These overnight Breakfast Enchiladas are filled with eggs, cheese, and ham, then finished with your favorite Mexican toppings. It’s a super easy and delicious casserole that is made the night before and baked the next day, so meal time is a cinch!
Craving more Mexican-inspired breakfast recipes? Don’t miss our chile relleno casserole or huevos rancheros.
Overnight Breakfast Enchilada Casserole
Don’t you just love make-ahead meals? Even when life isn’t crazy (although when is that??), it’s still nice to prep something in advance, so it’s ready to go when you need it.
These breakfast enchiladas date back to 2012 for me when a friend handed over the recipe. My family fell in love immediately and they have been a standard in my house ever since. And the “breakfast” title? As long as you give the tortillas at least 6 hours to soak up the egg mixture, you can prep this dish in the morning and have it for dinner, too – I do that all the time!
Here’s what you’ll need to make this breakfast enchiladas recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Eggs – A main ingredient for the filling.
- Ham – I just buy the pre-sliced deli ham and chop it up, but you can chop up ham steak or use leftover ham.
- Cheddar cheese – Shred it fresh off the block, if possible, for best flavor. But pre-packaged is fine.
- Half-and-half – This is equal parts whole milk and heavy cream.
- Scallions – For a subtle peppery onion flavor.
- Flour tortillas – You’ll need the 8-inch size. While these can be made with corn tortillas, I don’t recommend it. See note below.
- Flour – Just a little flour helps bind the filling as it bakes.
- Seasonings – Salt, pepper, and garlic powder.
- For serving – Salsa, pico de gallo, sour cream, and extra green onions or cilantro.
- If ham is not your thing, swap it out for deli turkey, cooked sausage, or cooked bacon.
- For a vegetarian option, replace the meat with cooked shredded hash browns.
- Want to kick up the spice? Add in some minced jalapeno pepper.
- Try different cheeses. Cheddar, Swiss, Mexican blend, and Pepper Jack are all delicious.
Can I use Corn Tortillas Instead?
Video: How to Make Breakfast Enchiladas
This breakfast casserole is so easy to make in just a couple simple steps. Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.
- Storing leftovers. After baking, cool to room temperature and do not top with sour cream or salsa. Leftovers will keep in the refrigerator up to 2 days, tightly covered.
- Freeze. Bake and cool completely, then tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn. They can be frozen up to 1 month. I do not recommend freezing these before they are baked.
- Reheat. These enchiladas can be reheated directly from the refrigerator or freezer in the casserole dish they were baked in. Preheat the oven to 350 degrees F. Keep the foil on the dish and reheat for 20-30 minutes (refrigerated) or 45 minutes (frozen), until the enchiladas are warmed through. Then serve with sour cream and salsa.
More Easy Breakfast Recipes:
- Best Scrambled Eggs
- Chile Relleno Casserole
- Hash Brown Egg Casserole
- Easy Breakfast Braid
- Tex-Mex Migas
- Breakfast Pull-Apart Bread
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Make-Ahead Breakfast Enchiladas
- 2 cups deli ham , chopped small
- 1/2 cup diced scallions
- 2 & 1/2 cups shredded cheddar cheese , divided
- 10 (8-inch) flour tortillas
- 1 & 1/4 cups half-and-half
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon flour
- salsa, sour cream, and extra green onions or cilantro for serving
- Coat a 9×13 inch baking dish with nonstick cooking spray.
- In a medium bowl, mix together the ham, scallions, and 2 cups of the cheese. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
- Whisk together the half-and-half, eggs, salt, pepper, garlic powder, and flour. Pour liquid evenly over the tortillas. Cover with foil and refrigerate overnight.
- In the morning, preheat oven to 350º F. Bake, covered with foil, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
- Serve with salsa, sour cream, and additional green onions or cilantro.
Reader Questions and Reviews
This recipe is a big hit with my family and at Bible study!
I have been pouring a can of enchilada sauce over the enchiladas after removing the foil and before I sprinkle with cheese and baking for the last ten minutes and it’s yummy!
I made homemade tortillas fried bacon and whiteonions and added ham. I didn’t let it sit overnight and absolutely delicious. I used 2% milk because I didn’t have half and half.
