Breakfast Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups diced cooked ham (or whatever breakfast meat you prefer, I really like it with sausage crumbles)
1 bell pepper, diced
8 green onions, finely sliced
2 cups shredded cheddar cheese
10 eight-inch flour tortillas
6 eggs
2 cups half-and-half
1/2 teaspoon kosher salt
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Directions: |
Directions:Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.
In large bowl, whisk eggs, half-and-half and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning.
Heat oven to 350 degrees F (177 degrees C). Uncover baking dish then scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.
of course I always add more cheese when I uncover the enchiladas at the end, but I am a cheese freak!! |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:about an hour |
Personal
Notes: |
Personal
Notes: You can add whatever you like in your omelets to these enchiladas. We have tried it with bacon, ham, sausage and we usually add mushrooms and at least one more ingredient. When I first tried this recipe I was unsure of how pouring the eggs on top would work, but the eggs naturally move into the tortilla making a really yummy breakfast!!
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