Cheesy Eggs Benedict Breakfast Enchiladas

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!

INGREDIENTS
  • Enchiladas
  • 7 eggs
  • 5 egg whites
  • ⅓ c. milk
  • ¼ tsp. salt
  • 4 oz. can diced green chilies, drained
  • 10 oz. can Rotel Mexican diced tomatoes, drained
  • 1½ 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
  • ¾ c. firm butter
  • 5 egg yolks
  • 1 tsp. lime zest
  • 1 Tbsp. lime juice
  • ⅓ c. milk
  • 1 c. Crystal Farms Pepper Jack shredded cheese


more on thecreativebite.com