Crowd-pleaser! I used browned sausage instead of ham and when I took it out of the oven to add the cheese I first poured a can of enchilada sauce over and then topped with the cheese before baking for the last ten minutes. So good!
Just love this recipe, so easy to make and easy to adapt! I used browned sausage instead of ham and added green peppers too. Will be making this again!
Quick question, soaking it overnight does it make the tortilla doughy when they are cooked?
I’ve made this recipe once before for a large group and everyone loved it. This time I made a normal batch but accidentally used a smaller pan…should I cook it longer? I took it out after about 50 min total (closer to 15 without foil) and when I went to serve some enchiladas there’s was still liquid in the middle…is that just because of the half and half or should the entire egg mixture be solid after cooked??
Hi Brandy – The mixture should be solid. When using a smaller pan, there’s less surface area for the liquid to cook, so yes, it most likely needed a bit longer to cook.
Loved this, so good so easy
Using this recipe for guests. . Can I make it two days ahead and leave in the fridge? Or should I make it as instructed and then freeze for a day?
Hi Kim – This dish should not be kept uncooked in the fridge longer than overnight, so out of those choices, definitely bake and freeze.
This is a keeper! It was my boyfriend’s turn to bring breakfast for his work group and I found this recipe and we tried it. All Im going to say is: EVERYONE LOVED IT! No leftovers. We doubled the batch – made one with ham and one with pork sausage. Everyone at his work group were ranting and raving how delicious it was. I was babysititng that morning he had to bring breakfast and I tried the sausage one for myself and gave a few bites to my one year old grandson – well he loved it also. I thought they were delicious. Will definitely make again but will add more ingredients, i,e green pepper, green chilies, bacon,etc,
Do they have to sit or can you go ahead and cook them?
They have to sit in order for the tortillas to soak up the egg mixture, ideally overnight but at least 5 hours.
I haven’t made these yet, but plan to tonight and wondered if sausage could be used instead of ham?
Yes, absolutely. Just make sure it’s cooked first, before adding it to the mixture.
My kids LOVE these! It’s a popular request! They are quick, easy, and delicious! I usually make them the same day.
Made this dish twice. Makes me a hero to my wife. Going to make it again using 1lb pork sausage, browned and drained instead of ham. Will follow up soon.
I’ve made this twice before. I added green chilies to mine. Made it organic whole wheat tortillas. Very delicious. This recipe is a keeper. Filling is very versatile. You could use chorizo, sausage, chicken, anything.
Loved these!! Easy to make, easy to reheat,easy to eat!! I’m buying ingredients to make them again.
Sorry, these were eaten up before I got a picture?! They were delicious!!! Definitely a keeper in my “favorite recipes” collection! Everyone loved them!
These were amazing! Delicious! Everyone loved them! A “keeper” in my favorite recipe collection ?!
Love this recipe. Made it the first time and loved it. Have shared with others. It is a definite keeper. Making again this morning. Love the versatility of the recipe. Thanks for sharing.
This was delicious! I used hot breakfast sausage instead of ham and served it with salsa verde, cilantro, and avocados on the side. This will be a regular brunch dish for me! I think next time, I’ll try it with whole milk instead of half and half. Thanks for the recipe!
I’d rather use whole milk instead of half-and-half. Should I add extra flour to compensate?
It should be fine without extra flour.
Easy and fast! I used two chorizo links instead of ham, gluten free flour and tortillas and it was amazing! The gf tortillas are a bit drier so I didn’t need to let it sit overnight (only let it sit about 30 min before putting it in the oven). I baked as per instructions. Always looking for a great gluten free option and this was wonderful! Tons of compliments!
Has anyone tried adding hashbrowns or coutry style potatoes? Has anyone tried making them larger and how does the cooking time vary?
Sounds and looks wonderful but the sodium content is way above anything I want. Any suggestions on how to cut that?
Hi Joyce – you could use turkey instead of ham, which tends to have much lower salt.
This sounds like a quick and easy recipe. Like making breakfast items the night before. Great for Christmas breakfast.
