)