Turkey Breakfast Enchiladas | via MyOtherMoreExcitingSelf.comI’m feeling really good about myself right now. πŸ˜‰

Case in point: 

  1. It’s National Egg Month
  2. It’s soon to be Cinco de Mayo
  3. And what do I share for Turkey Tuesday? Turkey Breakfast Enchiladas, which also happen to contain eggs too!

See what I mean?

I am not always that on the ball when it comes to, well, anything, so I’m going with it for now.

I most recently had this fabulously yummy recipe at my mom’s before Easter. The original recipe calls for ham but an easy substitute is turkey ham. 

Yes, there is turkey ham. Jennie-O Turkey Store makes a great product and I use it in many recipes, including one of my favorite quiche recipes here and a fab turkey ham and cheesy potato hotdish here.

I personally love breakfast for supper too, so these enchiladas would be a wonderful and nutritious entree in the evening for your family – so much protein and other nutrients! (Note – part of this is a make ahead recipe so you can put it together the night before and finish it the next day. #Winning!) 

How will you #tryturkey this week?


(Note – I am not compensated to be a part of Jennie-O’s Switch Circle except for the occasional complimentary turkey products to try. Opinions are my own.)

Turkey Breakfast Enchiladas
Yields 8
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Enchilada Filling
  1. 2 cups coarsely ground cooked turkey ham (approximately 12 oz.)
  2. 2-4 Tablespoons finely chopped onion (green onions work well)
  3. 2-4 Tablespoons finely chopped green pepper
  4. Approximately 3 cups finely shredded cheddar cheese, divided (some will be used on the top during baking)
  5. Eight 7” flour tortillas (do not use larger ones)
Enchilada Topping
  1. 4 eggs, beaten
  2. 2 cups half and half
  3. 1 Tablespoon flour
  4. ΒΌ teaspoon garlic powder
  5. 3 drops red hot pepper sauce
Directions - Enchilada Filling
  1. Combine turkey ham, onion and green pepper.
  2. Place 1/3 cup mixture at one end of each tortilla.
  3. Top with 2 Tablespoons finely shredded cheese.
  4. Roll up and place in a lightly greased (sprayed) 9x13” pan.
Directions - Enchilada Topping
  1. Combine eggs, cream, flour, salt, garlic powder and pepper sauce.
  2. Spoon over the tortillas, trying to get each tortilla a little wet with the mixture (it helps keep each tortilla soft).
  3. Cover tightly and refrigerate overnight.
  4. Bake at 350 degrees 40-50 minutes. (Cover for the first half way through baking; then uncover for the second half so they firm up.)
  5. Sprinkle with finely shredded cheddar cheese and bake for 5 more minutes.
  6. Let stand 10 minutes or so before serving.
  1. My mom usually grinds the turkey ham in her food chopper so it is more coarsely ground, but if you don't have one, just finely dice it.
  2. My mom likes to use a glass 9x13 pan for this dish but metal works too if that's what you have.
  3. Use tortillas that are no larger than 6-7 inches. If you have bigger ones, you can trim them to the right size so that everyone's servings look the same. You may be able to get 9 servings from this recipe if you put one enchilada sideways int he pan.
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