I doubled this to take to work today, and it was gone in a flash! I used sausage and cheddar for the filling. I forgot to put the flour in the egg mixture, and it was fine. I cooked a few minutes longer due to doubling the recipe. After taking off the foil, I poured enchilada sauce on top, added the extra cheese, and sprinkled green onions. So yummy!
Yes! Made one pan with the regular recipe and was good! Made another and put enchilada sauce and cheese on top which to it to the next level! A lot tastier! Great addition! Only way I will make them from now on!
I need to take this to work for treat day! Would a sheet cake pan work, or too shallow? I could get more in that larger pan.
I would stick with a standard 9×13 baking dish, otherwise the egg mixture would probably overflow. More importantly, you want the egg mixture to cover the enchiladas pretty well, so that it absorbs into the inside and the outer tortilla.
Thanks! And the tortillas don’t get mushy after sitting in the liquid overnight?
Eek! I forgot to add the flour to the egg mixture! Will it bake properly?
I am considering this for a large group…can i prep 24 hours in advance & then bake within 12 hours & refrigerate & reheat with cheese final step 12 hours later on the day of?
Can you bake it then freeze it to be used
within a week??
Love your recipes..so.delicious !
Could it cook the entire time uncovered? Just woke up to realize we are out of foil ?
Ideally no, because it could turn out too dry.
I did not cover my pan for any of the baking process and it still turned out fantastic. I did use chorizo in place of the ham (chorizo has more oils/ grease to it) so maybe that helped keep it from drying out.
Saw your video on Facebook and couldn’t wait to try it! Just put it together to have tomorrow morning.
Has anyone added a can of green chilis to the eggs? Thinking of making this weekend for my Christmas breakfast
I have made this alot me family LOVES it . I have put green peppers,red peppers, yellow peppers, baby spinach, mushrooms, sauteed in olive oil with a little bit of powdered garlic and salt and pepper, sausage and bacon a little bit of cheese inside the tortillas and it comes out delicious.
Made this recipe last night and had it for breakfast this morning. Everyone loved it, and it will go into the regular rotation. I’ve been having trouble finding a recipe for an overnight breakfast casserole that the kids will like — they don’t seem to like any that are based on bread. The do love wraps, though! I used whole milk instead of cream, and put onion powder in the egg mixture as I didn’t have any green onions (I didn’t think regular onions would cook thoroughly inside the wraps). It took longer to cook than stated, but that’s because I put my casserole dish from the fridge into a cold oven and then turned it on — don’t want to crack my dish, you know! Thank you for the recipe!
I have these prepped for dinner tonight! It’s our first try and we can’t wait!! PS I was compelled to come find the recipe after you and Paul did the ridiculous comment video about this exact recipe… I couldn’t agree more on your perspective – “It’s a recipe.. Call it whatever you want!”
I would love to see how I can make his Adkins friendly!!! Please let us know.
Use low carb tortillas.
Could you substitute bacon for the ham or maybe make vegetarian?
Are you using uncooked or cooked flour tortillas prior to placing them in fridge over night? Our grocery store has both uncooked and cooked in a bag. The uncooked you make on a comal or small pan and the cooked arr normally microwaved to heat up.
Cooked in a bag! I’ve never even heard of uncooked flour tortillas unless you’re making them from scratch. As long as you’re buying the cooked ones fresh, they shouldn’t need to be microwaved first.
Yes they make uncooked tortillas called La Abuela!! At Walmart they’re in the Mexican cold aisle where the cheese & cream are located. They are the BEST!!!
About how many hours do you refrigerate this overnight? I like to make breakfast for dinner and was just curious. Would you say about 8 hours would be enough?
Yep! I make this for dinner all the time. Prep it in the morning and it’s good to go by 5pm. So, anywhere between 8-12 hours.
That’s what I thought. I can’t wait to make this, it looks so delish.
You’ll love it, Julie!
Could I make these and freeze? We are going to a family gathering and it won’t be eaten for a few days. Would I bake and then freeze and reheat in the oven?
I forgot to grease the pan! Do you think it will burn or should I just throw it away?
It shouldn’t burn, but it might stick to the pan a little. Try to run a dull knife around the edges to loosen before trying to remove from the pan.
My husband is on Atkins, has anyone tried flour substitute like almond flour or lowcarb baking mix?
