Turn ham, eggs and cheese into a delicious meal. These baked chimichangas are crunchy on the outside and soft on the inside without having to use a fryer. They are a great weekend breakfast or a fun breakfast for dinner option. Of course they are a fabulous way to use up some leftover ham or even leftover baked potatoes as well!
Melt 1 Tablespoon of butter in a large skillet. Whisk together the eggs and sour cream and pour into skillet. Cook over medium-low heat until eggs are mostly set. Remove from heat.
Either use a leftover baked potato or pierce the potato and cook in the microwave until tender. Dice into medium sized cubes.
Set out the tortillas and top with about 1/8 each of ham, cheese, eggs and potatoes. Season with salt and pepper.
Fold two opposing ends of the tortillas over the filling and then roll the other sides around the filling. Place seam side down on a greased baking sheet.
Brush tops with melted butter and bake for 25 minutes or until tortillas are golden and crisp.
Garnish with desired toppings and serve.
Notes
Use whatever your favorite cheese is. Cheddar, colby jack, monterey jack, or pepper jack are all great options.