I am a Certified Dietary Manager. CDM/CFPP, So I experiment all the time with recipes, for different diets. I will try this to make it work for Atkins.
I would be interested in hearing how your modification works.
Used almond flour and turned out great!
Hi! Would this work with whole wheat flour tortillas?
Can’t see why not – try it!
I tried it and it was just fine! I have made this for friend/family gatherings and everyone loves it! When I did it at home for our family, I did the whole wheat tortillas, reduced fat cheese, and fat free half and half- still tasted great (and it made it a little healthier ;) I made it in the morning and cooked it for dinner- we love breakfast for dinner.
Side note: I have also used chopped cooked turkey bacon in replacement of ham when we had friends over that can’t eat pork. It’s an awesome (flexible) recipe- thank you for sharing!
Love this recipe! I used It on my friends for Easter and am now using it on my coworkers for fun! I used pre-cooked turkey sausage bits (Jimmy Dean) instead of ham, and accidentally added an extra egg. So I added in a little bit more half/half. I also added in onion powder and a splash of hot sauce into the egg mixture. Delicious!
Hi, Amy! I made these as part of our Easter brunch menu today and they went over in a BIG way. I sliced off just enough of my spiral ham that I bought for our dinner tonight to put these together yesterday. Love so much that they can be made ahead! I’m certain they will be requested again next year. Thank you :)
Yay! Yes, this is the best use of left over holiday ham. So happy you made them!
I whisked in 1 Tbs of sour cream, 1/2 Tbs dry mustard powder & a couple dashes of hot sauce to the egg mixture. This was a big hit! Delicious!
Sounds delicious! Can’t wait to try it! Thank u!
Absolutely love this recipe. I have been searching for an overnight breakfast dish that didn’t require copious amounts of bread/biscuits. They were always too dry. This is perfect. Adding Frank’s red hot sauce to the top before eating is a must. Love the green onions. Now I am thinking about different fillings…sausage, bacon, etc. Thank you for sharing.
Prepared at 11 pm last night and baked at 9 am this morning. Only adjustment to recipe was I added about 4 to 5 leafs of slightly cooked spinach to each tortilla before rolling. Was perfect. And yes salsa and sour cream makes it a 10+.
Have you ever served with enchilada sauce on top? I’m wondering if the flavors would go or if it would be gross. I LOVE enchilada sauce! Especially homemade.
Could I use 1/2 the amount of half & half and just add more eggs? That just seems like an awful lot of half & half. Can’t wait to try it.
one of our new favorites. I trim the tortillas, for less carbs and use way more filling than 1/3 cup, for more protein.
Just had them for breakfast!!! Taste good, next time I will add salsa to the eggs.. easy to make ahead of time!!! Served them with salsa and sour cream!!
I am making three for a gathering. I will do one ham and I want to try sausage and the third half and half. Hope they work!
how many days will this keep? I’m a single girl
3-4 days covered in the refrigerator.
Can you freeze them after they are cooked?
What a great recipe! We added crumbled bacon on top for the last 10 minutes. Already a family favorite!
I don’t have 35 minutes to cook in the morning, so I am going to try letting it soak for a couple of hours and then cooking it the night before. I’ll reheat each plate in the microwave as the sleepyheads drift downstairs. Has anyone tried reheating leftovers? How did they taste?
We have reheated them and they were still great!
Im going to make now and throw in oven about 9 pm I dont have time to bake it before work in the morning. What does the soaking do? Is 3 hrs enough?
This looks delicious! I was wondering though, if the flour is absolutely necessary? I follow a GF diet and can’t have the flour. Can it be omitted, or can I use corn starch instead?
Hi Jan! I’ve never used anything other than flour, so I’m not certain. But since it’s used as a thickening agent, just as corn starch is, it might be fine. I would only use 1/2 tablespoon, though, and make sure it is thoroughly mixed into the liquid. Try it!
I am gluten free. Use same amount of a gluten free all purpose flour. I do that all the time and it works fine. I find the king Arthur gf all purpose substitutes well.
I’m a vegetarian. Could I substitute potatoes for the ham?
Yes…. potatoes would be great!
Black beans would add more protein and be delicious too!! mmmmmm
Do you know what the weight of 2 cups of deli ham would be? Kind of hard to go to the meat department and ask for 2 cups of ham!
Hi Lola – I don’t, sorry! I always just buy it pre-packaged, since I use it for my kid’s lunches.
Do you have to put it in the refrigerator overnight can I make it and then put it in the oven
Please refer to the notes in the printable recipe card, thanks!
16 ounces equal 2 cups, dry or wet ingredients.
Its approximately 1lb
I just made these and put in the fridge….but just realized I use 1 1/2 cups heavy cream and forgot to cut it with milk. Ugh!
What should I expect to happen to them? Should I go ahead and toss it out and start over?
Sorry for the late reply Dina, just getting to this. Well, hopefully you didn’t scrap it. Obviously heavy cream is much thicker, so it might not absorb the same, but I’m sure it will be fine…just extra rich! Ha. Let me know how it turned out!
I did the same thing, only I flubbed the amounts – was reading the 2 1/2 cups cheese, so just baked mine with 2 cups heavy whipping cream and 1/2 cup 1% milk. Turned out fine, just ‘creamier’ and required a bit of extra baking to get the extra liquid baked off. Oh, and a little extra fat, well, cuz, heavy whipping cream…lol
I’ve found that most of these recipes (egg based, that is) tolerate a lot of my failings. I fail to have ingredients, fail to read correctly, fail to follow directions, you know, failings.
Thanks, bellyfull – the husband ate it tonight and cleaned his plate (the extra cooking time resulted in ham, cheese and crackers for the kids and I since it was past suppertime). I’m sure it will do fine for work lunches!!
Yup I made this with exact same recipe!! Didn’t need to change anything it is just soooo very delicious! We love it so much. This will be our fav breakfast from now on. Thanks so much!!
Can i double this recipe for a large group or should i do 2 pans?
Double all the ingredients, but definitely use 2 pans – you don’t want the rolls stacked.
Could I double the recipe and use the large jelly roll pan, or wouldn’t that be deep enough?
A jelly roll pan definitely won’t be deep enough… the liquid won’t cover the flour tortillas enough to absorb, and it will also run off the pan.
I made these! But unlike so many others I didn’t make any changes. LOL. They were awesome. Don’t skip the sour cream and salsa…it’s what takes them from 10 to 11.
Okay so the changes I made to this recipe were I added green chile instead of green onions, I used 1% milk instead of half & half and any one who knows me I added way more cheese. I used 2 cups within the burritos and 2 cups on top. We topped then with sour cream and guacamole.
The only thing I would do different since I used milk would be to cut the milk down by a 1/4 cup and add a couple more eggs. Over all these were a hit and I will probably make them again.
Served this for dinner tonight. Added some canned chiles to the filling. Loved it! Will definitely make again.
My whole family loved these. I added in a small amount of beans. So easy and delicious. This will come in great handy during soccer season and all school year long, thank you!
Have you ever tried it with corn tortillas?
Hi JJ – please refer to the “notes” section in the printable recipe card above which addresses that question. Thanks!
Does this work with other types of cheese?
Sure. You could try a Mexican blend, Colby-Jack, or Pepper Jack for added kick.
Saw your video on Facebook and couldn’t wait to make these. Just served them this morning and they were a hit! I added some hot sauce and topped with a little avocado. Will definitely make again. Overnight casseroles are the best!
I love those additions!
Will this work if you cut recipe in half?
Can’t see why not! Just use an 8×8 dish instead, so the liquid still covers everything.
How much flour do you use with the olive oil, egg, salt mixture?
Hi Mike – the ingredient amounts are all listed in the printable recipe card above. Thanks!
Have you ever used Bacon or sausage instead of ham?
I haven’t. I think the ham pairs really well with the other flavors. But I do love bacon and sausage. Chorizo would probably be amazing if you like heat. Try it!
I don’t have that, sorry. But there are nutritional calculators available online that can figure that information out for you by plugging in the ingredients and amounts.
If you have a program / recipe manager for your computer you can put the recipe in that and get the nutrition info.
Also I have two of such programs, one is called Mastercook, the other program is called advantage cooking which you can order from 30 Day Gourmet website.
Can i use 2% milk instead of half and half?
Hi Kathy – that would be ok. If you can, go for the whole milk at least. (Half n half contains approx. 15 percent milk fat, whereas whole milk is just over 3 percent…2% milk even less, obviously. So they just won’t be as rich and creamy. But it will be fine.)
I am planning to make the recipe this morning so that I can serve it for a late lunch today – and I forgot to get the half and half at the grocers yesterday – however, I DO have whole milk. I am considering the addition of a bit of (not very much) unsalted butter to increase the butterfat content of the recipe for the sake of richness. This must be one of the most adaptable recipes out there, and clearly one of the more favored! Thank you for sharing it!
Can’t wait to make this.
Served this for brunch yesterday and everyone loved it and asked for the recipe. I would live off of overnight casseroles – thanks for a great recipe!
Made this for dinner. Everyone loved it! Will definitely make again.
does it have to sit overnight? will a few hours be the same?
Ideally, you want it to sit overnight so the tortillas can soften and all the flavors can meld together. I have prepared this at 10am and made it for dinner at 5 and it was perfectly fine. It will still taste delicious after only a couple hours, but the texture and overall results won’t be optimal.
Just served this with leftover Christmas ham. Big hit with the family! Such an easy and delicious recipe.
Can I make these 2 days ahead do you think?? Or will something get mushy and disgusting?
Hi Mary – I’ve never made this more than 24 hours in advance, and usually just 12. Everything is pretty absorbed by then, so I’m concerned that much more than that would be too much.
I am hosting a brunch after my daughters wedding, can I make this probably 20 hours ahead? Or should I make it ahead and then add the liquids 8 hours ahead?
Like you suggested, making ahead and adding the liquids 8 hours before sounds like it would work great. I think I’ll try that!
Have you ever made this 2 days ahead?? Would it be as good?? Trying to do ‘ahead’ as much as I can for Christmas morning.
Have you made with corn tortillas?
I haven’t, but I bet that would be delicious too! Just make sure you buy the best quality kind, use them fresh, and warm slightly in the microwave to make them pliable.
Can you make this up a head of time and freeze it for a later date?
I don’t know for sure, since I’ve never done that, but I wouldn’t recommend it just based on the eggs and half and half mixture – those ingredients don’t tend to freeze well. Having said that, you can always try!
Cooked scrambled eggs freeze very well. They are in frozen breakfast items. Half and half or milk freezes well………….every hear of ice cream, or ice milk???
Ice cream and ice milk aren’t cooked and reheated. Cream based mixtures tend to separate and get grainy and unpleasant once frozen and then reheated, so it’s probably not optimal. Ever hear of that?
You’re spunky…. love your answer to “D’s” comments! This recipe sounds wonderful… I’m always looking for good egg dishes to serve for dinner. Thanks.
Can I make this and take to be served at a place 2 hours away if I can keep it warm?
Hi Terry – obviously nothing is as good as right from the oven, and the cheese won’t be as gooey, but I definitely believe you could serve this 2 hours later. Nothing is going to spoil. Pull it right from the oven just as you’re about to hit the road, and keep it covered/wrapped to trap in any heat while you’re in transit.
Breakfast is my favorite meal of the day. Unfortunately, Boyfriend is neither a fan of eating in the mornings NOR does he much care for pancakes/waffles/carby breakfast things.
WAIT. Why am I with him?
Anyway. This for dinner might solve all of our breakfasty dilemmas.
More pinterest time?! I mean, uhhhh…vacuuming….LOVE IT. I mean…I just kind of love eggs in general. All the time.
This is such a scrumptious idea for an easy, quick breakfast the next day! Perfect for holiday guests. I love it!
I would love this for breakfast!! What a great make ahead idea!
This is such a great idea!!! This would be perfect for big family holiday mornings!
I’ve been pondering another weekday breakfast option for me and Steve. THIS. THIS will work. :D :D :D
Can you substitute half and half for milk?
Hi Mona – that should be fine. Just make sure it’s whole milk.
How can the nutritional information be for 6 servings if there are 10 enchiladas?
Can you heavy cream instead of half and half
Yes, heavy cream is totally fine.